Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract

Kumar, Nishant; Neeraj, ..; Ojha, Ankur; Singh, Rakhi

doi:10.1016/j.reactfunctpolym.2019.104350

Cited by 53 publications

(23 citation statements)

References 72 publications

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“…Edible polymers used in edible packaging are made up of polysaccharide, protein, lipids, or their combination and can be made into films or coatings depending upon the fruits or vegetables involved [97]. Edible films and coatings are defined as thin sheets of food-grade material that are fit for human consumption and possess barrier properties (lipid, water vapor, and gaseous transmission) between the food and the external environment, with an ultimate goal of an increase in the shelf life of the food [98][99][100][101]. The words film and coating are used interchangeably in this article; the only difference between film and coating is that polymeric material in films is cast into stand-alone sheets, whereas coatings are directly formed on the product either by dipping or spraying of material [102][103][104].…”

Section: Edible Packagingmentioning

confidence: 99%

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Yadav

Kumar

Upadhyay‬

et al. 2022

Plants

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Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

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Section: Edible Packagingmentioning

confidence: 99%

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Yadav

Kumar

Upadhyay‬

et al. 2022

Plants

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“…The extraction of the freeze-dried pomegranate peel was prepared using the method of Kumar et al [33]. Pomegranate peel (0.2 g) was dissolved in methanol (10 mL) using ultrasonic-assisted (CUB-5, Citizen, 40 kHz, 220-240 V) treatment at 45 • C for 30 min to recover a higher amount of phenolic extraction.…”

Section: Extraction Of Pomegranate Peel (Pgp)mentioning

confidence: 99%

“…The mechanical strength of chitosan-based edible films incorporated with pomegranate peel extract was determined according to the method followed by Kumar et al [33]. For this purpose, samples of 2 cm × 8 cm strips were used to determine tensile strength using a Texture analyzer (Stable Microsystems, Goldalming, UK) with crosshead speeds 50 mm and 0.5 mm, respectively.…”

Section: Mechanical Strengthmentioning

confidence: 99%

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Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

et al. 2021

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In the present study, pomegranate peel extract was used as a reinforcing agent in developing chitosan-based edible film. Different concentrations (0.2 g/mL, 0.4 g/mL, 0.6 g/mL, 0.8 g/mL, and 1.0 g/mL) of pomegranate peel extract were incorporated in chitosan-based edible film. A neat chitosan film was used as a control. This work covers the effect of pomegranate peel extract on the physical, biological, mechanical, thermal, and barrier properties of enriched chitosan-based edible film. The results showed that the thickness (0.142–0.159 mm), tensile strength (32.45–35.23 MPa), moisture (11.23–15.28%), opacity (0.039–0.061%), water (1.32–1.60 g·mm/m2), gas barrier properties (93.81–103.45 meq/kg), phenolic content (5.75–32.41 mg/g), and antioxidant activity (23.13–76.54%) of the films increased with increasing volume fraction of pomegranate peel extract. A higher concentration of incorporated pomegranate peel extracts significantly (p < 0.05) reduced the thermal stability of the film, along with its transparency, solubility, swelling, and color. This work revealed that the incorporation of a higher portion of pomegranate peel extract in chitosan film holds significant (p < 0.05) potential for the increase in biological activities of such films in terms of antioxidant and antimicrobial behavior. The properties of pomegranate peel extract-enriched chitosan films could be an excellent cure for free radicals, whereas they could also inhibit the growth of the foodborne pathogens during the processing and preservation of the food. Further studies are needed for the application of pomegranate peel extract-enriched edible films on food products such as fruits and vegetables in order to extend their storage life and improve the quality and safety of preserved food products.

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“…The tangent of the curves was taken and their meeting point was taken as glass transition temperature. [ 30,31 ]…”

Section: Methodsmentioning

confidence: 99%

Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film

et al. 2021

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The present study aim is to carry out optimization, development, and characterization of almond – guar gum based composite edible film using response surface statistical methodology . The Box‐Behnken design is used to develop almond gum – guar gum composite edible film with incorporation of plasticizer and surfactant to optimized independent variables concentration and relationship between properties of composite edible film. The study also investigates the effect of microfluidization (at 10 000 and 150 00 psi) on physical, mechanical, barrier, and structural properties of optimized composite edible films. The optimized experiment values of Almond gum, Guar gum, and Sunflower oil are the independent variables, whereas water vapor permeability , Tensile strength , and elongation at break are the dependent variables. Results of study demonstrate that the incorporation of guar gum significantly improves the tensile strength of composite edible films. However, the process of microfluidization significantly improves the properties of the optimized edible film. The paper presents the concept and potential for development of novel composite edible film by almond gum – guar gum biopolymers and effect of microfludization techniques on its physical, barrier, mechanical, and structural properties which can encounter problems in appropriate disposal with food safety and food preservation.

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Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract

Cited by 53 publications

References 72 publications

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film

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