The properties of the mixtures of fatty acids obtained by adding different concentrations of cocoa butter (CB) to a pectin matrix (PEC) were studied. The influence of the CB concentration on the optical properties, mechanical properties, barrier properties, surface properties, microstructure and thermal stability of pectin polysaccharide films were determined. The addition of the CB affected the main properties of the films, with the mechanical strength, transparency and water absorption being reduced. The addition of CB led to opaque films with a heterogeneous microstructure, resulting in an increase in the film opacity. The surface hydrophilicity of the PEC films was reduced following the addition of the CB. The degree of the PEC crystallinity increased with the addition of the butter, making the PEC/CB films more thermally stable and shiny. The new materials obtained present great potential to produce edible films or coatings for moisture-sensitive food applications.

研究了通过向果胶基质（PEC）中添加不同浓度的可可脂（CB）获得的脂肪酸混合物的性能。确定了CB浓度对果胶多糖薄膜的光学性能，机械性能，阻隔性能，表面性能，微观结构和热稳定性的影响。炭黑的添加影响了薄膜的主要性能，机械强度，透明度和吸水率降低了。CB的添加导致具有不均匀的微观结构的不透明膜，导致膜的不透明度增加。添加CB后，PEC膜的表面亲水性降低。PEC结晶度随黄油的添加而增加，从而使PEC / CB膜更热稳定且更有光泽。