Development of functional pectin edible films with fillers obtained from red cabbage and beetroot

Carlos M. Otálora González; Maria D. De’Nobili; Ana M. Rojas; María F. Basanta; Lía N. Gerschenson

doi:10.1111/ijfs.14886

journal article Nov 23, 2020

Development of functional pectin edible films with fillers obtained from red cabbage and beetroot

Carlos M. Otálora González Maria D. De’Nobili Ana M. Rojas María F. Basanta Lía N. Gerschenson

International Journal of Food Science & Technology Vol. 56 No. 8 pp. 3662-3669 · Oxford University Press (OUP)

View at Publisher Save 10.1111/ijfs.14886

Abstract

SummaryThe present study aims to develop through casting, functional composite edible films based on pectin using beetroot powder and red cabbage powder as fillers obtained from by‐products of plant tissue industrialisation. Physico‐chemical, mechanical, thermal properties and colour stability of the films along 30 days of storage (5–45 °C; absence of light) were evaluated. The moisture and the stress at break decreased, and the intensity of red colour and the hydrophobicity increased with the presence of fillers. According to the FTIR results, there was a good compatibility between matrix and fillers in the composites. Pectin films generated an enhanced stability of red colour after 30 days of storage at 5 and 25 °C and, in general, after 16 days for 45 °C, showing their suitability to be used as colouring agents for edible food packaging applications.

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References

Details

Published: Nov 23, 2020
Vol/Issue: 56(8)
Pages: 3662-3669
License: View

Authors

C

Carlos M. Otálora González

Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA (1428) Argentina

M

Maria D. De’Nobili

Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA (1428) Argentina

A

Ana M. Rojas

Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA (1428) Argentina

M

María F. Basanta

Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA (1428) Argentina

L

Lía N. Gerschenson

Departamento de Industrias Facultad de Ciencias Exactas y Naturales Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Universidad de Buenos Aires (UBA) CABA Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) UBA‐CONICET Ciudad Universitaria Avenida Intendente Guiraldes 2620 CABA (1428) Argentina

Funding

Universidad de Buenos Aires Award: 20020130100550BA

Fondo para la Investigación Científica y Tecnológica Award: PICT 2015‐2109

Consejo Nacional de Investigaciones Científicas y Técnicas Award: 11220120100507

Cite This Article

Carlos M. Otálora González, Maria D. De’Nobili, Ana M. Rojas, et al. (2020). Development of functional pectin edible films with fillers obtained from red cabbage and beetroot. International Journal of Food Science & Technology, 56(8), 3662-3669. https://doi.org/10.1111/ijfs.14886

Development of functional pectin edible films with fillers obtained from red cabbage and beetroot

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