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Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications

Abstract
The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The [ver mas...]
The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C; and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analyzed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher the dehydration performance ratio values than those osmodehydrated with sucrose. A reduction of the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2 % and calcium lactate 5 % according to microstructural analysis and structural integrity for at least up 16 h of osmotic dehydration. [Cerrar]
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Author
Soteras, Edgar Mario;   Rodriguez, Anabel;   Gamboa Santos, Juliana;   Campañone, Laura Analía;  
Fuente
International Journal of Food Science & Technology (First published August 2021).
Date
2021-08-21
Editorial
Wiley
ISSN
1365-2621.
0950-5423
URI
http://hdl.handle.net/20.500.12123/10114
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15309
DOI
https://doi.org/10.1111/ijfs.15309
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Evaporation; Evaporación; Osmotic Drying; Secado Osmótico; Edible Films; Film Comestible; Sodium Alginate; Alginato de Sodio; Water Loss; Pérdida de Agua; Solid Gain; Ganancia Sólida; Microstructural Characteristics; Características Microestructurales; Effective Diffusion Coefficient; Coeficiente de Difusión Efectivo; Low Methoxyl Pectin; Pectina de bajo Metoxilo; Deshidratación Osmótica;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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