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Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging
Ana M Peixoto1, Sílvia Petronilho1,2, M Rosário Domingues1,3,4
1LAQV-REQUIMTE-Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.
Foods (Basel, Switzerland)
|March 29, 2023
Summary
Potato chip residue extract (BrE) can enhance starch-based packaging films. These active packaging materials improve mechanical and barrier properties, offering a sustainable solution for food preservation and reducing waste.
Area of Science:
- Food Science and Technology
- Materials Science
- Sustainable Packaging
Background:
- Potato chip industry waste, specifically brownish extract (BrE), is typically landfilled.
- Spent frying oil is utilized for biodiesel, but BrE lacks current applications.
- BrE contains carbohydrates, protein, phenolics, and fatty acids, suggesting potential functional properties.
Purpose of the Study:
- To investigate the potential of BrE as a source of active compounds for food packaging.
- To evaluate the impact of incorporating BrE into starch-based films.
- To assess the performance of BrE-enhanced films in active packaging applications.
Main Methods:
- Incorporation of BrE (5%, 10%, 15% w/w) into starch-based films.
- Characterization of film properties: transparency, mechanical strength, hydrophilicity, barrier properties (water vapor, UV-light).
- Evaluation of active packaging performance using sliced cheese over 14 days, assessing hardness, weight loss, and oxidation.
Main Results:
- BrE addition imparted a yellowish color but maintained film transparency.
- Films showed increased traction resistance, elasticity, and antioxidant activity.
- BrE films exhibited reduced hydrophilicity, diminished water vapor permeability, and good UV-light barrier properties.
- Cheese packaged in BrE films showed no change in hardness, reduced weight loss compared to conventional packaging, and less oxidation.
Conclusions:
- BrE possesses compounds that can functionalize starch-based films for active packaging.
- BrE-enhanced films offer improved mechanical and barrier properties, along with antioxidant activity.
- This research presents a sustainable valorization of potato chip industry waste for active food packaging.
