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Ngô Hồng Ánh Thu(1), Nguyễn Phan Anh, Nguyễn Minh Khánh, Đỗ Đình Khải, Vũ Thị Bích Ngọc, Phan Thị Tuyết Mai, Phạm Quang Trung

ĐÁNH GIÁ ĐẶC TRƯNG TÍNH CHẤT VÀ KHẢ NĂNG BẢO QUẢN QUẢ CỦA MÀNG PECTIN/CARBOXYMETHYL CELLULOSE TÁCH TỪ CÙI BƯỞI

CHARACTERIZATION AND FRUIT PRESERVATION ABILITY OF FOOD PACKAGING MADE BY PECTIN/CARBOXYMETHYL CELLULOSE DERIVED FROM GRAPEFRUIT PEELS

Tạp chí Phân tích Hóa, Lý và Sinh học

2024

1

33

In response to the growing need for sustainable food packaging, this study explores using nature-based materials, specifically Pectin and Carboxymethyl Cellulose (CMC) derived from grapefruit peels, as alternatives to petroleum-based packaging films. These materials function as effective barriers, creating modified atmospheres that reduce respiration rates, minimize moisture exchange, and delay deterioration. Characterization of the fabricated Pectin/CMC films was determined through scanning electron microscope (SEM), reflection infrared spectrum (ATR-FTIR), water contact angle (WCA), and mechanical properties. The preservation ability of green grapes was compared with the preservation ability of commercial Pectin/CMC films during 10 days of preservation. Experimental results showed that the Pectin/CMC film made from grapefruit peels and the Pectin/CMC film made from commercial Pectin, CMC are suitable for food preservation. However, the food preservation ability of Pectin/CMC films formed by Pectin, CMC isolated from grapefruit peels showed higher retention of fruit weight and decreased organic acid content. This demonstrates the potential of the Pectin/CMC film as a superior alternative for sustainable and efficient grape preservatio

In response to the growing need for sustainable food packaging, this study explores using nature-based materials, specifically Pectin and Carboxymethyl Cellulose (CMC) derived from grapefruit peels, as alternatives to petroleum-based packaging films. These materials function as effective barriers, creating modified atmospheres that reduce respiration rates, minimize moisture exchange, and delay deterioration. Characterization of the fabricated Pectin/CMC films was determined through scanning electron microscope (SEM), reflection infrared spectrum (ATR-FTIR), water contact angle (WCA), and mechanical properties. The preservation ability of green grapes was compared with the preservation ability of commercial Pectin/CMC films during 10 days of preservation. Experimental results showed that the Pectin/CMC film made from grapefruit peels and the Pectin/CMC film made from commercial Pectin, CMC are suitable for food preservation. However, the food preservation ability of Pectin/CMC films formed by Pectin, CMC isolated from grapefruit peels showed higher retention of fruit weight and decreased organic acid content. This demonstrates the potential of the Pectin/CMC film as a superior alternative for sustainable and efficient grape preservatio

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