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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1470732

Preparation of Edible Film from Sweet Potato Peel Polyphenols: Application in Fresh Fruit Preservation

Provisionally accepted
Zhenlin Zhang Zhenlin Zhang 1*Yanhong Wang Yanhong Wang 1Xingtang Fang Xingtang Fang 1Xi Chen Xi Chen 1Zhichao Yin Zhichao Yin 2ChunLei Zhang ChunLei Zhang 1
  • 1 Jiangsu Normal University, Xuzhou, China
  • 2 West Anhui University, Lu'an, Anhui, China

The final, formatted version of the article will be published soon.

    A bioactive composite film, composed of sweet potato peel polyphenols extract and sweet potato starch (SPS), was prepared. The study investigated the influence of various levels of sweet potato peel polyphenols on the physicochemical properties and functional characteristics of the composite film. By uniformly dispersing 0.4% of sweet potato peel polyphenols in the SPS matrix, a homogeneous thin film with enhanced mechanical properties was obtained. The starch-based sweet potato peel polyphenols film exhibited excellent UV barrier properties, improved water and gas barrier properties, and strong antioxidant activity, with clearance rates above 90% for DPPH and ABTS radicals. It also displayed effective antimicrobial abilities against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. Food packaging experiments revealed that this active composite film slowed the spoilage of fresh cherry tomatoes, extending their shelf life to 7 days when stored at 4°C. Therefore, the developed starch-based sweet potato peel polyphenols composite film holds great potential as an eco-friendly food packaging material with broad application prospects.

    Keywords: Bioactive packaging material, edible film, Fresh-keeping packaging, antioxidant activity, antimicrobial effect, Eco-friendly materials

    Received: 26 Jul 2024; Accepted: 05 Nov 2024.

    Copyright: © 2024 Zhang, Wang, Fang, Chen, Yin and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Zhenlin Zhang, Jiangsu Normal University, Xuzhou, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.