TY - JOUR
T1 - Citrus peel extracts for industrial-scale production of bio-based active food packaging
AU - Fiorentini, Cecilia
AU - Garrido, Guillermo Duserm
AU - Bassani, Andrea
AU - Cortimiglia, Claudia
AU - Zaccone, Marta
AU - Montalbano, Luana
AU - Martinez-Nogues, Vanesa
AU - Cocconcelli, Pier Sandro
AU - Spigno, Giorgia
PY - 2022
Y1 - 2022
N2 - The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of around 20–25%. In addition, all samples showed good antimicrobial activity (MIC 5–0.625 mg/mL) against Staphylococcus aureus, which was maintained after the encapsulation process (MIC 5–1.25 mg/mL). Based on the antioxidant and antimicrobial activity results, the best-encapsulated citrus extract was selected for incorporation into a polylactic acid/polyhydroxy butyrate (PLA/PHB) film. The latter was then produced on an industrial scale by cast extrusion and was found to be suitable for food contact as it showed overall migration values in different food simulants lower than the legislative limit of 10 mg of non-volatile substances per 1 dm2 of surface area. The UHPLC-HRMS analysis, performed to evaluate the migration of the active compounds, revealed about 13.41% release in food simulant A and 11.02% in food simulant B. Antimicrobial analysis conducted directly on the film showed a growth inhibition activity towards Escherichia coli and Staphylococcus aureus equal to 30 and 60%, respectively.
AB - The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of around 20–25%. In addition, all samples showed good antimicrobial activity (MIC 5–0.625 mg/mL) against Staphylococcus aureus, which was maintained after the encapsulation process (MIC 5–1.25 mg/mL). Based on the antioxidant and antimicrobial activity results, the best-encapsulated citrus extract was selected for incorporation into a polylactic acid/polyhydroxy butyrate (PLA/PHB) film. The latter was then produced on an industrial scale by cast extrusion and was found to be suitable for food contact as it showed overall migration values in different food simulants lower than the legislative limit of 10 mg of non-volatile substances per 1 dm2 of surface area. The UHPLC-HRMS analysis, performed to evaluate the migration of the active compounds, revealed about 13.41% release in food simulant A and 11.02% in food simulant B. Antimicrobial analysis conducted directly on the film showed a growth inhibition activity towards Escherichia coli and Staphylococcus aureus equal to 30 and 60%, respectively.
KW - Active food packaging
KW - Citrus peel extract
KW - Encapsulation
KW - Food compatibility
KW - Spray-drying
KW - Active food packaging
KW - Citrus peel extract
KW - Encapsulation
KW - Food compatibility
KW - Spray-drying
UR - http://hdl.handle.net/10807/192764
U2 - 10.3390/foods11010030
DO - 10.3390/foods11010030
M3 - Article
SN - 2304-8158
VL - 11
SP - 30-N/A
JO - Foods
JF - Foods
ER -