Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning

The effect of different ratios of rice starch/fish protein (15/85, 50/50, 85/15, w/w) and different concentrations of pink pepper phenolic compounds (4%, 6% and 8%, v/w) were evaluated in films properties as well in the capacity to inhibit enzymatic browning of fresh-cut apples. The films were characterized according to mechanical properties, water vapor barrier, solubility in water, color and opacity, morphological and thermal properties. The ratio 15/85 of starch/protein showed tensile strength of 6.50 MPa and elongation at break of 173.3%. It has the greatest potential to be used as packaging for vegetables preservation. This blend showed potential to inhibit the enzyme peroxidase and thus was used as coating in fresh-cut apples. The samples coated with the blend presented lower browning index in comparison to the control sample. The blend clearly showed potential to be used as food packaging, especially to be used as antioxidant packaging to inhibit enzymatic browning.