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<p>This pilot-scale study explores the development of biodegradable poly(Ɛ-caprolactone) (PCL) films incorporating antioxidants extracted from pineapple by-products to enhance meat preservation. Pineapple core extracts, rich in phenolic compounds, were obtained through ultrasound-assisted extraction (70% amplitude, 5&#xa0;min, 2 cycles), followed by fermentation and encapsulation using whey protein isolate (WPI) to improve stability and thermal resistance. Fermented pineapple extract (FPE) showed a significant increase in succinic acid, which rose from 12.0 ± 0.2&#xa0;mg/100&#xa0;g in non-fermented extract (PE) to 1120 ± 20&#xa0;mg/100&#xa0;g. Encapsulation efficiencies (EE) for fermented and non-fermented extracts were 87.4% and 89.1%, respectively, with encapsulated FPE (EFPE) exhibiting the highest onset degradation temperature (128 ± 2&#xa0;°C), indicating enhanced thermal stability. Incorporation of these extracts into PCL films resulted in notable changes in mechanical and optical properties. The Young’s modulus decreased from 296 ± 8&#xa0;MPa in pure PCL to 233 ± 6&#xa0;MPa in PCL/EPE, and 264 ± 13&#xa0;MPa in PCL/EFPE, reflecting reduced stiffness. Total phenolic content in PCL/EPE and PCL/EFPE films was approximately 10 and 15 times higher, respectively, than in pure PCL. The films significantly reduced lipid oxidation in burger meat, as evidenced by lower TBARS values, extending freshness by over 10%. This approach supports circular economy principles by valorizing agricultural waste and meets consumer demand for sustainable, natural packaging solutions, offering a scalable alternative to conventional food packaging.</p>

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Pilot-Scale Development of Biodegradable Packaging Incorporating Pineapple By-product Antioxidants for Sustainable Meat Preservation Through Circular Economy

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年5月14日

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  • Ana Beltrán Sanahuja,
  • Arantzazu Valdés García,
  • Natalia Cenitagoya Alonso,
  • Raquel Sánchez,
  • Ana María Tone,
  • Nuria Herranz Solana,
  • Carmen Sánchez Reig,
  • María Monedero Prieto,
  • José Luis Todolí Torró

摘要

This pilot-scale study explores the development of biodegradable poly(Ɛ-caprolactone) (PCL) films incorporating antioxidants extracted from pineapple by-products to enhance meat preservation. Pineapple core extracts, rich in phenolic compounds, were obtained through ultrasound-assisted extraction (70% amplitude, 5 min, 2 cycles), followed by fermentation and encapsulation using whey protein isolate (WPI) to improve stability and thermal resistance. Fermented pineapple extract (FPE) showed a significant increase in succinic acid, which rose from 12.0 ± 0.2 mg/100 g in non-fermented extract (PE) to 1120 ± 20 mg/100 g. Encapsulation efficiencies (EE) for fermented and non-fermented extracts were 87.4% and 89.1%, respectively, with encapsulated FPE (EFPE) exhibiting the highest onset degradation temperature (128 ± 2 °C), indicating enhanced thermal stability. Incorporation of these extracts into PCL films resulted in notable changes in mechanical and optical properties. The Young’s modulus decreased from 296 ± 8 MPa in pure PCL to 233 ± 6 MPa in PCL/EPE, and 264 ± 13 MPa in PCL/EFPE, reflecting reduced stiffness. Total phenolic content in PCL/EPE and PCL/EFPE films was approximately 10 and 15 times higher, respectively, than in pure PCL. The films significantly reduced lipid oxidation in burger meat, as evidenced by lower TBARS values, extending freshness by over 10%. This approach supports circular economy principles by valorizing agricultural waste and meets consumer demand for sustainable, natural packaging solutions, offering a scalable alternative to conventional food packaging.