Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Abstract

This research is focused on developing active packaging by using food industries' byproducts. Soy protein isolate (SPI) and fish gelatin (FG) were used as the sources of biopolymers and different concentrations of mango kernel extracts (MKE) from 1 to 5% were added as natural antioxidants. Thicker and more translucent films (p < 0.05) were produced when a greater concentration of MKE was incorporated in both films. The mechanical test revealed that the addition of MKE increased the tensile strength of both films (p < 0.05), with higher tensile strength recorded in FG films than in SPI films. The incorporation of MKE significantly (p < 0.05) decreased the water solubility up to 22 and 33%, in FG and SPI films, respectively. The water vapor permeability (WVP) of SPI with the incorporation of MKE improved up to 10%. In contrast, FG films incorporated with MKE showed higher WVP in comparison with the control. The antioxidant activity increased with a greater concentration of MKE incorporated in both antioxidant films (p < 0.05) with more impact in SPI films compared to FG film in DPPH, FRAP and ABTS analysis. DPPH analysis on SPI films revealed the highest antioxidant activity (89%) with the inclusion of 5% MKE extract. Though both films were found to have the potential to be developed as antioxidant films, yet the overall observations revealed that SPI outperformed FG as active packaging films.

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

“…The film thickness was determined with a digital micrometre (Mitutoyo Absolute, Tester Sangyo Co. Ltd., Japan). The thickness was measured at 10 randomly selected locations on each film and then an average value was calculated (Maryam Adilah, Jamilah, & Nur Hanani, 2018).…”

“…Water solubility was determined using the gravimetric method as reported by Maryam Adilah et al (2018). To determine the initial dry mass, the film samples were cut into square strips (2 × 2 cm 2 ) and dried at 100 ± 5°C for 24 h. It was then submerged in 50 mL distilled water for 24 h at 23 ± 2°C.…”

“…The film was held between the molars of the grips with 50 mm separation and 50 mm/min cross head speed. A tensile load of 5 kN was employed (Maryam Adilah et al, 2018).…”

“…Generally, the desirable characteristics in edible film packaging and coating are high transparency and lightness (Zhang, Zhao, & Shi, 2016). However, darker films are more appropriate for packaging foods that are sensitive to light (Maryam Adilah et al, 2018).…”

Plasticization of Cottonseed Protein/Polyvinyl Alcohol Blend Films

“…The preparation of biodegradable plastics from renewable biomass resources has, therefore, become a research hotspot, and is expected to aid in the replacement of petroleum-based plastics. During the past decade, low-cost waste biomass, such as feathers, soybeans, corn, and cottonseed meal, have emerged as promising raw materials for biodegradable plastics [1][2][3][4]. Among them, cottonseed meal is considered an appropriate choice.…”