Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Abstract

Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

“…In the previous research the sensory analysis, color characterization, microscopy and biodegradability were studied [ 23 ]. The aim of the research was to experimentally produce edible packaging with the incorporation of plant byproducts (blueberries, red grapes and parsley marc) and to evaluate their physical and chemical properties; experimentally produced films are comprehensively analyzed, and based on these results potential applications can be found.…”

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

“…Up to now, the most common edible coating is chitosan-based edible/biodegradable films because they can extend the shelf life of postharvest fruits. Recent studies have been indicated that coatings enriched with F&V by-products (for example with grape, blueberry and parsley pomace extracts) did not lead to a disruption of the protective function [ 154 ]. Natural antioxidants of F&V by-product extracts often contain a high amount of phenolic substances and have been used as active ingredients in the manufacture of active films [ 152 ].…”

The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace

“…The wine industry is one of the greatest agricultural activities which generates different by-products (e.g., grape pomace, which is consist of skins, seeds, and bunches; lees sediments; vinasse etc.) [ 16 ]. A lot of studies have reported that winery residues could be a useful substitute with great potential to develop many bioproducts [ 16 , 17 ].…”

“…[ 16 ]. A lot of studies have reported that winery residues could be a useful substitute with great potential to develop many bioproducts [ 16 , 17 ]. Moreover, the valorization of winery by-products (gaseous, liquid, or solid) promotes to identify a sustainable solution with value-added products in biorefinery management, maintaining the circular economy and environment [ 16 , 17 , 18 , 19 ].…”