Scientific Publications
Development of pectin films with pomegranate juice and citric acid
Food Chemistry, 198, 101-106
Several studies have been conducted on development of edible films for food packaging, a few of them presenting films with some sensory and nutritional/functional appeal related to the presence of components (such as fruit purees) providing color and flavor as well as bioactive compounds. The objective of this study was to evaluate the influence of pomegranate juice and citric acid on the tensile properties, water vapor permeability, water solubility, and color of pectin films. The experiment was conducted according to a central composite design. The pomegranate juice provided the films with a bright red color, and acted as a plasticizer, improving film elongation but impairing tensile strength and modulus, and increasing water vapor permeability and water solubility. Citric acid reduced film solubility, possibly due to a crosslinking effect, although the films were not exposed to a curing step. The red color density was decreased by citric acid, suggesting a destabilization of anthocyanins.
Food Chemistry, 198, 101-106
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