Formulation and characterisation of novel edible-packaging for fruits and vegetables
(2023) KLTM01 20231Food Technology and Nutrition (M.Sc.)
- Abstract
- This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. The effect of these films on the shelf life of cucumbers was evaluated over the course of a 14-day shelf-life study where coated samples were compared to plastic film-wrapped and unwrapped controls, respectively. The project involved the development and characterisation of different coating formulations, and the subsequent evaluation of their effectiveness in prolonging... (More)
- This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. The effect of these films on the shelf life of cucumbers was evaluated over the course of a 14-day shelf-life study where coated samples were compared to plastic film-wrapped and unwrapped controls, respectively. The project involved the development and characterisation of different coating formulations, and the subsequent evaluation of their effectiveness in prolonging shelf-life by through weight loss, scavenging activity (DPPH), colorimetry and relative electrolyte leakage (REL) measurements. A The results indicated that coatings did not significantly extend shelf-life in coated cucumbers when compared to uncoated and plastic-wrapped samples. The rate of weight loss of coated and uncoated cucumbers was similar, and plastic-wrapped samples lost significantly less weight (p<0.05). REL values were lower for uncoated and wrapped controls than for coated samples. Results from DPPH-assay and colorimetric measurements were inconclusive, and it is suggested that these experiments be repeated with some modifications. Overall, results provide important insights into the suitability of carrageenan-based coatings as edible coatings, with and without the addition of active ingredients. The results of this study demonstrated that further research on formulation and development of films is necessary to ensure satisfactory mechanical and barrier properties, and thereby quality retention in coated produce. Future outlooks include the continued evaluation of k-carrageenan formulations, different antioxidant sources and incorporation methods. Replicating the study (with modifications) with a secure access to instruments and resources may also provide further insights. (Less)
- Popular Abstract
- Wrapping Revolution: Pioneering study on edible films may change how we think about packaging
Plastic packaging has become an all-too-common sight in modern supermarket aisles and can seem particularly out of place around fresh produce. Although this versatile material does have its place for certain uses such as protecting delicate berries or dispensing medication, its overwhelming presence does raise concerns about its environmental impact and necessity. Is the wrapping of individual cucumbers or aubergines really necessary to preserve quality?
This is one of the questions that a group of students at Lund University seeks to answer, and their findings suggest that algae-based coatings may constitute an alternative to plastic in the... (More) - Wrapping Revolution: Pioneering study on edible films may change how we think about packaging
Plastic packaging has become an all-too-common sight in modern supermarket aisles and can seem particularly out of place around fresh produce. Although this versatile material does have its place for certain uses such as protecting delicate berries or dispensing medication, its overwhelming presence does raise concerns about its environmental impact and necessity. Is the wrapping of individual cucumbers or aubergines really necessary to preserve quality?
This is one of the questions that a group of students at Lund University seeks to answer, and their findings suggest that algae-based coatings may constitute an alternative to plastic in the future.
Their project focused on the development of a novel packaging material that is not only protective and environmentally friendly but also edible. To preserve the quality of fresh produce and prolong its shelf-life, the students explored the use of ingredients from algal and plant origin to form coatings with special protective properties. Although they did successfully create and characterise several formulations, their findings showed that more work is needed to form truly performant coatings. Carrageenan coatings especially showed some promise as a basis for future edible formulations, and additional ingredients which were investigated to prevent oxidation such as plant extracts may help retain quality in produce, although more research is needed there too.
The study itself focused on the formulation process and measuring the effectiveness of these edible coatings, investigating the compatibility of various edible ingredients and their ability to effectively protect and preserve fresh produce. Regular cucumbers such as you would find in the supermarket were used for the study, and quality was assessed by looking at how much weight (or water) the samples lost over a period of 14 days. Additionally, the level of “stress” of samples was assessed by measurements in the peel and flesh, and the colour of samples over time was measured.
The results indicated that the coatings did not significantly extend the shelf-life of coated cucumbers compared to unwrapped and plastic film-wrapped samples: rates of weight loss were similar between coated and uncoated cucumbers, while those wrapped in plastic experienced lost significantly less weight. Further analysis showed inconclusive results for stress and colour related measurements, suggesting the need for modifications in experimental design, as well as additional experiments. Indeed, it seems that part of the reason why results were inconclusive may come down to issues with the methods used, and resource constraints. Although disappointing perhaps, this lack of answers highlights the importance of not drawing conclusions too quickly, and continued research should be done to optimise the formulation of these coatings. With a few tweaks, it may be possible to ensure produce may be protected against oxidation and weight loss by more sustainable options than plastic.
To evaluate how samples responded to the algae coatings, cucumbers were observed over a 14-day period, together with unwrapped and wrapped samples. Some of the algae coatings contained extracts from selected plants, with the aim to provide extra protection against oxidation, among other factors. The coatings were characterised by themselves, before being applied to the cucumbers for the shelf-life study.
Although no clear answers could be obtained this time around, other studies have shown that edible packaging may still have the power to revolutionise the food industry by reducing plastic waste and enhance food quality. With the successful formulation and characterisation of novel edible packaging, this research project paves the way for a more sustainable future, where fresh produce remains fresher for longer, all while reducing our ecological footprint. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9123490
- author
- Sutton, Lola LU and Papa, Katerina LU
- supervisor
- organization
- course
- KLTM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- algae, edible packaging, carrageenan, cucumber, REL, oxidative stress, antioxidants, food engineering
- language
- English
- id
- 9123490
- date added to LUP
- 2023-06-15 09:45:04
- date last changed
- 2023-06-15 09:45:04
@misc{9123490,
abstract = {{This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. The effect of these films on the shelf life of cucumbers was evaluated over the course of a 14-day shelf-life study where coated samples were compared to plastic film-wrapped and unwrapped controls, respectively. The project involved the development and characterisation of different coating formulations, and the subsequent evaluation of their effectiveness in prolonging shelf-life by through weight loss, scavenging activity (DPPH), colorimetry and relative electrolyte leakage (REL) measurements. A The results indicated that coatings did not significantly extend shelf-life in coated cucumbers when compared to uncoated and plastic-wrapped samples. The rate of weight loss of coated and uncoated cucumbers was similar, and plastic-wrapped samples lost significantly less weight (p<0.05). REL values were lower for uncoated and wrapped controls than for coated samples. Results from DPPH-assay and colorimetric measurements were inconclusive, and it is suggested that these experiments be repeated with some modifications. Overall, results provide important insights into the suitability of carrageenan-based coatings as edible coatings, with and without the addition of active ingredients. The results of this study demonstrated that further research on formulation and development of films is necessary to ensure satisfactory mechanical and barrier properties, and thereby quality retention in coated produce. Future outlooks include the continued evaluation of k-carrageenan formulations, different antioxidant sources and incorporation methods. Replicating the study (with modifications) with a secure access to instruments and resources may also provide further insights.}},
author = {{Sutton, Lola and Papa, Katerina}},
language = {{eng}},
note = {{Student Paper}},
title = {{Formulation and characterisation of novel edible-packaging for fruits and vegetables}},
year = {{2023}},
}