Serial Extraction of Pectin and Polyphenols From Watermelon Rind for Use in Strawberry Preservation Film DOI
Xiaolin Jin,

Yue Han,

Qingshen Sun

и другие.

Journal of Food Science, Год журнала: 2025, Номер 90(4)

Опубликована: Апрель 1, 2025

ABSTRACT The aim of this study was to extract watermelon rind (WR) pectin (WRP) and polyphenols (WRE) evaluate the effect pectin/sodium alginate composite films (WRPSA) with or without WRE on strawberry preservation. WRP extracted using citric acid, whereas obtained through ethyl acetate extraction. characterized for composition structural properties, multi‐angle laser light scattering (MALLS), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), x‐ray diffraction (XRD), ζ‐potential analysis, rheological measurements. pectin/SA film containing (WRPESA) were prepared. Both analyzed physical properties structurally characterized. Strawberries wrapped either WRPSA, WRPESA, no treatment (exposed) stored under lightproof conditions at 4°C 12 days. results showed that a low‐ester (degree methylation [DM] = 38.7%) molecular weight 683 kDa. had typical polysaccharide characteristic peaks good thermal stability could be used as film‐forming substrate. WRPESA better mechanical strength antioxidant capacity than indicating synergistic effects improvement films. Additionally, effectively reduced softening, color deterioration, loss, in addition delay dynamic changes sugar content pH accumulation malondialdehyde (MDA). also helped maintain total phenolic strawberries. These findings suggest byproducts valorized sustainable food packaging, reducing both agricultural waste reliance synthetic materials. Practical Application : This article confirmed feasibility sequential extraction process polyphenols, which can later applied industrial production lines increase utilization rate rind. practical application value research lies development biodegradable packaging By extracting from rind, resulting extend shelf life strawberries reduce waste. Furthermore, promotes waste, enhances nutritional food, provides new opportunities local economic development. it offers scientific basis advancing technology preservation innovations, is significant environmental protection healthy consumption.

Язык: Английский

Chitosan-based packaging: leading sustainable advancements in the food industry DOI
Chandni Chandarana, Smita Bonde,

Shubham Sonwane

и другие.

Polymer Bulletin, Год журнала: 2025, Номер unknown

Опубликована: Апрель 21, 2025

Язык: Английский

Процитировано

0
Serial Extraction of Pectin and Polyphenols From Watermelon Rind for Use in Strawberry Preservation Film DOI
Xiaolin Jin,

Yue Han,

Qingshen Sun

и другие.

Journal of Food Science, Год журнала: 2025, Номер 90(4)

Опубликована: Апрель 1, 2025

ABSTRACT The aim of this study was to extract watermelon rind (WR) pectin (WRP) and polyphenols (WRE) evaluate the effect pectin/sodium alginate composite films (WRPSA) with or without WRE on strawberry preservation. WRP extracted using citric acid, whereas obtained through ethyl acetate extraction. characterized for composition structural properties, multi‐angle laser light scattering (MALLS), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), x‐ray diffraction (XRD), ζ‐potential analysis, rheological measurements. pectin/SA film containing (WRPESA) were prepared. Both analyzed physical properties structurally characterized. Strawberries wrapped either WRPSA, WRPESA, no treatment (exposed) stored under lightproof conditions at 4°C 12 days. results showed that a low‐ester (degree methylation [DM] = 38.7%) molecular weight 683 kDa. had typical polysaccharide characteristic peaks good thermal stability could be used as film‐forming substrate. WRPESA better mechanical strength antioxidant capacity than indicating synergistic effects improvement films. Additionally, effectively reduced softening, color deterioration, loss, in addition delay dynamic changes sugar content pH accumulation malondialdehyde (MDA). also helped maintain total phenolic strawberries. These findings suggest byproducts valorized sustainable food packaging, reducing both agricultural waste reliance synthetic materials. Practical Application : This article confirmed feasibility sequential extraction process polyphenols, which can later applied industrial production lines increase utilization rate rind. practical application value research lies development biodegradable packaging By extracting from rind, resulting extend shelf life strawberries reduce waste. Furthermore, promotes waste, enhances nutritional food, provides new opportunities local economic development. it offers scientific basis advancing technology preservation innovations, is significant environmental protection healthy consumption.

Язык: Английский

Процитировано

0