Pectin-Based Bioplastics Functionalized with Polyphenols from Rose Oil Distillation Wastewater Exhibit Antioxidant...

Area of Science:

• Food Science
• Materials Science
• Sustainable Packaging

Background:

• Biobased food packaging offers an eco-friendly alternative to conventional plastics.
• Valorization of byproducts like rose aqueous extract (RE) can improve sustainability.
• Pectin films are edible and biodegradable but often require property enhancement.

Purpose of the Study:

• To investigate the potential of rose aqueous extract (RE) as an additive for biobased food packaging.
• To evaluate the impact of RE on the physicochemical, mechanical, and antioxidant properties of pectin films.
• To assess the suitability of RE-fortified pectin films for functional food packaging applications.

Main Methods:

• Characterization of rose aqueous extract (RE) for phenolic content and antioxidant activity (DPPH assay).
• Preparation of edible pectin films incorporated with varying concentrations of RE.
• Evaluation of film properties: moisture content, moisture uptake, zeta potential, mechanical resistance, and UV protection.
• Microstructural analysis using Scanning Electron Microscopy (SEM).

Main Results:

• RE exhibited high phenolic content and significant antioxidant activity (IC50 = 2.85 μg/mL).
• Incorporation of RE increased film moisture content but maintained stable moisture uptake.
• Zeta potential analysis indicated reduced particle aggregation with increasing RE concentration.
• SEM revealed improved homogeneity of pectin films with RE addition.
• RE enhanced mechanical resistance and provided protection against oxidative damage and UV radiation.

Conclusions:

• Rose aqueous extract (RE) is a valuable byproduct with potent antioxidant properties.
• Fortification of pectin films with RE improves their functional characteristics, including mechanical strength and protective qualities.
• RE-containing pectin films represent a promising development for eco-friendly and functional food packaging.