Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace
This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/11/1599 |
| _version_ | 1797548888145526784 |
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| author | Anika Singh Yixin Gu Simone D. Castellarin David D. Kitts Anubhav Pratap-Singh |
| author_facet | Anika Singh Yixin Gu Simone D. Castellarin David D. Kitts Anubhav Pratap-Singh |
| author_sort | Anika Singh |
| collection | DOAJ |
| description | This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging. |
| first_indexed | 2024-03-10T15:07:08Z |
| format | Article |
| id | doaj.art-83ed692aec134b2f8f3057c38b99768d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:07:08Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-83ed692aec134b2f8f3057c38b99768d2023-11-20T19:41:50ZengMDPI AGFoods2304-81582020-11-01911159910.3390/foods9111599Development and Characterization of the Edible Packaging Films Incorporated with Blueberry PomaceAnika Singh0Yixin Gu1Simone D. Castellarin2David D. Kitts3Anubhav Pratap-Singh4Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, CanadaWine Research Centre, Faculty of Land and Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, CanadaFood, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, CanadaThis work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.https://www.mdpi.com/2304-8158/9/11/1599blueberry pomaceactive packagingstarch filmsmigrationsustainability |
| spellingShingle | Anika Singh Yixin Gu Simone D. Castellarin David D. Kitts Anubhav Pratap-Singh Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace Foods blueberry pomace active packaging starch films migration sustainability |
| title | Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace |
| title_full | Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace |
| title_fullStr | Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace |
| title_full_unstemmed | Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace |
| title_short | Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace |
| title_sort | development and characterization of the edible packaging films incorporated with blueberry pomace |
| topic | blueberry pomace active packaging starch films migration sustainability |
| url | https://www.mdpi.com/2304-8158/9/11/1599 |
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