Edible films based on chia flour: Development and characterization

Dick, Melina; Pagno, Carlos Henrique; Costa, Tânia Maria Haas; Gomaa, Ahmed; Subirade, Muriel; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

doi:10.1002/app.42455

Cited by 34 publications

(48 citation statements)

References 39 publications

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“…The ΔE was calculated using eq. (3)

Eq . true(3 true) Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

where Δ L *= L *− L 0 *, Δ a *= a *− a 0 *, Δ b *= b *− b 0 * in which L 0 *, a 0 *, and b 0 * are the color values of the standards and L *, a *, and b * are the film color values.…”

Section: Methodsmentioning

confidence: 99%

Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil

Pagno

Klug

Costa

et al. 2016

J of Applied Polymer Sci

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Films of quinoa flour (Chenopodium quinoa, W) incorporated with oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus. The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli. However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety.

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“…The ΔE was calculated using eq. (3)

Eq . true(3 true) Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

where Δ L *= L *− L 0 *, Δ a *= a *− a 0 *, Δ b *= b *− b 0 * in which L 0 *, a 0 *, and b 0 * are the color values of the standards and L *, a *, and b * are the film color values.…”

Section: Methodsmentioning

confidence: 99%

Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil

Pagno

Klug

Costa

et al. 2016

J of Applied Polymer Sci

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“…Tensile strength (TS) [MPa] and percent elongation at break (EB) [%] were evaluated by a tensile test performed on a texture analyzer (TA.XT2i e Stable Micro Systems, UK) with a load cell of 5 kg and using the A/TGT self-tightening roller grips fixture, according to ASTM D882-09, as described by Dick et al (2015). Ten strips were cut, and each one was mounted between the grips of the equipment for testing with the initial distance between the grips and test speed set to 50 mm and 0.8 mm s -1 , respectively.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

et al. 2016

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Biodegradable and active packaging based on cassava starch incorporated bixin nanocapsules with different concentrations were developed. The physical, mechanical, barrier properties and antioxidant activity of the active packaging were studieds. The films incorporated with bixin nanocapsules were found to be homogeneous and thermally stable. Films with higher concentrations of bixin nanocapsules exhibited a significant decrease in tensile strength, water solubility and increase in elongation at break and water vapour permeability, well as, significant improvement in protection against UV and visible light. The films were used to pack sunflower oil under accelerated oxidation conditions (65 % RH/35°C). Sunflower oil packaged in films with bixin exhibited lower oxidation rates, thus maintaining its freshness according to Codex Alimentarius guidelines (\10 mEq kg -1 ). Films containing bixin nanocapsules are very promising materials for use as packaging with antioxidant properties for maintaining food safety and extending the shelf life.

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“…To this day, studies on the utilization of flour as a raw material for film formation have been relatively few. Some agricultural products whose flours have shown promising results as edible films include bananas, amaranth, achira, rice, quinoa, and chia . Lentils are small legume seeds belonging to the Lens culinaris species and the Leguminosae (Fabaceae or Papilionaceae) family .…”

Section: Introductionmentioning

confidence: 99%

Utilization of lentil flour as a biopolymer source for the development of edible films

Aydoğdu

Kırtıl

Şumnu

et al. 2018

J of Applied Polymer Sci

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Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C g 5 1%, 1.5%, and 2%) and process temperature (T p ; 70 and 90 8C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C g led to the formation of more flexible films with increased hydrophilicity. A T p of 90 8C resulted in yellower, more transparent films with increased stiffness compared to a T p of 70 8C. In this study, lentil flour was shown to be an ideal source for edible film production. V C 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.

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Edible films based on chia flour: Development and characterization

Cited by 34 publications

References 39 publications

Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil

Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

Utilization of lentil flour as a biopolymer source for the development of edible films

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