African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 897

Full Length Research Paper

Fruit juices in polysaccharides edible films

Hulda Noemi Mamani Chambi
  • Hulda Noemi Mamani Chambi
  • Department of Food Technology, School of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
  • Google Scholar
Bianca Souza da Costa
  • Bianca Souza da Costa
  • Department of Food Technology, School of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
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Wiliene Camila de Lima
  • Wiliene Camila de Lima
  • Department of Food Technology, School of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
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Daniel Consul Kassardjian
  • Daniel Consul Kassardjian
  • Department of Food Technology, School of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
  • Google Scholar
Flávio Luís Schmidt
  • Flávio Luís Schmidt
  • Department of Food Technology, School of Food Engineering, State University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
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  •  Received: 12 February 2020
  •  Accepted: 02 April 2020
  •  Published: 30 April 2020

Abstract

In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethyl cellulose, hydroxypropyl methyl cellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8 to 28 Mpa), elongation at break (6 to 36%), adhesion force (0.4 to 1.4 N), swelling index (1.0 to 2.3), and disintegration time (0.5 to 60 min) that varied as a function of the polysaccharide and the fruit juice used. The surface pH was, respectively, ~5.5 and ~4.6 for the films produced with grape and jambolan juices, regardless of the polysaccharide used. All films presented the typical color of the fruit juices, which was characterized by the L*, a* and b* parameters. The films produced with jambolan juice had the higher anthocyanin content (3.4 mg/g, d.b.) and antioxidant capacity (198 mMol Trolox equivalent/g, d.b.) when compared to those produced with grape juice (0.28 mg/g and 85 mMol Trolox equivalent/g, d.b.). The results are interesting for the food industry, specifically in edible or biodegradable films production, since alternative fruit juices can be used in food formulations and their natural compounds can replace synthetic additives.

 

Key words: Alternatives fruits, Syzygium cumini L., Vitis vinifera L., antioxidant, anthocyanin, natural colorants.