Application of Tannic Acid and Fe3+ Crosslinking-Enhanced Pectin Films for Passion Fruit Preservation

Jun Yang; Wenjin Cai; Mohammad Rizwan Khan; Naushad Ahmad; Zhengke Zhang; Lanhuan Meng; Wanli Zhang

doi:10.3390/foods12183336

Application of Tannic Acid and Fe³⁺ Crosslinking-Enhanced Pectin Films for Passion Fruit Preservation

Foods. 2023 Sep 6;12(18):3336. doi: 10.3390/foods12183336.

Authors

Jun Yang¹, Wenjin Cai¹, Mohammad Rizwan Khan², Naushad Ahmad², Zhengke Zhang¹, Lanhuan Meng¹, Wanli Zhang¹

Affiliations

¹ School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.

Abstract

In this work, the role of tannic acid (TA) and Fe³⁺ in crosslinking pectin (PE) to enhance its physicochemical properties was investigated. Specifically, PE/TA/Fe³⁺ composite films were prepared using the solution casting method, and the UV-blocking properties, transparency, water content, physico-mechanical properties, antioxidant properties and degradability of the PE composite films were investigated. The microstructure of the PE composite films and the interactions between the contained components were analyzed using FTIR, X_crystal diffraction and SEM scanning electron microscopy. The results showed that the addition of TA and Fe³⁺ can significantly improve the UV barrier properties and antioxidant properties of PE films. Meanwhile, Fe³⁺ could form a metal phenol network with TA and crosslink with the PE film, which makes the structure of the PE film denser and thus significantly reduces the water vapor permeability of the PE film. In addition, this work also indicated that the PE composite coatings have a favorable preservation effect on passion fruit, which leads to the lowest weight loss rate and wrinkle index of the passion fruit within 7 days of storage and shows good appearance quality and commercial value. This work indicates that the addition of tannic acid and Fe³⁺ significantly improved the mechanical and barrier properties of pectin films, and the composite pectin coating extended the shelf life of passion fruit.

Keywords: crosslinking; film properties; pectin films; preservation applications.

Grants and funding

This research was supported by the Scientific Research Funds of Hainan University, China (RZ2300002702). The authors would also like to thank the Researchers Supporting Project Number (RSPD-2023R668), King Saud University, Riyadh, Saudi Arabia.