Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries

Maria Fernanda Vargas-Torrico, Erich von Borries-Medrano, Miguel A. Aguilar-Méndez

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

This study aimed to evaluate the effect of incorporating different concentrations (0, 200, 300, and 400 mg L−1) of avocado peel extracts (EE-AP) on the physicochemical properties and antifungal activity of gelatin-carboxymethylcellulose (Gel-CMC) films and their applicability in berry preservation. The results showed that incorporating EE-AP was compatible with the Gel-CMC film and enhanced the mechanical properties without affecting the integrity and thermal properties. The 200 mg L−1 of EE-AP concentration on films offered the best barrier properties against water vapor (2.90 × 10−11 g m−1 s−1 Pa−1). FTIR identified the intramolecular and intermolecular interactions between the functional groups of biopolymers and the EE-AP. The results obtained revealed that EE-AP incorporation into gelatin-carboxymethylcellulose films significantly decreased the moisture content (from 12.48 to 11.02%) and solubility (from 40.13 to 35.39%) of the films. All films incorporated with EE-AP showed higher colorimetric parameters and opacity than the control film (p < 0.05). The DPPH radical scavenging ability of the Gel-CMC films was increased from 24.16 to 41.12, 57.21, and 63.47%, as the extract concentration increased. Active films presented excellent ultraviolet-visible light barrier properties. The antioxidant pigments (flavonoids and chlorophylls) were estimated spectrophotometrically through absorbance. In vitro tests indicated high effectiveness to inhibit the growth of Rhizopus stolonifer and Aspergillus niger. A preservation study indicated the absence of fungal development in berries over six days of storage. In conclusion, gelatin-carboxymethylcellulose films with EE-AP represent a potential option for active packaging and can preserve fresh fruit.

Original languageEnglish
Pages (from-to)1012-1025
Number of pages14
JournalInternational Journal of Biological Macromolecules
Volume206
DOIs
StatePublished - 1 May 2022

Keywords

  • Active packaging
  • Avocado peel extract
  • Food packaging
  • Preservation of berries

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