Molecules, Год журнала: 2025, Номер 30(9), С. 1960 - 1960
Опубликована: Апрель 28, 2025
In this article, the effects of different phenolic acids, such as ferulic, gallic, caffeic, coumaric, protocatechuic, and sinapic, active compounds on sorption wetting properties apple pectin-based edible films were evaluated. The control pectin those with added acids differed in appearance physical properties. water content was reduced ranged from 8.91 ± 0.01% to 13.44 for containing compared (14.31 0.01%). swelling index value 86.63% protocatechuic acid 88.33% addition caffeic acid. It observed that isotherms had a similar shape all obtained films, while scanning electron microscopy (SEM) allowed observation changes structure resulting film composition. shown lowest contact angle values at initial time (0 s) ferulic (47.00° 4.47) highest (58.44° 5.62). After 60 s, recorded (66.39° 5.18) (14.72° 5.70). Films gallic showed vapour permeability among films. developed study desirable features could be used bioactive packaging food industry applications, both protective coatings
Язык: Английский