Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness

QUINTERO PIMIENTO, CARMEN ROSA; FERNÁNDEZ, PAULA VIRGINIA; CIANCIA, MARINA; LÓPEZ-CÓRDOBA, ALEX; GOYANES, SILVIA; BERTUZZI, MARÍA ALEJANDRA; FORESTI, MARÍA LAURA

Polymers

MDPI

Lugar: Basilea; Año: 2023 vol. 15

Edible films based on fruit and vegetable purees combined with different food-gradebiopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interestingpackaging materials that benefit from the physical, mechanical, and barrier properties ofbiopolymers as well as the sensory and nutritional properties of purees. In the current contribution,edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. Inparticular, the suitability of using pregelatinized cassava starch for the non-thermal production ofthese novel edible films was evaluated. In addition, the effects on the films’ properties derived fromthe use of pear juice instead of the complete puree, from the content of juice used, and from thecarbohydrate composition associated with the ripening of pears were all studied. The produced filmswere characterized in terms of their total polyphenol content, water sensitivity, and water barrier,optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads tofilms with enhanced transparency compared with puree-based films, and that juice concentrationand carbohydrate composition associated with the degree of fruit ripeness strongly govern the films’properties. Furthermore, the addition of pregelatinized cassava starch at room temperature disclosesa significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesivenessof the pear-juice-based films, which is mainly attributed to the effective interactions establishedbetween the starch macromolecules and the juice components.