Development and characterization of sustainable-active-edible-bio based films from orange and pomegranate peel waste for food packaging: Effects of particle size and acid/plasticizer concentrations

Abstract

Sustainable packaging materials especially from food processing waste are of getting interest. The aim of the study was to develop edible bio based films from processing wastes of pomegranate and orange peels. For this purpose, pomegranate and orange peels were dried and processed into flour in different particle sizes. The effects of particle size, concentration of acid and plasticizer on physical and mechanical properties were investigated. Antimicrobial, antioxidant, morphological and thermal properties were further determined for the selected film formulations. Results showed that the particle size significantly affected mechanical properties of the films (p & LE; 0.05), with improvement of the mechanical properties for the reduced particle size. Pomegranate and orange peel based films showed very high antimicrobial activity against E. coli and S. aureus irrespective of particle sizes. The pomegranate and orange peel based films had homogeneous, smooth, and crack-free surfaces. Pomegranate and orange peel based films showed very similar thermal properties and major thermal degradation was observed between 160 and 300 degrees C for both type of films irrespective of particle sizes. Pomegranate and orange peels could be good potential as antioxidant and antimicrobial biopolymer sources for sustainable and active food coating/packaging.