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    Incorporation of bioactive compounds from avocado by-products to ethyl cellulose-reinforced paper for food packaging applications

    Year: 2023

    Journal: Food Chemistry, Volume 429, 15/12/2023, page 136906

    Authors: Acquavia, Maria A.; Benítez, José J.; Bianco, Giuliana; Crescenzi, Maria A.; Hierrezuelo, Jesús; Grifé-Ruiz, Montserrat; Romero, Diego; Guzmán-Puyol, Susana; Heredia-Guerrero, José A.

    Keywords: Food preservation; Active film; Avocado by-products; Extraction optimization; Impregnation; Paper packaging

    Reinforced films were fabricated by impregnating paper in ethyl cellulose solutions. After solvent evaporation, the infused ethyl cellulose acted as binder of the paper microfibres and occupied the pores and cavities, thus improving the mechanical and barrier properties. To prepare active films, avocado by-products from guacamole industrial production were extracted in ethyl acetate. Then, the extract (optimized to be rich in phenolic compounds and flavonoids and mainly composed by lipids) was incorporated to the paper reinforced with the highest content of ethyl cellulose. In general, the addition of the avocado by-products extract decreased the water uptake and permeability, improved the wettability, and increased the biodegradability in seawater and the antioxidant capacity. In addition, these films acted as barriers and retainers for Escherichia coli and Bacillus cereus. The potentiality of these materials for food packaging was demonstrated by low overall migrations and a similar food preservation to common low-density polyethylene.
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