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Development of guar gum based active packaging films using grape pomace.

Chaturbhuj K Saurabh1, Sumit Gupta2, Prasad S Variyar2

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|June 13, 2018
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Summary

This study developed a biodegradable active film from guar gum (GG) and grape pomace extract. The novel film extended the shelf-life of minimally processed pomegranate arils by over 200% when combined with irradiation.

Keywords:
Active filmGamma irradiationGrape pomaceGuar gumShelf-life

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biotechnology

Background:

  • Minimally processed fresh produce has a limited shelf-life due to microbial spoilage.
  • Biodegradable active films offer a sustainable solution for extending the shelf-life of food products.
  • Grape pomace extract contains antimicrobial compounds with potential for food preservation.

Purpose of the Study:

  • To develop a biodegradable active film based on guar gum (GG) with enhanced properties.
  • To incorporate grape pomace extract as an active antimicrobial agent.
  • To evaluate the film's efficacy in extending the shelf-life of minimally processed pomegranate arils, particularly in combination with food irradiation.

Main Methods:

  • Fabrication of GG-based films using tween-80, nanoclay, beeswax, glycerol, and grape pomace extract.
  • Characterization of film properties, including tensile strength and water vapor transmission rate.
  • Assessment of antimicrobial activity against common foodborne pathogens (E. coli, S. aureus, B. cereus, S. Typhimurium).
  • Evaluation of shelf-life extension of irradiated and unirradiated pomegranate arils packaged in the active film.
  • Analysis of antimicrobial volatile release using headspace gas chromatography-mass spectrometry (GC-MS).

Main Results:

  • The developed active films exhibited a tensile strength of 122 MPa and a water vapor transmission rate of 69 gm⁻²d⁻¹.
  • Significant antimicrobial activity was observed against tested pathogenic bacteria.
  • Pomegranate arils packaged in the active film and treated with 2 kGy irradiation showed a shelf-life of 12 days, compared to 4 days for unirradiated samples.
  • Radiation-induced release of antimicrobial volatiles from the active film was confirmed.

Conclusions:

  • Biodegradable active films incorporating guar gum, grape pomace extract, and other additives can significantly enhance the shelf-life of minimally processed produce.
  • The active films demonstrate potent antimicrobial properties and are suitable for use in food irradiation applications.
  • The synergistic effect of the active film and irradiation offers a promising approach for improving the safety and extending the shelf-life of fresh-cut fruits and vegetables.