Preparation and Physiochemical Prosperities of Soy Hull Pectin-based Edible Film

doi:10.7506/spkx1002-6630-201108026

Abstract

Abstract: The objective of the present study was the development of a compound film-coating fresh-keeping agent for fruits and vegetables using soy hull pectin as base material with added chitosan, polyvinyl alcohol and glycerin. The formulation of the four components was optimized by uniform design based on sensory evaluation, film thickness, moisture permeability, antimicrobial activity and infrared spectral analysis. The results showed that the optimal film formula consisted of 0.2% pectin, 0.6% chitosan, 0.3% polyvinyl alcohol and 0.3% glycerin.

Key words: soy hull, pectin, edible film

CLC Number:

TS205.9

ZHU Dan-shi，GUO Xiao-fei，LIU Hao-dong，BI Wan-qin，LIU He. Preparation and Physiochemical Prosperities of Soy Hull Pectin-based Edible Film[J]. FOOD SCIENCE, 2011, 32(8): 116-120.

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Preparation and Physiochemical Prosperities of Soy Hull Pectin-based Edible Film

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