Antioxidant edible film based on a carrot pectin-enriched fraction as an active packaging of a vegan cashew ripened cheese

An orange-coloured carrot pectin-enriched fraction (CPEF), with 50% uronic acids (42%-methylated), carrying lipophilic carotenoids and alpha-tocopherol, developed homogeneous calcium-crosslinked films at 0%, 25%, 50%, 75% and 100% CPEF proportions regarding a commercial pectin. CPEF gave higher relative elongation at break (65% for 50% CPEF film) when compared to 0% CPEF film (26% elongation). FTIR spectra showed a decreased intensity in the C = O group of the esterified carboxylate band as the CPEF content increased. CPEF maintained the orange colour (a* approximate to +37) and partly the carotenes (k approximate to 8.62 x 10(-3) d(-1)) in films, even under 25 degrees C light storage. Also, CPEF gave water resistance to dissolution (100% CPEF film: 50% solubility), maintaining film integrity after 24 h soaking. Surface wettability decreased (40 degrees contact angle) when CPEF proportion increased. These characteristics made the 100% CPEF film an efficient antioxidant interface that preserved a vegan cashew ripened cheese of high water activity (0.952) for 60 days at 7 degrees C, as determined through the assay of thiobarbituric acid-reactive substances (TBARS).

Automated summary

A method for preparing calcium-crosslinked films using an orange-coloured carrot pectin-enriched fraction was developed, showing excellent mechanical properties and antioxidant capabilities. CPEF, rich in carotenoids and alpha-tocopherol, can maintain the orange color and partial carotenoid content of the films while providing water resistance.