Development of Innovative Environmental Safety: Bioactives Against Pathogenic Bacteria Red Pectin Films from Hibiscus sabdariffa Flos Extract for Circular Economy
Source abstract
Abstract
In this work, we developed an antioxidant and antibacterial red pectin food packaging material with natural Hibiscus sabdariffa flos. This study showed that this red pectin film (PJH, PCH, PCJH) containing Hibiscus extract exhibited antioxidant activity. The addition of hibiscus improved the barrier properties. The WVTR parameter values for the PJH, PCH and PJCH samples were as follows: 4.87 [g/m2d], 4.45 [g/m2d], and 4.48 [g/m2d]. The addition had a significant effect on the L* of the samples, i.e., PJH, PCH and PJCH films. This is a useful effect for films of selected products or product groups. Microbiological analyses of our red pectin films showed that they had an inhibitory effect on the growth of Listeria monocytogenes. In the case of the Staphylococcus aureus strain, the inhibitory effect was shown by films that contained hibiscus extract: PJH, PCH and PJCH. This means that the added hibiscus increased the antimicrobial activity of our red films. An additional advantage of our pectin films is their red colour, which, in addition to its protective and ecological function, also plays a marketing role.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Hibiscus Plant Research Studies · Psidium guajava Extracts and Applications · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Center for Advanced Technologies, Adam Mickiewicz University in Poznan, ul. Uniwersytetu Poznańskiego 10, 61-614 Poznan, Poland
Chair and Department of Genetics and Pharmaceutical Microbiology, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
Department of Non-Food Products Quality and Packaging Development, Institute of Quality Science, Poznan University of Economics and Business, al. Niepodległości 10, 61-875 Poznan, Poland
References (61)
Show source-provided references
1. Reducing food loss and waste contributes to energy, economic and environmental sustainability10.1016/j.jclepro.2024.142068 ↗
2. United Nations (2014). UNEP 2013 Annual Report, United Nations Environment Programme.
3. A sense of sustainability?—How sensory consumer science can contribute to sustainable development of the food sector10.1016/j.tifs.2019.02.021 ↗
4. A cross-region analysis of commercial food waste recycling behaviour10.1016/j.chemosphere.2021.129750 ↗
5. Food and Agriculture Organization (2019). Food and Agriculture Organization of the United Nations, FAO.
6. The effects of COVID-19 pandemic outbreak on food consumption preferences and their causes
7. Yong, H., Wang, Z., Huang, J., and Liu, J. (2024). Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. Int. J. Biol. Macromol., 260.10.1016/j.ijbiomac.2024.129568 ↗
8. Antitumor and immunostimulating sulfated polysaccharides from brown algae Dictyota caribaea
9. Rosiak, E. (2023). Uwaga: Listeria monocytogenes. ACADEMIA-Mag. Pol. Akad. Nauk., 32–35.10.24425/academiaPAN.2023.146439 ↗
10. Szymański, M., Pawlik, M., and Dobrucka, R. (2024). Development of a blue innovative antioxidant, biodegradable packaging material with Clitoria ternatea L. flos. Food Biosci., 62.10.1016/j.fbio.2024.105047 ↗
11. Bio-based smart packaging: Fundamentals and functions in sustainable food systems10.1016/j.tifs.2024.104369 ↗
12. Bioplastics-classification, production and their potential food applications10.5958/2230-7338.2017.00024.6 ↗
13. Dobrucka, R., Długaszewska, J., Pawlik, M., and Szymański, M. (2024). Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste. Colloids Surf. B Biointerfaces, 245.10.1016/j.colsurfb.2024.114313 ↗
14. Integral use of pectin-rich by-products in a biorefinery context: A holistic approach10.1016/j.foodhyd.2022.107564 ↗
15. Recent advances on the development of food packaging films based on citrus processing wastes: A review
16. Pectin production and global market
17. Yadav, N., Francis, A.P., Priya, V.V., Patil, S., Mustaq, S., Khan, S.S., Alzahrani, K.J., Banjer, H.J., Mohan, S.K., and Mony, U. (2022). Polysaccharide-drug conjugates: A tool for enhanced cancer therapy. Polymers, 14.10.3390/polym14050950 ↗
18. Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques-A review10.1016/j.foodhyd.2021.106931 ↗
19. Pattarapisitporn, A., Noma, S., Klangpetch, W., Demura, M., and Hayashi, N. (2024). Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides. Food Biosci., 57.10.1016/j.fbio.2024.103584 ↗
20. Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties10.1016/j.lwt.2019.108641 ↗
21. Pectin: New science and forthcoming applications of the most valued hydrocolloid10.1016/j.foodhyd.2022.107483 ↗
22. Role of pectin in the current trends towards low-glycaemic food consumption10.1016/j.foodres.2020.109851 ↗
23. Innovative method of environmental safety research of starch-based films with silver nanoparticles10.1002/ep.14480 ↗
