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Physico-chemical charectristics and applications of edible films for fruit preservation
1.
International Research Journal
of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 04 Issue: 02 | Feb -2017 www.irjet.net p-ISSN: 2395-0072 © 2017, IRJET | Impact Factor value: 5.181 | ISO 9001:2008 Certified Journal | Page 1954 PHYSICO-CHEMICAL CHARECTRISTICS AND APPLICATIONS OF EDIBLE FILMS FOR FRUIT PRESERVATION V.Swathi1, G.Gladvin2, B.Babitha3 1 & 2 Research Scholar, Dept of Foods and Nutritional Sciences, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur, Andhra Pradesh. 3 Assistant Professor, Dept of Foods and Nutritional Sciences, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur, Andhra Pradesh. ---------------------------------------------------------------------***--------------------------------------------------------------------- Abstract: The increasing demand of fresh fruits for food industry to develop new and better methods for maintaining food quality and extending shelf life. Recently, edible coatings have been widely studied for preservation of fruits and vegetables. The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Edible films and coatings can include antioxidant agents in their formulation and at the same time, they represent a barrier to oxygen, which results in a better preservation of quality. The water activity of the product, as well asthe ambient relative humidity, determines the antioxidant effect of films and coatings. This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings. Key Words: 1.Edible films, 2.Antioxidant, 3.Fruits, 4.Coatings, 5. Shelf life 1. INTRODUCTION The application of edible films and coatings to foodproducts represents a new approachtosolvetheproblem.Ediblefilms and coatings can include antioxidant and antimicrobial agents in their formulation, which results in a better preservation of quality (Bonilla et al 2012). There is increasing public interest in development of edible natural biodegradable coatings for maintaining postharvest quality of fruit. The increasing demand for fresh fruits and vegetables forces the food industry to develop new and better methods for maintaining food quality and extending shelf life. Edible coatings are thin layers of edible material (protein, polysaccharide and lipid) which form directly on the surface of fresh-cut fruit (González et al., 2010), and transfer of moisture, oxygen, carbon dioxide, lipid, aroma and flavor compounds in food systems, can increase food product shelf-life and improve food quality and also decrease amounts of conventional synthetic packaging materials needed to preserve and protect foods, as well as improve package recyclability by decreasing the need for coating, laminating orco-extrusion.Ediblefilmsandcoatings generally formed from renewable natural biopolymers,such as polysaccharides, proteins, lipids or the combination of these components, have been widely used as lipid, water vapor, gas and flavor barrier for fresh fruits and vegetables, confectioneries, frozenfoods andmeatproducts(Butler et al, 1996, Hoagland & Parris, 1996, Kaya. S.& A. Kaya, 2000, Ou et al, 2005), and also using biological materials such as proteins, lipids and polysaccharides, depending on their composition, the functionality of these materials may vary, as each component offers different properties to the composite matrix, for example films made up of polysaccharidesorproteins usuallyhavesuitablemechanical and gas barrier properties but may be highly sensitive to moisture and show poor water vapor barrier properties. (Tony Diab 2001) furthermore, to our knowledge, very little is known about the thermo mechanical propertiesoffilmsas affected by composition (Moisture plasticizers, emulsifiers etc), and temperature (Krochta et al.,1994). Edible films andcoatinghave beenknowntoprotect perishable food products from deteriorationandsometypes of quality loss, however, over the last decade there has been a rapidly growing interest in the development and use ofbio based packaging materials to prolong the shelf- life and improve the quality of fresh, frozen and formulated food products because of the following factors (Koelsch, 1991), films can also decrease amounts of conventional synthetic packaging materials needed to preserve and protect foods . (McHugh and Krochta 1994, Mchugh et al, 1996). The increasing demand for fresh fruits and vegetables forces the food industry to develop new and better methods for maintaining food quality and extending shelf life, the application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings can include antioxidant and antimicrobial agents in their formulation, which results in a better preservation of quality (Bonilla et al, 2012).Fruit coated with edible coatings showed significant delays in the change of weight loss, decay percentage, titratable acidity, pH, total soluble solids and ascorbic acid content as compared to uncoated control fruit. The optimal
2.
