Development of guar gum based active packaging films using grape pomace

作者：Saurabh Chaturbhuj K; Gupta Sumit; Variyar Prasad S^*

来源：Journal of Food Science and Technology-Mysore, 2018, 55(6): 1982-1992.

DOI：10.1007/s13197-018-3112-3

• Guar gum
• Active film
• Grape pomace
• Shelf-life
• Gamma irradiation

The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for hydrophobicity, glycerol (3.07%) as plasticizer, and grape pomace extract (5%) as active ingredient (%w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm(-2)d(-1). Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC-MS. Suitability of active films for food irradiation applications is thus demonstrated.

• 出版日期2018-6