Table 2 Color parameters (L, a, and b) of the different pectin films.
From: Synthesis and characterization of edible films using high methoxyl pectin extracted from orange peel
Films Con. (%) | L | a | b | ||||||
|---|---|---|---|---|---|---|---|---|---|
CAP films | HP films | PC films | CAP films | HP films | PC films | CAP films | HP films | PC films | |
0.5 | 79.91 ± 0.35b | 67.77 ± 1.84a | 92.71 ± 0.32c | 3.83 ± 0.15b | 10.20 ± 1.42c | -0.957 ± 0.05a | 31.71 ± 0.25b | 39.15 ± 1.37c | 7.33 ± 0.25a |
1 | 76.42 ± 0.89b | 63.53 ± 2.58a | 91.89 ± 0.40c | 5.45 ± 0.44b | 12.89 ± 2.68c | -0.803 ± 0.04a | 39.23 ± 0.79b | 42.75 ± 1.77c | 11.32 ± 1.27a |
1.5 | 68.29 ± 0.54b | 56.81 ± 0.70a | 91.39 ± 0.94c | 10.14 ± 0.41b | 15.79 ± 0.50c | -0.783 ± 0.22a | 46.83 ± 0.58b | 44.05 ± 0.56b | 14.29 ± 2.77a |
2 | 60.15 ± 0.60b | 45.17 ± 0.46a | 91.26 ± 0.26c | 15.09 ± 0.27b | 26.30 ± 8.24b | -0.793 ± 0.03a | 48.66 ± 0.46b | 47.40 ± 9.12b | 14.41 ± 1.45a |