Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application

The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10⁻¹⁰ g mm/sm² Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.     

Synthesis of Smart Food Packaging from Poly (Gelatin-co-Dimethyl Acrylamide) / Citric Acid-Red Apple peel Extract

ABSTRACT

A novel and smart hydrogel was synthesized from N, N dimethyl acrylamide (DMAAm), gelatin, and citric acid (CA) red apple peel extract (RApE) to be utilized as a multi-functional food packaging material. The p(Gelatin-co-DMAAm)/CA-RApE was prepared through a redox polymerization technique in film form in petri dishes. Mechanical and water resistance of the p(Gelatin-co-DMAAm)/CA-RApE was improved by the addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. The characterization of p(Gelatin-co-DMAAm)/CA-RApE was carried out by Fourier transform infrared spectroscopy (FT-IR), thermo gravimetric analyzer (TGA), scanning electron microscopy (SEM), and dynamic and mechanical analyzer (DMA). FT-IR revealed the existence of bonding interactions between the functional group of RApE and gelatin, carbonyl groups of DMAAm, and carboxylic acid groups of CA. TGA results found that p(Gelatin-co-DMAAm)/CA-RApE was stable up to 565°C. It was observed that RApE improved thermal stability and decreased the elasticity of the p(Gelatin-co-DMAAm)/CA-RApE. When tested against Escherichia coli, Bacillus subtilis and Staphylococcus aureus, p(Gelatin-co-DMAAm)/CA-RApE was observed to have antimicrobial activity. Total antioxidant and anthocyanin effect of p(Gelatin-co-DMAAm)/CA-RApE was analyzed. Additionally, to monitor the color changes of p(Gelatin-co-DMAAm)/CA-RApE, it was studied at different pH values. Furthermore, p(Gelatin-co-DMAAm)/CA-RApE was applied to real samples such as whole pasteurized milk and cheese. It was found to have a good color indicator and antimicrobial activity for pasteurized whole milk and cheese. It was concluded that p(Gelatin-co-DMAAm)/CA-RApE is a very good candidate to be used in food packaging and biomedical materials, along with other potential applications.