Pectin-based composite film: Effect of corn husk fiber concentration on their properties.

Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-µm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3-8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.

Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties.

Silver nanoparticles (AgNPs) was synthesized by a green method using an aqueous extract of Caesalpinia mimosoides Lamk (CMLE) as reducing and stabilizing agents, and they were used for the preparation of pectin-based antimicrobial composite films. The AgNPs were spherical in shape with the size in the range of 20-80nm and showed the absorption peak around 500nm. The pectin/AgNPs composite film exhibited characteristic absorption peak of AgNPs at 480nm. The surface color and light transmittance of the pectin films were greatly influenced by the addition of AgNPs. The lightness of the films decreased, however, redness and yellowness of the films increased after incorporation of AgNPs. UV-light barrier property of the pectin film increased significantly with a little decrease in the transparency. Though there were no structural changes in the pectin film by the incorporation of CMLE and AgNPs as indicated by the FTIR results, the film properties such as thermal stability, mechanical strength, and water vapor barrier properties of the pectin films increased. The pectin/AgNPs nanocomposite films exhibited strong antibacterial activity against food-borne pathogenic bacteria, Escherichia coli and Listeria monocytogenes.