BIODEGRADABLE FOOD PACKAGING FILM UTILISING PECTIN DERIVED

FROM Citrullus lanatus AND Citrus aurantium

PHASE 2 REVIEW

PRESENTED
BY
TRISHA.G
ROLL NO: 220411020
M.Tech BIOTECHNOLOGY

SUPERVISOR
Dr. T. ANITHA
Associate Professor
Department of Biotechnology
Rajalakshmi Engineering College (Autonomous),
Chennai. 1
INTRODUCTION

• Food packaging systems are containers that transport food from the point
of production to the retail outlet and then to the consumers.

• These systems are unable to extend the shelf life of fresh fruits and
vegetables (Maran et al., 2015).

• Pectin is a linear polysaccharide composed primarily of

anhydrogalacturonic acid units with α 1-4 bonds and carboxyl acid groups
are partially esterified with methyl groups.

• Pectin has gelling properties that are used in the food industry to form
aqueous gels (Chen et al., 2015).
Figure 1. Food packaging systems
• The white, spongy layer found between the outer peel and inner flesh of
some fruits is known as albedo.

2
• Citrullus lanatus rinds containing albedo have antioxidant properties.

• Citrullus lanatus is primarily used for local juice production have a high
potential for production of pectin (Khoder et al., 2020).

• Citrus aurantium pectin a type of dietary fibre and can be used as an

biodegradable film (Melvin et al., 2012).
Figure 2. Albedo of Citrullus
• The use of some of the biopolymeric materials (e.g., PLA, PHAs) as food lanatus (rind)
packaging film have some performance limitations.

• These limitations can be mitigated by the use of polysaccharide based food

packaging films.

• Ficus carica is a health beneficial fruit that has a short shelf life of two to
three days (Alamgeer et al., 2017).

• Pectin extracted from the fruit peels is used in the production of Figure 3. Biopolymeric material
biodegradable film to extend the shelf life of Ficus carica. used for packaging

3
REVIEW OF LITERATURE

• Falguera et al., (2011), horticultural products like fruits and vegetables are known for having a short shelf
life and being highly perishable, which presents a constant challenge for the food industry, especially in
areas with limited refrigeration storage.
• Ahmed et al., (2011), packaging material should protect food from external factors such as heat,
moisture, oxygen, enzymes, aroma loss, unpleasant odor components and attacks from micro- and
macro-organisms.
• Jamshidian et al., (2010), An important environmental impact and waste generation issue is the use of
non-biodegradable and polymers derived from non-renewable resources in food packaging applications.
• Arzu et al., (2016), In 2013, packaging waste constituted about 17.7% of all municipal solid waste (MSW)
in USA and about 25% in 2014 in Europe.
• Alvarez et al., (2018), in order to provide a continuous and flexible structure for films and coatings,
additional compounds are typically required for polysaccharides, proteins and lipids.
• Medina et al., (2016), plasticizers are used to reduce undesirable qualities like fragility, brittleness, and
cracking. Different types of plasticizers, such as polyols, oligosaccharides and lipids, are used in edible
materials made from hydrocolloids.

4
• Collazo et al., (2018), gelatin, corn starch and carboxylmethyl cellulose were combined to enhance the
functional qualities of carrot puree films, which can be used as wrappers or packaging for food products.
• Hagenmaier et al., (2015), biodegradable films are typically effective moisture barriers.
• Kester et al., (2017), in most cases, proteins such as casein, soy, egg albumen, etc. do not resist water
diffusion despite being effective film formers and adhering to hydrophilic surfaces.
• Campbell et al., (2013), citrus fruits with more than 2% pectin include oranges and lemons.
• Chang et al., (2012), by soaking finely ground mango peels in sulphuric acid of pH 2.5 at 80°C for 120
minutes and precipitating with ethanol, 21% of the pectin was extracted.
• Cristiane et al., (2013), the combination of pectin coating and osmotic dehydration has been used in the
refrigerated temperature storage of fresh cut musk melons. The pectin-based coating combined with
oregano essential oil was found to be effective in reducing fungal decay and increasing tomato antioxidant
activity.
• Porta et al., (2011), the edible whey protein-pectin films produced with the enzyme transglutaminase have
good water vapor and gas barrier properties. They are effective as a coating in reducing weight loss and
microbial growth in cut apples, potatoes, and carrots after ten days of postharvest cold storage.

