Characterization of Pectin Films Integrated with Cocoa Butter by Continuous Casting: Physical, Thermal and Barrier Properties

Mendes, Juliana Farinassi; Norcino, Laís Bruno; Manrich, Anny; Pinheiro, Ana Carla Marques; Oliveira, Juliano Elvis de; Mattoso, L. H. C.

doi:10.1007/s10924-020-01829-1

Cited by 47 publications

(23 citation statements)

References 70 publications

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“…The WVTR and WVP values of the control film were decreased (p < 0.05) after adding the other components, especially at the higher BSG content. This positive barrier effect was expected because of (i) the hydrophobic nature of CB (according to data reported in Supporting information Table S3 and in other works of our research group Mendes et al (2020a) and LEO (Lin et al, 2020;Mendes, Norcino, Martins et al, 2020), because it resulted in the formation of some intramolecular hydrogen and covalent bonds between the phenolic compounds of LEO and CB and the TPS groups in the film matrix, as well as a decrease in the free hydroxyl groups (OH), as verified in the FTIR spectra (Supporting information Figure S3), of the film to bond with water and suppressed the water vapor transfer through the film (Anker et al, 2002;Soofi et al, 2021) as well as (ii) more tortuous diffusion pathway that water vapor has to go throughout the matrix, introduced by the virtually impermeable BSG fibers (Saberi et al, 2017;Shojaee-Aliabadi et al, 2013). The presence of BSG fibers as a discontinuous phase also reduces the mobility of biopolymer chains, which, according to Bahrami et al (2019), may decrease WVP of the composite films.…”

Section: Barrier To Moisturesupporting

confidence: 78%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch‐based films, such as increased extensibility (from 2.4‐BSG5 to 9.4%‐BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1.h−1.m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot‐scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS‐based films for food packaging applications, while providing them with unique features and functionalities. Practical Application This contribution relates to new approach toward quaternary films produced in a pilot‐scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high‐yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.

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Section: Barrier To Moisturesupporting

confidence: 78%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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“…Pectin films were developed based on the method reported by Mendes et al [ 22 ], with some modifications. First, 0.5 g of apple pectin was added to 25 mL of water previously heated to 75 °C and stirred for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater

et al. 2021

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Pectin films were developed by incorporating a halophyte plant Salicornia ramosissima (dry powder from stem parts) to modify the film’s properties. The films’ physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of S. ramosissima significantly increased the thickness (0.25 ± 0.01 mm; control 0.18 ± 0.01 mm), color parameters a* (4.96 ± 0.30; control 3.29 ± 0.16) and b* (28.62 ± 0.51; control 12.74 ± 0.75), water vapor permeability (1.62 × 10−9 ± 1.09 × 10−10 (g/m·s·Pa); control 1.24 × 10−9 ± 6.58 × 10−11 (g/m·s·Pa)), water solubility (50.50 ± 5.00%; control 11.56 ± 5.56%), and elongation at break (5.89 ± 0.29%; control 3.91 ± 0.62%). On the other hand, L* (48.84 ± 1.60), tensile strength (0.13 ± 0.02 MPa), and Young’s modulus (0.01 ± 0 MPa) presented lower values compared with the control (L* 81.20 ± 1.60; 4.19 ± 0.82 MPa; 0.93 ± 0.12 MPa), while the moisture content varied between 30% and 45%, for the film with S. ramosissima and the control film, respectively. The addition of S. ramosissima led to opaque films with relatively heterogeneous microstructures. The films showed also good biodegradation capacity—after 21 days in soil (around 90%), and after 30 days in seawater (fully fragmented). These results show that pectin films with S. ramosissima may have great potential to be used in the future as an eco-friendly food packaging material.

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“…The food industry faces many challenges to maintain the properties of processed foods. The application of pectin-based films [104], which are defined as "green" packaging due to their renewability and sustainability [96], can be highlighted as an alternative method to preserve such properties. Pectin-based films present some positive features, such as: their biodegradability, low-cost production, excellent mechanical properties, possibility to extend the shelf-life of the food packaged, and their feasibility to produce stand-alone films or incorporated with active compounds, or even combined with other polymers in blends or bilayers [104].…”

Section: Coatingmentioning

confidence: 99%

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

et al. 2021

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Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.

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Characterization of Pectin Films Integrated with Cocoa Butter by Continuous Casting: Physical, Thermal and Barrier Properties

Cited by 47 publications

References 70 publications

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

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