In the present study, bio-functional edible films were developed by incorporating different concentrations (0, 3, 6, 9, 12, and 15%) of orange peel powder (OPP) into the gelatin. The thickness, moisture content, and water vapor permeability of the gelatin films enhanced as the content of incorporated OPP increased. OPP-incorporated films showed lower L* value, but higher a*, b*, and opacity values. Films with higher concentration of OPP showed higher strengths and lower elongation properties. The surface and cross-sectional microstructure of films were also characterized by scanning electron microscopy. The antioxidant properties of films including total phenolic content, ABTS radical scavenging activity, and reducing power were significantly improved by enriching with OPP. The incorporation of OPP also increased the antimicrobial activity of gelatin films against Staphylococcus aureus and Escherichia coli. These results suggested that the orange peel has a good potential to be incorporated into gelatin to produce bioactive packaging films which will be helpful to maintain the quality of the packaged food products.

中文翻译：

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橙皮粉富集对明胶基生物聚合物薄膜的机械、物理和生物功能特性的影响

在本研究中，通过在明胶中加入不同浓度（0、3、6、9、12 和 15%）的橙皮粉 (OPP) 来开发生物功能性可食用薄膜。随着 OPP 掺入量的增加，明胶薄膜的厚度、水分含量和水蒸气渗透率增加。掺入 OPP 的薄膜显示出较低的 L* 值，但较高的 a*、b* 和不透明度值。具有较高 OPP 浓度的薄膜显示出较高的强度和较低的伸长率特性。薄膜的表面和横截面微观结构也通过扫描电子显微镜进行了表征。通过富含OPP，薄膜的抗氧化性能包括总酚含量、ABTS自由基清除活性和还原能力显着提高。OPP 的加入还增加了明胶薄膜对金黄色葡萄球菌和大肠杆菌的抗菌活性。这些结果表明，橙皮具有很好的潜力，可以掺入明胶中生产生物活性包装膜，这将有助于保持包装食品的质量。