title: Polyamines as new cationic plasticizers for pectin-based edible films.
abstract: Zeta potential and particle size were determined on pectin aqueous solutions as a function of pH and the effects of calcium ions, putrescine and spermidine on pectin film forming solutions and derived films were studied. Ca(2+) and polyamines were found to differently influence pectin zeta potential as well as thickness and mechanical and barrier properties of pectin films prepared at pH 7.5 either in the presence or absence of the plasticizer glycerol. In particular, Ca(2+) was found to increase film tensile strength and elongation at break only in the presence of glycerol and did not affect film thickness and permeability to both water vapor and CO2. Conversely, increasing polyamine concentrations progressively reduced film tensile strength and markedly enhanced film thickness, elongation at break and permeability to water vapor and CO2, both in the presence and absence of glycerol. Our findings indicate that polyamines give rise to a structural organization of the heteropolysaccharide different from that determined by calcium ions, previously described as "egg box" model, and suggest their possible application as plasticizers to produce pectin-based "bioplastics" with different features.
authors: Dipartimento di Scienze Chimiche, Università di Napoli "Federico II", Complesso Universitario di Monte Sant' Angelo, via Cintia 21, 80126 Napoli, Italy.
authors: Marilena
authors: M
authors: Esposito
authors: Dipartimento di Scienze Chimiche, Università di Napoli "Federico II", Complesso Universitario di Monte Sant' Angelo, via Cintia 21, 80126 Napoli, Italy. Electronic address: dipierro@unina.it.
authors: Prospero
authors: P
authors: Di Pierro
authors: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de la Campana s/n Querétaro, 76010, Mexico.
authors: Carlos
authors: C
authors: Regalado-Gonzales
authors: Dipartimento di Scienze Chimiche, Università di Napoli "Federico II", Complesso Universitario di Monte Sant' Angelo, via Cintia 21, 80126 Napoli, Italy.
authors: Loredana
authors: L
authors: Mariniello
authors: Dipartimento di Scienze Chimiche, Università di Napoli "Federico II", Complesso Universitario di Monte Sant' Angelo, via Cintia 21, 80126 Napoli, Italy.
authors: C Valeria L
authors: CVL
authors: Giosafatto
authors: Dipartimento di Scienze Chimiche, Università di Napoli "Federico II", Complesso Universitario di Monte Sant' Angelo, via Cintia 21, 80126 Napoli, Italy.
authors: Raffaele
authors: R
authors: Porta
mesh_terms: D063566:Biodegradable Plastics / Q000737:chemistry*; D002118:Calcium / Q000737:chemistry; D002245:Carbon Dioxide / Q000737:chemistry / Q000378:metabolism; D005519:Food Preservation; D005990:Glycerol / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D010539:Permeability; D010968:Plasticizers / Q000737:chemistry*; D011073:Polyamines / Q000737:chemistry*; D011700:Putrescine / Q000737:chemistry; D013095:Spermidine / Q000737:chemistry; D013718:Tensile Strength; D014867:Water / Q000737:chemistry / Q000378:metabolism
chemical_list: D063566:Biodegradable Plastics; D010968:Plasticizers; D011073:Polyamines; D014867:Water; D002245:Carbon Dioxide; D010368:Pectins; D005990:Glycerol; D002118:Calcium; D013095:Spermidine; D011700:Putrescine
keywords: Edible film; Pectin; Plasticizer; Polyamines