Enzymatic Valorization of Sour Cherry Pomace as Multifunctional Biopolymer Matrix for Active and Intelligent Food Packaging
- 1Faculty of Technology Novi Sad, University of Novi Sad, Boulevard cara Lazara 1, 21000 Novi Sad, Serbia
- 2School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Abstract
The increasing generation of food processing by-products has created a need for sustainable strategies for their valorization into high-value materials. The chemical characterization of sour cherry pomace indicates that it is a valuable source of carbohydrates (87.35%) and bioactive and pigment components, containing 21.25 mg GAE/g DW of total phenolics and 1.28 mg Cy3Glu/g DW of total anthocyanins. Therefore, sour cherry pomace was investigated as a single-source raw material for the development of multifunctional biopolymer films with potential applications in active and intelligent food packaging. To modify the polysaccharide matrix and enhance the availability of endogenous phenolic compounds, the pomace was subjected to enzymatic treatment. The treated materials were then processed directly into films without the addition of external phenolic compounds or pigments and compared with films prepared from untreated pomace. The FTIR analysis of the films indicated a higher relative contribution of aromatic components after enzymatic treatment, with the highest antioxidant activities and pH sensitivity observed in the film obtained from pomace treated with enzyme mixture. These findings demonstrate the potential of enzymatically valorized sour cherry pomace as a sustainable and efficient platform for developing intrinsically functional packaging materials, supporting the circular bioeconomy concept, and advancing next-generation food packaging systems.
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BibTeX
@article{đorđevic2026enzymatic,
title = {{Enzymatic Valorization of Sour Cherry Pomace as Multifunctional Biopolymer Matrix for Active and Intelligent Food Packaging}},
author = {Tatjana Đorđević and Ljiljana Popović and Nevena Hromiš and Senka Popović and Zorica Stojanović and Jelena Vulić and Di Zhang and Jaroslav Katona},
journal = {Molecules},
year = {2026},
month = oct,
doi = {10.3390/molecules31213882},
url = {https://www.mdpi.com/1420-3049/31/21/3882},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Enzymatic Valorization of Sour Cherry Pomace as Multifunctional Biopolymer Matrix for Active and Intelligent Food Packaging
AU - Tatjana Đorđević
AU - Ljiljana Popović
AU - Nevena Hromiš
AU - Senka Popović
AU - Zorica Stojanović
AU - Jelena Vulić
AU - Di Zhang
AU - Jaroslav Katona
PY - 2026
DA - 2026/10/28
JO - Molecules
DO - 10.3390/molecules31213882
UR - https://www.mdpi.com/1420-3049/31/21/3882
AB - The increasing generation of food processing by-products has created a need for sustainable strategies for their valorization into high-value materials. The chemical characterization of sour cherry pomace indicates that it is a valuable source of carbohydrates (87.35%) and bioactive and pigment components, containing 21.25 mg GAE/g DW of total phenolics and 1.28 mg Cy3Glu/g DW of total anthocyanins. Therefore, sour cherry pomace was investigated as a single-source raw material for the development of multifunctional biopolymer films with potential applications in active and intelligent food packaging. To modify the polysaccharide matrix and enhance the availability of endogenous phenolic compounds, the pomace was subjected to enzymatic treatment. The treated materials were then processed directly into films without the addition of external phenolic compounds or pigments and compared with films prepared from untreated pomace. The FTIR analysis of the films indicated a higher relative contribution of aromatic components after enzymatic treatment, with the highest antioxidant activities and pH sensitivity observed in the film obtained from pomace treated with enzyme mixture. These findings demonstrate the potential of enzymatically valorized sour cherry pomace as a sustainable and efficient platform for developing intrinsically functional packaging materials, supporting the circular bioeconomy concept, and advancing next-generation food packaging systems.
SN - 1420-3049
ER -