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<p>This study aimed to enhance the functionality of gellan gum (GG) biofilms by using grape pomace (GP) as a carbon source during fermentation and to develop active and smart packaging materials. Natural GG produced through this process was used to create edible films and pH-sensitive smart packaging. Approximately 4% of phenolic compounds from GP were transferred to GG during fermentation. The GG films exhibited high antioxidant activity (104,191 ± 0.65 mM Trolox equivalent/g and an IC50 value of 3.38 ± 0.03&#xa0;µg/ml), along with significant antimicrobial effects against <i>Escherichia coli</i> O157:H7, <i>Staphylococcus aureus</i>, <i>Listeria monocytogenes</i>, and <i>Salmonella</i> Enteritidis. The thermal study indicated a Tg value of 85.10&#xa0;°C for GG films, reflecting a 5.60&#xa0;°C increase relative to control films, signifying enhanced structural stability. FTIR and XRD results confirmed that the chemical composition of GG films was enriched by GP, enhancing their functionality. Mechanically, GG films were found to be 46% more durable and 53% more elastic than control films and exhibited high barrier properties against water vapor and UV transmission. The GG films also exhibited distinct color alterations when assessing the freshness of meat items, offering consumers visible indicators of spoilage. These findings highlight the potential of GP-based GG biofilms as sustainable, multifunctional materials for food packaging applications.</p>

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Characterization of a sustainable functional biofilm developed with natural gellan gum based on grape pomace

  • 期刊论文

  • 发表日期：

    2025年7月19日

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  • Deniz Damla Altan Kamer,
  • Tuncay Gümüş,
  • Gülce Bedis Kaynarca,
  • Yasemin Henden

摘要

This study aimed to enhance the functionality of gellan gum (GG) biofilms by using grape pomace (GP) as a carbon source during fermentation and to develop active and smart packaging materials. Natural GG produced through this process was used to create edible films and pH-sensitive smart packaging. Approximately 4% of phenolic compounds from GP were transferred to GG during fermentation. The GG films exhibited high antioxidant activity (104,191 ± 0.65 mM Trolox equivalent/g and an IC50 value of 3.38 ± 0.03 µg/ml), along with significant antimicrobial effects against Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, and Salmonella Enteritidis. The thermal study indicated a Tg value of 85.10 °C for GG films, reflecting a 5.60 °C increase relative to control films, signifying enhanced structural stability. FTIR and XRD results confirmed that the chemical composition of GG films was enriched by GP, enhancing their functionality. Mechanically, GG films were found to be 46% more durable and 53% more elastic than control films and exhibited high barrier properties against water vapor and UV transmission. The GG films also exhibited distinct color alterations when assessing the freshness of meat items, offering consumers visible indicators of spoilage. These findings highlight the potential of GP-based GG biofilms as sustainable, multifunctional materials for food packaging applications.