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Active Film Preparation Using Pectin and Polyphenols of Watermelon Peel and Its Applications for Super-chilled Storage of Chilled Mutton by Zonglin Guo; Shaozong Wu; Jie Lin; Hua Zheng; Hongtao Lei; Qunli Yu; Weifang Jiang is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Active Film Preparation Using Pectin and Polyphenols of Watermelon Peel and Its Applications for Super-chilled Storage of Chilled Mutton about?

We investigated the effect of active packaging films prepared by pectin (WMP) and polyphenols (WME) obtained from watermelon peel on the quality of chilled mutton during super-chilled storage. The addition of WME created new chemical and hydrogen bonds in film. Furthermore, an appropriate amount of WME (≤1.5%) was evenly distributed throughout the film matrix, improving barrier properties, mechanical properties, thermal stability, and light transmittance of the film. An assessment of the meat quality showed that the pH, L\*, b\*, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVB-N), and total bacterial count (TCA) of super-chilled + film group were significantly lower, whereas shear force and a\* value were significantly higher (P < 0.05) than other groups. The WMP/WME film has dense microstructure and excellent mechanical properties after storage. Pectin and polyphenols obtained from watermelon peel have good potential as a novel packaging material for chilled mutton during super-chilled storage.

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Author

Zonglin Guo; Shaozong Wu; Jie Lin; Hua Zheng; Hongtao Lei; Qunli Yu; Weifang Jiang

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)