Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by Incorporation of natural plant extracts

Bahareh Saberi, Quan V. Vuong, Suwimol Chockchaisawasdee, John B. Golding, Christopher J. Scarlett, Costas E. Stathopoulos

    Research output: Contribution to journalArticle

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    Abstract

    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.
    Original languageEnglish
    Pages (from-to)2240-2250
    Number of pages11
    JournalFood and Bioprocess Technology
    Volume10
    Issue number12
    Early online date21 Sep 2017
    DOIs
    Publication statusPublished - Dec 2017

    Fingerprint

    guar gum
    biocomposites
    Plant extracts
    Architectural Accessibility
    edible films
    Peas
    Plant Extracts
    Antioxidants
    Starch
    films (materials)
    plant extracts
    peas
    starch
    antioxidants
    Ashes
    Macadamia
    Blueberry Plants
    epigallocatechin
    blueberries
    Musa

    Cite this

    Saberi, Bahareh ; Vuong, Quan V. ; Chockchaisawasdee, Suwimol ; Golding, John B. ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by Incorporation of natural plant extracts. In: Food and Bioprocess Technology. 2017 ; Vol. 10, No. 12. pp. 2240-2250.
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    abstract = "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.",
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    Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by Incorporation of natural plant extracts. / Saberi, Bahareh; Vuong, Quan V. ; Chockchaisawasdee, Suwimol; Golding, John B. ; Scarlett, Christopher J. ; Stathopoulos, Costas E.

    In: Food and Bioprocess Technology, Vol. 10, No. 12, 12.2017, p. 2240-2250.

    Research output: Contribution to journalArticle

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    AU - Saberi, Bahareh

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    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.

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