Optimizing Ultrasonic Assisted Extraction of Waste Fig Seed and Incorporation into Tapioca Starch Films: Investigating Physical, Barrier, and Antioxidant Properties

Fruit waste has gained attention because it comprises bioactive compounds which can enrich food products. Firstly, it is aimed to determine the operating conditions of ultrasonic-assisted extraction to obtain maximum natural phenolic content from fig (Ficus carica L.) seed wastes, and secondly, to determine physical, barrier and antioxidant properties of the edible tapioca starch packaging films incorporated the extract of waste fig seeds. Results of response surface methodology (central composite design) revealed that application of 50% ultrasonic power (300W) for 50 min on the solutions prepared by 70% (v/v) ethanol with a solvent to solid ratio of 5 ml/g leads to 521.44 mg gallic acid equivalent (GAE)/100 g total phenolic content (TPC) and 85.89% antioxidant activity. Then, the effect of different amounts of extract and glycerol on physical, barrier and antioxidant properties of tapioca starch films were analyzed. Addition of extract resulted in higher solubility, water vapor permeability and opacity when compared to pure tapioca starch films. TPC of the films increased from 0.78 ± 0.006 mg GAE/g to 3.54 ± 0.001 mg GAE/g with the addition of 10 ml of extract in 30 ml film forming solution. Apples wrapped with edible films showed better performance in retaining moisture and preventing microbial activity. Thus, this study demonstrated that the natural phenolic extract from waste fig seed has promising results as a source of active and functional compound for edible film packaging.