Journal
FOOD CHEMISTRY
Volume 347, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129022
Keywords
Pectin; Pullulan; Blend films; Edible coatings; Food packaging; Shelf life; Oil absorption
Funding
- Korea Research Fellowship program - Ministry of Science, ICT and Future Planning through the National Research Foundation of Korea [2019H1D3A1A01070715]
- National Research Foundation of Korea (NRF) - Korea government (MSIT) [2019R1A2C2084221]
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The prepared edible films using various ratios of pectin and pullulan show a correlation between mixing ratio and properties, with the 50:50 blend exhibiting the highest thermal stability and surface hydrophobicity.
Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier. The blend film with a 50:50 ratio of pullulan and pectin exhibited the highest thermal stability and surface hydrophobicity. Blending also increased strength while maintaining flexibility and stiffness compared to the individual films. Besides, the films with ratios above 50:50 displayed the least water and oil absorption values.
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