title: Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability.
abstract: Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half-life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications.
  
  
  CONCLUSIONS
  The production of pectin films incorporated with fruit extract is based on combination of the antioxidant activity, natural color, and optical barrier properties from fruit phytochemical components to the active film. This film could be potentially used as active packing on food products in order to protect their nutrients against free radicals action and photooxidation and, hence, preserve the quality, integrity, and safety of food during the storage period.
authors.affiliation: Authors are with Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil.
authors.forename: Kaliana S
authors.initials: KS
authors.lastname: Eça
authors.affiliation: Authors are with Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil.
authors.forename: Mariana T C
authors.initials: MT
authors.lastname: Machado
authors.affiliation: Authors are with Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil.
authors.forename: Miriam D
authors.initials: MD
authors.lastname: Hubinger
authors.affiliation: Authors are with Dept. of Food Engineering, School of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil.
authors.forename: Florencia C
authors.initials: FC
authors.lastname: Menegalli
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006207:Half-Life; D006801:Humans; D008027:Light; D019684:Magnoliopsida / Q000737:chemistry; D010084:Oxidation-Reduction; D010368:Pectins; D010936:Plant Extracts
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D010368:Pectins
keywords: antioxidant capacity; extraction; films; phytochemicals