Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components
Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blend...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Shivangi, Sharma [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:121 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2021.107046 |
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| 520 | |a Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. | ||
| 520 | |a Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. | ||
| 650 | 7 | |a Deoxynojirimycin |2 Elsevier | |
| 650 | 7 | |a Mulberry leaf |2 Elsevier | |
| 650 | 7 | |a Edible film |2 Elsevier | |
| 650 | 7 | |a Pectin |2 Elsevier | |
| 650 | 7 | |a Chlorogenic acid |2 Elsevier | |
| 650 | 7 | |a Antioxidant |2 Elsevier | |
| 700 | 1 | |a Dorairaj, Darshan |4 oth | |
| 700 | 1 | |a Negi, Pradeep Singh |4 oth | |
| 700 | 1 | |a Shetty, Nandini P. |4 oth | |
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10.1016/j.foodhyd.2021.107046 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001663.pica (DE-627)ELV054985803 (ELSEVIER)S0268-005X(21)00462-8 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shivangi, Sharma verfasserin aut Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Deoxynojirimycin Elsevier Mulberry leaf Elsevier Edible film Elsevier Pectin Elsevier Chlorogenic acid Elsevier Antioxidant Elsevier Dorairaj, Darshan oth Negi, Pradeep Singh oth Shetty, Nandini P. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:121 year:2021 pages:0 https://doi.org/10.1016/j.foodhyd.2021.107046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 121 2021 0 |
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10.1016/j.foodhyd.2021.107046 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001663.pica (DE-627)ELV054985803 (ELSEVIER)S0268-005X(21)00462-8 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shivangi, Sharma verfasserin aut Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Deoxynojirimycin Elsevier Mulberry leaf Elsevier Edible film Elsevier Pectin Elsevier Chlorogenic acid Elsevier Antioxidant Elsevier Dorairaj, Darshan oth Negi, Pradeep Singh oth Shetty, Nandini P. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:121 year:2021 pages:0 https://doi.org/10.1016/j.foodhyd.2021.107046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 121 2021 0 |
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10.1016/j.foodhyd.2021.107046 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001663.pica (DE-627)ELV054985803 (ELSEVIER)S0268-005X(21)00462-8 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shivangi, Sharma verfasserin aut Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Deoxynojirimycin Elsevier Mulberry leaf Elsevier Edible film Elsevier Pectin Elsevier Chlorogenic acid Elsevier Antioxidant Elsevier Dorairaj, Darshan oth Negi, Pradeep Singh oth Shetty, Nandini P. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:121 year:2021 pages:0 https://doi.org/10.1016/j.foodhyd.2021.107046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 121 2021 0 |
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10.1016/j.foodhyd.2021.107046 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001663.pica (DE-627)ELV054985803 (ELSEVIER)S0268-005X(21)00462-8 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shivangi, Sharma verfasserin aut Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Deoxynojirimycin Elsevier Mulberry leaf Elsevier Edible film Elsevier Pectin Elsevier Chlorogenic acid Elsevier Antioxidant Elsevier Dorairaj, Darshan oth Negi, Pradeep Singh oth Shetty, Nandini P. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:121 year:2021 pages:0 https://doi.org/10.1016/j.foodhyd.2021.107046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 121 2021 0 |
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10.1016/j.foodhyd.2021.107046 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001663.pica (DE-627)ELV054985803 (ELSEVIER)S0268-005X(21)00462-8 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Shivangi, Sharma verfasserin aut Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. Deoxynojirimycin Elsevier Mulberry leaf Elsevier Edible film Elsevier Pectin Elsevier Chlorogenic acid Elsevier Antioxidant Elsevier Dorairaj, Darshan oth Negi, Pradeep Singh oth Shetty, Nandini P. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:121 year:2021 pages:0 https://doi.org/10.1016/j.foodhyd.2021.107046 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 121 2021 0 |
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Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components |
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Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. |
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Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. |
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Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating applications. The developed pectin-based films blended with bioactive compounds showed improved antioxidative, antimicrobial activities and better mechanical properties. FT-IR was used to investigate the intermolecular interactions and structural changes in the films. Scanning electron microscopy revealed the surface morphology, homogeneity and miscibility of the developed films. The thermal stability of the films was confirmed by differential scanning calorimetry and thermogravimetric analysis. The eco-friendly nature of the developed films was demonstrated by water solubility and soil degradation properties. The pectin-based formulations was used for coating capsicum fruit to extend shelf life. The crude leaf extract and deoxynojirimycin treated fruit showed increased shelf life of up to 12 days as compared to 6 days in control fruit. The overall findings of the study suggests that the developed eco-friendly edible films can be used as a promising natural alternative food packaging/coating material to extend shelf life of fruits and vegetables. |
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