Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Abstract The food packaging sector is focused on developing innovative materials to enhance safety and quality while reducing environmental impact. Accordingly, this study aimed develop based bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). obtained SOPP was highly methylated exhibited antioxidant antibacterial properties due the presence of galacturonic acid (<70%) phenolic compounds (58.2 ± 0.8 mg/g SOPP). High‐performance liquid chromatography diode array detection analysis revealed hesperidin, catechin, naringin as major in SOPP. Further, incorporation latter improved gelatin‐based structural homogeneity, opacity, water vapour barrier features, glass transition temperature tensile strength. G‐SOPP (50/50) film showed efficient activity against Escherichia coli Bacillus subtilis high potential reaching values 0.7, 48.7%, 76.7% 68.9% for power, β‐carotene bleaching inhibition, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) ABTS + (2,2′‐azinobis‐[3‐ethylbenzothiazoline‐6‐sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding that combination G reduced oil solubility films suggesting great physical integrity over 63 days. polyphenol content released from blend a fatty simulant increased increased. film, designed pouch, delays photooxidation process virgin olive days storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted use gelatin–pectin active oils lipid‐based foods.