5
LACUNAE

The purpose of this film preparation using pectin extracted from Citrullus lanatus and Citrus aurantium is
to overcome the limitations of biopolymer based films with respect to its thermal resistance, high costs as well
as to improve the shelf life of health beneficial fruit Ficus carica.

SCOPE OF THE STUDY

• The prepared film inhibits the growth of microorganisms and pathogens on the fruit's surface.
• Compared to traditional fruit preservation methods and biopolymer based films, pectin-extracted films are
cost-effective.
• Synthesised film is suitable for environmental sustainability.

6
AIM AND OBJECTIVES

AIM

To synthesise biodegradable film from extracted pectin to extend the shelf life of Ficus carica.

OBJECTIVES

• To isolate pectin from Citrullus lanatus and Citrus aurantium.

• To optimise and characterise the extracted pectin and prepared film from Citrullus lanatus and Citrus
aurantium by FTIR, SEM, TGA, contact angle etc.
• To study the physical, chemical and biological properties of the film prepared from Citrullus lanatus and
Citrus aurantium.
• To make a commercial use of pectin based biodegradable film to extend the shelf life of Ficus carica.

7
MATERIALS AND METHODOLOGY
Phytochemical analysis of extracts obtained from Citrullus lanatus and Citrus aurantium

Collection of albedo from Citrullus lanatus and peel from Citrus aurantium

Extraction of pectin from albedo of Citrullus lanatus and Citrus aurantium using citric acid and water under
different conditions like pH, extraction time and concentration

Quantification of extracted pectin

Characterisation of extracted pectin

Preparation of film using different concentrations of extracted pectin and plasticizers

Characterisation and studying the properties of prepared film

Wrapping of the film on Ficus carica

Monitoring the shelf life of Ficus carica

Study about the biodegradability of the film

8
RESULTS AND DISCUSSION
PHYTOCHEMICAL ANALYSIS
Table 1. Phytochemical analysis
Citrullus lanatus Citrus aurantium
EXTRACTS AQUEOUS ETHANOL METHANOL ACETONE AQUEOUS METHANOL ETHANOL ACETONE
COMPOUNDS

FLAVANOIDS        

ALKALOIDS        

COUMARINE        

PHENOLS        

TANNINS        

GLYCOSIDE        

CARBOHYDRATE        

SAPONINS        

9
EXTRACTION OF PECTIN FROM ALBEDO OF Citrullus lanatus

• Acid hydrolysis with 2% citric acid was used to Table 2. Optimised parameters of pectin
extract pectin.
• The dried Citrullus lanatus rind was stirred in citric Optimum pH 7.0
acid solution under these conditions:
pH (2.0, 7.0 and 10.0) Optimum time 75 minutes
Extraction time (45, 60 and 75 minutes)
Solid-liquid ratio (4:20, 4:60 and 4:100 g/ml)
These conditions were carried out at a constant Optimum Solid : Liquid 4:20 (g/ml)
temperature of 80°C and the resulting slurry was ratio
filtered through filter paper.
• The residual liquid was precipitated with 60% Temperature 80°C
methanol.
• The precipitate was washed with 70% ethanol.
• The precipitate was dried at 37°C for 12 hours. % Pectin yield 35%
• The highest percentage of pectin obtained was 35%

10
EXTRACTION OF PECTIN FROM ALBEDO OF Citrullus lanatus
EFFECT OF pH EFFECT OF EXTRACTION TIME
40 40
35 35

% PECTIN YIELD
% PECTIN YIELD

30 30
25 25
20 20
15 15
10 10
5 5
0 0
2 7 10 45 60 75 90
pH EXTRACTION TIME (minutes)

Figure 4. Effect of pH on pectin yield Figure 5. Effect of extraction time on pectin yield
EFFECT OF SOLID:LIQUID RATIO
40
35
% PECTIN YIELD

30
25
20
15
10
5
0
4:20 4:60 4:100
SOLID:LIQUID RATIO (g/ml)

