Development of pectin films with pomegranate juice and citric acid

作者：Azeredo Henriette M C^*; Morrugares Carmona Rosario; Wellner Nikolaus; Cross Kathryn; Bajka Balazs; Waldron Keith W

来源：Food Chemistry, 2016, 198: 101-106.

DOI：10.1016/j.foodchem.2015.10.117

• Polysaccharides
• Biopolymers
• Crosslinking
• Edible films
• Anthocyanins

The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to <2 MPa) and modulus (from 93 to <10 MPa), increased water vapor permeability (WVP, from 3 to 9 g. mm. kPa (1).h (1).m (2)), and decreased insoluble matter (IM, from 35% to 24%). Although a crosslinking effect by CA was not confirmed, it has been suggested to occur from its effects on films. CA noticeably increased IM (from <10% to almost 40%); moreover, when measured on a dry film basis, the CA effects presented a noticeable tendency to increases strength and modulus, and to decrease WVP. The red color density was decreased by CA, suggesting a destabilization of anthocyanins.

• 出版日期2016-5-1