Development and Characterization of Edible Films from Cranberry Pomace Extracts
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages E95–E101, March 2006
How to Cite
Park, S.-i. and Zhao, Y. (2006), Development and Characterization of Edible Films from Cranberry Pomace Extracts. Journal of Food Science, 71: E95–E101. doi: 10.1111/j.1365-2621.2006.tb08902.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050619 Submitted 10/17/05, Revised 11/16/05, Accepted 11/23/05.
- cranberry pomace extract;
- edible films;
- physical and mechanical properties;
- water vapor permeability;
The feasibility of using cranberry pomace extract as a new film-forming material was studied. Cranberry pomaces were extracted using hot water. Low methoxyl pectin (LMP) or high methoxyl pectin (HMP) at a concentration of 0.50% or 0.75% (w/w) and 0.25% (w/w) sorbitol or glycerol was incorporated into film-forming solutions (FFSs) for improving film functionality. Proximate compositions of cranberry pomace and its extract were determined. The pH and total soluble solid content (SSC) of FFSs, physical and mechanical properties, water vapor permeability, and microstructure of dried films were analyzed. About 1.4% (w/w) of solids was obtained from cranberry pomace water extracts, of which about 93% was carbohydrate. Dried films had bright red color and strong cranberry flavor. Films plasticized with sorbitol were denser in matrix structure and had higher color intensity than those of glycerol plasticized films. In general, LMP and sorbitol incorporated films had higher tensile strength and lower elongation at break and lower water vapor permeability than other films. The higher (0.75%) pectin concentration resulted in increased tensile strength, but decreased elongation at break. Scanning electron microscopy images revealed that sorbitol added films had more regular and compact cross-section structure than those of glycerol added films. This study demonstrated that it is feasible to create natural colorful and fruit flavor edible films from fruit pomace water extracts. Depending on specific applications of the films, targeted film functionality can be achieved by incorporating proper pectin type and concentration and plasticizer into pomace extracts.