scholarly journals Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 141 ◽  
Author(s):  
Katalin Szabo ◽  
Bernadette-Emoke Teleky ◽  
Laura Mitrea ◽  
Lavinia-Florina Călinoiu ◽  
Gheorghe-Adrian Martău ◽  
...  
Keyword(s):  
Vinyl Alcohol ◽  
Total Phenolic Content ◽  
Food Packaging ◽  
Phenolic Content ◽  
Flow Behavior ◽  
Poly Vinyl Alcohol ◽  
Total Phenolic ◽  
Active Food Packaging ◽  
Film Forming ◽  
By Products

Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

scholarly journals Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2104
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Mariangela Clemente ◽  
Edoardo Grande ◽  
Silvia Urciuoli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vinyl Alcohol ◽  
High Performance ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Industrial Wastes ◽  
Poly Vinyl Alcohol ◽  
Active Food Packaging ◽  
Main Components ◽  
By Products

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

scholarly journals Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

Polymers ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 532 ◽  
Author(s):  
Laura Mitrea ◽  
Lavinia-Florina Călinoiu ◽  
Gheorghe-Adrian Martău ◽  
Katalin Szabo ◽  
Bernadette-Emoke Teleky ◽  
...  
Keyword(s):  
Vinyl Alcohol ◽  
Flow Behavior ◽  
Poly Vinyl Alcohol ◽  
Mechanical Resistance ◽  
Physicochemical Features ◽  
Synthetic Colorants ◽  
Coloring Agents ◽  
Orange Color ◽  
By Products ◽  
Β Carotene

In the current work the physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and with carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), and 2,3-butanediol (BDO) were used as plasticizers and the tomato-based pigments (TP) as coloring agents. The outcomes showed that β-carotene was the major carotenoid in the TP (1.605 mg β-carotene/100 DW), which imprinted the orange color to the biofilms. The flow behavior indicated that with the increase of shear rate the viscosity of biofilm solutions also increased until 50 s−1, reaching values at 37 °C of approximately 9 ± 0.5 mPa·s for PVOH, and for PVOH+TP, 14 ± 0.5 mPa·s in combination with Gly, PDO, and BDO. The weight, thickness, and density of samples increased with the addition of polyols and TP. Biofilms with TP had lower transparency values compared with control biofilms (without vegetal pigments). The presence of BDO, especially, but also of PDO and glycerol in biofilms created strong bonds within the PVOH matrix by increasing their mechanical resistance. The novelty of the present approach relies on the replacement of synthetic colorants with natural pigments derived from agro-industrial by-products, and the use of a combination of biodegradable polymers and polyols, as an integrated solution for packaging application in the bioplastic industry.

scholarly journals Total phenolic content and antioxidant capacity of agri-food waste and by-products

2018 ◽  
Vol 18 (1) ◽  
pp. 336-341 ◽  
Author(s):  
M. Castrica ◽  
R. Rebucci ◽  
C. Giromini ◽  
M. Tretola ◽  
D. Cattaneo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Food Waste ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
By Products

scholarly journals Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Jeannine Bonilla ◽  
Paulo Jose do Amaral Sobral
Keyword(s):  
Food Packaging ◽  
Phenolic Content ◽  
Antimicrobial Properties ◽  
Aureus Strain ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Food Industries ◽  
Cinnamon Extract ◽  
Active Food Packaging ◽  
Ethanolic Extracts

Abstract In this investigation, the ethanolic extracts of two less known plants, little reported in the literature (guarana and boldo leaves) were studied in comparison with the ethanolic extracts of two well studied plants (cinnamon and rosemary), regarding their colour, GC-MS profile, phenolic content and their antioxidant and antimicrobial properties. The rosemary (59.20 ± 0.28) and guarana (56.63 ± 0.54) extracts showed the highest values for luminosity (L*) and the UV-Vis absorption increased when L* decreased. GC-MS identified a limited number of compounds in the cinnamon and guarana extracts. The cinnamon extract showed the highest value for the total phenolic content (172 mg GA/g extract) as compared to the other extracts. The highest antioxidant capacity was observed for the boldo leaves extract in the TEAC (6.66 ± 0.17 mM) assay and for the rosemary extract in the DPPH (0.80 ± 0.14 mg/L) test. In addition, all the extracts showed antimicrobial activity against the S. aureus strain, indicating that all the extracts studied could be used by food industries to develop new active food packaging materials.

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

2009 ◽  
Vol 15 (6) ◽  
pp. 571-581 ◽  
Author(s):  
S. Yağcı ◽  
F. Göğüş
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Starch Gelatinization ◽  
Fruit Waste ◽  
By Products

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

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