Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets

abstract

Starch, due to its thermoplastic capacity, is being explored for developing food packaging bioplastics. Nevertheless, it gives rise to brittle and hydrophilic materials. To overcome these drawbacks, in this work, the influence of potato peel phenolic extracts (PhE) on physicochemical and mechanical properties of starch-based films was studied. PhE conferred a yellowish coloration to the neat films, while maintaining their transparency. Moreover, contrary to the pristine materials, starch/PhE-based films showed water tolerance, became elastic and stretchable, and presented antioxidant activity (56-85% of ABTS(center dot+) inhibition after 7 days). Smoked seabream fillet packaged with the films were well appreciated by an experienced sensory panel, showing pleasant smell and flavor. The golden color increase of fillets was highly-valued by the judges, as well as their lower succulence and higher stiffness in relation to the fillets packed with commercial plastic. Therefore, potato peel phenolics are suitable for developing starch-based films with enhanced performance for food packaging.

keywords

CAFFEIC ACID; ANTIOXIDANT PROPERTIES; EDIBLE FILMS; RICE STARCH; BARRIER; STABILITY; EXTRACTS

subject category

Food Science & Technology

authors

Lopes, J; Goncalves, I; Nunes, C; Teixeira, B; Mendes, R; Ferreira, P; Coimbra, MA

Groups

G2 - Photonic, Electronic and Magnetic Materials
G4 - Renewable Materials and Circular Economy

Projects

Desenvolvimento de um composto bioplástico biodegradável à base dos subprodutos de batata (POTATOPLASTIC)

Collaboratory for Emerging Technologies, CoLab (EMERGING TECHNOLOGIES)

CICECO - Aveiro Institute of Materials (UIDB/50011/2020)

CICECO - Aveiro Institute of Materials (UIDP/50011/2020)

Projeto de Investigação Exploratória: Paula Ferreira (IF_Paula Ferreira)

acknowledgements

Thanks are due to the University of Aveiro and FCT/MCTES for the financial support of QOPNA research Unit (FCT Ref. UID/QUI/00062/2019), of LAQV-REQUIMTE (FCT Ref. UIDB/50006/2020), and of CICECO Aveiro Institute of Materials (FCT Ref. UIDB/50011/2020 & UIDP/50011/2020). The authors acknowledge to POTATOPLASTIC project (POCI-01-0247-FEDER-017938), financed by FEDER through POCI, Isolago - Industria de Plasticos, S.A., the project leader, and to A Saloinha, Lda. for providing potato byproducts. The costs resulting from the FCT hiring is funded by national funds (OE), through FCT - Fundacao para a Ciencia e a Tecnologia, I.P., in the scope of the framework contract foreseen in the numbers 4, 5, and 6 of the article 23, of the Decree-Law 57/2016, of August 29, changed by Law 57/2017, of July 19. FCT is also thanked for the Investigator FCT program (PF, IF/00300/2015), for the NIndividual Call to Scientific Employment Stimulus (IG, CEECIND/00430/2017), and for the grants ref. SFRH/BPD/104712/2014 (IG), SFRH/BD/136804/2018 (JL), and SFRH/BPD/100627/2014 (CN). BT acknowledges the Portuguese Foundation for Science and Technology (FCT), the European Social Fund (FSE), and the Ministry of Education and Science for supporting BT grant (Ref. SFRH/BPD/92929/2013).