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

Abstract

SummaryGrowing awareness of the environmental devastation caused by plastic packaging, particularly in the food industry, has led to the emergence of the concept of a renewable and environmentally safe consumable film as an alternative to plastic. Red pitaya (dragon fruit) peel (RPP), which has a high pectin content, can be used as an additional ingredient or co‐biopolymer to enhance the functional properties of fish gelatin (FG) edible film. Edible films were produced using casting techniques and varying concentrations of FG (3.2%–8.8% w/v) and RPP (0.2%–1.0%) with the aid of Central Composite Design (CCD) of Response Surface Methodology (RSM) by Design Expert 13's software. The optimal formulation consisted of 5.97% (w/v) FG and 0.45% (w/v) RPP. Increasing the concentrations of RPP and FG affected the thickness (0.18–0.36 mm), water solubility (46.72%–66.78%), brightness (60.04–79.02), redness (7.08–28.36), yellowness (2.48–8.44), and opacity (0.85–2.58) of the physical properties. Mechanical testing revealed a tensile strength between 2.76 and 9.34 MPa and a break elongation between 82.78% and 153.89%. The results suggested the physical and mechanical properties of RPP‐based films were greatly affected by concentration of gelatin.

Optimizing the edible film production from red pitaya peel powder, konjac glucomannan and kappa carrageenan

“…Peak ~1650 cm -1 explained as C=O stretching and H2O bending [46][47]57]. According to Rahma et al, the wavenumber area 500-1500 shows the fingerprint area which shows a signature peak that confirms the formation of bonds at the preceding wavenumber (2000-4000cm) [58]. In Fig.…”

Integrated metabolic profiles and microbial communities to reveal the beneficial effect of red pitaya on early constipation

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Ensuring food security and sustainability in the face of crises

“…(2023) study addresses the challenges faced by the global food system and provides actionable insights and methodologies to guide researchers and industry stakeholders in creating a more sustainable and secure future for food production and consumption. Optimization of fish gelatin and red pitaya peel powder edible film production—Rahma et al . (2023) research investigates the production of edible films using fish gelatine and red pitaya peel powder, offering potential alternatives to plastic packaging with desirable functional properties. Influence of amino acid profiles and secondary structure on nutritional and functional properties of Trichilia emetica and Trichilia dregeana proteins—Tsomele et al . (2023) study explores the potential of proteins from Trichilia oilseeds, traditionally used in underutilised tree seeds, to address protein malnutrition in economically disadvantaged communities. Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini‐review—Cheng et al .…”

“…Optimization of fish gelatin and red pitaya peel powder edible film production—Rahma et al . (2023) research investigates the production of edible films using fish gelatine and red pitaya peel powder, offering potential alternatives to plastic packaging with desirable functional properties.…”