Fabrication of cucumber peel extract‐imbued dragon fruit peel pectin hydrogel packaging films: Assessment in preservation of chicken meat
Ganeswar Dalei, Monalisa Jena, Debasis Jena, Chiranjib Pattanaik, Bijnyan Ranjan Das, Subhraseema Das
Abstract
Abstract With plastic packaging posing severe risk on ecosystem, there is a crucial need for the development of sustainable and eco‐friendly packaging materials for food preservation. This work aims to develop cucumber peel extract imbued into dragon fruit peel pectin films for meat packaging. The cucumber peel extract and dragon fruit peel pectin were obtained by via the environmentally benign microwave‐assisted method. Incorporation of cucumber peel extract led to an enhancement in the density and thickness of the pectin thin films. In addition to improving the tensile strength, antioxidant potential, and opacity of the films, the water‐barrier properties were also augmented. Trials on chicken meat indicated lower pH changes, weight loss, and total volatile basic nitrogen (TVB‐N) values during the refrigerated storage tenure. Thus, our work paves the path for the design of a sustainable packaging for meat and simultaneously addresses the valorization of fruit peel wastes. Highlights Dragon fruit peel pectin, cucumber peel extract obtained by microwave method. Peel extract‐imbued pectin thin films were fabricated using polyethylene glycol (PEG) as plasticizer. Addition of peel extract enhanced the density and opacity of films. Films have good tensile strength, water‐barrier, and antioxidant properties. Chicken meat packaging suggested lower pH, weight loss, and TVB‐N values.