Antioxidant pectin/pullulan edible coating incorporated with Vitis vinifera grape seed extract for extending the shelf life of peanuts

Bioactive pectin/pullulan (PEC/PUL) binary blend film combined with Vitis vinifera grape seed extract (GSE) was fabricated. GSE was compatible with PEC/PUL polymer matrix to form a dense film structure with increased mechanical strength. The GSE-containing film offered some antimicrobial activity against E. coli and L. monocytogenes by delaying bacterial growth. Also, the GSE-added film exhibited antioxidant potential because of the free radical scavenging ability of polyphenolic compounds in the extract. The PEC/PUL/GSE films had significant UV blocking properties imparted by pectin and GSE along with the high gas barrier provided by pullulan. Raw and roasted peanuts (Arachis hypogaea) coated with PEC/PUL/GSE film had a 75 % reduction in the peroxide values than uncoated peanuts after 30 days under ambient conditions. The edible coating of PEC/ PUL/GSE film had an excellent ability to prolong the shelf life of stored peanuts by delaying rancidity.

Automated summary

The bioactive pectin/pullulan binary blend film combined with grape seed extract demonstrated antimicrobial and antioxidant properties, as well as UV blocking and gas barrier capabilities. When applied to peanuts, this edible coating was able to prolong shelf life effectively.