Biopolymers as microencapsulation materials in the food industry

Microencapsulation is a technology that physically wraps sensitive ingredients in a protective matrix. This may be required for several reasons, such as: 1) to contain aromatic compounds that can be rapidly evaporated or aromas that may be lost during storage, 2) to avoid undesirable interactions between the matrix and the aromas, 3) to minimize interactions between volatile compounds (flavor/flavor), 4) to protect substances against oxidative reactions, 5) to control and prolong the release of probiotics, drugs and/or flavor. Materials that have been microencapsulated include: enzymes, probiotics and microorganisms, acids, bases, oils, vitamins, antioxidants, salts, gases, pharmacologically active peptides and amino acids, flavorings and colorings. Several materials have been employed as microencapsulants, such as: gums (carrageenan, alginate and gum arabic), carbohydrates (starch, maltodextrin, β-cyclodextrin and chitosan), celluloses (cellulose acetate phthalate) and proteins (gelatin and dairy protein isolates). In this chapter we discuss some of the variables, such as the concentrations of the reactants used, that affect the formation of microencapsulation materials.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; VenezuelaFil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuel

Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel

The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; VenezuelaFil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuel

Physicochemical, antimicrobial and mechanical properties of thermoplastic materials based on biopolymers with application in the food industry

Currently, there is great interest in the study of new ecological technologies searching a harmonious lifestyle with the environment. In this sense, numerous investigations on thermoplastic materials have been conducted as a significant alternative due to their promising applications. In this regard, thermoplastics materials from different biodegradable and edible polymer sources, which can be used in food packaging, films or coatings, have been evaluated as an alternative to replace synthetic materials to contribute to environmental pollution. The aim of this chapter was to study the physico-chemical, mechanical and structural properties of biopolymer films for use in the food industry. In this chapter, different components used for the production of biodegradable and edible coatings: biopolymers, plasticizers, antimicrobials and antioxidants are reviewed.Fil: Álvarez, Kelvia. Universidad Central de Venezuela; VenezuelaFil: Fama, Lucia Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Física. Laboratorio de Polímeros y Materiales Compuestos; ArgentinaFil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentin

Coatings in the postharvest

The development of new edible coatings (ECs) with improved functionality and performance for fresh and minimally processed fruits and vegetables is one of the challenges of the postharvest industry. This technique has been successful not only in reducing water loss and delaying senescence, but also in increasing the antimicrobial properties of the coated product. The new generation of ECs is specially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and layer-by-layer (LbL) assembly. This review analyzes the maintenance of postharvest quality through the application of new ECs on fresh products that cover the use of nanoemulsions,nanoparticles, nanofibers and LbL as techniques to form active edible coatings and films.Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentin