Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications

SOTERAS, E.M.,; JULIANA GAMBOA SANTOS; RODRIGUEZ A.; CAMPAÑONE, L.A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0950-5423

The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration.