Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract

Abstract

Plant-based materials, including proteins, mucilages, and extracts, have the potential to serve as sustainable alternatives for the production of films. The objective of this study was to develop and characterize films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract (PPE.) Films obtained as C, PE0.25, PE0.50, PE1.00, and PE1.50 were prepared, containing 0, 0.25, 0.50, 1, and 1.5% (w/v) PPE, respectively. The films were characterized in terms of physicochemical, barrier, mechanical, optical, structural, antioxidant activity, and total phenolic content properties. The films containing PPE exhibited significantly (p < 0.05) higher thickness, moisture content, water solubility, water vapor permeability, peroxide value, and color parameters (L^*, a^*, b^*, and ΔE) compared to the control film. The addition of PPE significantly (p < 0.05) increased the antioxidant activity and total phenol content of the films. The incorporation of PPE enhanced the opacity and ultraviolet (UV) blocking properties of the films. Films containing PPE had a smoother surface compared to the control film. However, no significant difference was observed in the main spectra of Fourier transform infrared spectroscopy of the films. Considering the significant UV-blocking ability of films containing PPE, which enhances their potential to protect light-sensitive food products, they can be considered a significant alternative to sustainable packaging materials.

Graphical Abstract