Fuente: Journal of applied polymer Lugar: RESEARCH ARTICLE The potato peel waste extract (PPWE) is used to improve the properties of gelatin-based edible films. The structural and morphological studies have confirmed that there are improvements in the physical and mechanical characteristics of films, while the biological tests show that there is an effective inhibition of foodborne pathogens. Orange preservation shows that GEL/3PPWE performs better than polyethylene film for 4 weeks.

ABSTRACT
This study developed a multifunctional food-packaging film by incorporating differnt concentrations of potato peel waste extract (PPWE) into biocompatible gelatin (GEL) films. GC–MS analysis identified bioactive compounds in PPWE, including phenolic acids, flavonoids, and unsaturated fatty acids, which contributed to strong antioxidant and antibacterial activities. PPWE exhibited notable radical-scavenging activity with IC50 values of 57.35 μg/mL (DPPH), 43.10 μg/mL (ABTS), and 61.84 μg/mL (H2O2), along with antibacterial effects against Escherichia coli O157:H7 and Salmonella enterica. Incorporation of PPWE improved the structural and functional properties of GEL films by creating a denser matrix, increasing tensile strength from 0.58 to 0.77 MPa, and reducing water vapor transmission from 11.49 to 6.23 g/m2/day in the optimized GEL/3PPWE film. The optimized film also showed the highest antioxidant performance, achieving 92.5% DPPH and 81.5% ABTS inhibition, alongside enhanced antibacterial activity. Cytocompatibility tests confirmed the films were non-toxic and safe. In practical application, GEL/3PPWE films effectively extended the shelf life of packaged oranges compared with conventional polyethylene films by inhibiting microbial growth and maintaining better visual quality during 4 weeks of storage.