Averrhoa bilimbi pectin-based edible films: Effects of the linearity and branching of the pectin on the physicochemical, mechanical, and barrier properties of the films
Muhammad Hakimin Shafie, Rizana Yusof, Dalina Samsudin, Chee‐Yuen Gan
Abstract
The potential of Averrhoa bilimbi pectin (ABP) as a source of biopolymer for edible film (EF) production was explored, and deep eutectic solvent (DES) (1% w/w) containing choline chloride–citric acid monohydrate at a molar ratio of 1:1 was used as the plasticizer. The EF-ABP3:1, which was produced from ABP with large branch size, showed a higher value of melting temperature (175.30 °C), tensile stress (7.32 MPa) and modulus (33.64 MPa). The EF-ABP3:1 also showed better barrier properties by obtaining the lowest water vapor transmission rates (1.10–1.18 mg/m 2 .s) and moisture absorption values (2.61–32.13%) depending on the relative humidity compared to other EF-ABPs (1.39–1.83 mg/m 2 .s and 3.48–51.50%, respectively) that have linear structure with smaller branch size. From these results, it was suggested that the galacturonic acid content, molecular weight, degree of esterification and pectin structure of ABP significantly influenced the properties of EFs. The interaction of highly branched pectin chains was stronger than the linear chains, thus reduced the effect of plasticizer and produced a mechanically stronger EF with better barrier properties. Hence, it was suggested that these EFs could be used as alternative degradable packaging/coating materials.