Incorporation of Biodegradable Pectin Films with Enzyme-Extracted Lycopene: Product Development and Characterization

Enzyme-assisted extraction methods offer a safer and more efficient alternative to traditional solvent extraction for obtaining lycopene from tomato waste. Pectin, a biodegradable polymer frequently employed in food packaging, proves to be an ideal substrate for integrating lycopene into ingestible films. This study investigated the effect of cellulase and pectinase enzymes on lycopene extraction from tomato waste. Optimal conditions were achieved after 4 h at pH 6 and 25 °C, with a concentration of 1.5 µg/mL cellulase yielding 56.6 ± 0.72 µg/g and 2.0 µg/mL pectinase yielding 344.0 ± 1.0 µg/g. A 3:3 ratio of cellulase to pectinase yielded the highest recovery (43.68 ± 0 µg/g). Additionally, lycopene incorporation into pectin-based films enhances thickness, burst strength, and reduces moisture content and water vapour transmission rate (WVTR). Furthermore, the incorporated composite pectin films (LPF4) demonstrate good biodegradation and thermal property degradation, as well as exhibiting antioxidant and antimicrobial activities as compared to the native pectin film (LPF1). FTIR confirms lycopene-pectin interactions, and FESEM reveals bubble-like structures, suggesting the potential for lycopene-enhanced pectin films in packaging to extend shelf life. In conclusion, active packaging containing lycopene improves food preservation and safety. In general, edible films and coatings are an important step toward a more sustainable and environmentally conscious food packaging condition. By embracing innovation throughout the supply chain, we can capitalize on the potential of these solutions to create a more resilient and sustainable food system for future generations. © 2024 Elsevier B.V., All rights reserved.