Preparation And Research Of Tomato Peel Waste Edible Packaging Materials

Development of environmental friendly bio-materials to partially or totally replace syntheticpolymers may offer opportunities. And edible packaging materials become hotspot of foodpackaging, medicine packaging and so on, because edible packaging materials have manyadvantages that non-pollution, raw material sources, etc. The tomato peel waste edible packagingmaterials were prepared by tomato peel waste as film-forming material. It not only practicalvalue but also conform to the trend of pollution-free, is a kind of ideal food packaging material.The tomato peel waste content based on tomato peel waste edible packaging materials’performance. Corn starch, pectin, CMC and glycerol were added as additives. The suitableconcentration ranges of additives were investigated by the single factor tests. The optimalpreparation conditions of tomato peel waste edible packaging materials were investigated byrange analysis through orthogonal tests. The effects of potassium sorbate content and citric acidcontent of antioxidant synergistic agent were explored. The main conclusions are follows:The effects of tomato peel waste content of tomato peel waste edible packaging materialswere explored. With the increase of tomato peel waste content, the tensile strength and theoxygen permeability of the tomato peel waste edible edible packaging materials increased, butthe breaking elongation and solubility in water of the edible packaging materials decreased; theperoxide value of the oil packaged by tomato peel waste edible edible packaging materialsincreased and the oxidation resistance of the oil was improved. Antioxidant activity of tomatopeel waste edible packaging materials can improve food quality and shelf life. The antioxidantactivity of the edible packaging materials was evaluated by Schaal oven method. According tothe Arrhenius experience formula, the oil sample which was stored in the edible packagingmaterials can extend the shelf life7days at60℃and over three month at room temperaturethan the control. When tomato peel waste content was3%, the edible packaging materialsperformance was very good. The effects of corn starch, pectin, CMC and glycerol content of tomato peel waste ediblepackaging materials were analysed by the single factor tests. With the increase of corn starchcontent, the tensile strength of the tomato peel waste edible edible packaging materials increased,but the breaking elongation and solubility in water of the edible packaging materials decreased;the oxygen permeability of the edible packaging materials decreased first and then increased, butthere were no big changes in the peroxide value of the oil packaged by tomato peel waste edibleedible packaging materials. With the increase of pectin content, the tensile strength and breakingelongation of the tomato peel waste edible edible packaging materials increased first and thendecreased, but tensile strength and breaking elongation of the edible packaging materialsdecreased first and then increased; there were no big changes in the peroxide value of the oilpackaged by tomato peel waste edible edible packaging materials. With the increase of CMCcontent, the tensile strength of the tomato peel waste edible edible packaging materials increased,but oxygen permeability and solubility in water of the edible packaging materials decreased; thebreaking elongation of the edible packaging materials increased first and then decreased, theperoxide value of the oil packaged by tomato peel waste edible edible packaging materialsdecreased slightly. With the increase of glycerol content, the tensile strength of the tomato peelwaste edible edible packaging materials decreased, but the breaking elongation, solubility inwater and the oxygen permeability of the edible packaging materials increased and while therewere no obvious changes in the peroxide value of the oil packaged by tomato peel waste edibleedible packaging materials. The comprehensive performance of the tomato peel waste ediblepackaging materials is good, when corn starch content is2%~4%, pectin content is0.2~0.4%,CMC content is0.3~0.5and glycerol content is1.5%~2.5%.Corn starch content, pectin content, CMC content and glycerol content as factors whentomato peel waste edible packaging materials’ tensile strength (TS), breaking elongation (%E),and oxygen permeability (OP) were evaluated. The optimal preparation conditions of tomatopeel waste edible packaging materials were investigated by range analysis through orthogonaltests. The results showed that the optimal preparation conditions of tomato peel waste ediblepackaging materials were corn starch4%, pectin0.3%, CMC0.5%and glycerol2%. Theproperties of composite edible packaging materials under the optimal conditions revealed tensilestrength of13.56MPa, breaking elongation of12.50%, oxygen permeability2.48×10-15cm3 cm/cm2s Pa.The peroxide value of the oil packaged by tomato peel waste edible edible packagingmaterials decreased. According to the Arrhenius experience formula, speculating that the oilsample which was stored in tomato peel waste edible packaging materials with0.6%citric acidcan extend the shelf life18days at60℃and over four months at room temperature. Speculatingthat the oil sample which was stored in tomato peel waste edible packaging materials with0.04%potassium sorbate can extend the shelf life21days at60℃and over five months at roomtemperature. With the increase of potassium sorbate content and citric acid conten, tensilestrength of the tomato peel waste edible edible packaging materials decreased, but the breakingelongation, solubility in water and the oxygen permeability of the edible packaging materialsincreased.