ArticleMolecules (Basel, Switzerland)2026
Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the rheological, structural, barrier, mechanical, optical, and thermal properties of composite edible films based on citrus pectin and vegetable purées derived from broccoli, cauliflower, pumpkin, carrot, and their blends. Film-forming formulations were characterized in terms of rheological behavior, thickness, microstructure, gas and water vapor permeability, optical and mechanical properties, water contact angle, and thermal stability. The incorporation of vegetable purées significantly modified the properties of the pectin-based matrices. All film-forming solutions exhibited non-Newtonian shear-thinning behavior, with flow behavior index values below unity. The addition of vegetable purées markedly increased viscosity and flow resistance, indicating the formation of more structured systems with stronger intermolecular interactions. Apparent viscosity increased from 0.19 Pa·s in the control sample to 1.41 Pa·s and 1.19 Pa·s in the broccoli (B) and broccoli-cauliflower (B-CF) formulations, respectively, while the consistency coefficient increased from 0.29 to 51.38 Pa·s
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