| Title | Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging |
|---|---|
| ID_Doc | 6457 |
| Authors | Peixoto, AM; Petronilho, S; Domingues, MR; Nunes, FM; Lopes, J; Pettersen, MK; Grovlen, MS; Wetterhus, EM; Gonçalves, I; Coimbra, MA |
| Title | Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging |
| Year | 2023 |
| Published | Foods, 12, 6 |
| Abstract | The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products' hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging. |
| https://www.mdpi.com/2304-8158/12/6/1167/pdf?version=1678938390 |
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