Fruit juices in polysaccharides edible films

Abstract

In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethyl cellulose, hydroxypropyl methyl cellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8 to 28 Mpa), elongation at break (6 to 36%), adhesion force (0.4 to 1.4 N), swelling index (1.0 to 2.3), and disintegration time (0.5 to 60 min) that varied as a function of the polysaccharide and the fruit juice used. The surface pH was, respectively, ~5.5 and ~4.6 for the films produced with grape and jambolan juices, regardless of the polysaccharide used. All films presented the typical color of the fruit juices, which was characterized by the L*, a* and b* parameters. The films produced with jambolan juice had the higher anthocyanin content (3.4 mg/g, d.b.) and antioxidant capacity (198 Mol Trolox equivalent/g, d.b.) when compared to those produced with grape juice (0.28 mg/g and 85 Mol Trolox equivalent/g, d.b.). The results are interesting for the food industry, specifically in edible or biodegradable films production, since alternative fruit juices can be used in food formulations and their natural compounds can replace synthetic additives.

Physical Quality and Microstructure of Casein-Sodium Tripholyphosphate Edible Film Making

“…The degree of swelling test shows biodegradability and maintains the quality of shelf life of food products [2]. The degree of swelling depends on the materials used to make the edible films [15]. The higher the degree of swelling, the more easily the edible film dissolves in water, even though the absorption is high.…”

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

“…Much like the purees and pomaces, the juices from food processing industries can be utilized to develop FVBGFs with lucarative colors as a resul tof high pigment concentration and a high antimicrobial and antioxidant potential. 43 Freeze dried whole fruits such as aronia after juice extraction can also be used to develop bioelastomers. 44 Extracts/juices can assist in achieving the necessary functional qualities of the produced films and can be tailored to meet the demands of the food material to be wrapped in these films.…”

“…Much like the purees and pomaces, the juices from food processing industries can be utilized to develop FVBGFs with lucarative colors as a resul tof high pigment concentration and a high antimicrobial and antioxidant potential 43 . Freeze dried whole fruits such as aronia after juice extraction can also be used to develop bioelastomers 44 .…”

Natural edible films and coatings applied in food: a bibliographic review

“…There are recent studies about the addition of fruit juice in polysaccharides films (Chambi et al, 2020). The authors used juice from jambolan (Syzygium cumini L.) and grapes (Vitis vinifera L.), both contain phenolic compounds.…”