EDIBLE FILMS ELABORATED WITH PECTIN FROM PINEAPPLE (Ananas comosus L.) PEEL

Abstract

Objective: The aim of this work was to produce edible films with pectin extracted from the pineapple peel (Ananas comosus L.), as well as to evaluate its characteristics such as color, resistance to perforation and degradability.

Design / methodology / approach: The edible films from the pineapple peel pectin were made using the casting method (7ml and 10ml). Results: The results showed that the pineapple peel pectin films had lower luminosity and puncture resistance values ??(between 42.18 ± 0.47 and 31.07 ± 0.66, between 8.87 ± 0.82 N and 3.61 ± 0.4 N) than the control (citrus fruits) (between 86 ± 0.26 and 85.46 ± 0.99, between 26.01 ± 2.9 N and 18.82 ± 1.9 N), but its degradability (% weight loss) on the first day was significantly higher (P<0.05); at the end (7 days) both types of films showed similar degradability (99%).

Study limitations / implications: The physical and mechanical properties of edible films made with pectin extracted from pineapple peel should be improved.

Findings / Conclusions: This work showed that pineapple peel pectin films are highly biodegradable, so their use and application in foods is possible; however, more studies are required to optimize their physical and mechanical characteristics.