Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts

Abstract

Emergency food products (EFPs) or energy bars are used in critical situations, such as natural disasters, to promote crisis management. EFPs require sophisticated packaging strategies. Edible coatings incorporated with natural antimicrobial agents could be considered as active packaging materials for increasing EFP safety. In this study, pectin-based coatings incorporated with pomegranate peel extracts were used to protect energy bars. Initially, total phenolic contents and antimicrobial and antioxidant properties of aqueous and ethanolic pomegranate peel extracts (PPEs) were determined. Also, PPEs were analyzed by HPLC. In the next step, the extracts were incorporated into the matrix of edible coatings as active substances. The sensory properties and microbial contamination of coated energy bars were investigated during 30 days of storage. Sixteen phenolic substances were detected in the extracts with gallic acid, ellagic acid, caffeic acid, coumaric acid, and quercetin as major ingredients. The ethanolic extract exhibited higher concentrations for all phenolic compounds. The results indicated that the ethanolic extract showed inhibitory effects on S. aureus and E. coli at concentrations of 30 and 50 mg/ml, and the aqueous extract's inhibitory effects were observed at concentrations of 50 and 80 mg/ml, respectively. The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.

Characterizations of Six Pomegranate (Punica granatum L.) Varieties of Global Commercial Interest in Morocco: Pomological, Organoleptic, Chemical and Biochemical Studies

“…The (+) catechin contents in PR are highly dependent on variety (Table 7). Different from our results, lower catechin contents were published for different pomegranate varieties [49][50][51]. Mabrouk et al [52] have confirmed catechin as the main abundant flavonoid in pomegranate rinds and predominant phenolic compounds were reported as catechin (963.36 mg/kg dw) and gallic acid (278.44 mg/kg dw) Hmid et al [53] studied phenolic compounds of eighteen pomegranate cultivars in Morocco.…”

Cellulose Nanofibers/Pectin/Pomegranate Extract Nanocomposite as Antibacterial and Antioxidant Films and Coating for Paper

“…Therefore, their use together in products with antibacterial properties requires the addition of an antibacterial agent. For pectin, adding PGE to it has been used for the preparation of antibacterial edible coatings of fruits [ 45 , 46 ] or in food products such as jam and juice [ 46 , 47 ]; pectin used in the aforementioned studies was isolated from pineapple, orange, pomegranate, and banana. However, there is no previous work published so far on using PGE with SBP pectin for making nanoemulsion or use of their mixture in papermaking.…”

Innovation of Visual Communication Design of Interactive Packaging for Internet-Famous Food Based on Artificial Intelligence

“…Under the severe situation of increasingly erce market demand, the food industry should not only work hard at the level of market demand and strict control of food quality and safety but also should further grasp the aesthetic characteristics of the public, use artistic advertising creative design to attract customers' attention, expand publicity and planning, and establish brand awareness, so as to promote the overall growth of food sales [10,11]. Digital media art [12][13][14][15][16] has the comprehensive characteristics of "sound, image, form, and sound", which has a key practical signi cance for accelerating the dissemination of information content in the food industry and getting rid of the restrictions of food advertising on time and indoor space.…”