Work

Eco-friendly fish gelatin edible films enhanced with mango peel extract and fatty acid sucrose esters for sustainable fruit packaging

Year: 2025

Type: article

Abstract: New consumer trends demand sustainable packaging solutions to extend fruit shelf life. In this study, mango peel extract (MPE), rich in polyphenols and antioxidants, and hydrophobic fatty acid sucrose esters (FASE) were incorporated into fish gelatin film packaging for cherry tomatoes to extend shelf life and reduce environmental impact from fruit spoilage. MPE extracted with 80% ethanol showed the highest total phenolic content (TPC) of 72.64 mg/g and antioxidant activity of 76.76%. A 3% concentration of 80% ethanolic MPE was used in the film forming solution. FASE (5%, 10%, and 15% w/w polymer) improved water barrier properties (from 1.02 to 0.97 g mm/m 2 h Pa) and decreased tensile strength (TS) (from 257.93 to 84.73 MPa) of the fish gelatin film. The film containing 10% FASE (FL10) effectively slowed weight loss, minimized color changes, and maintained the firmness of cherry tomatoes compared to the control. This study highlights the potential of bioactive, biodegradable films as a sustainable alternative to synthetic packaging for fruit preservation.

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-025-06476-9

Authors: Farah Faiqah Fazial, Ong Ying Ying, Azfaralariff Ahmad

Institutions: Universiti Malaysia Perlis, Universiti Sains Malaysia

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,090