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Article

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

1
Department of Biotechnology, Sangmyung University, 20 Hongjimun, 2-Gil, Jongno-Gu, Seoul 03016, Korea
2
Department of Interdisciplinary Bio-Micro System Technology, College of Engineering, Korea University, 145 Anam-Ro 5, Seongbuk-Gu, Seoul 02841, Korea
3
Department of Chemical and Biological Engineering, Korea University, 145 Anam-Ro, Seongbuk-Gu, Seoul 02841, Korea
4
Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-ro, Nowon-gu, Seoul 01897, Korea
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2020, 9(11), 1565; https://doi.org/10.3390/foods9111565
Received: 29 September 2020 / Revised: 20 October 2020 / Accepted: 26 October 2020 / Published: 28 October 2020
Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were investigated using by-products from the juice processing (experimental group) and freeze-dried whole fruit (control group). Bioelastomer was fabricated by a casting method in which polydimethylsiloxane (PDMS) was mixed with 25 or 50 wt% aronia powder (juice processing by-products and freeze-dried whole fruit). The mechanical properties of the bioelastomers were measured based on tensile strength and Young’s modulus. When the mixture contained 50 wt% aronia powder, the strength was not appropriate for the intended purpose. Next, the surface and chemical properties of the bioelastomer were analyzed; the addition of aronia powder did not significantly change these properties when compared to PDMS film (no aronia powder). However, the addition of aronia powder had a significant effect on antioxidant and antimicrobial activities and showed higher activity with 50 wt% than with 25 wt%. In particular, bioelastomers fabricated from aronia juice processing by-products exhibited approximately 1.4-fold lower and 1.5-fold higher antioxidant and antimicrobial activities, respectively, than the control group (bioelastomers fabricated from freeze-dried aronia powder). View Full-Text
Keywords: aronia; bioelastomer; biorefinery; food packaging; food waste aronia; bioelastomer; biorefinery; food packaging; food waste
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MDPI and ACS Style

Lee, K.H.; Chun, Y.; Jang, Y.W.; Lee, S.K.; Kim, H.R.; Lee, J.H.; Kim, S.W.; Park, C.; Yoo, H.Y. Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products. Foods 2020, 9, 1565. https://doi.org/10.3390/foods9111565

AMA Style

Lee KH, Chun Y, Jang YW, Lee SK, Kim HR, Lee JH, Kim SW, Park C, Yoo HY. Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products. Foods. 2020; 9(11):1565. https://doi.org/10.3390/foods9111565

Chicago/Turabian Style

Lee, Kang Hyun, Youngsang Chun, Ye Won Jang, Soo Kweon Lee, Hyeong Ryeol Kim, Ju Hun Lee, Seung Wook Kim, Chulhwan Park, and Hah Young Yoo. 2020. "Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products" Foods 9, no. 11: 1565. https://doi.org/10.3390/foods9111565

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