Review characterization of edible films formulated with sodium alginate and low-methoxyl pectin in osmotic dehydration applications

SOTERA, EDGAR MARIO; RODRIGUEZ, ANABEL; GAMBOA-SANTOS, JULIANA; CAMPAÑONE, LAURA A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021 vol. 56 p. 4995 - 5006

0950-5423

The aim of this work was to evaluate the behaviour 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 analysed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher dehydration performance ratio values than those osmodehydrated with sucrose. A reduction in the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2% and calcium lactate 5% according to the microstructural analysis and structural integrity for at least up to 16 h of osmotic dehydration.