International Research Journal
of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 04 Issue: 02 | Feb -2017 www.irjet.net p-ISSN: 2395-0072 © 2017, IRJET | Impact Factor value: 5.181 | ISO 9001:2008 Certified Journal | Page 1955 composition of edible coatings in view of their applicationto extend the shelf life of several tropical fruits was studied (Miguel, et al, 2009).Loss of quality in this fruit is connected with its sensitivity to fungal infection and susceptibility to water loss, bruising, mechanical injuries and texture softening due to the lack of protective rind (Atress et al, 2010). The main functional advantages attributed to use of edible coatings are slower respirationrate, extendedstorage periods, firmness retention and controlledmicrobial growth (Fan et al., 2009; Garcia et al, 2010; Vu, et al, 2011).The development of environmental friendly materials is a continuing area of challenge for food packaging and coating technology. (Matsumura et al, 1999). 2. MATERIALS AND METHOD 2.1 Antioxidant Effect of Edible Films The antioxidant efficiency for edible films was tested using different approaches. In previous studies, the films were disintegrated and different tests (such as radical scavenging assays) were performed to the resulting formulation. In these cases, the disintegration procedure depended on the material and its solubility properties. For instance, chitosan films can be dissolved in distilled water (Siripatrawan and Harte, 2010), whereas a more elaborated procedure (freezing, grinding and extraction with methanol) was necessary for alginate films (Norajit et al., 2010). Table 2 summarized some ofthesereportedstudieswereinclude the following antioxidant tests: 2,2-diphenyl-1-picryhydrazyl radical (DPPH),N-diethyl-p-phenylenediamine(DPD)radical scavenging assay, ferric-reducingantioxidantpower(FRAP), 2,20-azinobis (3- ethylbenzothiazoline-6-sulphonate) (ABTS) assay and total phenolic content. Testing the activity of an antioxidant by more than one assay is desirable, because different methods approach this measurement in different ways (Erkan et al., 2008). Very often, radical trapping methods have been applied. These methods – DPPH, DPD, ABTS, FRAP, amongst others (Frankel and Meyer, 2000), measure the ability of an antioxidant agent to intercept free radicals. Additionally. 3. Results and Discussion 3.1.Oxygen barrier properties of edible films and coatings Films are made from proteins and carbohydrates are excellent barriers to oxygen, because of their tightly packed, ordered hydrogenbonded network structure (Yang and Paulson, 2000). The antioxidant effect of stand-alone edible films are strongly linked to their oxygen permeability (OP), which can be measured directly by oxygen permeationtests, which are mostly based on the standard described by ASTM (1988). The measurement of oxygen gas transmission through films involves the flowing an oxygen gas stream on one side of the film and a nitrogen stream on the other side that carries the transmitted oxygen gas to the analyzer. A coulometric sensor, an infraredsensor,a gaschromatograph or a dedicated oxygen analyser may be used for monitoring (Ayranci and Tunc, 2003). The oxygenpermeabilityof edible materials depends on manyfactors,suchastemperature and relative humidity. Maté and Krochta (1998) measured the OP of whey protein filmsand b-lactoglobulinplasticizedwith glycerol and observed that high temperature promoted gas transference across the film in an exponential way. 3.2 Composition and Application of antioxidant film and coatings on fruits and vegetables Oxygen can also reduce the quality of plantproducts. Table1 & 2 shows some examples of antioxidant film and coating applications and compositions on some fruits and vegetables. In these formulations, the films and coatings prevent the enzymatic browning, which is caused by the enzyme polyphenol oxidase that in presence of oxygen converts phenolic compounds into dark coloured pigments. Pérez-Gago et al. (2006) studied the development of the browning index of coated and non-coated apple slicestotest the