Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

“…Leaves, flowers [3], fruits, vegetables [11], seeds, grains [31,78], rhizomes and roots [32], of various types of plants are good sources of diversified bioactive compounds including phenols, essential oils, proteins, terpenoids and flavonoids, among others ( Figure 2), as listed:…”

“…• plants and their extracts as a source of phenolic compounds: of Plantago lanceolata, Arnica montana, Tagetes patula, Symphytum officinale, Calendula officinalis and Geum urbanum [79]; turmeric [32]; Acca sellowian [80]; Chinese chive root [27]; tea polyphenol [28]; rosemary [81]; yerba mate [82]; jujube leaf [83]; • essential oils from medicinal plants as a source of volatile and phenolics compounds and lipids: M. pulegium L., A. Herba alba Asso, O. basilicum L. and R. officinalis L. [3]; green coffee beans (Coffea arabica L. [31]); thyme essential oil [84]; Ziziphora clinopodioides essential oil [85]; orange essential oil [86]; cinnamon leaf essential oil [13]; black pepper essential oil and ginger essential oil [87]; rosemary essential oil [88]; Satureja Khuzestanica essential oil [89]; • fruit pulps, purees, juices and extracts as a source of phenolic compounds and vitamins: guabiroba [74]; blackberry [26], pomegranate [90]; açai [91]; papaya [92], blueberry [93]; mango; acerola; seriguela [94]; anthocyanins from jambolan fruit (Syzygium cumini) [95]; mulberry anthocyanin extract [96]; papaya puree [97]; mango and acerola pulps [98]; acerola [99]. • plants, fruits and vegetables residue flour or extract: sweet orange (Citrus sinensis), passion fruit (Passiflora edulis) and watermelon (Citrullus lanatus), whereas the vegetables were zucchini (Cucurbita pepo), lettuce (Lactuca sativa), carrot (Daucus carota), spinach (Spinacea oleracea), mint (Menthas p.), yams (Colocasia esculenta), cucumber (Cucumis sativus) and arugula (Eruca sativa) [11]; pomelo peel flours [28], Acca sellowiana waste by-product (feijoa peel flour, [80]); roasted peanut skin extract [100]…”

“…This method is based on the dispersion of macromolecules into a suitable solvent or mixture of solvents, thus obtaining the film-forming suspension that is subjected to thermal gelatinization. The resulting solution is deposited in molds of relatively small sizes (90 mm × 15 mm [11]; 14 cm × 14 cm [74]; 12 cm diameter [26]; 14.3 cm diameter [30]) for drying and solvent removal. In order for the properties of the resulting films not to be negatively affected, low temperatures (around 25 • C to 45 • C [3,11,74,75]) are required in the drying step, leading to long drying times (2-3 days).…”

“…The resulting solution is deposited in molds of relatively small sizes (90 mm × 15 mm [11]; 14 cm × 14 cm [74]; 12 cm diameter [26]; 14.3 cm diameter [30]) for drying and solvent removal. In order for the properties of the resulting films not to be negatively affected, low temperatures (around 25 • C to 45 • C [3,11,74,75]) are required in the drying step, leading to long drying times (2-3 days). The difficulty of making films of large size (>25 cm), with precise thickness (local variations in thickness) and short drying times, make current methods of manufacturing laboratory-scale films unsuitable for expansion into industrial production [73].…”

Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient

“…The remaining solid residues were processed as flour and previously characterised, containing dietary fibre (48%, 80% of which was insoluble), carbohydrates (26%), proteins (9.5%) and lipids (5%). Analysis of different lots in different years allows standardisation for assuring the composition constancy of the waste (Brito et al, 2019).…”