Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets

Starch, due to its thermoplastic capacity, is being explored for developing food packaging bioplastics. Nevertheless, it gives rise to brittle and hydrophilic materials. To overcome these drawbacks, in this work, the influence of potato peel phenolic extracts (PhE) on physicochemical and mechanical properties of starch-based films was studied. PhE conferred a yellowish coloration to the neat films, while maintaining their transparency. Moreover, contrary to the pristine materials, starch/PhE-based films showed water tolerance, became elastic and stretchable, and presented antioxidant activity (56-85% of ABTS(center dot+) inhibition after 7 days). Smoked seabream fillet packaged with the films were well appreciated by an experienced sensory panel, showing pleasant smell and flavor. The golden color increase of fillets was highly-valued by the judges, as well as their lower succulence and higher stiffness in relation to the fillets packed with commercial plastic. Therefore, potato peel phenolics are suitable for developing starch-based films with enhanced performance for food packaging.

Automated summary

Adding potato peel phenolic extracts improved the performance of starch-based films by increasing transparency, water resistance, elasticity, and stretchability, while also providing antioxidant activity. The smoked seabream fillets packaged with these films were well received for their pleasant smell and flavor by a sensory panel, who appreciated the films' ability to maintain the color and texture of the fillets over time.