Figure 6. Effect of solid-liquid ratio on pectin yield

11
EXTRACTION OF PECTIN FROM Citrus aurantium

• Hydrolysis was carried out to extract pectin. Table 3. Optimised parameters of pectin
• The dried Citrus aurantium peel was stirred in water
under different conditions: Optimum pH 7.0
pH (2.0, 7.0 and 10.0)
Extraction time (45, 60 and 75 minutes) Optimum time 75 minutes
Solid-liquid ratio (4:40, 4:80 and 4:120 g/ml)
These conditions were carried out at a constant
temperature of 80°C and the resulting slurry was Optimum Solid : Liquid 4:40 (g/ml)
filtered through filter paper. ratio
• The residual liquid was precipitated with 60%
methanol. Temperature 80°C
• The precipitate was washed with 70% ethanol.
• The precipitate was dried at 37°C for 12 hours.
• The highest percentage of pectin obtained was 63%. % Pectin yield 63%

12
EXTRACTION OF PECTIN FROM Citrus aurantium
EFFECT OF pH EFFECT OF EXTRACTION TIME
70 70

60 60
% PECTIN YIELD

% PECTIN YIELD
50 50

40 40

30 30

20 20

10 10

0 0
2 7 10 45 60 75 90

EFFECT OF pH EXTRACTION TIME (minutes)

Figure 7. Effect of pH on pectin yield Figure 8. Effect of extraction time on pectin yield
EFFECT OF SOLID:LIQUID RATIO
70
60
% PECTIN YIELD

50
40
30
20
10
0

4:40 4:80 4:120

SOLID:LIQUID RATIO (g/ml)

Figure 9. Effect of solid-liquid ratio on pectin yield

13
Figure 10. Extraction of pectin from albedo of Citrullus lanatus

Figure 11. Extraction of pectin from Citrus aurantium

14
CONFIRMATORY TEST FOR PECTIN
• The extracted pectin was dried at 37°C for 72 hours.
• After drying, 3 g of pectin was dissolved in 20 ml of distilled water.
• Leave it undisturbed for 24 hours.
• Presence of flakes indicates the presence of pectin.

Figure 12. Confirmation test for pectin extracted from Citrullus lanatus and Citrus aurantium

15
PREPARATION OF FILM
CONTROL
Table 4. Optimised parameters of control film
• The control film solution was prepared using water,
glycerol and gelatin under different conditions at a Water 20 ml
constant temperature of 80°C.
Water -10, 20, 30, 40, 50 ml Glycerol 1.0 ml
Glycerol - 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 ml
Gelatin - 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0 g
• The prepared solutions were dried at a temperature Gelatin 0.5 g
of 37°C for 12 hours.
• The optimized film was obtained.
Temperature 37°C

Time 12 hours

Figure 13. Control film 16

PREPARATION OF FILM UTILISING PECTIN EXTRACTED FROM ALBEDO OF Citrullus lanatus

• The extracted pectin was dissolved in water at a constant temperature of 80°C.

• The solution was cooled to room temperature.

• The pectin based film solution was prepared using pectin solution, glycerol and gelatin under different
conditions at a constant temperature of 80°C.

Pectin solution - 10, 20, 30, 40, 50 ml

Glycerol - 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 ml

Gelatin - 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0 g

• The prepared solutions were dried at a temperature of 37°C for 12 hours.

• The optimized film was developed.

17
PREPARATION OF FILM UTILISING PECTIN EXTRACTED FROM ALBEDO OF Citrullus lanatus

Table 5. Trial works of film

TRIALS PECTIN GELATIN GLYCEROL
SOLUTION (g) (ml)
(g/ml)

Trial 1 1:50 1.5 2.0

Trial 1 Trial 2
Trial 2 1:40 1.5 1.5

Trial 3 1:30 1.25 1.5

Trial 3 Trial 4
Trial 4 1:20 1.25 1.5

Trial 5 1:20 1.0 1.0

Trial 6 1:20 0.75 1.0 Trial 5 Trial 6 (Optimised film)

(Optimised) Figure 14. Film obtained by utilising pectin extracted
from Citrullus lanatus
18
PREPARATION OF FILM UTILISING PECTIN EXTRACTED FROM Citrus aurantium

• The extracted pectin was dissolved in water at a constant temperature of 80°C.