24. Edible composite films based on chitosan/guar gum with ZnONPs and roselle calyx extract for active food packaging10.1016/j.afres.2023.100276 ↗
25. Comprehensive analysis of antioxidant and antibacterial activities of water and methanol extracts of Hibiscus flower10.1016/j.jksus.2024.103506 ↗
26. Shen, D., Zhang, M., Mujumdar, A.S., and Zhu, Q. (2024). New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality. Food Biosci., 59.10.1016/j.fbio.2024.104124 ↗
27. Le bissap (Hibiscus sabdariffa L.): Composition et principales utilisations10.1051/fruits/2009013 ↗
28. Novel cost-effective Hibiscus flower based colorimetric paper sensor containing anthocyanins to monitoring the quality and freshness of raw fish10.1016/j.jfoodeng.2024.112061 ↗
29. Ethnomedicine, phytochemistry, and bioactivities of Hibiscus sabdariffa L. (Malvaceae)10.34172/jhp.2022.52 ↗
30. Salib, J.Y. (2014). Polyphenolic Compounds from Flowers of Hibiscus: Characterization and Bioactivity. Polyphenols in Plants, Academic Press.10.1016/B978-0-12-397934-6.00012-7 ↗
31. Aqueous hibiscus extract as a potential natural pH indicator incorporated in natural polymeric films10.1016/j.fpsl.2018.11.017 ↗
32. Linoleic acid10.3945/an.113.003772 ↗
33. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films10.1016/j.fpsl.2020.100550 ↗
34. A review of the applications of bioproteins in the preparation of biodegradable films and polymers
35. In-vitro catalytic, antimicrobial and antioxidant activities of bioengineered copper quantum dots using Mangifera indica (L.) leaf extract10.1016/j.matchemphys.2019.122052 ↗
36. Antioxidant activities of mandarin (Citrus unshiu) peel pectin films containing sage (Salvia officinalis) leaf extract10.1111/ijfs.14581 ↗
37. 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 ↗
38. Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties10.1016/j.ijbiomac.2017.08.068 ↗
39. Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications10.1016/j.foodres.2019.108927 ↗
40. Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves10.1016/j.foodchem.2023.137088 ↗
41. Antioxidant activity of methanol extracts of different parts of Lantana camara10.1016/S2221-1691(13)60007-6 ↗
42. Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology10.18633/biotecnia.v21i2.937 ↗
43. Zannou, O., Koca, I., Aldawoud, T.M.S., and Galanakis, C.M. (2020). Recovery and stabilisation of anthocyanins and phenolic antioxidants of roselle (Hibiscus sabdariffa L.) with hydrophilic deep eutectic solvents. Molecules, 25.10.3390/molecules25163715 ↗
44. Determination of total phenolic content and antioxidant activity of roselle (Hibiscus sabdariffa L.) calyx ethanolic extract
45. Global mortality associated with 33 bacterial pathogens in 2019: A systematic analysis for the Global Burden of Disease Study 201910.1016/S0140-6736(22)02185-7 ↗
46. Staphylococcus aureus and food poisoning
47. ECDC (2024, July 02). Prolonged Multi-Country Outbreak of Listeria Monocytogenes ST173 Linked to Consumption of Fish Products. Available online: https://www.ecdc.europa.eu/en/news-events/salmonella-most-common-cause-foodborne-outbreaks-european-union.
48. Silhavy, T.J., Kahne, D., and Walker, S. (2010). The bacterial cell envelope. Cold Spring Harb. Perspect. Biol., 2.10.1101/cshperspect.a000414 ↗
49. Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus10.1590/S1413-70542011000600003 ↗
50. Antibacterial Activity of Hibiscus sabdariffa (Rosella) Using Methanolic Extract10.4103/jpbs.jpbs_527_23 ↗
51. Preparation of citric acid cross-linked chitosan quaternary phosphonium/polyvinyl alcohol composite film and its application in strawberry preservation10.1016/j.foodchem.2024.139908 ↗
52. Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation10.1016/j.tifs.2021.09.026 ↗
53. Pectin as a biopolymer source for packaging films using a circular economy approach: Origins, extraction, structure and films properties10.1016/j.fpsl.2023.101224 ↗
54. Preparation and characterization of multifunctional films based on pectin and carboxymethyl chitosan: Forming microchambers for high-moisture fruit preservation10.1016/j.fpsl.2023.101073 ↗
55. Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films10.1016/j.foodhyd.2021.107135 ↗
56. Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films10.1016/j.foodres.2008.04.007 ↗
57. Go, E.J., and Song, K.B. (2020). Development and characterization of citrus junos pomace pectin films incorporated with rambutan (Nephelium lappaceum) peel extract. Coatings, 10.10.3390/coatings10080714 ↗
58. Pectin-based color indicator films incorporated with spray-dried Hibiscus extract microparticles10.1016/j.foodres.2022.111914 ↗
59. Effects of heavy metal contamination on river water quality due to release of industrial effluents10.1016/j.jclepro.2020.123380 ↗
60. Dobrucka, R., Pawlik, M., and Szymański, M. (2024). Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract. Molecules, 29.10.3390/molecules29194699 ↗
61. Plant Biotestsas Indicators for Biogas Plant End Product Quality10.1016/j.apcbee.2012.03.056 ↗