Physicochemical, structural, mechanical and antioxidant properties of zein films incorporated with no-ultrafiltered and ultrafiltered betalains extract from the beetroot (Beta vulgaris) bagasse with potential application as active food packaging

Francisco Rodríguez-Félix, Julio Alfonso Corte-Tarazón, Sarai Rochín-Wong, Jesús Daniel Fernández-Quiroz, Alba Mery Garzón-García, Irela Santos-Sauceda, Damián Francisco Plascencia-Martínez, Lerma Hanaiy Chan-Chan, Claudia Vásquez-López, Carlos Gregorio Barreras-Urbina, Alberto Olguin-Moreno, José Agustín Tapia-Hernández*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The development of active food packaging based on natural polymers and pigments is of interest to the food industry. Pigments to make this type of packaging can be extracted from waste and by-products, giving added value and reducing production costs. Therefore, the objective of this work was to study the physicochemical, structural, mechanical and antioxidant properties of zein films with non-ultrafiltered (Z-NUBE for films or NUBE for extract) and ultrafiltered betalain extract (Z-UBE for films and UBE for extract) from beet bagasse as active food packaging. SEM analysis showed that the films with Z-UBE showed a more uniform and smoother surface compared to Z-NUBE. FTIR analysis showed that the possible interaction of zein with betalains was due to physical forces, mains by hydrogen bonds. TGA analysis showed that the average degradation temperature for all films was around 313 °C, giving a greater weight loss due to the interaction between zein and betalains. Analysis by contact angle determined that films with Z-UBE were the most hydrophobic that films with Z-NUBE. Also, as the concentration of betalains increases, their hydrophobicity increases. Regarding antioxidant properties, Z-NUBE showed better antioxidant activity than films with NUBE, mainly by the FRAP method, Z-NUBE1 and Z-UBE1 (both with 1% extract) were 251.161 ± 16.45 and 523.49 ± 26.04 μM T/g, respectively. For the phytochemical content, Z-UBE showed a higher amount of betalains (specifically betacyanins) with increasing concentration between 56.05 and 76.43%, but similar content of phenolic compounds, less than 0.1 mEq GA/g. Therefore, it is concluded that the addition of UBE to zein films has a potential application in the food industry as active food packaging in refrigerated meats and products stored at room temperature.

Original languageEnglish
Article number111153
JournalJournal of Food Engineering
Volume334
DOIs
StatePublished - Dec 2022

Bibliographical note

Funding Information:
The authors thank the University of Sonora501100010387 and CONACYT501100010387 by the support of basic science project 285445.

Funding Information:
The authors thank the University of Sonora 501100010387 and CONACYT 501100010387 by the support of basic science project 285445 .

Publisher Copyright:
© Elsevier Ltd

Keywords

  • Active food packaging
  • Antioxidant activity
  • Beet bagasse
  • Betalains
  • Ultrafiltered extract
  • Zein films

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