Development of active gellan gum/microfibrillated cellulose films as sustainable alternatives to plastics for primary food packaging

Le résumé fourni par la source

The development of sustainable active food packaging materials represents a promising strategy to reduce the environmental impact of conventional plastics, while valorizing agri-food by-products within circular economy framework. In this study, films based on gellan gum (GG), glycerol (Gly), and micro-fibrillated cellulose (C) were produced through a solvent casting approach and optimized for potential application as primary food packaging. Systematic optimization of polymer, plasticizer, and cellulose contents identified 2% (w/v) GG, 2% (w/v) Gly, and 0.2% (w/v) C as the optimal formulation, providing films with the best balance of handling properties and mechanical resistance. This formulation was further functionalized with a pomegranate peel extract rich in antioxidant components, particularly punicalagin, punicalin, ellagic acid and its derivatives. The extract exhibited high antiradical and antioxidant activity, with values of 187.5 mg GAE/g dry extract and 52.6 mg EAE/g dry extract determined by DPPH and FRAP assays, respectively. Extract-enriched films retained suitable mechanical properties while exhibiting substantially enhanced oxygen barrier properties, achieving an oxygen transmission rate of 9.11 ± 1.07 cm³ m⁻² 24 h⁻¹. The developed films were also evaluated for their ability to preserve fresh apples and dry rusks used as food models. Although their hydrophilic nature limited their effectiveness for high-moisture foods, the optimized films showed promising potential for preserving dry foods, maintaining mechanical integrity and crispness over time more effectively than commercial polyethylene films. Overall, the combination of biodegradable polysaccharides and bioactive compounds recovered from food waste resulted in active films with potential application as sustainable food packaging systems.

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