• The solution was cooled to room temperature.

• The pectin based film solution was prepared using pectin solution, glycerol and gelatin under different
conditions at a constant temperature of 80°C.

Pectin solution - 10, 20, 30, 40, 50 ml

Glycerol - 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 ml

Gelatin - 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0 g

• The prepared solutions were dried at a temperature of 37°C for 12 hours.

• The optimized film was obtained.

19
PREPARATION OF FILM UTILISING PECTIN EXTRACTED FROM Citrus aurantium

Table 6. Trial works of film

TRIALS PECTIN GELATIN GLYCEROL
SOLUTION (g) (ml)
(g/ml)

Trial 1 1:50 1.5 2.0

Trial 1 Trial 2
Trial 2 1:40 1.25 1.5

Trial 3 1:30 1.0 1.25

Trial 3 Trial 4
Trial 4 1:20 1.0 1.25

Trial 5 1:20 0.75 0.75

Trial 6 1:20 0.5 0.5 Trial 5 Trial 6 (Optimised film)

(Optimised) Figure 15. Film obtained by utilising pectin extracted
from Citrus aurantium
20
PROPERTIES OF THE FILM

FILM THICKNESS
The thickness of the film was measured using air wedge instrument based on the interference fringes.
The average thickness of the film was found to be:
Citrullus lanatus: 34 μm
Citrus aurantium: 27 μm

MOISTURE CONTENT
The films sized 4×4 were taken, initial weight of the samples were measured. Then the films were dried
at 37°C for 24 hours. The moisture content was calculated using the following equation:
Moisture content (%) = M1-M0
× 100
M0
where,
M1 – Initial weight of the film (g)
M0 – Final weight of the film (g)
The moisture content of the film was found to be:
Citrullus lanatus: 7.6 %
Citrus aurantium: 6.9%
The lower moisture content in the film is suitable for food packaging.

21
WATER SOLUBILITY
The film sized 4×4 were taken and dried completely at 37°C for 2 hours. After drying, the films were
weighed and immersed in 15 ml of distilled water and left undisturbed for 24 hours. Then the films were
filtered and dried at 37°C for 24 hours in order to determine the final weight of the film. Water solubility of the
film was calculated using the following equation:
Water solubility (%) = M1-M2
× 100
M1
where,
M1 – Initial dry weight of the film (g)
M2 – Final dry weight of the film (g)
Citrullus lanatus: 5.45%
Citrus aurantium: 6.54%
Higher the water solubility of the film, the biodegradable characteristics will also be high which is suitable for
food packaging.

22
TENSILE STRENGTH
The films sized 4×4 were taken, Young’s modulus of elasticity was carried out and the tensile strength
was found to be:
Citrullus lanatus: 18.1 MPa
Citrus aurantium: 13.4 MPa

SWELLING INDEX
The swelling test was performed in order to determine water uptake ability of the prepared films. The
films were dried at 37°C for 2 hours. The dried films were weighed and immersed in 15 ml of distilled water
for 12 hours at 37°C. The excessive water on the surface of the films was removed with filter paper and then
weighed immediately. The swelling index was calculated using the following equation:
Swelling Index (Si) = Ws - Wd
Wd
where,
Ws - Weight of the swollen films (g)
Wd - Weight of the dried films (g)
The swelling index was found to be:
Citrullus lanatus: 0.405
Citrus aurantium: 0.387

23
SOLUBILITY OF THE BIODEGRADABLE FILMS
The films of Citrullus lanatus and Citrus aurantium sized 2×2 were taken and immersed in 6 ml of the
solvents for 24 hours. The solubility of the samples has been analysed.

