Pectin-based composite film: Effect of corn husk fiber concentration on their properties

Bernhardt, Dana Cecilia; Pérez, Carolina; Fissore, Eliana Noemí; De'nobili, Maria Dolores; Rojas, Ana M.

doi:10.1016/j.carbpol.2017.01.031

Cited by 50 publications

(27 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The other films showed no significant effect due to fiber addition. Bernhardt, Pérez, Fissore, De Nobili, and Rojas (2017) constituted pectin‐based films and evaluated the effect of cornhusk fiber, reporting that the addition of these filler increased the tensile stress. Composite films with pumpkin fillers (CA and CB) showed, respectively, 60 and 95% reduction in strain at break with respect to C (without filler).…”

Section: Resultsmentioning

confidence: 99%

Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?

Resa

Jagus

Gerschenson

2021

Journal of Food Safety

View full text Add to dashboard Cite

Edible films containing natural antimicrobials, like natamycin and nisin, constitute an emerging technology that provides an additional stress factor for food preservation. However, it has been observed that edible films based only on tapioca starch present several failures, such as poor mechanical properties and low hydrophobicity. Pumpkin and oat bran are ingredients that provide multiple health benefits. In this work, it was intended to improve mechanical properties and hydrophobicity of tapioca starch edible films, containing natamycin and nisin, by the addition of pumpkin peel, pumpkin mesocarp or oat bran fillers. In turn, the effect of fillers on the films was evaluated through the evaluation of their color, water vapor permeability, morphological characteristics, and microbiological behavior. Results showed that pumpkin fillers improved mechanical properties, reducing the strain at break and increasing the stress at break of tapioca starch edible films. Particularly, pumpkin peel filler increased 36 times the firmness of tapioca starch films, reaching a value of 87.64 MPa. Also, this filler increased 300% the hydrophobicity of the films with a contact angle of 48.29°. The incorporation of all studied fillers allowed the normal diffusion of natamycin. However, the different fillers retained the nisin in different degrees and, particularly, oat bran filler was the one with the highest affinity for it. After evaluating all the studied properties, it can be concluded that the composite film filled with pumpkin peel, is an improved version to the one without it, for food packaging.

show abstract

Section: Resultsmentioning

confidence: 99%

Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?

Resa

Jagus

Gerschenson

2021

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Then, the film forming solution is dried under controlled conditions of temperature and humidity forming a thin film. The incorporation of active agents, such as antimicrobial and/or antioxidant compounds, is performed after the incorporation of the plasticizer to obtain good compatibility between all components during the film processing [96][97][98]. Recently, Gouveira et al [99] have reported the successful production of pectin-based films by using thermo-compression moulding of raw pectin with a natural deep eutectic solvent.…”

Section: Pectin-based Filmsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

View full text Add to dashboard Cite

Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

show abstract

“…Moreover, the polyelectrolyte nature, biodegradability, biocompatibility, and water solubility of pectin also open up new uses including coatings or edible films for food packaging applications [8,9]. Nevertheless, the intrinsically high hydrophilicity and low mechanical strength of pectin-based films compared to conventional ones such as those made of high-density polyethylene (HDPE) and polypropylene (PP) currently limit the application of this carbohydrate [10][11][12]. In this context, to enhance the mechanical integrity and also reduce brittleness, plasticizers are habitually added to the pectin formulations to form the films [13].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Electrospun Pectin-Based Films and Their Application in Sustainable Aroma Barrier Multilayer Packaging

et al. 2019

View full text Add to dashboard Cite

Pectin was first dissolved in distilled water and blended with low contents of polyethylene oxide 2000 (PEO2000) as the carrier polymer to produce electrospun fibers. The electrospinning of the water solution of pectin at 9.5 wt% containing 0.5 wt% PEO2000 was selected as it successfully resulted in continuous and non-defected ultrathin fibers with the highest pectin content. However, annealing of the resultant pectin-based fibers, tested at different conditions, developed films with low mechanical integrity, high porosity, and also dark color due to their poor thermal stability. Then, to improve the film-forming process of the electrospun mats, two plasticizers, namely glycerol and polyethylene glycol 900 (PEG900), were added to the selected pectin solution in the 2–3 wt% range. The optimal annealing conditions were found at 150 °C with a pressure of 12 kN load for 1 min when applied to the electrospun pectin mats containing 5 wt% PEO2000 and 30 wt% glycerol and washed previously with dichloromethane. This process led to completely homogenous films with low porosity and high transparency due to a phenomenon of fibers coalescence. Finally, the selected electrospun pectin-based film was applied as an interlayer between two external layers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by the electrospinning coating technology and the whole structure was annealed to produce a fully bio-based and biodegradable multilayer film with enhanced barrier performance to water vapor and limonene.

show abstract

Pectin-based composite film: Effect of corn husk fiber concentration on their properties

Cited by 50 publications

References 34 publications

Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?

Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Preparation and Characterization of Electrospun Pectin-Based Films and Their Application in Sustainable Aroma Barrier Multilayer Packaging

Contact Info

Product

Resources

About