Bioactive films based on babassu mesocarp flour and starch

Maniglia, Bianca Chieregato; Tessaro, Larissa; Lucas, Alessandra A.; Tapia‐Blácido, Delia Rita

doi:10.1016/j.foodhyd.2017.04.022

Cited by 72 publications

(57 citation statements)

References 42 publications

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“…() (55.88 ± 1.07% protein, 25.14 ± 0.04% carbohydrate, 8.12 ± 0.13% moisture, 4.85 ± 0.16% ash, and 1.50 ± 0.01% crude fat). Compared with other raw materials used in the production of biodegradable films, the DPF presents higher protein and lower carbohydrate content than achira flour (4.5 g/100 g protein; 71.7 g/100 g starch) (Andrade‐Mahecha et al ., ), banana flour (3.2 g of protein/100 g; 83.2 g of starch/100 g) (Pelissari et al ., ), blue corn flour (6.53% protein; 75.1% starch) (Valderrama Solano & Rojas de Gante, ) and babassu mesocarp flour (1.77 g/100 g protein; 84.57 g/100 g starch) (Maniglia et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…With respect to the colour, the L * values (86.83) observed in DPFF (Table ) were close to those reported for triticale films (Borneo et al ., ), while higher values were reported for amaranth flour films (Tapia‐Blácido et al ., ) and lower values for babassu mesocarp flour films (Maniglia et al ., ). Compared to triticale flour‐based films (Borneo et al ., ), the a * value (−0.98), indicative of red–green chromaticity, was lower; while the yellow–blue chromaticity value ( b * 5.89) was higher in the present study.…”

Section: Resultsmentioning

confidence: 97%

“…An alternative is to produce films from mixtures of starch, protein, lipid and fibre, namely, flours, obtained from agricultural sources (Valderrama Solano & Rojas de Gante, ). For instance, biodegradable films have been developed from amaranth flour (Tapia‐Blácido et al ., ), achira flour (Andrade‐Mahecha et al ., ), blue corn flour (Valderrama Solano & Rojas de Gante, ), triticale flour (Borneo et al ., ) and babassu mesocarp flour (Maniglia et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

Riveros

Martín

Aguirre

et al. 2017

Int J of Food Sci Tech

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Summary The purpose of this study was to prepare a defatted peanut flour‐based film (DPFF); to characterise their physicochemical, optical, barrier and mechanical properties; and to evaluate the defatted peanut flour package efficacy to preserve the chemical quality of sunflower oil during storage. The film presented high lightness values (L* = 86.83). The water vapour permeability was 5.44 × 10−11 g m−1 s−1 Pa−1. Tensile strength and percentage of elongation were 1.01 MPa and 84.01%, respectively. Sunflower oil samples packaged in defatted peanut flour packages (DPFP) were stored during 67 days at room temperature. Peroxide value and conjugated dienes increased less for sunflower oil conditioned in DPFP and high barrier plastic pouches (EVOH) during storage than sunflower oil conditioned in Petri dishes (C). The use of DPFP improved the chemical stability of sunflower oil during storage. The DPFF showed suitable film properties, and also, the capacity to be incorporated in food packaging applications.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

Riveros

Martín

Aguirre

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…One of the great challenges to be overcome for future advances and insertion of bioactive and biopolymer films into the market is the standardization of the functional, barrier and mechanical properties presented by them. It is known that the amount of biopolymers (starch, protein, fibers, cellulose), as well as bioactive compounds (carotenoids, phenolic compounds, vitamins, among others) present in agricultural products and their byproducts (fruits, vegetables, grains, seeds, rhizomes, roots) vary in composition and quantity, depending on the conditions adopted in agricultural practices: planting (soil, irrigation, location); harvest (maturity degree); post-harvest (processing and storage conditions); part of the plant; and, mainly for bioactive compounds, how much the plant responds to environmental aggressions [11,35,108,109].…”

Section: Most Common Plant-derived Bioactive Compounds Incorporated Imentioning

confidence: 99%

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

et al. 2020

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Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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“…The babassu mesocarp, a byproduct of the babassu oil extraction industry, is produced during the separation of the babassu coconut almonds and consists of 20-23% of the fruit weight. Babassu mesocarp is an edible starch source (60-90%), and it displays antioxidant properties because it contains phenolic compounds [3,4]. Thus, its use in foods production like biscuits would be a promising alternative.…”

Section: Introductionmentioning

confidence: 99%

Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Silva¹,

Barros²,

Pereira³

et al. 2019

JFNR

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The use of the babassu mesocarp flour (BMF) in the cookies production adds value to this regional raw material of Brazilian Northeast. BMF has high mineral and fibers content and can increase the nutritional value of the products. However, it's essential to evaluate the sensory impact. Thus, the study aimed to produce cookies containing BMF in partial replacement of wheat flour. For this, four cookies formulations were prepared: control (0%), 25%, 50% and 75% of BMF. The sensory attributes (color, appearance, flavor, texture and overall liking) and purchase intention were performed. All samples containing BMF were accepted with averages greater than 6, which corresponds to "slightly liked" in the hedonic scale. For the flavor, cookies with 50% de BMF had high scores (p<0.05) when compared to that with 75% of BMF. The cookies containing 50% of BMF was more accepted (p<0.05) for the overall liking than those of control and with 75% of BMF. Thus, the formulation with 50% of BMF highlighted for the majority of sensory attributes. This formulation was produced and compared with control treatment for the proximate composition (moisture, ash, lipids, proteins, fiber, carbohydrates and energy value). The use of BMF did not influence the moisture of the cookies. However, it caused a reduction (p<0.05) in the proteins and carbohydrates. The lipids, minerals, fibers contents and consequently energetic value increased (p<0.05) with BMF inclusion. The increase in fiber content is advantageous since their consumption provide several health benefits. Therefore, the cookies prepared were accepted and promote the use of regional raw material of Brazilian Northeast with high nutritional value.

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Bioactive films based on babassu mesocarp flour and starch

Cited by 72 publications

References 42 publications

Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

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