PHYSICOCHEMICAL CHARACTERIZATION OF EDIBLE STARCH FILMS WITH BARBADOS CHERRY (Malphigia emarginata DC)

PHYSICOCHEMICAL CHARACTERIZATION OF EDIBLE STARCH FILMS WITH BARBADOS CHERRY (Malphigia emarginata D.C.). Edibles films are an alternative to synthetic materials used for packing food products. Barbados cherry is rich in vitamin C and carotenoids. The aim of this study was to characterize and develop films by casting from cassava starch, lyophilized Barbados cherry pulp and glycerol. The films were characterized with respect to thickness, water vapor permeability (WVP), water solubility, vitamin C. carotene and mechanical properties. The interaction of pulp and glycerol reduced film thickness. An increase in pulp concentration up to 60% increased WVP but beyond this concentration reduced both WVP and solubility leading to an increased level of vitamin C and carotene in the films.35354655

Reducing of fat uptake in cassava product during deep-fat frying

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydrocolloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of preformed products made from cassava flour and from cassava puree. The water vapor permeability, water solubility and film thickness were measured. The cassava products were characterized with respect to their moisture and lipid contents. The water vapor permeability, water solubility and film thickness were directly proportional to the concentration of the films. Whey protein showed the best results with respect to fat absorption, presenting a reduction of 27% for the cassava puree product. The coating treatments were not efficient for the fingers preformed from cassava flour, indicating that different products can show different responses with the same type of coating material. (C) 2009 Elsevier Ltd. All rights reserved.9441732390394Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Comparative study of processing methods for starch/gelatin films

In this work, the influence of processing methods on the properties of starch/gelatin films plasticized with glycerol and sorbitol is reported. Four different processing techniques: casting; pressing; pressing followed by blowing and extrusion followed by blowing were evaluated. Bioplastics prepared by casting were homogeneous and transparent with lower opacity and water vapor permeability (WVP) values when compared to films prepared by other techniques. Among the cast films studied, those with 3% lipophilic starch, in 1:1 proportions and plasticized with sorbitol, showed lower WVP values and higher tensile strength (TS). Films obtained by pressing and blowing showed little expansion during blow, had cracks in the surface, low TS and higher WVP. These films were the only samples to show crystallinity as determined by thermal analysis and X-ray diffraction. In conclusion, different processing techniques have significantly affected the properties of these films. (C) Crown Copyright 2013 Published by Elsevier Ltd. All rights reserved.95268168