Development of Quince-Based Active Films Functionalized with Broccoli By-Product Extracts and Clove Hydrosol

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Growing demand for sustainable active packaging solutions.
• Need for bio-based films with improved functional and bioactive properties.
• Utilization of food industry by-products for value-added applications.

Purpose of the Study:

• To develop and characterize a novel active packaging film from quince by-product.
• To incorporate broccoli by-product extract to enhance film properties.
• To evaluate the mechanical, physical, and antimicrobial characteristics of the functionalized film.

Main Methods:

• Casting of quince by-product film formulated in clove hydrosol.
• Incorporation of varying concentrations (0-10% w/v) of broccoli by-product extract.
• Characterization using tensile strength, water vapor permeability, Fourier-Transform Infrared spectroscopy, scanning electron microscopy, and antimicrobial assays.

Main Results:

• Increased film thickness, tensile strength, and water vapor permeability with higher broccoli extract concentrations.
• Enhanced total phenolic content and opacity.
• Effective antifungal activity against Aspergillus and Penicillium species, comparable to commercial natamycin.

Conclusions:

• Quince by-product films functionalized with broccoli extract exhibit superior mechanical and bioactive properties.
• The developed film shows potential as a sustainable active packaging material.
• Synergistic effects of clove hydrosol and broccoli extract contribute to enhanced film performance.