A Cihan University-Erbil Assistant ProfessorPublished a Research Article with Food Chemistry
Assistant Professor Ameena Sabah Mahmood Juma from the Department of Medical Microbiology at Cihan University-Erbil published a research article entitled “Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films ” in the Food Chemistry
About the author:
Name: Ameena Sabah Mahmood Juma
Qualification: Ph.D.
Academic rank: Assistant Professor
Affiliation: Department Medical Microbiology, Cihan University-Erbil
TAP: Google Scholar Account: https://sites.google.com/cihanuniversity.edu.iq/ameena-sabah/home
ORCID account: https://orcid.org/0000-0001-8158-1705
GSC: https://scholar.google.com/citations?user=xrf2x34AAAAJ&hl=en&authuser=1
Publons account: https://www.webofscience.com/wos/author/record/2989384
Journal Coverage:
https://www.sciencedirect.com/journal/food-chemistry
Title: Food Chemistry
Science Citation Index: https://mjl.clarivate.com:/search-results?issn=0308-8146&hide_exact_match_fl=true&utm_source=mjl&utm_medium=share-by-link&utm_campaign=search-results-share-this-journal
Science Citation Index Expanded
Clarivate Analytics (Wos: IF = 8.8)
SCOPUS: Q1
Publisher: Elsevier
Country: United Kingdom
About the Paper:
Title: Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films
DOI: http://doi.org/10.1016/j.foodchem.2022.134964
Abstract:
Currently, the demand for eco-friendly packaging materials to replace plastic is increasing. Edible or biode-gradable packaging films prepared from natural compounds such as proteins, polysaccharides, and lipids have emerged as alternatives to non-biodegradable packaging materials. Fruit and vegetable waste has potential as bioplastic material promoting environmental sustainability. In this regard, the use of underutilized compounds, such as by-products of fruit and vegetable processing in the production of biodegradable packaging films, is attracting more and more attention due to the availability of raw materials, cheapness, abundance, environ-mental friendliness, suitable physical properties, unique sensory and nutritional properties, and increased physical properties and functionality. The food industry, such as oil, juice, jam, or sugar production, contributes significantly to food waste generation. The agricultural/food processing by-products such as husks, seeds, offal, leaves, and gums from the production and processing of food contain high amounts of fibrous and plant proteins such as starch, cellulose, and pectin. As a result, food waste can be reused for recycling and high-value-added purposes, reducing environmental pollution and enabling sustainable green development. The present review discusses the use of fruit and vegetable by-products for producing biopolymers as an alternative to synthetic plastic polymers and the application of these biopolymers as value-added functional packaging films and coatings.
