Development and characterization of high methoxyl pectin film by using isomalt as plasticizer

• DOI: 10.1111/jfpp.14568
• Publication Date: 2020-05-21T11:29:55Z
• Authors: Eliana Matta; Nora Bertola
• Keywords: Pectin; Plasticizer; Elongation

The aims of this work were to analyze the effects high methoxyl pectin (HMP) and isomalt concentrations on physical properties pectin-based films. Films developed using HMP (1.5% 3.0% w/v) at different (0.25%, 0.50%, 0.75%, 1.0%, 1.50% w/v). use produced an improvement in Moisture films increased swelling degree decreased with a higher concentration. presented water vapor permeability (WVP) increase Likewise, WVP values tensile varied isomalt. Increasing amount more deformable (elongation break increased) led elasticity (elastic modulus decreased). better qualities when obtained from 1.5% 1.0% Practical applications In food, edible coatings can reduce respiration rate, delay moisture migration, loss volatile compounds, changes texture properties. natural materials for development has had growing scientific industrial interest, thanks wishes food processors solve environmental problems related elimination nonbiodegradable packaging prospects creating new markets film formation underutilized agricultural products. cannot completely replace traditional materials, but they become additional factor preservation. With no plasticizer added, many polysaccharides are brittle. Plasticizers, predominantly polyols, enhance material's elasticity. Isomalt is sugar alcohol; so, it could be used as plasticizer.