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Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films

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Abstract

This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water. Films containing the highest NM content (20 g/100 g water) exhibited improved thermal stability. The addition of NM at relatively low concentration (0–10 g/100 g water) led to important modifications of mechanical properties, including elongation to break, tensile strength, and elasticity. Microstructural analysis showed that films containing between 14 and 20 g/100 g water of NM presented rough and fractured surfaces. As mucilage concentration in films was increased, the vapor water permeability decreased as result of better internal cohesiveness of components. The modification of the physical properties in CP films resulted from molecular and physical interaction of its components. In general, the combination of NM and CP for forming edible films led to enhanced thermal stability and higher water vapor permeability, which are prescribed properties for applications as food packaging.

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Acknowledgements

The authors wish to thank the technical support provided by Biomaterials Laboratory, UDT-University of Concepcion-Chile to carry out FTIR, thermal and mechanical analysis.

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Authors and Affiliations

  1. Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colon esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120, Toluca, Estado de México, Mexico

    A. Y. Guadarrama-Lezama

  2. Facultad de Ingeniería y Tecnología, Universidad San Sebastián, Lientur No. 1457, C.P. 4080871, Concepción, Chile

    J. Castaño

  3. Instituto Politécnico Nacional, CICATA, Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico

    G. Velázquez

  4. Malvern Panalytical, Laguna de Términos No. 221 - Torre A, Oficina 1403, Col. Granada, C.P. 11520, Ciudad de México, Mexico

    H. Carrillo-Navas

  5. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, Ciudad de México, Mexico

    J. Alvarez-Ramírez

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  1. A. Y. Guadarrama-Lezama
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  2. J. Castaño
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  3. G. Velázquez
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  4. H. Carrillo-Navas
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Correspondence to A. Y. Guadarrama-Lezama.

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Guadarrama-Lezama, A.Y., Castaño, J., Velázquez, G. et al. Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films. J Food Sci Technol 55, 3739–3748 (2018). https://doi.org/10.1007/s13197-018-3304-x

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  • DOI: https://doi.org/10.1007/s13197-018-3304-x

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