Table 4.

The summery table on properties (Tensile strength; Elastic modulus; Elongation at break; Opacity) of the pectin based edible film reported by different authors.

S. No	Composition	Properties of the pectin based edible film				Reference
		TS (MPa)	EM (kg cm−1)	EAB (%)	OP (A mm−1)
1	Pectin, Glycerol	4.00 to 7.001	607.013–670.36	22.21–29.5	7.23–15.21	Present study
2	Gamma-aminobutyric acid, Pectin	1.43 to 6.41	5.41 to 103.36	8.78 to 32.15	NR	[43]
3	Glycerol, Poly Ethylene Glycol, Pectin	4.48 to 69.33	6.1 to 3270	NR	NR	[14]
4	Pectin, Alginate	22.5 to 42.3	NR	5.9 to 14.9	NR	[4]
5	Pectin, Glycerol	8.9 to 24.3	NR	4.9 to 12.4	NR	[44]
6	Pectin, Zinc Oxide	14.3 to 22.7	NR	5.6 to 8.3	NR	[45]
7	Citrus pectin, high amylose starch, Glycerin	34 to 270	170–760	1.2 to >13	NR	[46]
8	Pectin, gelatin	100.0 to 140.0	NR	17.8 to 21.88	NR	[47]
9	Pectin, calcium ions, putrescine and spermidine	10 to 40	NR	2 to 25	NR	[48]
10	Pectin, chitosan glycerin	7.9 to 12.1	NR	109 to 263.2	NR	[49]
11	Pectin, pomegranate juice and citric acid	1.82 to 10.64	7.58 to 92.70	2.00–20.15	NR	[50]
12	Pectin films, Copaiba oil	12.4 to 41.8	853 to 1589	1.7–2.4	NR	[51]
13	Pectin, sage leaf extract	13.90 to 23.31	NR	15.82–18.82	NR	[52]
14	Gelatin and pectin	8.22 to 21.59	0.28 to 0.5	151.57 to 159.1	NR	[53]
15	Watermelon rind pectin, kiwifruit peel extract	21.65 to 42.30	NR	10.77 to 20.32	NR	[54]
16	Pectin, Alginate, Whey Protein Concentrate	11 to 62	288 to 1467	16 to 40	2.9 to 6.0	[42]
17	Alginate and pectin	20 to 60	NR	6 to 16	0.5 to 0.83	[55]
18	Fish gelatin, Orange peel pectin	6.23 to 10.25		6.23 to 14.36	1.09 to 1.57	[56]
19	Citrus pectin, clove bud essential oil	14.78 to 33.78	2.32 to 2.87	6.37 to 11.75	0.75 to 3.15	[26]
20	Apple pectin, chitosan	1.22 to 6.49	NR	22.09 to 43.77	1.64 to 10.82	[57]

Where: TS = Tensile strength; EM = Elastic modulus; EAB = Elongation at break; OP = Opacity, NR = Not reported.