Biodegradable Films Based on Gelatin and Papaya Peel Microparticles with Antioxidant Properties

Crizel, Tainara de Moraes; Rios, Alessandro de Oliveira; Alves, Vítor D.; Bandarra, Narcisa M.; Moldão‐Martins, Margarida; Flôres, Simone Hickmann

doi:10.1007/s11947-017-2030-0

Cited by 72 publications

(43 citation statements)

References 46 publications

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“…From the Table 2 it was found that elongation at break percentage and rupture force was significantly different (P ≤ 0.05). Similar results were found in chitosan edible films by [30] and [31] for gelatin papaya peel biodegradable films.…”

Section: Textural Analysis Of Filmssupporting

confidence: 85%

Formulation of edible films from fenugreek mucilage and taro starch

Mohite

chandel

2020

SN Appl. Sci.

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In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17-78.80 and hue angle values were found in the range of 22.67-33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049-0.099 W/m°K. A least microbial growth of 1.0 × 10 2 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 10 2 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53-2.79 mg/Pa.s.m 2 × 10-11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.

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Section: Textural Analysis Of Filmssupporting

confidence: 85%

Formulation of edible films from fenugreek mucilage and taro starch

Mohite

chandel

2020

SN Appl. Sci.

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“…Cazón et al (2016) relatam diversos componentes que podem servir de base para formação de um bioplástico, como polissacarídeos (fibra, amido e pectina), lipídeos (ceras, acilgliceróis e ácidos graxos) e proteínas. Farinhas com alta quantidade de fibras obtidas de resíduos vegetais podem ser utilizadas originando diversos benefícios para os produtos da indústria de embalagens, por exemplo, aumentar as propriedades mecânicas e a estabilidade térmica e diminuir a adsorção de água (Crizel et al, 2018).…”

Section: Propriedadesunclassified

“…eCrizel et al (2018). Proporção dos ingredientes utilizados para elaboração dos diferentes filmes biodegradáveis.…”

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Desenvolvimento e caracterização de bioplásticos de amido de milho contendo farinha de subproduto de broto

Silva

Brinques

Gurak

2020

Braz. J. Food Technol.

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Resumo O objetivo deste trabalho consistiu em desenvolver e caracterizar filmes biodegradáveis de amido de milho contendo farinha de subproduto de broto. Para isso, foi desenvolvida uma farinha a partir de diferentes tipos de broto (feijão, alfafa, amaranto, brócolis, rabanete e, predominantemente, trevo) e realizada sua caracterização tecnológica. Primeiramente, foi produzida farinha de subprodutos de brotos com uso de circulação forçada de ar a 50 ºC. As análises físico-químicas demonstraram que a farinha elaborada apresentou coloração marrom-clara, alta capacidade de retenção de água, baixa solubilidade em água e elevado conteúdo de fibras totais. Posteriormente, foram elaboradas soluções filmogênicas contendo amido de milho (4%), glicerol (30% sobre o conteúdo de amido de milho) e água destilada (q.s.p. 100%). Nessas formulações, a farinha de subproduto de broto variou entre 0 (controle), 2,5%, 5%, 7,5% e 10% em relação ao amido de milho. Os resultados das análises realizadas nos filmes demonstraram que, ao adicionar farinha de subproduto de broto, ocorreu alteração dos parâmetros de cor, no índice de solubilidade em água e na temperatura de fusão, quando comparado o filme controle aos filmes com diferentes proporções de farinha de subproduto de diferentes de brotos. Os valores de solubilidade em ácido e óleo não apresentaram diferenças entre as formulações analisadas. Diante dos resultados obtidos, o subproduto de broto se mostrou como um possível insumo para o desenvolvimento de bioplásticos, visando ao melhoramento das propriedades tecnológicas e ao reaproveitamento dos resíduos agroindustriais.

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“…Although the microparticles are large (250 ± 6 µm), the good interaction between soy protein concentrate, a material used for forming the film, and the alginate used as a wall material in the microencapsulation of the oil resulted in a more continuous film matrix with few cavities, which led to improvements to them [127]. The incorporation of gelatin microparticles, containing papaya skin as a filling material, into films also made from gelatin allowed a good interaction between these materials, resulting in a more continuous film matrix and an increase in tensile strength and Young's modulus [144].…”

Section: Chitosanmentioning

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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Biodegradable Films Based on Gelatin and Papaya Peel Microparticles with Antioxidant Properties

Cited by 72 publications

References 46 publications

Formulation of edible films from fenugreek mucilage and taro starch

Formulation of edible films from fenugreek mucilage and taro starch

Desenvolvimento e caracterização de bioplásticos de amido de milho contendo farinha de subproduto de broto

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

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