Master of Science, The Ohio State University, 2022, Food Science and Technology
Pectin has the potential to be used as food packaging materials based on its natural properties such as mechanical strength and barrier properties. Due to the sustainable, non-toxic and biodegradable characteristics of pectin, many research have been focused on the development of pectin films and improvement of their properties by adding plasticizers, crosslinking agents and active compounds. In this study, the effect of glycerol and green tea extract (GTE) concentrations on the mechanical, morphologies, barrier and antioxidant properties of pectin films were investigated.
The effect of different concentrations of glycerol (0, 10, 20, 30, and 40% w/w of pectin) on the thicknesses, mechanical strengths, storage/loss moduli, glass transition temperatures (Tg), chemical structures, crystallinity structures, moisture contents and gas permeabilities of low methoxyl pectin films enriched with 1% CaCl2 (w/w of pectin) were investigated and reported in Chapter 2. The mechanical strength of the films was tested from the results of tensile testing. The thicknesses, percent elongations and moisture contents increased with increasing concentrations of glycerol in the pectin films, whereas the tensile strength, Tg, and elastic and storage moduli increased with increasing glycerol contents. The FTIR results showed increasing ester and hydrogen bond formations with increased concentrations of glycerol in the pectin. The XRD results revealed that the crystallinity of the films decreased as a result of increasing glycerol concentrations, while the oxygen and water vapor barrier properties decreased due to the higher concentrations of glycerol. These results showed that glycerol can be used for the relaxation of the polymeric chains of pectin while reducing its tensile strength, stiffness and gas barrier properties.
The effects of green tea extract (GTE) concentrations (0, 1, 2, 3, 4 and 5% w/w of pectin) on the thicknesses, mechanical strength, storage/loss moduli, glass transiti (open full item for complete abstract)
Committee: Melvin Pascall (Advisor); Lynn Knipe (Committee Member); Hua Wang (Committee Member)
Subjects: Food Science; Materials Science; Packaging