TY - JOUR
T1 - Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films
AU - Guadarrama-Lezama, A. Y.
AU - Castaño, J.
AU - Velázquez, G.
AU - Carrillo-Navas, H.
AU - Alvarez-Ramírez, J.
N1 - Publisher Copyright:
© 2018, Association of Food Scientists & Technologists (India).
PY - 2018/9/1
Y1 - 2018/9/1
N2 - Abstract: This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water. Films containing the highest NM content (20 g/100 g water) exhibited improved thermal stability. The addition of NM at relatively low concentration (0–10 g/100 g water) led to important modifications of mechanical properties, including elongation to break, tensile strength, and elasticity. Microstructural analysis showed that films containing between 14 and 20 g/100 g water of NM presented rough and fractured surfaces. As mucilage concentration in films was increased, the vapor water permeability decreased as result of better internal cohesiveness of components. The modification of the physical properties in CP films resulted from molecular and physical interaction of its components. In general, the combination of NM and CP for forming edible films led to enhanced thermal stability and higher water vapor permeability, which are prescribed properties for applications as food packaging.
AB - Abstract: This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water. Films containing the highest NM content (20 g/100 g water) exhibited improved thermal stability. The addition of NM at relatively low concentration (0–10 g/100 g water) led to important modifications of mechanical properties, including elongation to break, tensile strength, and elasticity. Microstructural analysis showed that films containing between 14 and 20 g/100 g water of NM presented rough and fractured surfaces. As mucilage concentration in films was increased, the vapor water permeability decreased as result of better internal cohesiveness of components. The modification of the physical properties in CP films resulted from molecular and physical interaction of its components. In general, the combination of NM and CP for forming edible films led to enhanced thermal stability and higher water vapor permeability, which are prescribed properties for applications as food packaging.
KW - Citric pectin-based films
KW - Food packaging
KW - Nopal mucilage
KW - Thermal stability
KW - Vapor water permeability
UR - http://www.scopus.com/inward/record.url?scp=85049635372&partnerID=8YFLogxK
U2 - 10.1007/s13197-018-3304-x
DO - 10.1007/s13197-018-3304-x
M3 - Artículo
C2 - 30150834
SN - 0022-1155
VL - 55
SP - 3739
EP - 3748
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 9
ER -