Journal
CARBOHYDRATE POLYMERS
Volume 196, Issue -, Pages 27-32Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2018.05.017
Keywords
Tropical fruits; Polysaccharides; Komagataeibacter xylinus; Food packaging
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Funding
- Brazilian Agricultural Research Corporation (EMBRAPA) [03.14.04.007.00.00]
- Nanotechnology Network for Research in Agriculture (Rede AgroNano, EMBRAPA) [01.14.03.001.03.00]
- Research Support Foundation of Ceara State [FUNCAP/CNPq PR2-0101-00023.01.00/15]
- Research Support Foundation of Ceara (FUNCAP) [BMD-0008-00640.01.05/15, BMD-0008-00640.01.10/15]
- National Council for Scientific and Technological Development (CNPq) [302381/2016-3]
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Bacterial cellulose (BC) is a water resistant and strong material for edible films. Previous studies have been conducted on edible films containing fruit purees, but not using BC. In this study, films with or without fruit (mango or guava) purees were prepared using different ratios of nanofibrillated BC (NFBC) to pectin. The addition of fruit purees increased water vapor permeability (in about 13-18 times), reduced tensile strength (in more than 90%) and modulus (in about 99%), and increased elongation (in about 13 times), due to plasticizing effects of fruit sugars and matrix dilution by the purees. The partial or total replacement of pectin with NFBC resulted in improved physical properties, making the films stronger, stiffer, more resistant to water, and with enhanced barrier to water vapor. Fruit containing films based on pectin are suggested for sachets, whereas applications for food wrapping or coating may benefit from the use of NFBC.
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