Abstract：
:The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to <2 MPa) and modulus (from 93 to <10 MPa), increased water vapor permeability (WVP, from 3 to 9 g.mm.kPa(-1).h(-1).m(-2)), and decreased insoluble matter (IM, from 35% to 24%). Although a crosslinking effect by CA was not confirmed, it has been suggested to occur from its effects on films. CA noticeably increased IM (from <10% to almost 40%); moreover, when measured on a dry film basis, the CA effects presented a noticeable tendency to increases strength and modulus, and to decrease WVP. The red color density was decreased by CA, suggesting a destabilization of anthocyanins.
journal_name
Food Chemjournal_title
Food chemistryauthors
Azeredo HM,Morrugares-Carmona R,Wellner N,Cross K,Bajka B,Waldron KWdoi
10.1016/j.foodchem.2015.10.117subject
Has Abstractpub_date
2016-05-01 00:00:00pages
101-6eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30113-8journal_volume
198pub_type
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