Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films |
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Authors: | Tiziana Giancone Elena Torrieri Prospero Di Pierro Silvana Cavella Concetta V L Giosafatto Paolo Masi |
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Affiliation: | (1) Department of Food Science, University of Naples “Federico II”, Via Universit? 100, 80055 Portici (NA), Italy; |
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Abstract: | The effect of pectin surface density (ρ
s) on the engineering properties of high methoxyl (HM) pectin-based edible films was determined in order to explore the role
of ρ
s on structure and functional properties. Films at different ρ
s values (2.5, 3.2, 3.8, 4.5, 5.1, 5.8 mg cm−2) were analyzed by means of microscopy, thermal, mechanical, and barrier (water vapor permeability WVP, oxygen permeability
\textkP\textO2 {\text{kP}}_{{{\text{O}}_2 }} , carbon dioxide permeability
\textkP\textCO2 {\text{kP}}_{{{\text{CO}}_2 }} ) properties. Microscopy, thermal, and mechanical results showed that by increasing ρ
s from 2.5 to 5.8 mg cm−2, the film structure does not change. HM pectin-based film has a tensile strength of 20 ± 7 MPa and an elastic modulus (E) equal to 2,400 ± 200 MPa. However, it is quite brittle as the elongation to break (e) is close to 1%. Although the film structure was unaffected by ρ
s, WVP increased with the rise in ρ
s while
\textkP\textO2 {\text{kP}}_{{{\text{O}}_2 }} and
\textkP\textCO2 {\text{kP}}_{{{\text{CO}}_2 }} decreased. On the whole, HM pectin-based film showed barrier properties comparable to biodegradable commercial film and low
selectivity. |
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Keywords: | |
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