TY - JOUR
T1 - Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts
AU - Saberi, Bahareh
AU - Vuong, Quan V.
AU - Chockchaisawasdee, Suwimol
AU - Golding, John B.
AU - Scarlett, Christopher J.
AU - Stathopoulos, Costas E.
N1 - Funding Information:
Acknowledgements This study was funded by the University of Newcastle, NSW Australia. The authors are thankful to Ms. Hang T. Vu and Ms. Adriana Dailey for providing us with banana peel extract and macadamia skin extracts.
Publisher Copyright:
© 2017, Springer Science+Business Media, LLC.
PY - 2017/12/1
Y1 - 2017/12/1
N2 - Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) peel extract) were added into the PSGG-based films as antioxidant additive. The effects of these compounds at different amounts on the physical and antioxidant characteristics of the PSGG film were investigated. The antioxidant activity was calculated with three analytical assays: DPPH radical scavenging ability assay, cupric reducing antioxidant capacity (CUPRAC), and ferric reducing activity power (FRAP). EGCG-PSGG films showed higher antioxidant activity, followed by BBA-PSGG, MAC-PSGG, and BAN-PSGG films, at all concentrations (0.75–3 mg/mL) and with all procedures tested. Additionally, the antioxidant activity of films showed a concentration dependency. The results revealed that addition of NAs made the PSGG film darker and less transparent. However, the moisture barrier was significantly improved when NAs were incorporated into the film. The FTIR spectra were examined to determine the interactions between polymers and NAs. The results suggested that incorporation of EGCG, BBA, MAC, and BAN into PSGG films have great potential for use as active food packaging for food preservation.
AB - Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) peel extract) were added into the PSGG-based films as antioxidant additive. The effects of these compounds at different amounts on the physical and antioxidant characteristics of the PSGG film were investigated. The antioxidant activity was calculated with three analytical assays: DPPH radical scavenging ability assay, cupric reducing antioxidant capacity (CUPRAC), and ferric reducing activity power (FRAP). EGCG-PSGG films showed higher antioxidant activity, followed by BBA-PSGG, MAC-PSGG, and BAN-PSGG films, at all concentrations (0.75–3 mg/mL) and with all procedures tested. Additionally, the antioxidant activity of films showed a concentration dependency. The results revealed that addition of NAs made the PSGG film darker and less transparent. However, the moisture barrier was significantly improved when NAs were incorporated into the film. The FTIR spectra were examined to determine the interactions between polymers and NAs. The results suggested that incorporation of EGCG, BBA, MAC, and BAN into PSGG films have great potential for use as active food packaging for food preservation.
KW - Active edible film
KW - Antioxidant activity
KW - Guar gum
KW - Natural extracts
KW - Pea starch
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U2 - 10.1007/s11947-017-1995-z
DO - 10.1007/s11947-017-1995-z
M3 - Article
AN - SCOPUS:85029726409
SN - 1935-5130
VL - 10
SP - 2240
EP - 2250
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 12
ER -