Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE)

More, Pavankumar R.; Pegu, Kakoli; Arya, Shalini S.

doi:10.1016/j.ijbiomac.2022.08.147

Cited by 22 publications

(6 citation statements)

References 44 publications

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“…The statistical test results showed that Power law model was the most suitable model to explain the rheological behavior of all PPP solutions. In previous studies on pomegranates, it was found that Power law model was used to describe the rheological properties [21,22]. The flow behavior index (n) showed that PPP solutions examined had values less than 1, meaning that they could be classified as pseudoplastic.…”

Section: Resultsmentioning

confidence: 99%

A Research on Rheological Behavior of Aqueous Solutions of Pomegranate Peel Powder

Karataş

Aydoğmuş

2023

IJANSER

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Determining the viscosity of pomegranate peel powder (PPP) can aid in product development, process optimization, quality control, ingredient interactions, and scientific research related to pomegranate peel-based products or formulations. Therefore, in this study, the rheological behavior of dried and ground pomegranate peel has been investigated. The apparent viscosities of pomegranate peel solutions prepared with distilled water are measured by a rotational viscometer. The viscosity of the pomegranate peel solution at each concentration is measured at shear rates varying between 2.64 s-1 and 22 s-1 at constant temperature (25 °C). When the effect of concentration on apparent viscosity has been examined, it is observed that the viscosity rises with increasing concentration at a constant shear rate. Among the rheological models studied, Power model provides a good fit for the experimental viscosity data of aqueous solutions of pomegranate peel powder at different concentrations. The consistency coefficient and the flow behavior index are calculated using the power law model and the solutions have been found to exhibit pseudoplastic behavior.

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Section: Resultsmentioning

confidence: 99%

A Research on Rheological Behavior of Aqueous Solutions of Pomegranate Peel Powder

Karataş

Aydoğmuş

2023

IJANSER

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“…Finally, 50% MPPE (w/w wrt total solids) was added to FFD as a bioactive ingredient with continuous stirring at 1000 rpm at room temperature (26°C) to disperse it properly. The optimum 50% MPPE concentration was obtained according to our previous study (More et al, 2022). The dispersions were further bath sonicated for 15 min to remove all dissolved air.…”

Section: Methodsmentioning

confidence: 99%

Post‐harvest application of micellar pomegranate peel extract (MPPE) enriched starch‐casein composite coating to preserve the plum (Prunus salicina L.) fruit during cold and ambient storage

Pegu

Arya

2022

Food Processing Preservation

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The present investigation applied a new coating (taro starch‐casein composite enriched with micellar pomegranate peel extract (MPPE)) to mature plum (Prunus salicina L.) fruits in a randomized factorial design with five replicates. Results showed that, during storage of 20 days at 5 and 23°C, a recognizable reduction in weight and firmness loss with a stable respiration rate of coated plums than uncoated ones (4.5% and 8.4% at 5 and 23°C respectively) were noticed. The coating provided appealing optical properties with exceptionally controlled changes in pH and acidity of plums. The coating significantly reduced the change in total soluble solids (TSS) at the end of storage which was 9 and 11.67°brix compared to uncoated fruits (11.83 and 13.08°brix) at 5°C and 23°C, respectively. Moreover, the loss of bioactives (polyphenols, flavonoids, antioxidant capacity, and ascorbic acid) was arrested due to bioactive coating. A slight rise in total anthocyanins, carotenoids, and reducing sugars was observed at 23°C. However, they were efficiently suppressed in coated fruits stored at 5°C. Microbial growth was also effectively controlled in coated plum fruits. Overall, the results suggested that applying MPPE starch‐casein composite coating on plum fruits exhibited a noticeable shelf life of ≥20 and 14 days at 5 and 23°C, respectively, over uncoated fruits (about 12 and 8 days). Novelty impact statement Plum fruit is a nutritionally rich climacteric fruit. However, it is very prone to deterioration and thus a quick loss in its quality. Many postharvest practices, such as irradiation, controlled and modified atmosphere storage, and chemical and thermal treatment have been used. However, these methods affect the nutritional value of fruits. The biodegradable bioactive coating is one of the cost‐effective ways for the shelf‐life extension of fruits. In this regard, natural bioactive and antioxidant‐rich MPPE enriched starch‐casein composite acts as a barrier against moisture loss and gas exchange and provides a glossy appearance to the fruits. Moreover, the bioactive coating provides excellent pathogen resistance with effective retention of bioactive compounds. Using the finding of this study, the application of MPPE enriched starch‐casein composite coating to plum fruits stored at ambient (23°C) and cold (5°C) storage can extend the postharvest shelf‐life of plum, save cost and energy, and open the global marketing window for plum fruits. MPPE‐taro starch‐casein composite coating was successfully used to prolong the postharvest life of plum fruits as well as to minimize fruit processing industrial waste by utilizing pomegranate peel as a source of a bioactive ingredient. Physical (color, firmness, and weight loss), chemical (pH, acidity, and TSS), and bioactive (polyphenols, ascorbic acid, carotenoids, and anthocyanins) properties of plums were found to be retained with the application of coatings during storage. The composite coating containing natural bioactive compounds can be used as an effective alternative to ...

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“…In the first group, there is ginger extract, whose coating was effective against A. flavus on walnuts [50], araçá extract, whose edible films inhibited the growth of S. aureus [130], and black tea extract [60]. In the second group, there is asparagus waste extract, whose coating is antifungal [24], mango peel extract, whose coating is antifungal and antibacterial [94], and pomegranate peel extract, whose film was effective against E. coli and S. aureus [112]. Many other different bioactive compounds have been used to try to increase the level of antimicrobial activity in fruits and vegetables, such as tea seed oil, whose coating was effective against B. cinerea [54], and thyme oil, whose coating was effective against E. coli and S. aureus [56], from plants, cardamom oil [34], and caraway oil [49] from byproducts, and other compounds: curcumin [39], oleic acid [48], propolis [52], natamycin [63], bacteriocin from Bacillus methylotrophicus BM47 [158], citric acid [109], tannic acid [98], and xyloglucan [120].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

“…As for the antimicrobial activity, it is often difficult to compare the different formulations in terms of their antioxidant activity because different authors may use different methods of determination, e.g., DPPH radical scavenging activity in mg Trolox equiva-lents/g [147], or radical cation scavenging rate in % [10]; ABTS [112]; and ferric ion reducing antioxidant power [147].…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

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The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

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Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE)

Cited by 22 publications

References 44 publications

A Research on Rheological Behavior of Aqueous Solutions of Pomegranate Peel Powder

A Research on Rheological Behavior of Aqueous Solutions of Pomegranate Peel Powder

Post‐harvest application of micellar pomegranate peel extract (MPPE) enriched starch‐casein composite coating to preserve the plum (Prunus salicina L.) fruit during cold and ambient storage

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

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