Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

Abstract

AbstractThe effects of water, sorbitol and a sucrose fatty acid ester (SE) on the water sorption behaviour and thermal and mechanical properties of pullulan‐based edible films as well as the physiological responses of fruit coated with pullulan have been studied. Incorporation of sorbitol or SE in pullulan films resulted in lower equilibrium moisture contents at low to intermediate water activities (aw), but much higher moisture contents at aw > 0.75; estimates of monolayer values (within 4.1–5.9 gH2O kg−1 solids) were given by application of the Brunauer–Emmett–Teller (BET) and Guggenheim–Anderson–DeBoer (GAB) models. A single glass–rubber transition (Tg), attributed to the polysaccharide component, was detected by calorimetry and dynamic mechanical thermal analysis (DMTA) at a sorbitol level of 15–30% DM. With both tests the strong plasticising action of water and polyol was evident in the thermal curves, and the Tg vs moisture content data were successfully fitted to the Gordon–Taylor empirical model. Multifrequency DMTA measurements provided estimates for the apparent activation energy of the glass transition in the range of ˜ 300–488 kJ mol−1. With large‐deformation mechanical testing, large decreases in Young's moduli (tensile and three‐point bend tests) were observed as a result of water‐ and/or polyol‐mediated glass‐to‐rubber transition of the polymeric films. In the moisture content range of 2–8%, increases in flexural modulus (E) and maximum stress (σmax) with small increases in moisture content were found for films made of pullulan or pullulan mixed with 15% DM sorbitol; a strong softening effect was observed when the water content exceeded this range. Addition of sorbitol increased the water vapour transmission rate of the films, whereas addition of SE had the opposite effect. Application of a pullulan/sorbitol/SE coating on strawberries resulted in large changes in internal fruit atmosphere composition which were beneficial for extending the shelf‐life of this fruit; the coated fruit showed much higher levels of CO2, a large reduction in internal O2, better firmness and colour retention and a reduced rate of weight loss. In contrast, similar studies on whole kiwifruits showed increased levels of internal ethylene, which caused acceleration of fruit ripening during storage.© 2001 Society of Chemical Industry