Extraction of Pectin from Orange Peel Wastes as an Ingredient for Edible Films Containing Kabog Millet Flour
Fossil-based plastic is a popular material for food packaging. It can cause negative environmental consequences due to its low biodegradability. To address this challenge, a pectin-based edible plastic with added nutritional value by incorporating whole-grain kabog millet flour was prepared. The pec...
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| Autores principales: | , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/84751 |
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| Sumario: | Fossil-based plastic is a popular material for food packaging. It can cause negative environmental consequences due to its low biodegradability. To address this challenge, a pectin-based edible plastic with added nutritional value by incorporating whole-grain kabog millet flour was prepared. The pectin in the films was extracted by microwave-assisted and enzymatic procedures from orange peel wastes. The extracted pectin was tested for its degree of esterification using Fourier-transform infrared spectroscopy, its molecular weight and behavior in aqueous solutions using size-exclusion chromatography, and its monosaccharide composition using ion-exchange chromatography. Biodegradable and edible pectin films were produced and tested for their mechanical properties: maximum strain, maximum stress, and water contact angle. The results showed a significant increase in hydrophobicity of the film surface by adding whole-grain kabog millet flour. The maximum strain of the film, however, was reduced to around 80% upon the addition of the whole-grain kabog millet flour. Enzymatically-extracted pectin increased the film hydrophobicity. Hydrophobic surfaces have higher water resistance; thus, the enzymatically-extracted pectin can be developed for further applications. Due to the low elasticity of the films, a possible application would be as direct coating of fruits and vegetables incorporating antioxidants or antimicrobials. |
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| ISBN: | 978-1-83768-493-9 |
| DOI: | 10.5772/intechopen.108625 |