Abstract:
The study revealed the extraction of microcrystalline cellulose from peanut shells to
produce agar-based biofilms and its effect on the preservation of guava fruit (Psidium guajava).
The microcrystalline cellulose extraction process was carried out at specific optimum
parameters. The film made with agar and glycerine was used as a control. Films made with the
incorporation of peanut shell powder, cellulose powder and microcrystalline cellulose powder
were [[[[[[[[[ the other six treatments. The mechanical and physical characteristics of these
packaging films were tested. Packaging film made with 2% microcrystalline cellulose exhibited
less swelling ratio (34.21% ± 3.03) while having a higher bio-degradation rate (41.49% ± 2.26)
significantly (p<0.05). The capability of these packaging materials to preserve the fruits was
tested using fresh guava fruit. According to Tukey’s Studentized Range Test, changes in
physiological parameters such as weight loss, titratable acidity, pH, total soluble solids, reducing
sugar, and ascorbic acid content were significant (p<0.05) in the guava, stored at refrigeration
temperature in 2% microcrystalline cellulose packaging film. And the shelf life was higher in
guava fruits stored in 2% microcrystalline cellulose packaging material at 10 oC. The
development of biodegradable packaging materials would provide an innovative solution for the
fruits and vegetable preservation industry, enhancing commercial potential with new benefits to
meet consumer and market demands while protecting the environment.
