Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable active food packaging

Abstract

The fish processing by‐products are generally predicted as low‐cost resources and used as feed for aquaculture and fertilizers for agriculture. This study aimed to extract collagen type‐I from fish‐discarded skin and their application in the fabrication of active food packaging films. Carboxymethyl cellulose (CMC) was used in collagen films as a cross linker and Berberis lyceum root extract (BLRE) as an antioxidant agent. Films prepared with BLRE presented outstanding features, such as high biodegradability, low transparency, and high UV‐Vis barrier properties. In addition, BLRE‐loaded films showed excellent antioxidant activities. Further, the exposure of the film to different food simulants showed higher antioxidant release in acidic, and alcoholic food simulants as compared to fatty food simulants. Additionally, these films were also used to wrap mushrooms in order to increase their shelf life. Hence, the present study encourages collagen extraction from fish waste and its use as biodegradable food packaging materials. Novelty impact statement Fish skin is an aquaculture waste but still contains a high amount of collagen type‐I, which can be used in combination with CMC to fabricate active food packaging films. These films incorporated with BLRE showed excellent antioxidant activities. Moreover, these films offered a high UV barrier and biodegradable properties. The film’s biodegradability in soil within 10 days increases their application as environmentally friendly materials. Further, these films can effectively prolong the shelf life of mushrooms. Therefore, the bioactive collagen‐CMC film provides an effective alternative to synthetic film to maintain the quality and prolong the shelf‐life of oily and dry food products.

Production and characterization of pullulan/paper/zein laminates as active food packaging materials

“…A hydrophobic surface presents a water contact angle superior to 90°, while a hydrophilic surface has a water contact angle inferior to 90° (Ahmed et al, 2022; Latthe et al, 2014). Furthermore, determining water contact angle is useful for estimating the wettability of the prepared laminates (Ahmed et al, 2022). Table 2 summarizes the contact angle values obtained on the two sides of both types of laminates.…”

“…Laminates' hydrophilicity may help in the high release of bioactive compounds into the aqueous medium due to quick water penetration, allowing the diffusion of the compounds (Ahmed et al, 2022). The total surface free energy corresponds to the sum of the two components and, except for the decrease in surface free energy of the zein layer of pullulan/paper/zein laminates, which is due to the decrease in the polar component, for the remaining layers of both types of laminates, there were no significant differences ( p > 0.05) (Table 2).…”

“…The prevention of rancidity and generation of toxic compounds may be achieved by incorporating an antioxidant agent that will prevent or delay lipid peroxidation, which is a major cause of food spoilage (Ahmed et al, 2022; Domínguez et al, 2018). In this context, the antioxidant properties of the produced laminates were evaluated by the DPPH free radical scavenging assay and by β‐carotene bleaching test.…”

“…The DPPH free radical scavenging assay is based on the decoloring of a stable nitrogen‐based free radical with a violet color and maximum absorption at 517 nm, which changes to pale yellow after reduction by antioxidants. During reduction, the DPPH accepts either hydrogen or electron from an antioxidant compound and becomes a stable molecule, resulting in a decrease of absorbance at 517 nm (Ahmed et al, 2022). The DPPH free radical scavenging assay demonstrated the antioxidant activity of the laminates (Table 3).…”

Design and Practical Considerations for Active Polymeric Films in Food Packaging

“…Right now, different strategies (including source reduction, composting, recycling, and incineration) have been exploited as alternatives to landfilling packaging waste [ 69 ]; however, in order to more effectively combat the environmental issue caused by packaging waste, efforts have to be paid during the design and production of the food packaging film. In particular, biodegradable polymeric films are preferred over non-degradable synthetic plastic films [ 70 , 71 , 72 , 73 ]. A cradle-to-grave life-cycle assessment should also be performed to assess the overall environmental burden brought about by the production, application and disposal of a food packaging film [ 69 ].…”