Characterization of pectin films integrated with cocoa butter by continuous casting: physical, thermal and barrier properties

Abstract

The properties of the mixtures of fatty acids obtained by adding different concentrations of cocoa butter (CB) to a pectin matrix (PEC) were studied. The influence of the CB concentration on the optical properties, mechanical properties, barrier properties, surface properties, microstructure and thermal stability of pectin polysaccharide films were determined. The addition of the CB affected the main properties of the films, with the mechanical strength, transparency and water absorption being reduced. The addition of CB led to opaque films with a heterogeneous microstructure, resulting in an increase in the film opacity. The surface hydrophilicity of the PEC films was reduced following the addition of the CB. The degree of the PEC crystallinity increased with the addition of the butter, making the PEC/CB films more thermally stable and shiny. The new materials obtained present great potential to produce edible films or coatings for moisture-sensitive food applications.