Table 7. Film solubility in different solvents

S. No SOLVENTS Citrullus lanatus Citrus aurantium
1. Acetone Partially soluble Partially soluble
2. Benzene Insoluble Insoluble
3. Citric acid Soluble Insoluble
4. Ethanol Partially soluble Partially soluble
Figure 16. Solubility of Citrullus lanatus film

5. Petroleum Insoluble Insoluble

ether
6. Distilled water Partially soluble Soluble

7. Methanol Insoluble Insoluble

Figure 17. Solubility of Citrus aurantium film
8. Toluene Insoluble Insoluble

24
BIODEGRADABILITY OF THE FILMS
SOIL BIODEGRADABILITY

The films of Citrullus lanatus and Citrus aurantium were cut into 4×4 strips. These sample strips were
buried under the soil at depth of 150 mm approximately. The biodegradability and morphological changes of
the films were observed at Day 1, Day 3, Day 7, Day 10 and Day 14.

The films showed an increase in biodegradation rate and also exhibited a loss in mass from 80-90%.It
has been observed that the complete biodegradation of Citrullus lanatus and Citrus aurantium based films
has attained in the 14th day.

WATER BIODEGRADABILITY

The films of Citrullus lanatus and Citrus aurantium were cut into 4×4 strips. These sample strips were
immersed in 50 ml of water. The biodegradability and morphological changes of the films were observed at
Day 1, Day 7 and Day 14 respectively.

It has been observed that the complete biodegradation of Citrullus lanatus and Citrus aurantium were
attained at Day 14.

25
SOIL BIODEGRADABILITY
Table 8. Soil biodegradation of films
SAMPLES DEGRADATION

DAYS DAY 1 DAY 3 DAY 7 DAY 10 Day 14

Citrullus
lanatus

Citrus
aurantium

26
WATER BIODEGRADABILITY
Table 9. Water biodegradation of films
SAMPLES DEGRADATION

DAYS DAY 1 DAY 7 DAY 14

Citrullus lanatus

Citrus aurantium

27
CHARACTERISATION OF THE FILMS
FOURIER TRANSFORM INFRARED SPECTROSCOPY
Citrullus lanatus pectin Table 10. FTIR analysis for Citrullus lanatus pectin
WAVENUMBER FUNCTIONAL BANDS CLASS
(cm-1) GROUP

3274.05, O-H stretching Broad Alcohol

3336.26

2920.98, O-H stretching Broad Carboxylic acid

1413.28

2225.36, 2166.96, C-C stretching Weak Alkyne

2109.52, 2030.26,
1986.29, 1920.89
1725.95 C-O stretching Strong Carboxylic acid

1601.97 C-C stretching Weak Alkene

1318.75-560.18 C-F stretching Weak Fluoro compound

Figure 18. FTIR spectra for Citrullus lanatus pectin 28

FOURIER TRANSFORM INFRARED SPECTROSCOPY
Citrullus lanatus film
Table 11. FTIR analysis for Citrullus lanatus film
WAVENUMBER FUNCTIONAL BANDS CLASS
(cm-1) GROUP

3291.64, O-H stretching Broad Alcohol

1335.50

2936.06, O-H stretching Broad Carboxylic acid

1399.07

1629.01 C-C stretching Sharp Alkene

1541.22 C-O stretching Sharp Carboxylic acid

1450.68 C-H bending Medium Carboxylic acid

1239.18-571.92 C-F stretching Weak Fluoro compound

Figure 19. FTIR spectra for Citrullus lanatus film 29

FOURIER TRANSFORM INFRARED SPECTROSCOPY
Citrus aurantium pectin
Table 12. FTIR analysis for Citrus aurantium pectin
WAVENUMBER FUNCTIONAL BANDS CLASS
(cm-1) GROUP

3323.98, O-H stretching Broad Alcohol

1011.73

2918.63 O-H stretching Broad Carboxylic acid

1735.37 C-O stretching Narrow Carboxylic acid

1606.02 C-C stretching Medium Alkene

1418.07, O-H bending Medium Carboxylic acid

1237.09

816.30-560.18 C-F stretching Weak Fluoro compound

Figure 20. FTIR spectra for Citrus aurantium pectin 30

FOURIER TRANSFORM INFRARED SPECTROSCOPY
Citrus aurantium film Table 13. FTIR analysis for Citrus aurantium film
WAVENUMBER FUNCTIONAL BANDS CLASS
(cm-1) GROUP

