Polymeric blends of hydrocolloid from chia seeds/apple pectin with potential antioxidant for food packaging applications

Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage‐protein concentrate biodegradable films

“…The WVP result of the formulation CM:CPC 1:0 (10.90 × 10 −11 g/m·s·Pa) was very similar to the one reported by Da Silva et al. () (10.83 × 10 −11 g/m·s·Pa) for films made with the same polysaccharide. On the other hand, Luo et al.…”

“…Da Silva et al. () obtained thermograms for chia seeds whose first mass losses were observed above 85 °C. The maximum degradation rate (Δm 2 ) was up to 32.8% for 1:0 treatment with a decomposition temperature from 225 °C to 317 °C for all films.…”

“…Other investigations have reported the protein degradation above 300 °C for different sources of plant origin. In addition to CPC loss, the remaining polymer chains of the CM were possibly degraded; this could indicate that when mixing the two components, a greater thermal stability was presented in the films (Cousineau, ; Da Silva et al., ).…”

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

“…However, their main disadvantages are the high sensitivity to moisture and low mechanical resistance [7]. In order to limit these problems, two different approaches have been proposed: the incorporation of different reinforcing additives to the polysaccharides matrices [8,9] and the combination with different polymers to obtain blends [10,11] or multilayer films [12,13]. The improvement in polysaccharides properties have permitted the extension of their use by the food industry in the last few years [14,15].…”

“…Furthermore, Sucheta et al [19] found that a pectin-corn flour-based coating significantly reduced the weight loss and decay per cent of tomatoes, delaying respiration with retention of biochemical quality of tomatoes. Additionally, polymeric blends of hydrocolloids obtained from chia seeds and apple pectin where developed with the aim to obtain antioxidant polymer blend films using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay to estimate their antioxidant activity [10].…”