Production and Characterization of Sodium Alginate/Gum Arabic Based Films Enriched with Syzygium cumini Seeds Extracts for Food Application

Abstract

Biodegradable sodium alginate/gum Arabic (SG) films were obtained. The influence of Syzygium cumini seeds extract (SCSE) incorporation in SG films on morphological structure, polymer interaction, thermal behavior, antioxidant activity and physical characteristics were investigated. Moreover, the fabricated films were tested as wrapping materials to extend the shelf life of sunflower oil. Scanning electron microscopy micrographs showed heterogeneous and rough surface after incorporation by SCSE. Possible cross-linked interaction between alginate and gum Arabic and physical interaction between SCSE and SG films were assessed by FT-IR. Although, the addition of SCSE into SG films declined the thermal stability, elongation at break (EB), tensile strength (TS) and moisture content, films with better opacity, solubility and water vapor permeability were obtained. The SG-SCSE films showed obvious obstructing effects on the oil oxidation process during storage days. According to these results, it can be emphasized that edible films with the highest concentrations of added SCSE can serve as a good source of antioxidant compounds and physicochemical properties. Certainly, these properties can be usefully incorporated into the wrapped food commodity.

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

“…Innovations in sustainable food packaging appear as a way to minimize the environmental problems of petrochemical polymers. In this scenario, biopolymers offer the advantages of being produced from renewable resources and/or reintegrated into the carbon cycle through biodegradation by microorganisms and enzymes in a natural environment or compost [9,10]. Among biopolymers, polylactide (PLA) is a linear aliphatic polyester obtained from carbohydrate-rich plants, such as corn or wheat.…”

Biodegradation of PLA-PHBV Blend Films as Affected by the Incorporation of Different Phenolic Acids

“…It has been shown that this environmental impact has led to undesirable consequences on marine fauna, the climate, human health and even the economy. Additionally, the benefits of these biodegradable materials in terms of their renewable origin, safety, low cost and potential role for extending the shelf life and maintaining the quality of many food products have to be taken into account [ 2 ].…”

“…In order to obtain active biodegradable films, active compounds are usually incorporated so as to confer antimicrobial and antioxidant properties on the final blend films [ 2 , 7 , 8 , 12 ]. Of the active compounds, phenolic acids, such as ferulic acid, p -coumaric and protocatechuic acids [ 13 , 14 , 15 , 16 , 17 , 18 ], have demonstrated significant antimicrobial and antioxidant properties while exhibiting a milder sensory impact than other natural compounds extracted from plants, such as essential oils.…”

Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging

“…This further supports the hypothesis of the formation of sodium salts during the solubilization of the extracts in a sodium hydroxide (0.5% NaOH). Therefore, the formation of this color could represent a negative aspect for their incorporation in active food packaging depending on the addition level in the final film [ 6 , 27 , 28 ].…”

“…Active packaging systems are designed to promote interactions between the packaging itself, the food, and the internal environment. In this framework, natural extracts represent a valuable source of bioactive compounds, such as polyphenols, characterized by well documented in vitro and in vivo antioxidant and antimicrobial properties [ 3 , 4 ] and they can be incorporated in or coated on food packaging materials to prevent microbial development, reduce lipid oxidation, and thereby extend the shelf-life of packaged foods [ 4 , 5 , 6 ]. Natural extracts can be obtained from different natural sources, such as fruits (e.g., grape and pomegranate), herbs and spices (e.g., tea, rosemary, oregano, and cinnamon), or, in a more sustainable view, from plant by-products, such as grapefruit seeds, grape pomace, orange peels, green tea and olive leaves, which are valued for their high functionality and/or bioactivity [ 1 , 7 , 8 ].…”