Molecules, Vol. 28, Pages 4626: Physical and Chemical Properties of Vegetable Films Based on Pumpkin Pur & eacute;e and Biopolymers of Plant and Animal Origin

Molecules, Vol. 28, Pages 4626: Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin Molecules doi: 10.3390/molecules28124626 Authors: Monika Janowicz Justyna Kadzińska Joanna Bryś Agnieszka Ciurzyńska Magdalena Karwacka Sabina Galus Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin pur&a...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research