Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics

Çavdaroğlu, Elif; Büyüktaş, Duygu; Farris, Stefano; Yemenicioğlu, Ahmet

doi:10.1016/j.foodhyd.2022.108136

Cited by 20 publications

(15 citation statements)

References 74 publications

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“…With the increase of Eu content, the Pe/Eu composite films obtained higher contact angles and better hydrophobicity. Pe film is a hydrophilic material, and its contact angle with water was about 49.30°, which limited its application in active food packaging 31 . The addition of Eu increased the water contact angle of the Pe film from 49.30° to 72.38°, which was attributed to the hydrophobicity of Eu 22 .…”

Section: Resultsmentioning

confidence: 99%

“…Pe film is a hydrophilic material, and its contact angle with water was about 49.30 , which limited its application in active food packaging. 31 The addition of Eu increased the water contact angle of the Pe film from 49.30 to 72.38 , which was attributed to the hydrophobicity of Eu. 22 The enhanced hydrophobicity of the composite films was conducive to their application in active food packaging.…”

Section: Wettability Of Pe/eu Composite Filmmentioning

confidence: 96%

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Release kinetics of pectin/eugenol composite film and application in pork preservation

Wang

Chen

et al. 2023

J of Applied Polymer Sci

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Section: Resultsmentioning

confidence: 99%

Section: Wettability Of Pe/eu Composite Filmmentioning

confidence: 96%

Release kinetics of pectin/eugenol composite film and application in pork preservation

Wang

Chen

et al. 2023

J of Applied Polymer Sci

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“…During the assembly of the bilayers, the decreasing rate of roughness and pectin with different DM was not significantly associated with CS assembly. Although the higher potential of the pectin particles in the system led to stronger intermolecular stronger electrostatic interaction forces, which affected the roughness of the pectin side, the roughness of the pectin surface might be more affected by dispersibility and solubility [ 40 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

“…The WS of the four citrus pectin films was in the range of 60–80%. According to Çavdaroğlu et al [ 42 ], the films composed of crude fig pectin showed almost 71–72% solubility, while the films of commercial citrus and apple showed 100% solubility. That might be related to the purity and heterogeneity of pectin.…”

Section: Resultsmentioning

confidence: 99%

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Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin

Ding

et al. 2022

Foods

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The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.

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Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Chentir,

Aribi,

Tarchoun

et al. 2023

Packag Technol Sci

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The food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2 ± 0.8 mg/g SOPP). High‐performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin‐based packaging structural homogeneity, opacity, water vapour barrier features, glass transition temperature and tensile strength. G‐SOPP (50/50) film showed efficient antibacterial activity against Escherichia coli and Bacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β‐carotene bleaching inhibition, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ABTS+ (2,2′‐azinobis‐[3‐ethylbenzothiazoline‐6‐sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding is that the combination of G and SOPP reduced the oil solubility of G‐SOPP films suggesting great physical integrity of the film over 63 days. The polyphenol content released from G‐SOPP blend film in a fatty simulant increased as SOPP content of films was increased. G‐SOPP (50/50) film, designed as a pouch, delays the photooxidation process of virgin olive oil over 63 days of storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted the potential use of gelatin–pectin blend films for active packaging of oils and lipid‐based foods.

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Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics

Cited by 20 publications

References 74 publications

Release kinetics of pectin/eugenol composite film and application in pork preservation

Release kinetics of pectin/eugenol composite film and application in pork preservation

Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

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