Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

The objective of this study was to develop sustainable edible films based on seaweed mucilage (Chondrus crispus) containing pomegranate peel extract (PPE). For this purpose, films containing different concentrations of PPE (%0, 0.25, 0.50, and 1; w/v) were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content (TPC). The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC (p<0.05). However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant (p>0.05). The addition of PPE significantly (p<0.05) increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5% PPE (126.90%). The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEAC/g, and the TPC values ranged from 8.39 to 29.95 mg GAE/g film. The antioxidant capacity and TPC values of the films increased significantly (p<0.05) with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.