Studies on Formulation and Properties of Fruit Peel Waste Incorporated Edible Film and its Effect on Quality of Bread

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

“…(Kandylis & Kokkinomagoulos, 2020;Li et al, 2015). Previous studies have utilized pomegranate peel extract as a part of edible packaging to extend the shelf life of fresh-cut fruits and vegetables, meat and meat products, seafood, dairy and bakery food products (Kharchoufi et al, 2018;Khojah, 2020;Mushtaq, Gani, Gani, Punoo, & Masoodi, 2018;Pirsa, Karimi Sani, Pirouzifard, & Erfani, 2020;Venkatesh & Sutariya, 2019). In this context, the pomegranate peel extract has exhibited antioxidant and antimicrobial properties by reducing lipid oxidation, preventing moisture loss, controlling gas exchange, and reducing the rate of microbial decay during storage .…”

“…Specific applications include dairy products (cheese, cream cheese), meat (beef, chicken breasts), seafood (fish, shrimps) and fruits and vegetables (strawberry, guava, capsicum). In most cases, pomegranate peel extract in edible packaging exhibits various functionalities: mechanical (permeability, tensile properties, water loss, oxygen permeability); shelf life and safety-related effects (antimicrobial properties, oxidation, lipolysis); maintenance and improvement of sensory attributes; and retention of nutrient content (Abbas & Abdul-Rahman, 2020;Cui et al, 2020;Mehdizadeh, Tajik, Langroodi, Molaei, & Mahmoudian, 2020;Nair et al, 2018aNair et al, , 2018bRongai et al, 2018;Valdés et al, 2020;Venkatesh & Sutariya, 2019).…”

“…Many researchers have investigated different types of edible coatings used on food products to extend their shelf life and improve storage stability (El-Sayed et al, 2021;Kumar, Pratibha, Neeraj, & Sharma, 2020;Venkatesh & Sutariya, 2019). In general, edible packaging is biodegradable, non-toxic in nature, and can be used as either a coating or in the form of film depending on the nature of food products (El-Sayed et al, 2021;Petkoska et al, 2021).…”

Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

“…These residues, made up mainly of peel, pomace, and seeds, occupy around 50%-60% of the fresh mass of the fruit 21 and can be used as animal feed or as bioactive films for food packaging, 22 due to the high content of pectin (20%-30%), cellulose, hemicellulose, lignin, and bioactive compounds, such as flavonoids, essential oils, carotenoids, limonides, and vitamannins. 23,24 The extraction of fibers and bioactive substances is a process that consumes time, energy, and inputs, on the other hand, the direct use of citrus fruit by-products in the form of flour has proven to be more convenient. 25 The present study sought to build on Matheus et al 11,13 by adding orange peel flour (OPF) as a bioactive additive to these films to be used as intermediary layers between slices of cheese to promote an easier separation.…”

“…During industrial processing more than 60 million tons of by‐products are produced annually. These residues, made up mainly of peel, pomace, and seeds, occupy around 50%–60% of the fresh mass of the fruit 21 and can be used as animal feed or as bioactive films for food packaging, 22 due to the high content of pectin (20%–30%), cellulose, hemicellulose, lignin, and bioactive compounds, such as flavonoids, essential oils, carotenoids, limonides, and vitamannins 23,24 . The extraction of fibers and bioactive substances is a process that consumes time, energy, and inputs, on the other hand, the direct use of citrus fruit by‐products in the form of flour has proven to be more convenient 25 .…”