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. 2021 Apr 28;26(9):2569.
doi: 10.3390/molecules26092569.

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Mia Kurek  1 , Nasreddine Benbettaieb  2   3 , Mario Ščetar  1 , Eliot Chaudy  2 , Maja Repajić  1 , Damir Klepac  4   5 , Srećko Valić  4   5 , Frédéric Debeaufort  2   3 , Kata Galić  1
Affiliations

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Mia Kurek et al. Molecules. .

Abstract

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young's modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

Keywords: antioxidant; blackcurrant waste; chitosan; color changing; intelligent sensing; packaging films; pectin.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
FTIR spectra of chitosan (a) and pectin (b) without or with blackcurrant powder (BCW). CS-chitosan, CS10BCW and CS20BCW-chitosan with 10 and 20% (w/w) blackcurrant powder, PEC-pectin, PEC10BCW and PEC20BCW-pectin with 10 and 20% (w/w) blackcurrant powder.
Figure 2
Figure 2
Color parameters of tested film formulations during exposure to various pH ranging from 2 to 12, given as LAB scale values: (a) L*; (b) a*; (c) b* and (d) ΔE.
Figure 3
Figure 3
DSC thermograms (1st heating) of chitosan (a) and pectin (b) films without or with 20% (w/w) blackcurrant powder (BCW).
Figure 3
Figure 3
DSC thermograms (1st heating) of chitosan (a) and pectin (b) films without or with 20% (w/w) blackcurrant powder (BCW).
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