Journal
FOOD PACKAGING AND SHELF LIFE
Volume 28, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fpsl.2021.100636
Keywords
Antioxidant packaging; Biodegradable film; Pectin; Watermelon
Categories
Funding
- National Research Foundation of Korea
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The study developed WRP films containing KPE, which showed excellent mechanical properties and antioxidant effects, making them potential packaging materials for retarding lipid oxidation in foods.
This study aimed to develop biodegradable watermelon rind pectin (WRP) films containing 0.5, 1.0, and 1.5 % kiwifruit peel extract (KPE) and investigate their mechanical properties, water vapor permeability, optical properties, and microstructure along with their antioxidant effects on chicken thigh during storage. The obtained WRP films showed an excellent tensile strength and Young's modulus compared to those of the pectin-based other films. With the increase in KPE concentration, the opacity, elongation at break, and water vapor permeability of the films increased, whereas the rigidity of the films decreased. Moreover, after 9 days of storage, the contents of peroxides and thiobarbituric acid reactive substances in the chicken thigh wrapped with the WRP film containing KPE were lower than those in the unwrapped samples. These results indicate that WRP films containing 1.5 % KPE are potential functional packaging materials that can retard the lipid oxidation in foods.
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