Application of protein-pectin-based edible film to extend the shelf life in blueberries
DOI:
https://doi.org/10.59741/agri.v1i1.6Keywords:
pectin, edible films, protein, shelf-lifeAbstract
Eco-friendly food packaging has regained great importance in recent years due to the awareness of excessive use of plastic packaging materials. Likewise, the population has resumed the foods consumption with health benefits, such as blueberries since they have many bioactive compounds but have a short shelf-life. Edible films represent a
viable alternative for preservation, therefore, a film based on pectin (0.4% w/v) and protein (0.4% w/v) and glycerol as a plasticizer was
formulated to apply it to blueberries and store them at room temperature for five days. The film presented a water vapor permeability of 75.82 x 10-11 g/m s Pa, which allows it to reduce water loss in
blueberries by 4.42% compared to the control. Likewise, it maintains a better appearance than the control. Therefore, it is a viable alternative for preserving blueberries at room temperature in hot and humid environments.
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