Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization

Nogueira, Gislaine Ferreira; Soares, Cyntia Trevisan; Cavasini, Raquel; Fakhouri, Farayde Matta; Oliveira, Rafael Augustus de

doi:10.1016/j.foodchem.2018.09.054

Cited by 88 publications

(56 citation statements)

References 32 publications

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“…The increased hydroxyl groups by the addition of RHE likely increased the hydrophilic properties and WS of the films . A similar tendency was reported for the arrowroot starch films containing blackberry pulp …”

Section: Resultssupporting

confidence: 79%

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Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Song

2019

Starch Stärke

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Starch is extracted from rye and used as a film base material to develop a new biodegradable film. Different concentrations (0.4, 0.7, and 1.0 g per 100 mL) of rosehip extract (RHE) are incorporated as active materials to enhance the physicochemical properties of rye starch films. As the RHE concentration increases, the tensile strength of rye starch films decreases and elongation at break increases, resulting in improved flexibility of the films. The optical properties of the films are also enhanced by increasing opacity and decreasing light transmittance. Ultraviolet light is completely blocked. The antioxidant activities of the films are determined by evaluating 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. The highest ABTS and DPPH radical scavenging activities are observed for 1.0% RHE films (96.87% and 80.22%, respectively). Chicken breast samples wrapped with the 1.0% RHE film have lower peroxide and thiobarbituric acid reactive substances values than samples wrapped with film not containing RHE as well as the non-packaged control, suggesting that lipid oxidation in the chicken breast is inhibited by the inclusion of RHE. The results indicate that rye starch films incorporated with RHE can be used as an active packaging material to retard lipid oxidation in foods.

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Section: Resultssupporting

confidence: 79%

“…Moisture content (MC) was obtained as previously described . The film was weighed and dried at 105 °C for 24 h. After drying, the film was weighed again and the MC was acquired as the ratio of the initial film and final film weights.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Song

2019

Starch Stärke

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“…Luchese et al 6 found the incorporation of anthocyanin-rich blueberry residue signicantly increased the WVP of starch lm, which was due to the blueberry residue addition destructed the compactness of the lm. Similarly, Nogueira et al 45 reported the addition 20, 30 and 40 wt% of blackberry pulp into starch lms remarkably enhanced the WVP of the lms, which was because blackberry pulp promoted the discontinuity of polymer matrix. Our results suggested the water vapor barrier property of starch lm could be improved by incorporating 1 wt% of BBE.…”

Section: Wvp Of Starch-bbe Lmsmentioning

confidence: 83%

“…Similar changes in the color parameters were obtained when anthocyanin-rich blackberry pulp and red rice our were added into starch lms. 45,46 3.7. Thicknesses of starch-BBE lms Film thickness is an important parameter that directly affects the mechanical strength, WVP and light transmittance of the lm.…”

Section: Colors Of Starch-bbe Lmsmentioning

confidence: 99%

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

et al. 2019

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“…Edible coatings from polysaccharides act as a modified atmosphere, creating a semipermeable layer in the fruit that allows gas exchange, reducing metabolic processes, which leads to the increase in the postharvest life of the fruit [8]. Among the polysaccharides used as a coating are chitosan [9], starch [10], alginate [11], and mucilage [12]. Mucilages are classified within hydrocolloids and are complex polymeric macromolecules of hydrocarbon nature that can modify the rheology of a solution due to their highly branched structure [13].…”

Section: Introductionmentioning

confidence: 99%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization

Cited by 88 publications

References 32 publications

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

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