antioxidant effect of whey protein–beeswax–ascorbic acid coatings. Rather than direct antioxidant addition, the best results in terms of colour preservation were obtained by incorporating the antioxidants into the coatings. Lin et al. (2011) edible coatings, which resulted in a significant reduction in the activity of polyphenol oxidase during storage as compared with non coated samples The addition of ascorbic acid as antioxidant in alginate or gellan-based coatings led to a better preservation of the natural ascorbic acid content in fresh-cut papaya, maintaining its nutritional quality throughout cold storage (Tapia et al., 2008), The quantification of vitamin C is a generally acceptedmethod to evaluate the oxidation of fruits and vegetables. For instance, the applications of coatings containing antioxidant agents (ascorbic acid and citric acid) led to reduced vitamin C loss in mushroom, cauliflower, apricots and green peppers (Ayranci and Tunc, 2003, 2004). Table.1: Measurement of the antioxidant capacity of disintegrated edible films. Film composition Antioxidant additive Method of measurement References Squid skin gelatin Hydrolysates from squid gelatin FRAP, ABTS Giménez et al. (2009) Milk protein (calcium caseinate and whey protein isolate) Oregano and/or pimento essential oils DPD and total phenolic content Oussalah et al. (2004) Pumpkin oil cake ---- ABTS Popovic et al. (2011) Tuna-skin and bovine-hide gelatin Oregano and rosemary extracts FRAP, ABTS Gómez- Estaca et al. (2009a) Chitosan Green tea extract DPPH radical scavenging and total phenolic content Norajit et al. (2010) Alginate Ginseng extract DPPH radical scavenging and reducing power activity Norajit et al. (2010) Sole skin gelatin/ Borage extract FRAP, ABTS, iron Gómez-
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International Research Journal
of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 04 Issue: 02 | Feb -2017 www.irjet.net p-ISSN: 2395-0072 © 2017, IRJET | Impact Factor value: 5.181 | ISO 9001:2008 Certified Journal | Page 1956 commercial fish gelatin chelation activity Estaca et al. (2009b) DPD: N,N-diethyl-p-phenylenediamine; DPPH: 2,2- diphenyl-1-picryhydrazyl radical; ABTS: 2,20-azinobis(3- ethylbenzothiazoline- 6-sulphonate). FRAP: ferric- reducing antioxidant power; Table .2: Application of antioxidant edible films to fruits and vegetable products. Film or coating Antioxidant compound Application Analyses Referen ces Methylcellulose- polyethylene glycol (3 g:1 ml) stearic acid Ascorbic acid, citric acid Mushroom and cauliflower Water loss, colour, vitamin C, polyphenoloxidas e activity, total phenol Ayranci and Tunc (2003) Alginate and gellan with glycerol Ascorbic acid Papaya Water loss, respiration rate, ethylene production, firmness, ascorbic acid content Tapia et al. (2008) Methylcellulose- polyethylene glycol (3 g:1 ml) stearic acid Ascorbic acid, citric acid Apricots and green peppers Water loss, vitamin C Ayranci and Tunc (2004) Whey protein concentrate and beeswax Ascorbic acid, cysteine and 4- hexylresorcin ol (4-hexyl) Apple Weight loss, colour, sensory evaluation Pérez Gago et al. (2006) Chitosan coatings Oleoresins: rosemary, onion cranberry, garlic and carvacrol Butternut squash Peroxidase and polyphenoloxidas e activities Ponce et al. (2008) 4. CONCLUSION It can be concluded from the present study that the physico- chemical characteristics and Applications of Edible Filmsfor fruit preservation thatthe ediblecoatingaffectspositively on the physicochemical parameters. The coated sample shows significant difference in almost all parameters as compared to control sample. As far as storage period is concerned as the storage period increase the quality parameters, which results in a better preservation of quality. The water activity of the product, as well as the ambient relative humidity, determines the antioxidant effect of films and coatings, and the effectiveness and application of antioxidant films and coatings. Thus it is observed that composite edible coating can satisfactorily enhance the shelf life of fruits and vegetables