Polyphenols from Olea europaea L. cv. Caiazzana leaf pruning waste for antioxidant and UV-blocking starch-based plastic films

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101447

Hamid Mushtaq , Simona Piccolella , Giovanna Cimmino , Elvira Ferrara , Nabila Brahmi-Chendouh , Milena Petriccione , Severina Pacifico

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引用次数: 0

Abstract

Olive tree waste products, such as leaves, can be used to formulate antioxidant additive mixtures for bioactive and functional packaging. In this context, with the aim of better enhancing the flavonoid component, the extract obtained by ultrasonic accelerated maceration was fractionated to obtain the OlP fraction, characterized by UltraViolet-Visible (UV-Vis) and Attenuated Total Reflectance Fourier Transform InfraRed (ATR FT-IR) spectroscopic techniques and chromatographic analysis coupled to high-resolution tandem mass spectrometry. The extract, consisting of 60.4 % flavonoids, exhibited a marked antiradical capacity but did not exert cytotoxic effects. The incorporation, at two different percentage levels, in a starch-based film, already with the plasticizers glycerol and sorbitol, was previously characterized chemically by ATR FT-IR tools, morphologically by Scanning Electron Microscopy (SEM), for the thermal behaviour and physical-chemical properties of thickness, density, water vapor transmission rate, moisture absorption, and colour. The data obtained, including the assessment of the UV-blocking, photoprotective, and antiradical activities, emphasize that the composition of the film was maintained, with OlP preserving its antioxidant efficacy while also acting more effectively as a moisture absorber and natural plasticizer.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.