Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin

Abstract

AbstractProduction of composite films is an important approach to improve functionality of edible films, by combining different polysaccharides, proteins, and lipids. Carbohydrate‐based composite films are most attractive, which have good film‐forming ability due to their unique colloidal properties. Fruit purees include high polysaccharide content that plays a role to have desirable film properties including mechanical resistance, efficient barrier properties, and selective permeability against oxygen transmission. The purpose of this study was to characterize physical, barrier, mechanical, thermal, and water sorption properties of composite films formulated with different mulberry pekmez concentrations (26, 32, and 38 °Brix) based on alginate or pectin. All film‐forming solutions were showed shear thinning behavior with higher yield stress and viscosity‐shear rate data were fitted to Ostwald de Waele model (R2 ≥ 0.943). A noticeable decrease in tensile strength of films with increasing concentration was determined, but films prepared with high concentration showed more flexible. The mechanical properties of pectin films exhibited weakened properties compared to alginate films. Increasing pekmez concentration in the film matrix improved the water vapor permeability of alginate films, whereas pectin films showed reverse behavior as resulting in cracks and crack propagation within the structure. The sorption isotherms of films showed a typical profile of foods contain high soluble components and the Guggenheim–Anderson–deBoer (GAB) model gave a good fit for all of the obtained data. The results showed that mulberry pekmez films based alginate have a potential for food applications depends on the physical properties and for the replacement of non‐biodegradable plastic packaging.