stored at ambient conditions. REFERENCES [1]. Bonilla, J., Atarés, L., Vargas, M. and Chiralt, A. (2012) Edible Films and Coatings to Prevent the Detrimental Effect of Oxygen on Food Quality: Possibilities and limitations. Journal of Food Engineering, Vol-110, pp- 208-213. [2]. González-Aguilar, G.A., Ayala-Zavala, G.F.,Olivas,G.I.,de la Rosa, L.A., AlvarezParrilla, E., (2010). Preserving quality of fresh-cut products usingsafetechnologies.J. Consum. Prot. Food Saf, Vol-5, pp-65–72. [3]. Butler .B.L., P.J. Vergano, R.F. Testin, J.M.Bunn,J.L.Wiles, (1996), Mechanical and barrier properties of edible chitosan films as affectedby compositionandstorage, J. Food Sci. Vol- 61 pp- 953–955. [4]. Hoagland. P.D., N. Parris,(1996), Chitosan/pectin laminated films, J. Agric. Food Chem. Vol-44 pp- 1915– 1919. [5]. Kaya. S., A. Kaya, (2000), Microwave drying effects on properties of whey protein isolate edible films, J. Food Eng. Vol-43 pp- 91–96. [6]. Ou. S. , Y. Wang, S. Tang, C. Huang, M. Jackson, (2005), Role of ferulic acid in preparing edible films from soy protein isolate, J. Food Eng. Vol-70, pp-205–210. [7].Tony Diab, costas G Biliaderis, dimitrios gerasopoutos and evangelos sfakiotakis, (1999), Physico-chemical properties and application of pullulan edible films and coating in fruit preservation, Journal of Sciences of food and agriculture Vol-81,pp- 988-1000. [8]. Krochta, J.M., Baldwin,E.A.,andNisperos-Carriedo,M.O. (Eds.). (1994). Edible CoatingsandFilmstoImproveFood Quality, 1st ed. Technomic Publishing Co.,Lancaster, PA. [9]. Koelsch C, Edible water vapourbarriers:propertiesand promise. (1991),Trends food Sci technol Vol-5, pp- 76- 81 [10]. McHugh, T.H. and Krochta, J.M. (1994). Sorbitol- vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. J. Agric. and Food Chem. Vol-42(4), pp-841– 845. [11]. T.H. Mchugh, C.C. Huxsoll, and J.M. Krochta, (1996), Permeability Properties of Fruit Puree Edible Films Journal of Food Science—Vol- 61, (1), pp-88-91. [12]. Miguel, A.C., Lima, A.M., Teixeira,J.A.,Moreira,R.A.and Vicente A. A. (2009)SuitabilityofNovel Galactomannans as Edible Coatings for Tropical Fruits. Journal of Food Engineering, Vol-94, pp-372-378. [13]. Atress, A. S. H., El-Mogy, M. M., Aboul-Anean, H. E., & Alsanius, B. W. (2010). Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride. Journal of Horticultural Science and Ornamental Plants,Vol- 2, pp-88-97. [14].Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L., et al. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria x ananassa)
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of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 04 Issue: 02 | Feb -2017 www.irjet.net p-ISSN: 2395-0072 © 2017, IRJET | Impact Factor value: 5.181 | ISO 9001:2008 Certified Journal | Page 1957 preservation quality. Postharvest Biology and Technology, Vol-53, pp-84-90. [15].Garcia, L. C., Pereira, L. M., de Luca Sarantopoulos, C. I. G., & Hubinger, M. D. (2010). Selection of edible starch coating for minimally processed strawberry. Food and Bioprocess Technology, Vol-3, pp-834-842. [16].Vu, K. D., Hollingsworth, R. G., Leroux, E., Salmieri, S., & Lacroix, M. (2011). Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Research International, Vol-44, pp-198-203. [17]. Matsumura, S., Tomizawa. N., Toki, A., Nishikawa, K. and Toshima, K. (1999), Novel Poly(Vinyl Alcohol)- Degrading Enzyme and the Degradation Mechanism. Macromolecules, Vol-23, pp-7753-7761. [18]. ASTM, (1988). Standard test method for oxygen gas transmission rate through plastic film and sheeting using coulometric sensor. Designation D, Vol-3985,pp. 656–661. [19]. Ayranci, E., Tunc, S., (2004). The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chemistry, Vol-87, pp- 339–342 [20]. Yang, L., Paulson, A.T., (2000). Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International, Vol- 33, pp- 571–578. [21]. Maté, J.I., Krochta, J.M., (1998). Oxygen uptake model for uncoated and coated peanuts. Journal of Food Engineering, Vol-35, pp-299–312 [22]. Pérez-Gago, M.B., Serra, M., del Río, M.A., (2006). Color change of fresh-cut apples coated with whey protein concentrate-based ediblecoatings.PostharvestBiology and Technology Vol-39, pp-84–92. [23]. Lin, B., Du, Y., Liang, X., Wang, X., Wang, X., Yang, J., (2011). Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature. Journal of Food Engineering 102,pp-94– 99. [24]. Ayranci, E., Tunc, S., (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods.FoodChemistry,Vol- 80, pp-423–431 . [25]. Tapia, M.S., Rojas-Graü, M.A., Carmona, A., Rodríguez, F.J., Soliva-Fortuny, R.,MartinBelloso, O.,(2008).Useof alginate and gellan based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, Vol-22, pp-1493–1503. [26]. Norajit, K., Kim, K.M., Ryu, G.H., (2010). Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. Journal of Food Engineering, Vol- 98, pp-377–384. [27]. Oussalah, M., Caillet, S., Salmiéri, S., Saucier, L., Lacroix, M., (2004). Antimicrobial and antioxidant effects of milk protein-based film containing essential oils from the preservation of whole beef muscle. Journal of Agriculture and Food Chemistry, Vol-52, pp-5598– 5605 [28]. Gómez-Estaca, J., Bravo, L., Gómez-Guillén, M.C., Alemán, A.,Montero,P.,(2009a).Antioxidantproperties of tuna-skin and bovine-hide gelatine films induced by the addition of oregano and Rosemary extracts. Food Chemistry, Vol-112, pp- 18–25. [29]. Gómez-Estaca, J., Giménez, B., Montero, P., Gómez- Guillén, M.C., (2009b). Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. Journal of Food Engineering Vol-92, pp-78–85. [30].Popovic, S., Pericin, D., Vaštag, Z., Popovic, L., Lazic, V., (2011) . Evaluation of edible film-forming ability of pumpkin oil cake. Effect of pH and temperature. Food Hydro-colloids,Vol- 25, pp-470–476. [31].Siripatrawan, U., Harte, B., (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, Vol- 24, pp-770–775. [32].Erkan, N., Ayranci, G., Ayranci, E., (2008). Antioxidant activities of rosemary (RosmarinusofficialisL.)extract, blackseed (Nigella sativa L.)essential oil, carnosicacid, rosmarinic acid and sesamol.FoodChemistry,Vol-110, pp-76–82. [33]. Frankel, E.N., Meyer, A.S., (2000). The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the science of Food and Agriculture Vol-80, pp-1925–1941 [34]. Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez- Guillén, M.C., Montero, M.P., (2009). Improvement of the antioxidant properties of squidskingelatinfilmsby the addition of hydrolysates from squid gelatine. Food Hydrocolloids, Vol-23,pp- 1322–1327. [35].Ponce, A., Roura, S.I., del Valle, C.E., Moreira, M.R., (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts:in
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International Research Journal
of Engineering and Technology (IRJET) e-ISSN: 2395 -0056 Volume: 04 Issue: 02 | Feb -2017 www.irjet.net p-ISSN: 2395-0072 © 2017, IRJET | Impact Factor value: 5.181 | ISO 9001:2008 Certified Journal | Page 1958 vitro and in vivo studies. Postharvest Biology and Technology, Vol-49, pp-294–300. [36]. Pérez-Gago, M.B., Serra, M., del Río, M.A., (2006). Color change of fresh-cut apples coated with whey protein concentrate-based ediblecoatings.PostharvestBiology and Technology, Vol- 39, pp-84–92. BIOGRAPHIES Completed M.Sc in Foods and Nutritional sciences from Acharya Nagarjuna University, Guntur, with distinction, and Qualified UGC-NET lectureship. Pursuing Ph.D on Edible films for fruit preservation has published research papers on the research area. Working as guest faculty in the Dept of Foods and Nutritional sciences from Acharya Nagarjuna University, Guntur, and pursuing Ph.D,completedM.Scinthe same department with distinction, got the young scientist award from Allahabad university, has published research papers on different areas. Dr.B.Babitha,M.Sc,Ph.D, Assistant Professor, Dept of area of Foods and Nutritional sciences, Acharya Nagarjuna University, Guntur, area of research interest- “Community health and Nutritional status of the vulnerable groups. Diet in Degenerative Diseases (Nutritional and biochemical aspects). hor Photo hor Photo 1’st Author Photo
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