Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness.

Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees.

Formulation and characterization of hydrogel based on pectin and brea gum.

A hydrogel is a three-dimensional network formed by flexible chains of polymers that absorb considerable amounts of water. The objectives of this work were to formulate hydrogels from pectin and brea gum and to study their functional properties. Brea gum solutions present positive charge below pH = 3.