Pectin Edible Films Filled with Concentrate Extract and Its Characterization.

(IP) extract was added to prepare edible films using a central rotational composite design (CCRD) 2 with IP extract and sorbitol concentrations as variables. The IP extract was characterized by color parameters, total phenolic content, caffeine, flavonoids, and chlorophyll content, and antioxidant activity and the edible films were assessed for the same analysis and thickness, water vapor permeability (WVP), solubility in water, fluorescence, photodegradation and UV/Vis light barrier, FT-IR, thermogravimetry, and differential exploratory colorimetry. Sorbitol increased thickness and WVP, while the extract influenced the concentration of phenolic compounds in the films. The optimum concentrations of extract and sorbitol were 10% and 15%, respectively. Films presented thermal resistance (until 230 °C) and an excellent barrier to UV light. Furthermore, these films could carry compounds originally in IP, showing good functional properties concerning the water vapor barrier (showing a great variation scale due to the possibility to increase sorbitol or not, between 3.33 and 5.27 g mm/m day KPa). The films showed great potential to replace conventional primary packaging, and if consumed with food, as a bullet paper, they can add nutritional value to the packaged product.