Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation

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dc.contributor.authorPattrathip Rodsamran
dc.contributor.authorRungsinee Sothornvit
dc.contributor.correspondenceR. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.th
dc.date.accessioned2025-03-10T07:36:31Z
dc.date.available2025-03-10T07:36:31Z
dc.date.issued2019
dc.description.abstractLime peel pectin films incorporated with natural antioxidants from lime peel residue extract and using coconut water (CW) as a plasticizer were developed and applied as a sachet to retard the oxidation of soybean oil. The films prepared with CW as plasticizer had the lowest water solubility and were flexible compared to films prepared with glycerol as plasticizer. High water vapor permeability was observed in the films with higher plasticizer amounts in both CW and glycerol. However, the combination of CW and lime peel extract improved the film water barrier. The incorporation of lime peel extract in the film increased the total phenolic content and therefore enhanced the antioxidant activity of the film. Moreover, all lime peel pectin films retarded soybean oil oxidation during 30 days of storage. These results indicated that lime peel residue was a good source for pectin production and a natural antioxidant in bioactive films or coatings for various food applications. � 2019 Elsevier Ltd
dc.identifier.citationFood Hydrocolloids
dc.identifier.doi10.1016/j.foodhyd.2019.105173
dc.identifier.issn0268005X
dc.identifier.scopus2-s2.0-85067683798
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4893
dc.languageEnglish
dc.publisherElsevier B.V.
dc.rights.holderScopus
dc.subjectAntioxidant
dc.subjectCoconut water
dc.subjectLime peel
dc.subjectPectin film
dc.subjectSoybean oil
dc.titleLime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85067683798&doi=10.1016%2fj.foodhyd.2019.105173&partnerID=40&md5=85025e1b34711e34f7c5f9c85efb5a20
oaire.citation.volume97
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