Physical Properties and Phenolic Content of Pectin/Lotus Seed Flour Composite Films
Keywords:
Pectin, Lotus seed flour, Film, Physical properties, Phenolic contentAbstract
The lotus seed, which contains high antioxidant value, is of interest amid usage in food systems. It can be produced into flour and utilized as an ingredient. The lotus seed flour can be substituted for pectin up to a maximum of 50% for film-casting. Pectin: lotus seed flour films in the ratio of pectin: lotus seed flour 100:0, 75:25 and 50:50 (in order to obtain a concentration of 2% with 1% glycerol) determined the physical properties and phenolic content. Pectin: lotus seed flour films were brown in color following the color of lotus seed flour. Lotus seed flour content increased the moisture content, a*, b*, water vapor permeability and phenolic content of the films. However, tensile strength, solubility and L* decreased (p<0.05) while elongation was not significantly different (p>0.05). The obtained film can be consumed with food to increase the phenolic content for improved health.
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ASTM. 1996. Standard test method for tensile properties of thin plastic sheeting D882. In ASTM International, PA, USA.
ASTM. 2000. Standard test method for water transmission of material E96. In ASTM International, PA, USA.
Ayala-Zavala, J.F., Silva-Espinoza, B.A., Valenzuela, M.R., Leyva, J.M., Ortega-Ramirez, L.A., Carrazco-Lugo, D.K., Perez-Carlon, J.J., Melgarejo-Flores, B.G., Gonzalez-Aguilar, G.A., and Miranda, M.R.A. 2013. Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties of fresh-cut peach. Flavour and Fragrance Journal. 28(1):39–45.
Azeredo, H.M.C., Morrugares-Carmona, R., Wellner, N., Cross, K., Bajka, B., and Waldron, K.W. 2016. Development of pectin films with pomegranate juice and citric acid. Food Chemistry. 198:101–106.
Bhat, R. and Sridhar, K.R. 2011. Influence of ionizing radiation and conventional food processing treatments on the status of free radicals in lotus (Nelumbo nucifera) seeds. Food Chemistry. 107:174–184.
Espitia, P.J.P., Avena-Bustillos, R.J., Du, W., Teofilo, R.F., Soares, N.F.F. and McHugh, T.H. 2014. Optimal antimicrobial formulation and physical-mechanical properties of edible films based on acai and pectin for food preservation. Food Packaging and Shelf Life. 2:38–49.
Galus, S. and Lenart, A. 2013. Development and characterization of composite edible films based on sodium alginate and pectin. Journal of Food Engineering. 115:459–465.
Guo, Z., Zeng, S., Lu, X., Zhou, M., Zhenf, M. and Zheng, B. 2015. Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure. Food Chemistry. 186:223–230.
Jirukkakul, N. and Sengkhamparn, N. 2017. The physicochemical properties and potential source of the lotus seed flour for noodles. Songklanakarin Journal of Science and Technology. Article in press.
Kavoosi, G. Rahmatollahi, A. and Dadfar, S.M.M. 2014. Effects of essential oil on the water binding capacity, physico-mechanical properties, antioxidant and antibacterial activity of gelatin films. LWT-Food Science and Technology. 57:556–561.
Lorevice, M.V., Otini, C.G., Moura, M.R. and Mattoso, L.H.C. 2016. Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocolloids. 52:732–740.
Man, J., Cai, J., Cai, C., Xu, B., Huai, H. and Wei, C. 2012. Comparison of physicochemical properties of starches from seed and rhizome of lotus. Carbohydrate Polymers. 88:676–683.
Melgarejo-Flores, B.G., Ortiga-Ramirez, L.A., Silva-Espinoza, B.A., Gonzalez-Aguilar, G.A., Miranda, M.R.A. and Ayala-Zavala, J.F. 2013. Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil. Postharvest Biology and Technology. 86(1): 321–328.
Otoni, C.G., Moura, M.R., Aouada, F.A., Camilloto, G.P., Cruz, R.S., Lorevice, M.V., Soares, N.F.F. and Mattoso, L.H.C. 2014. Antomicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids. 41:188–194.
Paiyarach, D. and Punbusayakul, N. 2009. Nutritional quality and a prospected functional food ingredient of Thai lotus (Nelumbo nucifera) seed. In The Thailand Research Fund, Bangkok, Thailand.
Perez, C.D., De’Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M. and Rojas, A.M. 2013. High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface. Journal of Food Engineering. 116:162–169.
Qi, S. and Zhou, D. 2013. Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese Sausage. Meat Science 93:257–262.
Saha, N.R., Sarkar, G., Roy, I., Rana, D., Bhattacharyya, A., Adhikari, A., Mukhopadhyay, A. and Chattopadhyay, D. 2016. Studies on methylcellulose/pectin/montmorillonite nanocomposite films and their application possibilities. Carbohydrate Polymers. 136:1218–1227.
Shahidi F. and Ambigaipalan, P. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects- A review. Journal of Functional Foods. 18: 820–897.
Yen, G., Duh, P. and Su, H. 2005. Antioxidant properties of lotus seed and its effect on DNA damage in human lymphocytes. Food Chemistry. 89: 379–385.
Zeng, S., Wu, X., Lin, S., Zeng, H., Lu, X., Zhang, Y. and Zheng, B. 2015. Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods. Food Chemistry. 186:213-222.
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Published
2018-04-24
How to Cite
Jirukkakul, Natcharee. 2018. “Physical Properties and Phenolic Content of Pectin/Lotus Seed Flour Composite Films”. Food and Applied Bioscience Journal 6 (Special):1-11. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/105807.
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FAB Conference 2018
