Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

Espitia, Paula Judith Pérez; Du, Wenjie; Avena-Bustillos, Roberto de Jesús; Soares, Nilda de Fátima Ferreira; McHugh, Tara H.

doi:10.1016/j.foodhyd.2013.06.005

Cited by 514 publications

(218 citation statements)

References 74 publications

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“…Emulsifiers are usually added into coating formulations to improve wettability, stability and adhesion to the food surface, while cross-linking agents are necessary to react with carbohydrates forming a solid polymeric matrix upon the food. In particular, the gelation of low-methoxyl pectins takes place in the presence of multivalent metal cations, such as calcium, due to their electrostatic interactions with the opposite charged cavities formed by polymer chains [59][60][61].…”

Section: Recent Trends In the Use Of Pectin Edible Coatingsmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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Section: Recent Trends In the Use Of Pectin Edible Coatingsmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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“…Pectin-based packaging usually does not reflect the physical advantageous properties of conventional packaging limiting their practical applications (Sorrentino, Gorrasi, & Vittoria, 2007). Filling the polymer matrix with plasticizers (Cavallaro, Lazzara, & Milioto, 2013), emulsifiers or clay (Alcantara, Aranda, Darder, & Ruiz-Hitzky, 2010;Espitia et al, 2014) determined an improvement to the physico-chemical performances of pectin based films.…”

Section: Introductionmentioning

confidence: 99%

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Biddeci

Cavallaro

Blasi

et al. 2016

Carbohydrate Polymers

192

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“…Low-methoxyl amidated pectin could retain maximum color, maintain storage stability of incorporated bioactives and demonstrate highest antioxidant capacity as compared to low-methoxyl and high-methoxyl pectin (Poiana et al, 2013). Edible pectin films have been prepared with improved physicomechanical properties by incorporation of plasticizers and emulsifiers (Espitia et al, 2014). The water vapor permeability and rigidity of pectin/papaya puree edible films can be significantly altered by incorporation of cinnamaldehyde nanoemulsions which also imparted antimicrobial property to the films (Otoni et al, 2014).…”

Section: Pharmaceutical Properties Of Native and Modified Pectinmentioning

confidence: 99%

Therapeutic and pharmaceutical benefits of native and modified plant pectin

Majee¹,

Avlani²,

Biswas³

2018

J. Med. Plants Res.

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Plant pectin constitutes an important class of naturally occurring polysaccharides and are widely distributed in various fruits and vegetables consumed on a regular basis. These biomolecules are reported to exhibit a vast array of biological activities including effects on digestive system, chemopreventive effect in colon cancer, regulation of blood cholesterol level and immune-potentiating effects. However, variation in spectrum of activity and efficacy occurs due to different sources of pectin and also different methods of extraction. Pectin modification by pH treatment, change in temperature or enzymatic modification methods can ensure derivatives with variable but defined degrees of esterification, customized physicochemical properties and improved pharmacological and therapeutic profile, mainly in cancer prevention and management. Pharmaceutical utility of plant pectin is attributed to the unique rheological behavior and gelling properties in aqueous medium and have been successfully employed in development of colon specific sustained release drug delivery systems and edible pectin films with stabilizing effect on entrapped labile molecules. The goal of the review article is to focus on the therapeutic and pharmaceutical benefits of native and modified pectin. Although, several milestones towards understanding the process of pectin modification have been established, most of the data generated till date are obtained from in vitro studies or on commercial varieties of modified pectin. Complete characterization of structure-activity relationships of modified pectin, wellplanned in vivo investigations and optimization of pectin-based scaffolds for controlled and targeted drug delivery in oncotherapy are yet to be ascertained for enhancing the marketing potential of these renewable plant-derived biopolymers.

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Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

Cited by 514 publications

References 74 publications

Natural Pectin Polysaccharides as Edible Coatings

Natural Pectin Polysaccharides as Edible Coatings

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Therapeutic and pharmaceutical benefits of native and modified plant pectin

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