Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin

Kurek, Mia; Hlupić, Lucija; Garofulić, Ivona Elez; Descours, Emilie; Ščetar, Mario; Galić, Kata

doi:10.1016/j.fpsl.2019.100315

Cited by 45 publications

(20 citation statements)

References 61 publications

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“…The addition of both extracts did not significantly change the E of CS films, while this parameter was decreased for all CMC films. CS films with blueberry extract followed the same trend as reported in our previous study (Kurek et al., ), thus these results are not listed in the present study. According to Bonilla, Fortunati, Atarés, Chiralt, and Kenny (), decrease of storage modulus could be attributed to the lack of cohesion among polymeric chains, caused by the incorporation of natural antioxidants in CS and CMC.…”

Section: Resultssupporting

confidence: 82%

“…BP and RP were poured to CMC and CS solutions at total phenolic content (TPC) levels of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films that correspond to extract concentrations of 1%, 2%, and 4% w/v. TPC in extracts was reported in the previous study (Kurek et al., ). Blueberry extract had 63.1 mg g of extract −1 , while red grape skin pomace extract had 5.85 mg g of extract −1 .…”

Section: Methodssupporting

confidence: 71%

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Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

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The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC‐based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry‐based films and to orange in grape seed extract‐based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. Practical Application This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf‐life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.

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Section: Resultssupporting

confidence: 82%

Section: Methodssupporting

confidence: 71%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

Self Cite

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“…Besides its use as a natural dyeing colorant for wood, silk, cotton, polyamide or acrylic fabrics [ 9 , 10 , 11 ], anthocyanins and proanthocyanidins from red grape and other sources have been recently used as pH-sensitive compounds in intelligent packaging and as an active substance in active film-packaging formulation [ 12 , 13 , 14 , 15 ]. For example, Kurek et al evaluated the antioxidant properties of chitosan and carboxymethyl cellulose films enriched with blueberry and red grape pomace extracts [ 16 ]. Bi et al completed a deep study and demonstrated not only the antioxidant properties but also the antimicrobial ones of a chitosan-proanthocyanidins film against Escherichia coli, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes during in vitro experiments [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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“…As regard grape by-products, around 20% of whole grapes are generally rejected after the wine making process, even though these by-products are very rich in flavonoids and phenols (more that 70% are found in the skin) [ 50 , 51 , 52 , 53 , 54 ]. Interesting results were found in the study of Kurek et al [ 50 ] who used two different bio-resources (red grape skin pomace and blueberry extracts) to develop a new active packaging with antioxidant properties. The extracts obtained by microwave-assisted extraction were incorporated into chitosan and carboxymethyl cellulose film, respectively.…”

Section: Fruit and Vegetable By-products To Enhance Antioxidant Prmentioning

confidence: 99%

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Dilucia

Lacivita

Conte

et al. 2020

Foods

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Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.

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Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin

Cited by 45 publications

References 61 publications

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

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