Pectin/pullulan blend films for food packaging: Effect of blending ratio

被引：151

作者：

Priyadarshi, Ruchir ^{[1
]}

Kim, Se-Mi ^{[1
]}

Rhim, Jong-Whan ^{[1
]}

机构：

[1] Kyung Hee Univ, Dept Food & Nutr, BioNanocomposite Res Ctr, 26 Kyungheedae Ro, Seoul 02447, South Korea

来源：

FOOD CHEMISTRY | 2021年 / 347卷

基金：

新加坡国家研究基金会;

关键词：

Pectin; Pullulan; Blend films; Edible coatings; Food packaging; Shelf life; Oil absorption;

D O I：

10.1016/j.foodchem.2021.129022

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier. The blend film with a 50:50 ratio of pullulan and pectin exhibited the highest thermal stability and surface hydrophobicity. Blending also increased strength while maintaining flexibility and stiffness compared to the individual films. Besides, the films with ratios above 50:50 displayed the least water and oil absorption values.

引用

页数：9

共 43 条

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