Czech J. Food Sci., 2012, 30(5):446-455 | DOI: 10.17221/444/2011-CJFS

Sorption and wetting properties of pectin edible films

Sabina Galus, Anna Turska, Andrzej Lenart
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Warsaw, Poland

The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

Keywords: pectin films; glycerol; sorption isotherms and kinetics

Published: October 31, 2012  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Galus S, Turska A, Lenart A. Sorption and wetting properties of pectin edible films. Czech J. Food Sci. 2012;30(5):446-455. doi: 10.17221/444/2011-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Alves V.D., Costa N., Coelhoso I.M. (2010): Barrier properties of biodegradable composite films based on kappa-carrageenan/pectin blends and mica flakes. Carbohydrate Polymers, 79; 269-276. Go to original source...
    2. Banker G.S. (1966): Film and coating theory and practice. Journal of Pharmaceutical Sciences, 55: 81-89. Go to original source... Go to PubMed...
    3. Brunauer S., Deming L.S., Deming W.E., Teller E. (1940): On theory of the van der Waals adsorption of glass. Journal of the American Chemistry Society, 62: 1723-1732. Go to original source...
    4. Buonocore G.G., Del Nobile M.A., Di Martino C., Gambacorta G., La Notte E., Nicolais L. (2003): Modeling the water transport properties of casein-based edible coatings. Journal of Food Engineering, 60: 99-106. Go to original source...
    5. Cho S.Y., Rhee Ch. (2002): Sorption characteristics of soy protein films and their relation to mechanical properties. LWT-Food Science and Technology, 35: 151-157. Go to original source...
    6. Ciurzyńska A., Lenart A. (2010): Rehydration and sorption properties of osmotically prepared freeze-dried strawberries. Journal of Food Engineering, 97: 267-274. Go to original source...
    7. Coupland J.N., Shaw N.B., Monahan F.J., O'Riordan E.D., O'Sullivan M. (2000): Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films. Journal of Food Engineering, 43: 25-30. Go to original source...
    8. da Silva M.A., Krause Bierhalz A.C., Guenter Kieckbusch T. (2009): Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration. Carbohydrate Polymers, 77: 736-742. Go to original source...
    9. Guilbert S., Gontard N., Gorris L.G.M. (1996): Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. Lebensmittel Wissenschaft und Technologie, 29: 10-17. Go to original source...
    10. Hanušová K., Dobiáš J., Klaudisová K. (2009). Effect of packaging films releasing antimikrobial agents on stability of food products. Czech Journal of Food Sciences, 27 (Special Issue): S437-S439. Go to original source...
    11. Jamali A., Kouhila M., Ait Mohamed L., Jaouhari J.T., Idlimam A., Abdenouri N. (2006): Sorption isotherms of chenopodium ambrosioides leaves at three temperatures. Journal of Food Engineering, 72: 77-84. Go to original source...
    12. Jangchud A., Chinnan M.S. (1999): Properties of peanuts protein film: Sorption isotherm and plasticizer effect. Lebensmittel Wissenschaft und Technologie, 32: 89-94. Go to original source...
    13. Karbowiak T., Hervet H., Leger L., Champion D., Debeaufort F., Voilley A. (2006): Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota carrageenan biopolymer films for edible coating application. Biomacromolecules, 7: 2011-2019. Go to original source... Go to PubMed...
    14. Kirby A., MacDougall A., Morris V. (2008): Atomic force microscopy of tomato and sugar beet pectin molecules. Carbohydrate Polymers, 71: 640-647. Go to original source...
    15. Kokoszka S., Debeaufort F., Lenart A., Voilley A. (2010): Water vapor permeability, thermal and wetting properties of whey protein isolate based edible films. International Dairy Journal, 20: 53-60. Go to original source...
    16. Kowalska H., Domian E., Janowicz M., Lenart A. (2005): Sorptive properties of selected food powders mixtures of protein-carbohydrate composition. Agricultural Engineering, 11: 259-265. (In Polish)
    17. Kowalska H., Domian E., Janowicz M., Lenart A. (2006): Adsorption kinetics of water vapour by agglomerates of selected mixtures of food powders. Agriculture Engineering, 3: 143-151. (In Polish)
    18. Lewicki P.P. (1998): A three parameter equation for food moisture isotherms. Journal of Food Engineering, 21: 127-144. Go to original source...
    19. Mali S., Sakanaka L.S., Yamashita F., Grossmann M.V.E. (2005): Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect. Carbohydrate Polymers, 60: 283-289. Go to original source...
    20. Müller C.M.O., Laurindo J.B., Yamashita F. (2009): Effect of cellulose fibers addition on the mechanical properties and water vapor barrier of starch-based films. Food Hydrocolloids, 23: 1328-1333. Go to original source...
    21. Ozigen S. (2011): Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars. Czech Journal of Food Sciences, 29: 539-547. Go to original source...
    22. Oses J., Fernandez-Pan I., Mendoza M., Maté J.I. (2009): Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity. Food Hydrocolloids, 23: 125-131. Go to original source...
    23. Palou E., Lopez-Malo A., Argaiz A. (1997): Effect of temperature on the moisture sorption isotherms of some cookies and corn snack. Journal of Food Engineering, 31: 85-93. Go to original source...
    24. Peleg M. (1993): Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. Journal of Food and Process Engineering, 16: 21-37. Go to original source...
    25. Phan D., Debeaufort F., Voilley A., Luu D. (2009): Biopolymer interaction affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. Journal of Food Engineering, 90: 548-558. Go to original source...
    26. Raharitsifa N., Ratti C. (2010): Foam-mat freeze-drying of apple juice. Part 2: Stability of dry products during storage. Journal of Food Process Engineering, 33: 268-283. Go to original source...
    27. Shih F.F., Daigle K.W., Champagne E.T. (2011): Effect of wax on water vapour permeability and sorption properties of edible pullulan films. Food Chemistry, 127: 118-121. Go to original source...
    28. Siew C.K., Wiliams P.A. (2008): Role of protein and ferulic acid in the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry, 56: 4164-4171. Go to original source... Go to PubMed...
    29. Sothornvit R., Krochta J.M. (2001): Plasticizer effect on mechanical properties of β-lactoglobulin films. Journal of Food Engineering, 50: 149-155. Go to original source...
    30. Spiess W.E.L., Wolf W. (1987): Critical evaluation of methods to determine moisture sorption isotherms. In: Rockland L.B., Beuchat L.R. (eds): Water Activity: Theory and Applications to Food. CRC Press, Boca Raton: 215-234.
    31. Talja R.A., Helen H., Roos Y.H., Jouppila K. (2008): Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films. Carbohydrate Polymers, 71: 269-276. Go to original source...
    32. Tapia-Blacido D.R., do Amaral Sobral P.J., Menegalli F.C. (2011): Optimalization of amaranth flour films plasticized with glycerol and sorbitol by multiresponse analysis. LWT-Food Science and Technology, 44: 1731-1738. Go to original source...
    33. Volkova N., Ibrahim V., Hatti-Kaul R., Wadso L. (2012): Water sorption isotherms of Kraft lignin and its composites. Carbohydrate Polymers, 87: 1817-1821. Go to original source...
    34. Wang L., Auty M.A.E., Kerry J.P. (2010): Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate. Journal of Food Engineering, 96: 199-207. Go to original source...
    35. Yang L., Paulson A.T. (2000): Mechanical and water vapour barrier properties of edible gellan films. Food Research International, 33: 563-570. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content