Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace

Abstract

Mixtures consisting in carboxymethylcellulose (CMC), bacterial cellulose fibrils (BCF), pectin and blackberry pomace powder (BPP) were developed and characterized. Influence of pectin, BCF content and preparation temperature on rheological properties of mixtures on the one hand, and the influence over the antioxidant activity and water resistance of the edible coatings on the other hand, were studied using a 23 factorial experiment. Applying desirability analysis, the optimal temperature for solution preparation was found to be 90 °C. Mixtures behaved like pseudoplastic fluids, typical for polymeric solutions. This is a good indication that, under proper consideration of operational parameters, effective coatings could be achieved by dipping or by other industrial method (spraying, panning).Study found that higher BCF content determines improved barrier to water vapor, while pectin content regulates solutions’ viscosity and makes coating suitable for applications requiring subsequent water dissolution.Antioxidant and moderate antimicrobial activities were confirmed for selected formulations.

Keywords

• Edible coating
• Blackberry pomace
• Bacterial cellulose
• Antioxidant activity
• Antimicrobial activity