Valorization of Cherry Waste in Edible Films: Effects of Glycerol on Stability and Antioxidant Activity

Sustainable food industry seeks natural antioxidants from agro-industrial wastes. Stability of freeze-dried sweet-cherry powder (CP), alone or loaded in low-methylesterified pectin films, non-plasticized (NPF) or glycerol plasticized (PF), was studied at 25 degrees C under controlled relative humidity (RH). Phenolics composition and antioxidant capacity under accelerated oxidation (RapidOxy) were evaluated. CP at 0%-RH preserved its antioxidant capacity for 441 days. Meanwhile, the antioxidant activity decreased in NPF and PF at 75.2%-RH. Anthocyanins and flavonols were preserved for 83 days at 0%-RH in CP and NPF, maintaining red color. CP in brittle NPF (0%-RH) allowed its use as a milled stabilized food powder. Under accelerated oxidation, anthocyanins were the most degraded, while hydroxycinnamic acids remained stable. Glycerol increased films oxidative stability. At 75.2%-RH, phenolics were best preserved from oxidation in NPFs for 441 days. These findings aid in preserving natural antioxidants and developing edible active films offering natural coloring for sustainable food industries.