Data on antimicrobial, barrier, and mechanical properties of biocomposites prepared from carrot pomace and wheat gluten with varied eugenol content

Abstract

This article presents analyzed data on the antimicrobial, barrier, and mechanical properties inherent to films created by blending carrot pomace with wheat gluten and polyglycerol-3 plasticizer and combined with varying contents (0 wt.%, 3 wt.%, and 5 wt.%) of eugenol, a natural antimicrobial compound derived from essential oils. The integration of carrot pomace, wheat gluten, plasticizer, and eugenol involved meticulous mortar and pestle processing, ensuring a homogenous blend. Subsequently, the mixture was compression-molded in a hydraulic press to fabricate the films. Standard bacteria strains—Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538—are used in the antimicrobial evaluation, and antimicrobial efficacy is measured using OD600 measurements. Water vapor permeability (WVP) measurement effectively defines the films' potential to prevent water vapor infiltration. Mechanical properties are assessed by determining elastic modulus, tensile strength, and elongation at break, which together reveal the films' adaptive flexibility and durability. The dataset presented herein holds substantial promise for food packaging applications. Researchers in the food packaging industry can leverage the antimicrobial and barrier property data to design novel packaging materials, potentially enhancing shelf-life and food safety. Engineers and material scientists can utilize the mechanical properties data to develop structurally robust and flexible materials.

Keywords

• Plant biomass
• Wheat gluten
• Escherichia coli
• Staphylococcus aureus
• Bioplastics
• Water vapor permeability