Ultrasound treated potato peel and sweet lime pomace based biopolymer film development |
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| Affiliation: | 1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA 94710, United States;2. Department of Food Service & Culinary Arts, Seowon University, Cheongju-city 361-742, Republic of Korea;3. Center for Traditional Microorganism Resources, Keimyung University, Daegu 704-701, Republic of Korea;4. Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan;1. Department of Agroindustrial Engineering, College of Engineering and Technology, Popular University of Cesar, Sabana Campus, Agroindustrial Optimization Group, Valledupar, Colombia;2. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, SP, Brazil;1. Biomass Conversion Laboratory, Department of Energy, Tezpur University, Napaam, 784028, Assam, India;2. Indiana University, Department of Chemistry, 800 E. Kirkwood Av. Bloomington, IN, 47405, USA;1. Ecole Nationale d’Ingénieurs de Sfax, Unité Enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia;2. Université de Sfax, ENIS, Unité de Service Bioréacteur couplé à un ultrafiltre, Route de Soukra km 4, BP 1173, 3038 Sfax, Tunisia;3. Institut Préparatoire aux Etudes d’Ingénieurs de Sfax, Département de Biologie et Géologie, BP 1172, 3018 Sfax, Tunisia;4. Faculté des Sciences de Sfax, Laboratoire des Biotechnologies Végétales Appliquées à l’Amélioration des Cultures, BP 1171, 3000 Sfax, Tunisia;1. Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhon Pathom 73140, Thailand;2. Center of Advanced Studies in Industrial Technology, Kasetsart University, Bangkok 10900, Thailand;3. School of Culinary Arts, Suan Dusit University, Bangkok 10700, Thailand |
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| Abstract: | Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45 min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60 min. Ultrasound was applied for 45 and 60 min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25 × 10−9 g/Pa h m, 12.88 ± 0.348%, 38.92 ± 0.702%, 242.01 ± 3.074 g and 7.61 ± 0.824 mm respectively. However, thermal decomposition for film G took place above 200 °C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5 days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample. |
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| Keywords: | Potato peel (PP) Sweet lime pomace (SLP) Biopolymer film Ultrasound Bread Clove essential oil |
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