Development of Edible Pectin Film from Orange Peel Waste and Its Characterization for Food Industry Application

The majority of resources used in food packaging are synthetic and result from sources that are not reusable. These petrochemical-based wrapping resources generate enormous volumes of solid waste that are not biodegradable, which pose major environmental issues. To promote food-environment conversations, preserve food quality, and increase shelf life, appetizing glazes and films are considered a viable solution to address the issue of nonbiodegradable packaging solid wastes. Furthermore, by regulating film and coating properties that are both moisture and gas-repellent, as well as palatable, they protect against microbial food deterioration in packaged foods. Edible biopolymers are derived from polysaccharides, proteins, and lipids. These sources have been highlighted as potential sources for the production of edible biopolymers. The purpose of this work is to produce edible pectin films based on biopolymers from orange peels. Additionally, structural characterization of the films will include FTIR analysis for functional group characterization, total moisture content determination, and antimicrobial activity analysis regarding the association with food contaminants, such as Pseudomonas sp. and Aspergillus sp. The result of the characterization of edible pectin film involves film thickness ranges from 0.127 to 0.247 mm and transparency determination of film at 550 nm is 1.522, moisture content of the film is 20.10, and FTIR analysis shows the band stretching at a point of 3352.82,1691.92, and 1051.75. The antimicrobial activity of pectin film shows the zone of inhibition at 19.00 and 13.00 mm against Pseudomonas sp. The replacement of conventional packaging with edible films and coating is discussed in this article, along with a plan for their usage as quality markers for perishable foods.