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    Hydrophobic edible films made up of tomato cutin and pectin

    Year: 2017

    Journal: Carbohydr. Polym., Volume 164, MAY 15, page 83–91

    Authors: Manrich, Anny; Moreira, Francys K. V.; Otoni, Caio G.; Lorevice, Marcos V.; Martins, Maria A.; Mattoso, Luiz H. C.

    Organizations: National Network of Laboratories for Nanotechnology (SisNANO), a Ministry of Science, Technology and Innovation (MCTI) program [402287/2013-4]; Sao Paulo Research Foundation (FAPESP) [2014/23098-9]

    Keywords: Biopolymer; Edible film; Hydrophobicity; Water resistance; Water affinity; Bio-based packaging

    Cutin is the biopolyester that protects the extracellular layer of terrestrial plants against dehydration and environmental stresses. In this work, cutin was extracted from tomato processing waste and cast into edible films having pectin as a binding agent. The influences of cutin/pectin ratio (50/50 and 25/75), film-forming suspension pH, and casting method on phase dispersion, water resistance and affinity, and thermal and mechanical properties of films were investigated. Dynamic light scattering and scanning electron microscopy revealed that cutin phase aggregation was reduced by simply increasing pH. The 50/50 films obtained by casting neutral-pH suspensions presented uniform cutin dispersion within the pectin matrix. Consequently, these films exhibited lower water uptake and solubility than their acidic counterparts. The cutin/pectin films developed here were shown to mimic tomato peel itself with respect to mechanical strength and thermal stability. Such behavior was found to be virtually independent of pH and casting method. (C) 2017 Elsevier Ltd. All rights reserved.
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