Antioxidant edible film based on a carrot pectin enriched fraction as an active packaging of a vegan cashew ripened cheese

IDROVO ENCALADA, ALONDRA MARIELA; DE?NOBILI, MARIA DOLORES; PONCE, ANDREA NORA M.; STORTZ, CARLOS ARTURO; FISSORE, ELIANA NOEMI; ROJAS, ANA MARIA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0950-5423

An orange-coloured carrot pectin-enriched fraction (CPEF), with 50% uronic acids (42%-methylated),carrying lipophilic carotenoids and α-tocopherol, developed homogeneous calcium-crosslinked films at0%, 25%, 50%, 75% and 100% CPEF proportions regarding a commercial pectin. CPEF gave higher relative elongation at break (65% for 50% CPEF film) when compared to 0% CPEF film (26% elongation).FTIR spectra showed a decreased intensity in the C = O group of the esterified carboxylate band as theCPEF content increased. CPEF maintained the orange colour (a* ≈ +37) and partly the carotenes(k ≈ 8.62 × 10−3 d−1) in films, even under 25 °C light storage. Also, CPEF gave water resistance to dissolution (100% CPEF film: 50% solubility), maintaining film integrity after 24 h soaking. Surface wettability decreased (40° contact angle) when CPEF proportion increased. These characteristics made the 100%CPEF film an efficient antioxidant interface that preserved a vegan cashew ripened cheese of high wateractivity (0.952) for 60 days at 7 °C, as determined through the assay of thiobarbituric acid-reactive substances (TBARS)