Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 429-437Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.110
Keywords
Low methoxy-pectin; Cellulose nanocrystal gel; Crosslinking; Swelling degree; Mechanical properties; Optimization; Response surface methodology
Funding
- Agricultural Biotechnology Research Institute of Iran (ABRII)
- Agricultural Engineering Research Institute (AERI) of Iran
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To achieve a low methoxy-pectin nanocomposite film with maximum resistance to water and acceptable mechanical properties, the interactions of different glycerol concentrations and Ca2+ ions in both steps of cross-linking on the swelling degree (SD) and mechanical properties of prepared films were investigated using response surface methodology (RSM). Accordingly, quadratic second-order models were fitted to the SD and tensile strength responses; while the cubic model demonstrated a good relation between independent variables and elongation at break respectively. As a compromise between water resistance and mechanical properties of the prepared films, the use of 0.5% Ca2+, 0.75% Gly(1) and 7.5% Gly(2) is suggested as the optimum condition. Generally, crosslinking of pectin polymer with Ca2+ cations in the second step along with incorporation of nanocellulose into pectin film led to the formation of more flexible and completely water insoluble pectin nanocomposite film in comparison to the other polymers crosslinked with Ca2+ cations.
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