Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging

Siqueira, Rafaela Anunciação; VERAS, July Maendra Lopes; Sousa, Tainara Leal de; Farias, Patrícia Marques de; Filho, Josemar Gonçalves de Oliveira; Bertolo, Mirella Romanelli Vicente; Egea, Mariana Buranelo; Plácido, Geovana Rocha

doi:10.1590/fst.71421

Cited by 4 publications

(2 citation statements)

References 44 publications

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“…The observed peak at 2930 cm -1 was the -CH absorption peak in CH, CH 2 , and CH 3 (Gharibzahedi et al, 2019). The peak at near 1735 cm -1 was caused by stretching vibration of CO group (-COOR) on methyl carboxylate (Siqueira et al, 2022). The absorption peak at 1654 cm -1 was caused by stretching vibration of the unesterified carboxylic acid group.…”

Section: Ftir Of Cp-chementioning

confidence: 95%

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

DENG

Zhang

2023

Food Sci. Technol

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Chayote is rich in non-starch polysaccharides. The physicochemical properties of non-starch polysaccharide from chayote were not study extensively. In the present research, non-starch polysaccharide of chayote (CP-CHE) extracted by conventional heating extraction method was obtained, and the preliminary physicochemical and functional properties of CP-CHE had been carried out. The results indicated that the CP-CHE was rich in galactan, glucoses and galacturonic acid. Also, CP-CHE had the negatively charged, a wide distribution of molecular weight and particle size. Additionally, CP-CHE solutions had shear thinned fluid property when the concentrations between 1% to 4%. The results of this study would be beneficial to the application of CP-CHE in food and improve the economic value of chayote.

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Section: Ftir Of Cp-chementioning

confidence: 95%

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

DENG

Zhang

2023

Food Sci. Technol

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“…Pectin has gained attention as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. For example, biodegradable films were prepared from pectin extracted from apple and pequi mesocarp and their mechanical, thermal, and barrier properties were tested for their application as food packaging materials [123,124]. Sadadekar and coworkers developed nano chitosan-and pectin-based food packaging materials incorporated with fennel essential oil and potato peel extracts to enhance antimicrobial and antioxidant properties [125].…”

Section: Pectinmentioning

confidence: 99%

Structure, Properties, and Recent Developments in Polysaccharide- and Aliphatic Polyester-Based Packaging—A Review

Marasinghe,

Jayathunge,

Dassanayake

et al. 2024

J. Compos. Sci.

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Food packaging plays an imperative role in the food processing sector by safeguarding foods from their point of harvesting until the moment of consumption. In recent years, biopolymers have attracted the attention of the scientific community as an alternative to conventional packaging materials. Among the available biopolymer sources, a lot of the focus has been on polysaccharides due to their superior barrier properties against gases, oils, and odors and their processing versatility. Moreover, there is also a growing interest in aliphatic polyester as a potential replacement for petrochemical-based synthetic plastics. Both polysaccharides and aliphatic polyesters have gained popularity in sustainable food packaging due to their unique characteristics, including their low cost, availability, biodegradability, gas and moisture barrier properties, film-forming capabilities, excellent heat resistance, and ability to be processed into films, trays, and coatings. This review highlights the structural features, properties, and recent advancements of several vital polysaccharides, namely, starch, chitosan, cellulose, alginate, pectin, carrageenan, and aliphatic polyesters, including polylactic acid (PLA) and polyhydroxybutyrate (PHB) for developing packaging materials, and their applications in the food industry. Conventional packaging and future perspectives of biopolymer-based food packaging are also comprehensively covered in this review.

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Different crosslinking as a strategy to improve films produced from external mesocarp of pequi (Caryocar brasiliense)

Alves-Silva,

Romani,

Martins

2024

Food Chemistry

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Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging

Cited by 4 publications

References 44 publications

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

Structure, Properties, and Recent Developments in Polysaccharide- and Aliphatic Polyester-Based Packaging—A Review

Different crosslinking as a strategy to improve films produced from external mesocarp of pequi (Caryocar brasiliense)

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