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<p>Sustainable food industry seeks natural antioxidants from agro-industrial wastes. Stability of freeze-dried sweet-cherry powder (CP), alone or loaded in low-methylesterified pectin films, non-plasticized (NPF) or glycerol plasticized (PF), was studied at 25&#xa0;°C under controlled relative humidity (RH). Phenolics’ composition and antioxidant capacity under accelerated oxidation (RapidOxy) were evaluated. CP at 0%-RH preserved its antioxidant capacity for 441 days. Meanwhile, the antioxidant activity decreased in NPF and PF at 75.2%-RH. Anthocyanins and flavonols were preserved for 83 days at 0%-RH in CP and NPF, maintaining red color. CP in brittle NPF (0%-RH) allowed its use as a milled stabilized food powder. Under accelerated oxidation, anthocyanins were the most degraded, while hydroxycinnamic acids remained stable. Glycerol increased films’ oxidative stability. At 75.2%-RH, phenolics were best preserved from oxidation in NPFs for 441 days. These findings aid in preserving natural antioxidants and developing edible active films offering natural coloring for sustainable food industries.</p>

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Valorization of Cherry waste in edible films: effects of glycerol on stability and antioxidant activity

  • 期刊论文

  • 发表日期：

    2025年10月22日

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  • Agostina Aramburu,
  • María D. De´Nobili,
  • María D. Raffo,
  • Alejandra G. Erlejman,
  • Silvia Matiacevich,
  • María F. Basanta

摘要

Sustainable food industry seeks natural antioxidants from agro-industrial wastes. Stability of freeze-dried sweet-cherry powder (CP), alone or loaded in low-methylesterified pectin films, non-plasticized (NPF) or glycerol plasticized (PF), was studied at 25 °C under controlled relative humidity (RH). Phenolics’ composition and antioxidant capacity under accelerated oxidation (RapidOxy) were evaluated. CP at 0%-RH preserved its antioxidant capacity for 441 days. Meanwhile, the antioxidant activity decreased in NPF and PF at 75.2%-RH. Anthocyanins and flavonols were preserved for 83 days at 0%-RH in CP and NPF, maintaining red color. CP in brittle NPF (0%-RH) allowed its use as a milled stabilized food powder. Under accelerated oxidation, anthocyanins were the most degraded, while hydroxycinnamic acids remained stable. Glycerol increased films’ oxidative stability. At 75.2%-RH, phenolics were best preserved from oxidation in NPFs for 441 days. These findings aid in preserving natural antioxidants and developing edible active films offering natural coloring for sustainable food industries.