Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

• Published in: Food chemistry 2020-09, Vol.325, p.126964, Article 126964
• Main Authors: Chen, Yue, Xu, Leilei, Wang, Yajie, Chen, Zhongqin, Zhang, Min, Chen, Haixia
• Format: Article
• Language: English
• Subjects: Characterization; Edible film; Ellagitannins; Pectin; Tara gum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126964

•Ellagitannins were firstly applied to the formation of polysaccharide film (LTEF).•Ellagitannins and tara gum could improve physical and mechanical properties of LTEF.•LTEF showed the effective antioxidant and antimicrobial activities. Edible films are popular for the development of food packaging. The suitable additive is the key point for the improvement of edible film performance. In this study, edible films (LTEFs) based on blends of ellagitannins (ET) from the unripe fruits of Rubus chingii Hu, low methoxyl pectin (LMP) and tara gum (TG) were characterized and evaluated. The results showed that the thickness and water resistance were increased with the addition of TG and ET. The content of TG and ET obviously influenced its mechanical properties. FT-IR and SEM results suggested that there were interactions between ET and the film substrates, which modified its structure and connection mode. Moreover, the LTEF showed effective antioxidant activity and antimicrobial activity. These results suggested that TG and ETs had the potential to improve the performance of the pectin film and the LTEF could be used as a functional edible film for application in food industries.