Development of pectin films with pomegranate juice and citric acid

Food Chemistry
Henriette M C AzeredoKeith W Waldron

Abstract

The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to <2 MPa) and modulus (from 93 to <10 MPa), increased water vapor permeability (WVP, from 3 to 9 g.mm.kPa(-1).h(-1).m(-2)), and decreased insoluble matter (IM, from 35% to 24%). Although a crosslinking effect by CA was not confirmed, it has been suggested to occur from its effects on films. CA noticeably increased IM (from <10% to almost 40%); moreover, when measured on a dry film basis, the CA effects presented a noticeable tendency to increases strength and modulus, and to decrease WVP. The red color density was decreased by CA, suggesting a destabilization of anthocyanins.

References

Nov 23, 2006·Journal of Agricultural and Food Chemistry·Maria A Rojas-GraüTara H McHugh
Aug 4, 2009·Journal of Food Science·Henriette M C AzeredoTara H McHugh
Apr 22, 2011·Journal of Agricultural and Food Chemistry·Hamutal Borochov-NeoriDoron Holland
Dec 2, 2011·Annual Review of Food Science and Technology·Suzanne D Johanningsmeier, G Keith Harris
Sep 5, 2012·Carbohydrate Polymers·Trina Ghosh Dastidar, Anil N Netravali
May 22, 2013·Carbohydrate Polymers·Carolin MenzelKristine Koch
Feb 18, 2014·Carbohydrate Polymers·Shuaiyang WangShijie Liu
Jul 6, 2014·Langmuir : the ACS Journal of Surfaces and Colloids·Ana FernandesVictor de Freitas

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Citations

Oct 19, 2019·Pharmaceutical Development and Technology·Fabíola Garavello PrezottiBeatriz Stringhetti Ferreira Cury
Nov 20, 2019·Journal of Food Science and Technology·Raj KumarMeenakshi Goyal
Aug 18, 2020·Environmental Science and Pollution Research International·Azin TabanRuhollah Naderi
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Caio G OtoniTara H McHugh
Nov 7, 2020·International Journal of Biological Macromolecules·Yanlan MaYaowen Liu
Apr 10, 2021·International Journal of Biological Macromolecules·Francisco Alessandro Marinho RodriguesNágila Maria Pontes Silva Ricardo

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