Active Food Packaging from Pectin

F. CRUCES; E. QUIROGA; J. MARCHESE; M. G. GARCÍA

Santander

Congreso; IX Congreso Iberoamericano de Ciencia y Tecnología de Membranas; 2014

Universidad de Cantabria

Pectin is one of the main components of the plant cell wall chemically constituted by poly a1-4-galacturonic acids. According to its degree of esterification with methanol, pectin can be classified as high methoxyl pectin or low methoxyl pectin. In food industry, pectin is listed as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). Due to its biodegradability, biocompatibility, edibility, and versatile chemical and physical properties, pectin is a suitable polymeric matrix for the elaboration of active food packaging. Active packaging possesses active ingredients in the packaging material and/or uses functionally active polymers. When the packaging system has antimicrobial activity, the packaging limits or prevents the microbial growth [1-3]. This work presents results about pectin film formation and characterization. Standars such as ASTM D882-02 for tensile properties of thin plastic sheeting; ASTM F372-99-03 for Water Vapor Transmission Rate (WVTR), and ASTM D 6002-96-R02 for biodegradability were used. Migration of the active component was also evaluated. Results showed active food packaging from pectin were sthrenght resistant as well as flexible; highly permeable to water vapor and successful fresh food preserver.