Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films (original) (raw)
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Jurnal Bahan Alam Terbarukan
This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85oC, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85oC to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55oC for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m2.day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible film...
Castor Oil and Cocoa Butter to Improve the Moisture Barrier and Tensile Properties of Pectin Films
Journal of Polymer and Environment, 2022
Castor oil (CO) and cocoa butter (CB) were studied as potential hydrophobic and plasticizer additives for pectin bio-polymer films. The optimum concentration of CO and CB additives and drying temperature were determined by using a 2^3 (two-level, three-factor) statistical factorial design of experiments. The CO and CB integrated pectin films displayed remarkably lower moisture and oxygen transmission rates relative to the control pectin films. Furthermore, the hydrophobicity, ductility (elongation at break) and flexibility (low elastic modulus) of the CO and CB added films are significantly higher than that of the control pectin films. The modified films retained 90% of their weight at a temperature of 200 °C, indicating their excellent thermal stability. A very low glass transition temperature of 2 ± 2 °C and a melting point of ~ 150 °C of the films designates their stability under processing and storage conditions. Scanning electron microscopy analysis confirmed the formation of homogeneous films without any micro-cracks or agglomerations. Detailed statistical analysis shows that the optimal conditions for producing improved pectin films: the concentration of CO (15% w/w of pectin) and CB (10% w/w of pectin) and film drying temperature (T = 35–52 °C). A coating of film forming solution comprising optimum amounts of pectin, CO and CB was able to delay the ripening of a banana by 4 days and of capsicum by 15 days at atmospheric conditions.
Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films
Food and Bioprocess Technology
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 $ {\text{kP}}_{{{\text{O}}_2 }} $ , carbon dioxide permeability $ {\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 $ {\text{kP}}_{{{\text{O}}_2 }} $ and $ {\text{kP}}_{{{\text{CO}}_2 }} $ decreased. On the whole, HM pectin-based film showed barrier properties comparable to biodegradable commercial film and low selectivity.
Coatings, 2022
Traditional food packaging systems help reduce food wastage, but they also produce environmental impacts when not properly disposed of. Bio-based polymers are a promising solution to overcome these impacts, but they have poor barrier and mechanical properties. This work evaluates two strategies to improve these properties in pectin films: the incorporation of cellulose nanocrystals (CNC) or sodium montmorillonite (MMT) nanoparticles, and an additional layer of chitosan (i.e., a bilayer film). The bionanocomposites and bilayer films were characterized in terms of optical, morphological, hygroscopic, mechanical and barrier properties. The inclusion of the nanofillers in the polymer reduced the water vapor permeability and the hydrophilicity of the films without compromising their visual properties (i.e., their transparency). However, the nanoparticles did not substantially improve the mechanical properties of the bionanocomposites. Regarding the bilayer films, FTIR and contact angle s...