Q1. What are the contributions in "Hydrophobic edible films made up of tomato cutin and pectin" ?
In this work, cutin was extracted from tomato processing waste and cast into edible films having pectin as a binding agent.
Hydrophobic edible films made up of tomato cutin and pectin.
Anny Manrich,Francys K.V. Moreira,Caio G. Otoni,Caio G. Otoni,Marcos V. Lorevice,Marcos V. Lorevice,Maria Alice Martins,Luiz H. C. Mattoso +7 more
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TLDR
The cutin/pectin films developed here were shown to mimic tomato peel itself with respect to mechanical strength and thermal stability and was found to be virtually independent of pH and casting method.About:
This article is published in Carbohydrate Polymers.The article was published on 2017-05-15 and is currently open access. It has received 90 citations till now. The article focuses on the topics: Cutin & Pectin.read more
Figures
Fig. 6. Solubility (Sw) vs. time (a) of acidic, (b) neutral, and (c) acidic/continuously cast pectin films comprising cutin/pectin weight ratios of 0/100 (neat pectin), 50/50, 
Fig. 1. (a) Normalized ATR-FTIR spectra of untreated tomato peel (TmP) and cutin extracted from TmP (TmP-cutin); (b) Thermogravimetric (TG) and differential TG (DTG) curves of TmP-cutin; (c) Average hydrodynamic size ( ) and zeta potential 
Table 1 Thickness (t), mechanical ( T: tensile strength; E: elastic modulus; B: elongation at break), thermal data, and moisture content (MC) of tomato peel, untreated cutin, neat pectin films, and cutin/pectin films. 
Fig. 3. Normalized ATR-FTIR spectra of cutin/pectin films comprising cutin/pectin ratios of (1) 50/50 and (2) 25/75. The spectrum of a neat pectin film (3) was included a f s
Citations
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Journal ArticleDOI
Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications.
TL;DR: This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials.
Journal ArticleDOI
Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging.
TL;DR: This article presents the surfactants, dispersants, and oil-soluble functional compounds used for designing food-grade nanoemulsions intended for packaging applications, and considers current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.
Journal ArticleDOI
Zeta Potential of Food Matrices
Cynthia Cano-Sarmiento,D.I. Téllez-Medina,Rubí Viveros-Contreras,M. Cornejo-Mazón,Claudia Figueroa-Hernández,Evangelina García-Armenta,Liliana Alamilla-Beltrán,Hugo S. Garcia,Gustavo F. Gutiérrez-López +8 more
TL;DR: A review of the main theoretical principles, applications, and relevance of the zeta potential in food science and technology can be found in this paper, where a wide amplitude in the number of relevant publications in the literature involving ZP for different products is reflected in the length of the different sections of this document.
Journal ArticleDOI
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging
L.B. Norcino,Juliana Farinassi Mendes,C.V.L. Natarelli,Anny Manrich,Juliano Elvis de Oliveira,Luiz H. C. Mattoso +5 more
TL;DR: In this paper, copaiba oil (CP) nanoemulsions were added to film-forming formulations based on pectin and then dried into films by continuous casting, showing good interaction and compatibility.
Journal ArticleDOI
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil
Juliana Farinassi Mendes,L.B. Norcino,H.H.A. Martins,Anny Manrich,Caio G. Otoni,Elisângela Elena Nunes Carvalho,Roberta Hilsdorf Piccoli,Juliano Elvis de Oliveira,Ana Carla Marques Pinheiro,Luiz H. C. Mattoso +9 more
TL;DR: In this article, Lemongrass essential oil (LEO) was directly emulsified as dispersed phase into aqueous solutions of pectin, which was used together with Tween 80 as polymeric emulsifiers.
References
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Journal ArticleDOI
Building lipid barriers: biosynthesis of cutin and suberin
TL;DR: The analysis of plant lines with modified cutins and suberins has begun to reveal the inter-relationships between the composition and function of these polymers.
Journal ArticleDOI
Biopolyester Membranes of Plants: Cutin and Suberin
TL;DR: The biosynthesis of the hydroxy, epoxy, and dicarboxylic acids of the polyesters from the common cellular fatty acids is elucidated and the function and possible practical implications of these polyester barriers are briefly discussed.
Journal ArticleDOI
Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water
TL;DR: In this paper, the authors examined chitosan-based films containing cinnamon essential oil (CEO) at level of 0.4,.0.8, and 1.5% and found that the added ingredients increased antimicrobial activity.
Journal ArticleDOI
Physical and mechanical properties of water resistant sodium alginate films
TL;DR: In this paper, the properties of sodium alginate films were modified using two different methods of CaCl2 treatment, i.e., the direct addition of caCl2 into film making solution (mixing films) and the immersion of alginates into CaCl 2 solutions (immersion films), and their treatment effects on tensile strength, percentage elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of the films were investigated.
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Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
Paula J.P. Espitia,Wen-Xian Du,Roberto J. Avena-Bustillos,Nilda de Fátima Ferreira Soares,Tara H. McHugh +4 more
TL;DR: Pectin is one of the main components of the plant cell wall chemically constituted by poly α 1−4-galacturonic acids as mentioned in this paper and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream.