Table 3.
Fruit by-products and their effects on physical and mechanical properties.
| By-Products | Packaging System | Physical and Mechanical Properties | References |
|---|---|---|---|
| Apricot kernel oil (AKo) | Chitosan film with AKo (1:0, 1:0.125, 1:0.25, 1:0.5 and 1:1 w/v). | Essential oil improved TS* and WVB**, and reduced film solubility (from 18.42 to 4.76%). | [82] |
| Blueberry waste (BW) | Cassava starch film with BW powder (4, 8 and 12 wt%). | BW decreased SI** (pH 2.5, 7.0 and 10.0) and promoted UV protection. | [36] |
| Citrus peel and leaves | Kraft paper + peel:leaf extract (2:0, 2:1, 3:0). | Peel:leaf extract (2:1) increased WVB** and O2B**. | [99] |
| Grape seed (GSE) | Chitosan and gelatin films with GSE (1% v/w) and Ziziphora clinopodioides essential oil (ZEO). | 1% GSE + 1% ZEO decreased TS*, PF*, PD* and SI**; increased WVB**. | [51] |
| Grape seed (GSE) + Pomegranate peel (PPE) | Surimi edible films with GSE + PPE (0%, 2%, 4% and 6%). | 6% PPE improved TS*; 6% GSE increased WVB** and both reduced light transmission. | [100] |
| Mango peel and kernel (MKE) | Edible mango peel coating with MKE (0.078 g/L). | MKE reduced WVB** and film solubility (from 60.24 to 52.56%). | [101] |
| Mango peel extract (MPE) | Fish gelatin film with MPE (1%, 3% and 5%). | MPE improved TS* (from 7.65 to 15.78 MPa) and reduced solubility from 40% to 20%. | [102] |
| Mango kernel starch | Composite film (kernel starch and guar/xanthan gum 10%, 20% and 30%). | The different % of gums increased TS and O2B**, but decreased the film solubility and WVB*. | [103] |
| Pomegranate peel extract (PPE) | Zein film with PPE (0, 25, 50, and 75 mg/mL of film forming solution). | PPE improved TS* and WVB**, increased film solubility from 6.166% (control) to 18.29% (75 mg PPE). | [97] |
* Mechanical properties: tensile strength (TS); puncture force (PF); puncture deformation (PD); ** physical properties: swelling index (SI); water vapor barrier (WVB); oxygen and carbon dioxide barrier (O2B and CO2B).