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. 2022 Jan 26;11(3):360. doi: 10.3390/foods11030360

Table 3.

Selected mechanical parameters and WVP values of neat pectin and pectin-based films.

Sample TS, MPa ε, % E, MPa WVP × 10−10, g/m s Pa
PC 41 ± 1 e 15 ± 0.5 c 1340 ± 50 c 4.47 ± 0.2 d
PC/ZY0.05 45 ± 1 d 12 ± 0.5 b 1365 ± 40 c 2.98 ± 0.0.2 c
PC/ZY0.1 57 ± 2 b 12 ± 0.5 b 1426 ± 30 b 2.18 ± 0.1 a
PC/ZY0.2 68 ± 3 a 12 ± 0.5 b 1664 ± 40 a 2.05± 0.1 a
PA 38 ± 2 e 12 ± 1 b 1125 ± 70 d 4.45 ± 0.3 d
PA/ZY0.05 43 ± 2 de 10 ± 1 a 1221 ± 60 d 3.94 ± 0.2 d
PA/ZY0.1 47 ± 2 cd 10 ± 1 a 1355 ± 70 c 3.12 ± 0.1 c
PA/ZY0.2 50 ± 2 c 9 ± 1 a 1453 ± 70 b 2.70 ± 0.1 b

Treatments with different letters indicate significant differences according to Tukey’s test (p < 0.05).