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Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets Arafat, Yasir; Altemimi, Ammar; Pratap-Singh, Anubhav; Badwaik, Laxmikant S.

Abstract

Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm²) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.

Item Metadata

Title
Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets
Creator
Arafat, Yasir; Altemimi, Ammar; Pratap-Singh, Anubhav; Badwaik, Laxmikant S.
Contributor
University of British Columbia. Food, Nutrition and Health Program
Publisher
Multidisciplinary Digital Publishing Institute
Date Issued
2021-04-12
Description
Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm²) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.
Subject
sweet lime peel; microwave extraction; active film; antimicrobial properties; shelf life
Genre
Article
Type
Text
Language
eng
Date Available
2021-05-12
Provider
Vancouver : University of British Columbia Library
Rights
CC BY 4.0
DOI
10.14288/1.0397437
URI
http://hdl.handle.net/2429/78295
Affiliation
Land and Food Systems, Faculty of; Non UBC
Citation
Polymers 13 (8): 1240 (2021)
Publisher DOI
10.3390/polym13081240
Peer Review Status
Reviewed
Scholarly Level
Faculty
Rights URI
https://creativecommons.org/licenses/by/4.0/
Aggregated Source Repository
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Rights

CC BY 4.0