157
high methoxyl pectin and resveratrol remained stable over seven days of storage and
did not show phase separation (Benjasirimongkol and Sriamornsak 2016).On comparison, sugar beet and citrus pectin were found to lower surface tension effectively
than apple pectin, whereas the later revealed less suitability for emulsification
(Schmidt et al. 2015). Further studies into pectin emulsions can enable their use as
delivery systems in food products.
Uses in Active Packaging and Food Preservation
Conventional plastic packaging materials possesses the problem of disposal and
accumulation due to deficient recycling (Sutherland et al. 2010). Food packaging
materials account for millions of tons of waste in landfills, making it an environmental issue and affecting all life forms. Researchers have come forward to address
this problem and have emerged with some alternatives in the form of edible films
and coatings for food packaging. Biopolymers such as polysaccharides, proteins,
and lipids find wide use in the formulation of packaging films. Due to the ability to
form strong insoluble polymer upon reacting with multivalent metal cations like
calcium, pectin has been used in edible packaging (Espitia et al. 2014). Medeiros
et al. (2012) prepared a nanomultilayer coating using pectin and chitosan. This
nanomulti layer system prevented the deterioration of ‘Tommy Atkins’ mangoes.
The antimicrobial and gas barrier properties contributed by chitosan along with low
oxygen permeability of pectin helped in extending the shelf life of mangoes. As
such pectin does not possess any antimicrobial property but can act as a carrier
molecule for antimicrobials, antioxidants and such type of functional compounds.
Apple pectin coating in combination with antimicrobials and antioxidants effectively arrested the microbial growth and browning of fresh-cut persimmon (Sanchis
et al. 2016). Pectin, as a carrier of essential oils or their active constituents have
been reported to preserve the acceptability and sensory attributes of fresh fruits.
Application of pectin carrying citral and eugenol as functional compounds helped
in effective storage of fresh raspberry for 7 days (Guerreiro et al. 2015). Pectin bionanohybrid film manufactured by incorporation of layered double hydroxide salicylate has been shown to extend the shelf-life of fresh apricots by preventing the
mould formation, the main factor responsible for spoilage of uncoated fruit (Gorrasi
and Bugatti 2016). However, there are some issues related to the mechanical and
barrier properties of pectin films that could be addressed by certain modifications.
The issue of oxygen permeability has been addressed by use of functionalized
pectin. Functionalized pectin applied on polyethylene films reduced the oxygen permeability through the polymer which implies that the application of pectin derivatives could be useful for active food packaging (Calce et al. 2014). Pectin film
incorporated with crystalline nanocellulose has been reported to increase tensile
strength and reduce water vapour transmission (Chaichi et al. 2017). Mechanical
and barrier properties of pectin films can also be improved by incorporation of layered double hydroxide based inorganic nanohybrid fillers. Pectin films incorporated
Pectin
high methoxyl pectin and resveratrol remained stable over seven days of storage and
did not show phase separation (Benjasirimongkol and Sriamornsak 2016).On comparison, sugar beet and citrus pectin were found to lower surface tension effectively
than apple pectin, whereas the later revealed less suitability for emulsification
(Schmidt et al. 2015). Further studies into pectin emulsions can enable their use as
delivery systems in food products.
Uses in Active Packaging and Food Preservation
Conventional plastic packaging materials possesses the problem of disposal and
accumulation due to deficient recycling (Sutherland et al. 2010). Food packaging
materials account for millions of tons of waste in landfills, making it an environmental issue and affecting all life forms. Researchers have come forward to address
this problem and have emerged with some alternatives in the form of edible films
and coatings for food packaging. Biopolymers such as polysaccharides, proteins,
and lipids find wide use in the formulation of packaging films. Due to the ability to
form strong insoluble polymer upon reacting with multivalent metal cations like
calcium, pectin has been used in edible packaging (Espitia et al. 2014). Medeiros
et al. (2012) prepared a nanomultilayer coating using pectin and chitosan. This
nanomulti layer system prevented the deterioration of ‘Tommy Atkins’ mangoes.
The antimicrobial and gas barrier properties contributed by chitosan along with low
oxygen permeability of pectin helped in extending the shelf life of mangoes. As
such pectin does not possess any antimicrobial property but can act as a carrier
molecule for antimicrobials, antioxidants and such type of functional compounds.
Apple pectin coating in combination with antimicrobials and antioxidants effectively arrested the microbial growth and browning of fresh-cut persimmon (Sanchis
et al. 2016). Pectin, as a carrier of essential oils or their active constituents have
been reported to preserve the acceptability and sensory attributes of fresh fruits.
Application of pectin carrying citral and eugenol as functional compounds helped
in effective storage of fresh raspberry for 7 days (Guerreiro et al. 2015). Pectin bionanohybrid film manufactured by incorporation of layered double hydroxide salicylate has been shown to extend the shelf-life of fresh apricots by preventing the
mould formation, the main factor responsible for spoilage of uncoated fruit (Gorrasi
and Bugatti 2016). However, there are some issues related to the mechanical and
barrier properties of pectin films that could be addressed by certain modifications.
The issue of oxygen permeability has been addressed by use of functionalized
pectin. Functionalized pectin applied on polyethylene films reduced the oxygen permeability through the polymer which implies that the application of pectin derivatives could be useful for active food packaging (Calce et al. 2014). Pectin film
incorporated with crystalline nanocellulose has been reported to increase tensile
strength and reduce water vapour transmission (Chaichi et al. 2017). Mechanical
and barrier properties of pectin films can also be improved by incorporation of layered double hydroxide based inorganic nanohybrid fillers. Pectin films incorporated
Pectin