Formulation and characterization of green tea spent extract incorporated crude tangerine pectin /gelatin active packaging film
Issued Date
2025-12-15
Resource Type
ISSN
09266690
Scopus ID
2-s2.0-105022180065
Journal Title
Industrial Crops and Products
Volume
238
Rights Holder(s)
SCOPUS
Bibliographic Citation
Industrial Crops and Products Vol.238 (2025)
Suggested Citation
Koirala P., Thuanthong A., Sablani S.S., Nirmal N. Formulation and characterization of green tea spent extract incorporated crude tangerine pectin /gelatin active packaging film. Industrial Crops and Products Vol.238 (2025). doi:10.1016/j.indcrop.2025.122347 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/113236
Title
Formulation and characterization of green tea spent extract incorporated crude tangerine pectin /gelatin active packaging film
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Abstract
Biopolymeric materials hold promise as sustainable alternatives to petroleum-derived products in food packaging. Active edible packaging film was developed using pectin and pectin-gelatin composite material integrated with green tea spent extract powder (GTSE). Different formulations consist of pectin (P), pectin-tea phenol (PT), pectin-tea phenol-Ca<sup>2 +</sup> ion (PT-Ca), pectin: gelatin (PG; 1:1), pectin: gelatin-tea phenol (PTG), and pectin: gelatin--tea phenol-Ca<sup>2+</sup> ion (PTG-Ca). The structural, mechanical, and functional (antioxidant and antibacterial) properties of all prepared films were measured. Scanning electron microscopy and Fourier transform infrared spectroscopy revealed that the film components were well-organized and that the GTSE was well-dispersed in the matrix via hydrogen bonding. The addition of GTSE significantly enhanced the antioxidant activities of P-film from 44.5 % to 93.1 % while P/G film from 31.9 % to 89.1 % DPPH radical scavenging activity. Whereas, all films were active against only Gram-positive (B. subtilis) bacteria, with the highest inhibition zone of 15.7 ± 2.31 mm for the PT film. The addition of tea phenol decreased the transmittance of the film from 60 % to 45 %. The addition of the tea phenol and calcium ion showed decreased tensile strength and elongation at break (EAB) from 35.5 to 23.7 MPa and 8.12–4.77 %, respectively. The results indicated that the addition of gelatin to pectin enhanced the elasticity and increased the elongation break; however, further addition of tea phenol and Ca ion reduced elasticity, making the film rigid. Therefore, active film formation with pectin-tea phenol-Ca<sup>2+</sup> ion is recommended for active packaging purposes.