Formulations based on pullulan and a derivative as coating material for the food sector

• Published in: Carbohydrate polymers 2024-10, Vol.342, p.122393, Article 122393
• Main Authors: Hernandez-Tenorio, Fabian, Saez, Alex A., Palacio, Daniel A., Galeano, Elkin, Marin-Palacio, Luz D., Giraldo-Estrada, Catalina
• Format: Article
• Language: English
• Subjects: Aureobasidium pullulan; Blueberries; Blueberry Plants - chemistry; Carboxymethylation; Chemical modification; Food Packaging; Food Preservation - methods; Fruit - chemistry; Glucans - chemistry; Permeability; Pullulan; Steam
• ISSN: 0144-8617; 1879-1344; 1879-1344
• DOI: 10.1016/j.carbpol.2024.122393

Carboxymethylated derivatives of pullulan (PU) were synthesized and evaluated as coating for the postharvest preservation of blueberries. Carboxymethylpullulan was obtained by etherification reaction with the substitution degrees of 0.52, 0.34, and 0.26 for CMP1, CMP2, and CMP3 respectively. Infrared spectroscopy and nuclear magnetic resonance results showed characteristic signals of the carbonyl group belonging to the carboxymethyl group. Thermal analysis showed that CMP1, CMP2, and CMP3 derivatives presented thermal stability values of 209.91 C, 214.73 C, and 225.52 °C, respectively, and were lower with respect to PU with Td of 238.84 °C. Furthermore, an increase in the glass transition temperature due to carboxymethylation was determined. The chemical modification decreased the contact angle with respect to PU (71.34°) with values for CMP1, CMP2, and CMP3 of 39.89°, 53.72° and 60.61°, respectively. The carboxymethylation also increased the water vapor permeability and mechanical properties of the films. In addition, it was found that the CMP molecules affected the optical properties. The application of CMP-based coatings reduced the mass loss and ripening rate of blueberries compared to native pullulan, therefore, packaging from CMP molecules could be used as a coating capable of delaying ripening and extending the shelf life of fruits. [Display omitted]