Colour, mechanical properties and water vapour permeability of pectin films
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| Authors: | Sabina Galus1, Piotr Uchański1, Andrzej Lenart1 1Department of Food Engineering and Process Management, Faculty of Food Science, SGGW – Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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| Abstract : | The aim of this work was to analyse the effect of pectin and glycerol concentration on colour, mechanical properties and water vapour permeability of pectin edible films. Pectin films were obtained from apple pectin film-forming solutions at concentrations of 1.5, 2.5 and 3.5%. Glycerol was added as a plasticizer at 30, 50 and 70% (w/w of pectin). Colour was measured in the L*a*b* system and total colour difference was calculated. Water vapour permeability at relative humidity differentials of 30-100% was measured at 25°C. Mechanical properties were presented as tensile force and elongation at break. Based on the results obtained, increasing content of pectin caused an increase in total colour difference, water vapour permeability and tensile force of analysed films. Glycerol caused increasing elongation at break and water vapour permeability. |
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| Keywords : | edible films, pectin, colour, water vapour permeability mechanical properties | ||||||||
| Language : | English | ||||||||