3289.79, O-H stretching Broad Alcohol

1335.53

2934.88, 1450.64, O-H stretching Broad Carboxylic acid

1402.32, 1239.56

2350.04 C-H stretching Narrow Alkane

1629.34 C-O stretching Sharp Carboxylic acid

1541.63 C-O stretching Medium Carboxylic acid

1156.77-557.50 C-F stretching Weak Fluoro compound

Figure 21. FTIR spectra for Citrus aurantium film 31

CONTACT ANGLE
Table 14. Contact angle of Citrullus lanatus and Citrus aurantium films
SAMPLES CONTACT ANGLE ANGLE NATURE

Citrullus lanatus Left angle = 103.07° Ɵ >90°

Right angle = 108.63° Low wettability
Average angle (Ɵ) Hydrophobic
= 105.85° (Suitable for food
packaging
applications)

Citrus aurantium Left angle = 90.12° Ɵ >90°

Right angle = 90.94° Low wettability
Average angle (Ɵ) Hydrophobic
= 90.53° (Suitable for food
packaging
applications)

32
THERMOGRAVIMETRIC ANALYSIS
Citrullus lanatus film
 The first weight loss step from 99.44 % to 80.14 % at
151.25 °C is due to the loss of plasticizers from the
pectin film.
 The second weight loss step from 80.14 % to 70.33 %
at 287.17 °C is due to the degradation of residual
pectin from the film.
 The third weight loss step from 70.33 % to 38.27 %
at 361.03 °C is due to the combustion of compounds
such as residual carbon from polysaccharide
breakdown.
 The residue value of 29.53 % is the remaining ash
due to the inorganic filler materials present in the film.
Figure 22. TGA curve for Citrullus lanatus film
33
THERMOGRAVIMETRIC ANALYSIS
Citrus aurantium film
 The first weight loss step from 99.44 % to 79.64 % at
150.12 °C is due to the loss of plasticizers from the
pectin film.
 The second weight loss step from 79.64 % to 66.92 %
at 277.83 °C is due to the degradation of residual
pectin from the film.
 The third weight loss step from 66.92 % to 37.19 %
at 376.25 °C is due to the combustion of compounds
such as residual carbon from polysaccharide
breakdown.
 The residue value of 29.75 % is the remaining ash
due to the inorganic filler materials present in the film.
Figure 23. TGA curve for Citrus aurantium film
34
EXTENDING SHELF LIFE OF Ficus carica

The pectin extracted films from Citrullus lanatus and Citrus aurantium and commercially available
polyethylene films were wrapped on Ficus carica and the shelf life of the fruit was monitored.
It has been observed that,
 The unwrapped fruit’s shelf life was up to 3 days.
 The shelf life of the fruit wrapped with polyethylene films was extended for 1 day that is for 4 days.
 The shelf life of the fruit wrapped with film prepared with pectin extracted from albedo of Citrullus
lanatus and peels of Citrus aurantium was extended till 8th day.

It can be concluded that that the pectin extracted from albedo of Citrullus lanatus and peels of Citrus
aurantium can extend the shelf life of health beneficial fruit Ficus carica from 3 days to 8 days. When
compared to Citrus aurantium, Citrullus lanatus is better in extending the shelf life of Ficus carica.

35
EXTENDING SHELF LIFE OF Ficus carica
Table 15. Monitoring the shelf life of Ficus carica
DAYS
1 2 3 4

5 6 7 8

36
WORK PLAN WITH TIME LINE
MONTHS 1 2 3 4-5 6-7 8-9 10

PLAN OF ACTION

• Literature work

• Sample collection and reagent preparation

• Phytochemical analysis
• Isolation and quantification of pectin from albedo of
Citrullus lanatus
• Isolation and quantification of pectin from Citrus aurantium peel
• Preparation of film
• Characterisation of pectin
• Study about physical, chemical, mechanical and biological
properties of film
• Biodegradation studies
• Wrapping of film on Ficus carica and monitoring the shelf life of
Ficus carica after coating
• Thesis submission
37
REFERENCES

