Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract
Source abstract
Abstract
New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos pomace, which is considered a food processing byproduct. Rambutan peel extract (RPE), at different concentrations (0.25%, 0.5%, and 1.0%), was added as an active material, and the functional properties of the C. junos pectin (CJP) films were evaluated. The incorporation of RPE enhanced the extensibility of the CJP films and their light-blocking ability by decreasing light transmittance. As the concentration of RPE increased, antioxidant activities of the CJP films increased, along with an increase in total phenolic content. Subsequently, the CJP prepared in this study can be used as a low-cost active biodegradable film material, and RPE can be added as a natural antioxidant for the CJP films to confer antioxidant activity.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Polysaccharides and Plant Cell Walls · Postharvest Quality and Shelf Life Management
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea
References (48)
Show source-provided references
1. Characterization of bioactive film from pectin incorporated with gamma-aminobutyric acid10.1016/j.ijbiomac.2019.10.094 ↗
2. Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products10.1016/j.foodhyd.2018.11.051 ↗
3. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil10.1016/j.foodhyd.2019.105338 ↗
4. Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging10.1016/j.foodhyd.2020.105862 ↗
5. Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions10.1016/j.foodhyd.2012.02.018 ↗
6. Phenolic profile and in vitro antioxidant capacity of insoluble dietary fiber powders from citrus (Citrus junos Sieb. ex Tanaka) pomace as affected by ultrafine grinding10.1021/jf501646b ↗
7. Pectin extracted from apple pomace and citrus peel by subcritical water10.1016/j.foodhyd.2013.12.003 ↗
8. Valorization of rambutan (Nephelium lappaceum) by-products: Food and non-food perspectives
9. Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts10.1016/j.ijfoodmicro.2020.108539 ↗
10. Comparative anti-nutrients assessment of pulp, seed and rind of rambutan (Nephelium Lappaceum)
11. Rind of the rambutan, Nephelium lappaceum, a potential source of natural antioxidants10.1016/j.foodchem.2007.12.018 ↗
12. Rambutan (Nephelium lappaceum L.): Nutritional and functional properties10.1016/j.tifs.2019.01.018 ↗
13. Isolation and structural characterization of pectin from endocarp of Citrus depressa10.1016/j.foodchem.2007.08.027 ↗
14. In vivo antioxidant potentials of rambutan, mangosteen, and langsat peel extracts and effects on liver enzymes in experimental rats10.1007/s10068-015-0026-y ↗
15. Incorporation of yellow onion peel extract into the funoran-based biodegradable films as an antioxidant packaging material10.1111/ijfs.14436 ↗
16. Characterization of active biodegradable films based on proso millet starch and curcumin10.1002/star.201800174 ↗
17. Active biodegradable films based on water soluble polysaccharides from white jelly mushroom (Tremella fuciformis) containing roasted peanut skin extract10.1016/j.lwt.2020.109293 ↗
18. Cowpea starch films containing maqui berry extract and their application in salmon packaging10.1016/j.fpsl.2019.100394 ↗
19. Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties10.1016/j.foodhyd.2012.05.019 ↗
20. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils10.1016/j.foodcont.2012.07.052 ↗
21. In vitro antioxidant potential of Nephelium lappaceum L. rind extracts and geraniin on human epidermal keratinocytes10.1016/j.bcab.2019.101482 ↗
22. Plasticizer effect on mechanical properties of β-lactoglobulin films10.1016/S0260-8774(00)00237-5 ↗
23. Development of a chicken feet protein film containing essential oils10.1016/j.foodhyd.2014.12.020 ↗
24. Effects of plasticizers on thermal properties and heat sealability of sago starch films10.1016/j.foodhyd.2010.05.005 ↗
25. Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts10.1016/j.carbpol.2016.10.080 ↗
26. Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting10.1016/j.carbpol.2019.01.058 ↗
27. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films10.1016/j.foodhyd.2014.04.013 ↗
28. Development of active films from pectin and fruit extracts: Light protection, antioxidant capacity, and compounds stability
29. Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees10.1016/j.carbpol.2018.05.017 ↗
30. Han, H.S., and Song, K.B. (2020). Antioxidant activities of mandarin (Citrus unshiu) peel pectin films containing sage (Salvia officinalis) leaf extract. Int. J. Food Sci. Technol., 1–9.10.1111/ijfs.14581 ↗
31. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer10.1016/j.foodhyd.2019.105611 ↗
32. Influence of pectin modification on water binding properties10.1016/j.foodhyd.2011.08.019 ↗
33. Preparation of free, soluble conjugate, and insoluble-bound phenolic compounds from peels of rambutan (Nephelium lappaceum) and evaluation of antioxidant activities in vitro10.1111/j.1750-3841.2011.02548.x ↗
34. Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties10.1016/j.ijbiomac.2017.08.068 ↗
35. Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties10.1016/j.ijbiomac.2016.07.107 ↗
36. Properties of films produced from blends of pectin and gluten10.1016/j.fpsl.2018.11.007 ↗
37. Physicochemical properties of the edible films from the blends of high methoxyl apple pectin and chitosan10.1016/j.ijbiomac.2019.03.096 ↗
38. Extraction, characterization and gelling behavior enhancement of pectins from the cladodes of Opuntia ficus indica10.1016/j.ijbiomac.2015.10.046 ↗
39. Fabrication of silver nanoplates using Nephelium lappaceum (Rambutan) peel: A sustainable approach10.1016/j.molliq.2015.07.067 ↗
40. Mango leaf extract incorporated chitosan antioxidant film for active food packaging10.1016/j.ijbiomac.2018.12.196 ↗
41. Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)10.1016/j.lwt.2015.07.026 ↗
42. Extraction of dietary fiber from Citrus junos peel with subcritical water10.1016/j.fbp.2011.03.005 ↗
43. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents10.1016/j.ijbiomac.2019.06.214 ↗
44. A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols10.1016/j.carbpol.2019.03.029 ↗
45. Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol10.1016/j.foodhyd.2019.03.011 ↗
46. Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract10.1007/s10068-018-00546-9 ↗
47. Development of a sword bean (Canavalia gladiata) starch film containing goji berry extract10.1007/s11947-020-02447-4 ↗
48. Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose10.1016/j.carbpol.2016.09.062 ↗