Exploring the potential of jujube seed powder in polysaccharide based functional film: Characterization, properties and application in fruit preservation.

In this study, we fabricated a novel biodegradable functional film using natural polysaccharides by adding jujube seed powder as an active ingredient. Scanning electron microscopy analysis showed agglomerate formation in the film with increasing concentration of seed powder. Fourier transform-infrared spectroscopy study demonstrated an electrostatic interaction between pectin and chitosan. The water solubility and swelling degree significantly decreased from 55.5 to 47.7 % and 66.0 to 41.9 %, respectively, depicting the film's water resistance properties. Higher opacity and lower transmittance value of the film indicated its protective effect towards light-induced oxidation of food. It was observed that the fabricated active film biodegraded to 82.33 % in 6 days. The DPPH radical scavenging activity of 98.02 % was observed for the functional film. The film showed antifungal activity against B. cinerea and P. chrysogenum. The highest zone of inhibition was obtained against food spoiling bacteria B. subtilis followed by S. aureus, P. aeruginosa and E. coli. Genotoxicity studies with the fabricated film showed a mitotic index of 8 % compared to 3 % in the control film. We used the fabricated film to preserve grapefruits, and the result showed that it could preserve grapes for ten days with an increase in antioxidant activity and polyphenolic content.

Current progress in valorization of food processing waste and by-products for pectin extraction.

Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.

Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review.

Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.

Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables.

Consumers increasingly prefer healthy and nutritious diet worldwide, and demands for fresh fruits and vegetables are rapidly growing. Fresh produce are perishable commodities, and physical damage, moisture loss, biochemical changes, and postharvest microbial decay are primary causes of quality loss and reduced shelf-life. Packaging, including plastic films and coatings is an effective strategy to improve postharvest-life of whole and cut fruits and vegetables. However, plastic packaging is a significant environmental concern globally. Biopolymer based films and/or coatings are environment-friendly alternative packaging for food. But, these biopolymers, derived from plant, animal and microbial sources, lack some of the primary physico-chemical and mechanical properties compared to conventional plastic packaging. Reinforcement of biopolymer with nanomaterials addresses these shortcomings, and adds functional properties such as antimicrobial and/or antioxidant activities to the nanocomposites. Organic (e.g. nanocellulose fibrils), and inorganic (e.g. montmorillonite, zinc oxide, silver) nanomaterials are effective in achieving these improvements in biopolymer based nanocomposite. Plant-extracts and compounds derived from plant (e.g. essential oil) are also effective in imparting antimicrobial and antioxidant properties to biopolymer based nanocomposites. This is an extensive review of research works on effectiveness of biopolymer based nanocomposite films and coatings used for packaging of whole and cut fruits and vegetables to extend their shelf-life. Numerous reports have demonstrated effectiveness of biopolymer based nanocomposites in improvement in shelf-life of packaged and/or coated whole and cut fruits and vegetables by at least 4-5 days to as much as a few months.HighlightsFresh produce are perishable commodities requiring package or coating.Conventional plastics and waxes are major environmental and health concerns.Biopolymer based nanocomposites are environment-friendly alternatives.These nanocomposite films and coatings are effective in enhancing shelf-life.