Development and characterization of sustainable-active-edible-bio based films from orange and pomegranate peel waste for food packaging: Effects of particle size and acid/plasticizer concentrations

Recent advances in characterizing the physical and functional properties of active packaging films containing pomegranate peel

“… Type of Biopolymer Matrix Concentration of PPE Food Applications Antioxidant Activity References gelatin-carboxymethylcellulose 150, 300, and 450 mgl −1 raspberry fruit 82.76% to 89% DPPH ( Vargas-Torrico et al, 2024 ) jackfruit seed starch 0.02, 0.04, 0.06, 0.08, and 0.1 g/mL prolonging the shelf life of white grapes 87.35 ± 1.64% DPPH ( Bodana et al, 2024 ) Carboxymethyl cellulose/gelatin 0, 0.5, 1, 1.5, and 2% v / w shelf life of beef up to 3 days. 84.15 ± 0.12% DPPH ( Nabeel Ahmad, Yong, Wang, Munawar, & Zhu, 2024 ) The pomegranate (5% w/v) and orange peel powders (2% w / v ) The pomegranate (5% w/v) and orange peel powders (2% w/v) food packaging 97% DPPH ( Karakuş et al, 2023 ) low-density polyethylene 500, 1000, 5000, 10,000, 15,000, and 20,000 ppm active food packaging 48.46 to 74.43 ± 2.50% DPPH ( F, A, G, Z, & N, 2023 ) chitosan, gelatin 1 mg g −1 strawberries preservation – ( Bertolo et al, 2023 ) polylactic acid 0.5, 1, 1.5 and 2 wt% Food Packaging 96.2 ± 0.8% and 93.1 ± 0.5% based on DPPH and ABTS ( Dai et al, 2022 ) polyvinyl alcohol 79.4 PPE (mg GAE) …”