Stearic acid esterified pectin: Preparation, characterization, and application in edible hydrophobic pectin/chitosan composite films

This work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action with 4-dimethylaminopyridine as catalyst. Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated that stearic acid was grafted on the pectin through esterification reaction, with the maximum stearic acid grafting ratio (SGR) of 10.7% for the modified pectin. The introduction of stearic acid was shown to significantly improve the emulsifying activity and stability of pectin. Composite films were prepared by blending the modified pectins and chitosan, and compared with the contact angle of 65.3 degrees for the film with native low-methoxy pectin (PC0), the films with modified pectins showed a significant angle increase, with the highest contact angle reaching 101.9 degrees, indicating a hydrophobic surface. Moreover, an appropriate amount of aliphatic chains could improve the tensile strength and elongation at break of the composite films due to the anchoring effect.

Automated summary

The work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action, which significantly improved the emulsifying activity and stability of pectin and created a hydrophobic surface. Additionally, the introduction of an appropriate amount of aliphatic chains improved the mechanical properties of the composite films.