Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Abstract

Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

Optimisation of fish gelatin and red pitaya peel powder edible film production

“…Chaari et al . (2022) also reported decreased luminance of gelatin‐sodium alginate film with the addition of betacyanin pigment from beetroot peel extract.…”

“…Betalain comprises betacyanin pigment, a red-violet colourant, and betaxanthin pigment, a yellow-orange colourant (Khoo et al, 2022). Chaari et al (2022) also reported decreased luminance of gelatin-sodium alginate film with the addition of betacyanin pigment from beetroot peel extract.…”

Impact of sodium alginate‐based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

“…In this context, biodegradable polymers, such as edible films, are a promising alternative to synthetic polymers (Paidari et al, 2021;Umaraw et al, 2020). Several studies have been conducted on the antimicrobial and antioxidant effects of active food packaging systems containing plant preservatives on different foods (Bagher Abiri et al, 2023;Chaari et al, 2022;Moosavi-Nasab et al, 2023;Noorbakhesh & Danaee, 2021;Smaoui et al, 2022;Yadav et al, 2022).…”

Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging

“…Gelatin can be used to obtain edible films [ 26 , 27 , 28 , 29 ] for meat products [ 30 , 31 ] or post-harvest fruit and vegetable [ 32 , 33 , 34 , 35 ] preservation. Mechanical properties such as fragility, rigidity, and brittleness are common in gelatin films, which often require the addition of other compounds to improve their performance such as chitosan [ 36 , 37 , 38 , 39 ], sodium alginate [ 40 ], grapefruit-seed extract and TiO 2 [ 41 ], starch [ 42 ], and plant extracts [ 43 , 44 ]. Whey is a water-soluble compound, with the highest proportion in the composition of milk, in which valuable proteins are dissolved, conferring it with an appreciable nutritional value.…”