Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton

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

doi:10.1016/j.foodchem.2023.135838

Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton

Food Chem. 2023 Aug 15:417:135838. doi: 10.1016/j.foodchem.2023.135838. Epub 2023 Mar 9.

Authors

Zonglin Guo¹, Shaozong Wu², Jie Lin², Hua Zheng², Hongtao Lei², Qunli Yu³, Weifang Jiang⁴

Affiliations

¹ Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China. Electronic address: gzl072810@scau.edu.cn.
² Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
³ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
⁴ Jiangfeng Industrial Wengyuan Co. LTD, Guangzhou 512600, China.

PMID: 36940513
DOI: 10.1016/j.foodchem.2023.135838

Abstract

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.

Keywords: Chilled mutton; Pectin; Polyphenols; Super-chilled; Watermelon peel.

MeSH terms

Cold Temperature
Food Packaging
Meat / analysis
Pectins
Polyphenols*
Red Meat*

Substances

Pectins
Polyphenols