PVA-gelatin films incorporated with tomato pulp: A potential primary food packaging film

The bioactive properties of cooked and uncooked pulp of Solanum lycopersicum (tomato) were studied. Both cooked tomato pulp (CTP) and uncooked tomato pulp (UTP) had high total phenolic and flavanoid content and antioxidant activity was ascertained by various invitro assays. Gram positive organisms were sensitive to CTP and UTP but the extracts were ineffective against Gram negative bacteria.