Edible films produced from agrifood by-products and wastes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-08-01 DOI:10.1016/j.ifset.2023.103442

Alexandre M.S. Jorge , Marisa C. Gaspar , Marta H.F. Henriques , Mara E.M. Braga

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引用次数: 1

Abstract

This study aims to develop edible films using agrifood by-products (pumpkin seeds, broken rice and orange pectin) and wastes (quince peel, potato peel, potato pulp, orange peel, pumpkin peel). The physicochemical characteristics of the films were investigated, including their mechanical and barrier properties. Higher amounts of plasticizer induced poorer mechanical and barrier properties in the films. The most promising ones were obtained with orange pectin, broken rice and pumpkin peel, with water contact angles (WCA) between 48° and 57°, maximum water vapor transmission rate and water vapor permeability of 575 g.m⁻².d⁻¹ and 108 × 10⁻¹² g.Pa⁻¹.s⁻¹.m⁻¹, respectively, Young's modulus between 350 and 800 MPa, maximum tensile strength between 9.0 and 26.25 MPa, and elongation at break between 2.28 and 9.3%. Orange pectin and broken rice are promising raw materials since they led to higher WCA, better barrier and mechanical properties. Broken rice and quince peel can be good substitutes for commercial starch and glycerol, respectively. Agro-industrial by-products and wastes revealed potential for the production of sustainable edible films.

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用农产品副产品和废料制成的可食用薄膜

本研究旨在利用农副产品(南瓜子、碎米、橘子果胶)和废弃物(木瓜皮、土豆皮、土豆浆、橘子皮、南瓜皮)开发可食用薄膜。研究了膜的物理化学特性，包括力学性能和阻隔性能。增塑剂用量越高，薄膜的机械性能和阻隔性能越差。以橙果胶、碎米和南瓜皮为原料，水接触角(WCA)在48°~ 57°之间，最大水蒸气透过率和水蒸气透过率为575 g m−2。d−1和108 × 10−12 g.Pa−1.s−1。m−1，杨氏模量为350 ~ 800 MPa，最大抗拉强度为9.0 ~ 26.25 MPa，断裂伸长率为2.28% ~ 9.3%。橙果胶和碎米具有较高的WCA、较好的阻隔性和机械性能，是很有前途的原料。碎米和榅桲皮分别可以作为商品淀粉和甘油的良好替代品。农业工业副产品和废物显示了生产可持续食用薄膜的潜力。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.