1. Ahmed, J. and Varshney, S.K. (2011) ‘Polylactides- Chemistry, properties and green packaging technology:
A review’, Int. J. Food Proportions, Vol. 14, pp. 37-58.
2. Alamgeer, I., Iman, S., Asif, H. and Saleem, M. (2017) ‘Evaluation of antihypertensive potential of Ficus
carica’, Pharmaceutical Biology, Vol. 55, pp. 1047-1053.
3. Alvarez, M.V., Ponce, A.G. and Moreira, M.R. (2018) ‘Influence of polysaccharide-based edible coatings as
carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries’, Journal of the Science of
Food and Agriculture, Vol. 98, pp. 2587-2597.
4. Arzu, A.B., Tulay, O., Oya, I.S. and Lutfiye, Y.E. (2016) ‘The utilisation of microbial poly-hydroxy
alkanoates (PHA) in food industry’, Res. J. Biotechnology, Vol. 5, pp. 76-79.
5. Campbell, L.A. and Palmer, G.H. (2013) ‘Pectin: Dietary Fiber Research’, Food Chemistry, Vol. 4, pp. 105-
115.
6. Chang, C., Lam, R.S.H. and Nickerson, M.T. (2012) ‘Effects of flaxseed oil concentration on the
performance of a soy protein isolate-based emulsion-type film’, Food Research International, Vol. 67, pp.
418-425.

38
7. Chen, H.M., Fu, X. and Luo, Z.G. (2015) ‘Properties and extraction of pectin-enriched materials from sugar
beet pulp by ultrasonic-assisted treatment combined with subcritical water’, Food Chemistry, Vol. 168, pp.
302-310.
8. Collazo, S., Ortega, R. and Chiralt, A. (2018) ‘Properties of micro- and nanoreinforced biopolymers for food

applications’, Polymers for food applications, Vol. 42, pp. 61-99.

9. Cristiane, C.F., Claire, I.G.L., Sandra, M.C.G. and Miriam, D.H. (2013) ‘Effect of osmotic dehydration and
pectin edible coatings on quality and shelf life of fresh-cut melon’, Food Bioprocess Technology, Vol. 6, pp.
80-91.
10. Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J.A. and Ibarz, A. (2011) ‘Edible films and coatings:
Structures, active functions and trends in their use’, Trends Food Sci. Technology, Vol. 22, pp. 292-303.
11. Hagenmaier, R.D. and Shaw, P.E. (2015) ‘Gas permeability of fruit coating waxes’, J. Am. Soc. Hortic.
Science, Vol. 117, pp. 105-110.
12. Jamshidian, M., Tehrany, E.A., Imran, M., Jacquot, M. and Desobry, S. (2010) ‘Poly-lactic acid: Production,
applications, nanocomposites, and release studies’, Compr. Rev. Food Science, Vol. 9, pp. 552-571.

39
13. Kester, J. J. and Fennema, O.R. (2017) ‘The influence of polymorphic form on oxygen and water vapour
transmission through lipid films’, J. Am. Oil Chem. Society, Vol. 66, pp. 1147-1152.
14. Khoder, M.V., Schropp, S. and Zeitler, H. (2020) ‘A novel natural GRAS-grade enteric coating for
pharmaceutical and nutraceutical products’, International Journal of Pharmaceutics, Vol. 584, pp. 119-126.
15. Maran, J.P., Swathi, K., Jeevitha, P., Jayalakshmi, J. and Ashvini, G. (2015) ‘Microwave-assisted extraction
of pectic polysaccharide from waste mango peel’, Carbohyd. Polymers, Vol. 123, pp. 67-71.
16. Medina, C., Gutierrez, T. J., Goyanes, S., Bernal, C. and Fama, L. (2016) ‘Biodegradability and plasticizing
effect of yerba mate extract on cassava starch edible films’, Carbohydrate Polymers, Vol. 151, pp. 150-159.
17. Melvin, A.P. and Shin, J.L. (2012) ‘The application of edible polymeric films and coatings in the food
industry’, Journal of Food Processing and Technology, Vol. 34, pp. 110-116.
18. Porta, R., Mariniello, L. and Giosafatto, C.V.L. (2011) ‘Transglutaminase crosslinked pectin and chitosan
based edible films: A review’, Crit. Rev. Food Sci. Nutrition, Vol. 51, pp. 223-238.

40
THANK
YOU!!
41