Mechanical, physical, and bio-functional properties of biopolymer films based on gelatin as affected by enriching with orange peel powder

Kevij, Hossein Taghavi; Salami, Maryam; Mohammadian, Mehdi; Khodadadi, Maryam; Emam‐Djomeh, Zahra

doi:10.1007/s00289-020-03319-9

Cited by 24 publications

(17 citation statements)

References 41 publications

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“…Among the most abundant flavonoids, hesperidin, tangeretin, and naringenin, typical of the citrus fruit peel, stand out, in addition to phenolic acids, such as ferulic, coumaric, and synapic acid 60,61 . Kevij et al 42 observed the same result with gelatin films incorporated with different concentrations of orange peel powder; there was an increase in TPC proportional to the addition of orange peel. However, it is observed that F2 had higher TPC although the concentration of OPF was lower compared with F5 and F6.…”

Section: Resultsmentioning

confidence: 74%

“…Similar values were found in the literature for other fruit-based films. 13,[44][45][46] Some studies have shown that the incorporation of fibers in biodegradable polymers improves TS values, 42,47 as observed for F2 formulation based on PP with the addition of OPF (source of pectin) without the presence of plasticizer (glycerol). Similar to the reported by Han and Song, 48 this formulation resulted in a more compact and cohesive matrix, observed by SEM images.…”

Section: Water Barrier and Mechanical Propertiesmentioning

confidence: 97%

“…Films F2, F5, and F6 had lower values of C*, which reflect the film's color saturation, ranging from opaque (low value) to vivid (high value). 29 According to Kevij et al, 42 the increase in the opacity of these films is directly related to the increase in the concentration of OPF in the polymer matrix. The ΔE* values ranged between 8 and 15.…”

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

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

Barone,

Matheus,

Luchese

et al. 2023

Vinyl Additive Technology

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Active antioxidant and aromatic films based on persimmon (Diospyros kaki L.) cultivated according to agroecological precepts with orange peel flour (Citrus sinensis) and glycerol addition were developed by casting technique and characterized. The films were largely red and yellow appearance color, indicating a natural tendency to maintain the color of the persimmon pulp ripe. Scanning electron microscopy revealed a homogeneous and compact structure of the films, which obtained a rougher texture with the addition of glycerol. The addition of orange peel flour to the film‐forming solution proportionally increased the total phenolic content and antioxidant capacity of the persimmon puree films. Volatile compounds belonging to different chemical classes were identified, including limonene, β‐ionone, linolenic acid, palmitic acid, and vaccenic acid, which influence the overall aroma, as they were detected above their odor thresholds, and the functional properties of these films. Furthermore, the thermogravimetric analysis showed two important degradation steps related to glycerol and pectin (130–230°C) and decomposition of the polymer structure (above 300°C), guaranteeing the processability of the raw materials under conditions of higher temperatures than those normally used in industrial food packaging products in a circular economy context. This study indicates the potential for formation of persimmon‐based films incorporated into orange peel flour as active antioxidant films for use in drinks and tea bags as a flavoring or as intermediate layers used between slices of cheese, avoiding direct contact with food, facilitating its separation, as some application examples.Highlights Persimmon and orange peel flour films were developed by casting. Antioxidant and sensorial properties of blended films were evaluated. Volatile compounds were identified, including limonene and vaccenic acid. Circular economy principles were used to avoid postharvest fruit losses.

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Section: Resultsmentioning

confidence: 74%

Section: Water Barrier and Mechanical Propertiesmentioning

confidence: 97%

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

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

Barone,

Matheus,

Luchese

et al. 2023

Vinyl Additive Technology

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“…The opacity of the films was determined using the technique developed by Taghavi Kevij et al . (2020). The films were cut into 1 cm × 4 cm shapes and placed into a cuvette.…”

Section: Methodsmentioning

confidence: 99%

Optimisation of fish gelatin and red pitaya peel powder edible film production

Rahma,

Putri,

Megatri

et al. 2023

Int J of Food Sci Tech

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SummaryGrowing awareness of the environmental devastation caused by plastic packaging, particularly in the food industry, has led to the emergence of the concept of a renewable and environmentally safe consumable film as an alternative to plastic. Red pitaya (dragon fruit) peel (RPP), which has a high pectin content, can be used as an additional ingredient or co‐biopolymer to enhance the functional properties of fish gelatin (FG) edible film. Edible films were produced using casting techniques and varying concentrations of FG (3.2%–8.8% w/v) and RPP (0.2%–1.0%) with the aid of Central Composite Design (CCD) of Response Surface Methodology (RSM) by Design Expert 13's software. The optimal formulation consisted of 5.97% (w/v) FG and 0.45% (w/v) RPP. Increasing the concentrations of RPP and FG affected the thickness (0.18–0.36 mm), water solubility (46.72%–66.78%), brightness (60.04–79.02), redness (7.08–28.36), yellowness (2.48–8.44), and opacity (0.85–2.58) of the physical properties. Mechanical testing revealed a tensile strength between 2.76 and 9.34 MPa and a break elongation between 82.78% and 153.89%. The results suggested the physical and mechanical properties of RPP‐based films were greatly affected by concentration of gelatin.

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“…Similar results were reported in films made with Pinhão flour 8 and starch, 2 as well as in gelatin films incorporated with agave microfibers and nanoclays 39 and with orange peel powder. 63 The a* and b* values indicate that the films are more reddish and yellow, giving them an orange-looking color. This behavior for the color parameters can be attributed to the presence of phenolic compounds, flavonoids and tannins, and other extractive substances in the Pinhão husk.…”

Section: Optical Propertiesmentioning

confidence: 99%

Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin

De Santana Neto,

Paiva,

Dos Santos

et al. 2024

J of Applied Polymer Sci

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In this study, the use of Pinhão husk as a source of reinforcement material for development of edible films, where the Pinhão seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor permeability, solubility and opacity, microstructure, and thermal degradation characterized the films produced. The films presented homogeneous and cohesive structures. Pinhão husk content positively affected film properties by increasing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinhão flour film formulations (5.0% Pinhão flour, 1.2% glycerol, and 0.4% Pinhão husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinhão husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respectively The thermal degradation study revealed that the films are stable at temperatures below 150°C, losing only free water and volatile compounds of low molecular weight. Pinhão husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco‐friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.

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Mechanical, physical, and bio-functional properties of biopolymer films based on gelatin as affected by enriching with orange peel powder

Cited by 24 publications

References 41 publications

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

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

Optimisation of fish gelatin and red pitaya peel powder edible film production

Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin

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