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

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    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
    Issue number12
    Early online date21 Sep 2017
    Publication statusPublished - Dec 2017


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