Production and Characterization of Active Pectin Films with Olive or Guava Leaf Extract Used as Soluble Sachets for Chicken Stock Powder

The goal of this study was to improve the functionality of two pectin (PEC) edible films by incorporating olive leaf extract (OLE) or guava leaf extract (GLE). Different concentrations of OLE or GLE (0.1 and 0.2% w/v) were used, and 30% glycerol was added as a plasticizer. The obtained films were ev...

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Bibliographic Details
Published in:Coatings (Basel) 2023-07, Vol.13 (7), p.1253
Main Authors: Sabbah, Mohammed, Al-Asmar, Asmaa, Younis, Duaa, Al-Rimawi, Fuad, Famiglietti, Michela, Mariniello, Loredana
Format: Article
Language:English
Subjects:
Additives
Antimicrobial agents
Antioxidants
Citrus fruits
Drinking water
Food packaging
Food products
Guava
Households
Landfill
Leaves
Mechanical properties
Medicine, Botanic
Medicine, Herbal
Moisture content
Moisture effects
Oils & fats
Opacity
Pectin
Permeability
Stocks
Vegetable oils
Water vapor
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Summary:The goal of this study was to improve the functionality of two pectin (PEC) edible films by incorporating olive leaf extract (OLE) or guava leaf extract (GLE). Different concentrations of OLE or GLE (0.1 and 0.2% w/v) were used, and 30% glycerol was added as a plasticizer. The obtained films were evaluated for their mechanical properties, antioxidant activity, thickness, color, opacity, permeability to gases and water vapor, moisture content, and moisture uptake. Soluble sachets were then prepared and filled with chicken stock powder. The results indicated that incorporating OLE or GLE into the PEC films significantly increased their opacity, greenness, and antioxidant activity, which increased from 8.5% in the control to 83.9% when 0.2% GLE was added. Additionally, the films had lower water vapor permeability than the control film. The moisture uptake of the films was also significantly increased when GLE was added. Furthermore, the developed sachets were tested in real-life scenarios, mirroring their intended usage in households. After being introduced to boiling water, the sachets rapidly dissolved within seconds. These results suggest that OLE or GLE, as natural additives, can be used to improve the functionality and activity of edible films.
ISSN:2079-6412
2079-6412
DOI:10.3390/coatings13071253