Antioxidant edible film based on a carrot pectin‐enriched fraction as an active packaging of a vegan cashew ripened cheese
Alondra M. Idrovo Encalada, Maria D. De’Nobili, Andrea Nora M. Ponce, Carlos A. Stortz, Eliana N. Fissore, Ana M. Rojas
Abstract
Summary An orange‐coloured carrot pectin‐enriched fraction (CPEF), with 50% uronic acids (42%‐methylated), carrying lipophilic carotenoids and α‐tocopherol, developed homogeneous calcium‐crosslinked films at 0%, 25%, 50%, 75% and 100% CPEF proportions regarding a commercial pectin. CPEF gave higher relative elongation at break (65% for 50% CPEF film) when compared to 0% CPEF film (26% elongation). FTIR spectra showed a decreased intensity in the C = O group of the esterified carboxylate band as the CPEF content increased. CPEF maintained the orange colour ( a * ≈ +37) and partly the carotenes ( k ≈ 8.62 × 10 −3 d −1 ) in films, even under 25 °C light storage. Also, CPEF gave water resistance to dissolution (100% CPEF film: 50% solubility), maintaining film integrity after 24 h soaking. Surface wettability decreased (40° contact angle) when CPEF proportion increased. These characteristics made the 100% CPEF film an efficient antioxidant interface that preserved a vegan cashew ripened cheese of high water activity (0.952) for 60 days at 7 °C, as determined through the assay of thiobarbituric acid‐reactive substances (TBARS).