Starch Biodegradable Films Produced by Electrospraying

The use of particles obtained from biopolymers is of interest in fields such as bioengineering and nanotechnology, with applications in drug encapsulation, tissue engineering, and edible biofilms. A method used to obtain these particles is electrohydrodynamic atomization (EHDA), which can generate different structures depending on the process conditions and raw materials used, opening a wide range of research in the biopolymers field, where starch is considered an excellent material to produce edible and biodegradable films. This chapter is a compilation and analysis of the newest studies of this technique, using starch with or without modifications to prepare films or membranes and their potential applications. A systematic literature review, focused on starch, and EHDA was carried out, finding 158 articles that match these criteria. From these results, a search inside them, using the words edible and biodegradable was conducted, showing 93 articles with these key words. The information was analyzed observing the preference to use corn, potato, rice, and cassava starches, obtaining mainly scaffolds and fibers and, in much less proportion, films or capsules. This review shows a window of opportunity for the study of starchy materials by EHDA to produce films, coatings, and capsules at micro or nano levels

Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality

Abstract This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption (from 55 to 60 %), of stability (from 4 to 31 min),of tenacity (from 83 to 116 mmH2O) , a reduction of extensibility (from 69 to 29 mm), of softening (from 60 to 20 BU), of breakdown (from 34 to 25 BU) and of setback (from 103 to 93 BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0<ΔE*<10 and crumb, 0<ΔE*<20;ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9 cm3/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20 °C, there was no significant differenc