Development and application of edible film of active potato starch to extend mini panettone shelf life

Saraiva, Luciana Emanuela Ferreira; Naponucena, Luana de Oliveira Melo; Santos, V. da S.; Silva, Rejane Pina Dantas; Souza, Carolina Oliveira de; Souza, Ingrid Evelyn Gomes Lima; Mamede, Maria Eugênia de Oliveira; Druzian, Janice Izabel

doi:10.1016/j.lwt.2016.05.047

Cited by 30 publications

(7 citation statements)

References 17 publications

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“…The samples were evaluated in a monadic manner (disposable cups coded with randomized 3‐digit numbers) in a complete and balanced block, and in two sessions to avoid sensory fatigue. A 9‐point structured hedonic scale was used to quantify acceptability, which ranged from “(1) extremely disliked” to “(9) extremely liked” (Ferreira Saraiva et al., 2016). A total of 120 (52% male and 48% female) chocolate consumers, aged from 18 to 50 years old (67% between 18 and 25 years old and 33% between 26 and 45 years old) was recruited.…”

Section: Methodsmentioning

confidence: 99%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch‐based films, such as increased extensibility (from 2.4‐BSG5 to 9.4%‐BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa−1.h−1.m−2). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot‐scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS‐based films for food packaging applications, while providing them with unique features and functionalities. Practical Application This contribution relates to new approach toward quaternary films produced in a pilot‐scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high‐yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.

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Section: Methodsmentioning

confidence: 99%

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Mendes

Norcino

Martins

et al. 2021

Journal of Food Science

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“…The possibility of adding ingredients to the composition of edible films for improving the physico-chemical, mechanical, optical, and microbiological parameters compared with their basic compositions is of great interest to researchers [ 72 , 245 ]. Auxiliary components include plasticizers, crosslinking agents, and other additives [ 260 ].…”

Section: Approaches For the Production Of Biopolymer-based Films And Coatingsmentioning

confidence: 99%

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

et al. 2021

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Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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“…Furthermore, the porcelain dish was weighed with an accuracy of 0.0001 grams and then placed in a desiccator that had been conditioned, then tightly closed. Every hour for 5 hours the porcelain cup is determined the value of the water vapor transmission rate [28].…”

Section: Water Vapor Transmission Ratementioning

confidence: 99%

Making Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant

Ningsih¹,

Rahmawati²,

Santi³

et al. 2021

IJDNE

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This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa). The type of plasticizer used is glycerol. The best treatment in this study was the jackfruit seed edible film with the addition of rosella flower extract 3% (v/v) with the results obtained respectively for a thickness of 0.09 mm, tensile strength 0.003332 N/mm2, elongation percentage 126.36%, elasticity 0.002637 Kgf/mm2, pH 6.122, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, FTIR test results show that the process of making edible film in this research is the mixing process Physics, the shelf life of edible film at room temperature is 6 days and at cold temperatures is 8 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).

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Development and application of edible film of active potato starch to extend mini panettone shelf life

Cited by 30 publications

References 17 publications

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Making Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant

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