THE USE OF LOW METOXILATION PECTIN AND ALGINATE EDIBLE COATINGS IN FOOD: REVISION

Abstract

This revision was carried out to evaluate the potential of utilization of low metoxilation pectin and alginate in several food systems. The researches realized in the last years have shown a growing increase in the use of these hydrocolloids due to the gel forming capacity by chemical means as well as the diversity of exerted functions. As a wrapping auxiliary, it promotes weight and water reduction during storage and the generation of modified atmosphere, increasing shelf life and the quality of "in natura" and industrialized food. As technology coadjutants, they stand out by the efficiency shown as solid gain and water loss modulators during the process of osmotic dehydration, contributing to the optimization of this process. It was observed that the films and coatings formed with low metoxilation pectin and alginate offer a good barrier to mass transfer. This property associated to low cost and simplicity makes their utilization accessible to the food industry.