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

CARLOS MAURICIO OTALORA GONZALEZ; MARIA FLORENCIA BASANTA; MARIA DOLORES DE'NOBILI; LIA NOEMI GERSCHENSON; ANA MARIA ROJAS

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2021 vol. 56 p. 3662 - 3669

0950-5423

The present study aims to develop through casting, functional composite edible films based on pectin using beetroot powder (BRP) and red cabbage powder (RCP) as fillers obtained from by-products of plant tissue industrialization. Physico-chemical, mechanical, thermal properties and colour stability of the films along 30 days of storage (5 °C- 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 C 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.