This study aimed to explore the characteristics of novel fig pectin films. For this purpose, films of crude fig pectin (CFP) extracted from low-grade sun-dried fruits and films of crude (CSP) and purified (PSP) stalk pectins extracted from stalk waste of processed high-quality sun-dried figs were evaluated for their physicochemical properties. The properties of pristine (CFP, CSP, and PSP films) and CaCl2 cross-linked films (CFP-Ca++, CSPCa++ and PSP-Ca++ films) of fig pectins were also compared with films of commercial citrus (CP and CP-Ca++) and apple (AP, AP-Ca++) pectins. The cross-linking improved the mechanical strength and barrier properties of most films. CP, CP-Ca++, PSP, and PSP-Ca++ films showed greater mechanical strength and stiffness than other films. PSP-Ca++, PSP and CP-Ca++ films showed the lowest water vapor permeability (6.28, 12.85, 14.96 g.mm. m(-2).day(-1).kPa(-1), respectively) while CSP-Ca++, CP-Ca++, CP, PSP-Ca++ films showed the lowest oxygen permeability coefficients (5403, 8265, 10776, 11124 mL.mu m.m(-2).24h(-1).atm(-1), respectively). All cross-linked fig pectin films showed 2-3 fold lower degree of swelling than CP-Ca++ film. The CFP-Ca++ film showed the highest surface hydrophobicity (contact angle = 101.8 degrees) but the lowest water solubility (32.8%) and degree of swelling. Analysis of Pearson's correlations between pectin properties and film characteristics revealed that galacturonic acid (GA) content affects the mechanical properties, while GA content, degree of esterification (DE), and acetylation affect the moisture barrier performance; finally, GA content and DE affect the oxygen barrier performance of pectin films. Films of stalk waste pectins showed some properties beyond the limits of those obtained from commercial pectins.

Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics / E. Çavdaroğlu, D. Büyüktaş, S. Farris, A. Yemenicioğlu. - In: FOOD HYDROCOLLOIDS. - ISSN 0268-005X. - 135:(2023), pp. 108136.1-108136.15. [10.1016/j.foodhyd.2022.108136]

Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics

S. Farris
Penultimo
;
2023

Abstract

This study aimed to explore the characteristics of novel fig pectin films. For this purpose, films of crude fig pectin (CFP) extracted from low-grade sun-dried fruits and films of crude (CSP) and purified (PSP) stalk pectins extracted from stalk waste of processed high-quality sun-dried figs were evaluated for their physicochemical properties. The properties of pristine (CFP, CSP, and PSP films) and CaCl2 cross-linked films (CFP-Ca++, CSPCa++ and PSP-Ca++ films) of fig pectins were also compared with films of commercial citrus (CP and CP-Ca++) and apple (AP, AP-Ca++) pectins. The cross-linking improved the mechanical strength and barrier properties of most films. CP, CP-Ca++, PSP, and PSP-Ca++ films showed greater mechanical strength and stiffness than other films. PSP-Ca++, PSP and CP-Ca++ films showed the lowest water vapor permeability (6.28, 12.85, 14.96 g.mm. m(-2).day(-1).kPa(-1), respectively) while CSP-Ca++, CP-Ca++, CP, PSP-Ca++ films showed the lowest oxygen permeability coefficients (5403, 8265, 10776, 11124 mL.mu m.m(-2).24h(-1).atm(-1), respectively). All cross-linked fig pectin films showed 2-3 fold lower degree of swelling than CP-Ca++ film. The CFP-Ca++ film showed the highest surface hydrophobicity (contact angle = 101.8 degrees) but the lowest water solubility (32.8%) and degree of swelling. Analysis of Pearson's correlations between pectin properties and film characteristics revealed that galacturonic acid (GA) content affects the mechanical properties, while GA content, degree of esterification (DE), and acetylation affect the moisture barrier performance; finally, GA content and DE affect the oxygen barrier performance of pectin films. Films of stalk waste pectins showed some properties beyond the limits of those obtained from commercial pectins.
Fig pectin; Citrus pectin; Edible film; Cross-linking; Barrier properties; Mechanical properties
Settore AGR/15 - Scienze e Tecnologie Alimentari
17-set-2022
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/938852
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