Impact of citrus pectin on the foaming behavior, structures, and barrier properties of the starch foam blocks.

The starch foam displays weak barrier properties under humid storage, which limits its applications in the food industry. In this study, citrus pectin was loaded to strengthen the starch foam. Results showed that the pectin (4 wt% ∼ 8 wt%) effectively modified the cell structures of the starch foam block. This was attributed to the increased viscosity of the starch melt during foaming and the enhanced cell stability during cooling, which was promoted by the formation of entanglements, hydrogen bonds, and ester bonds between pectin and starch, as confirmed by FTIR and DSC. Moreover, the pectin-starch foam displayed improved mechanical properties under wet storage conditions, mainly due to the limited moisture adsorption and water migration. The foam containing 4 wt% of pectin exhibited the highest compression-recovery ratio (76.7 %) and a reduced adsorbed moisture content (19.22 %) under 95 % RH. Overall, citrus pectin could improve the starch foaming process and the foam blocks barrier properties.