Gluten free edible film based on rice flour reinforced by guabiroba (Campomanesia xanthocarpa) pulp

Abstract

Films based on rice flour were optimized using varying concentrations of guabiroba pulp (0–20%). After production using casting techniques, the films were subsequently characterized and compared to the control film. It was observed that the addition of guabiroba pulp enhanced the mechanical, optical, and water vapor barrier properties of the obtained films. Scanning electron microscopy and Fourier‐transform infrared spectroscopy tests indicated a good dispersion and interaction of the guabiroba pulp with the rice flour polymer matrix. Guabiroba pulp can therefore be used as a reinforcing additive in edible food packaging, among other purposes.

Optimization of wheat flour by product films: A technological and sustainable approach for bio‐based packaging material

“…This demonstrated that all films had similar functional groups due to the nature of the plasticizers used, both polyols (Hazrati et al, 2021). Other studies, such as rice flour films plasticized with glycerol (Silva-Rodrigues et al, 2020) and semolina flour films plasticized with glycerol and sorbitol (Jafarzadeh et al, 2018), presented spectra similar to those in this study.…”

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

“…In addition, rice protein-based film shows good tensile strength, water vapor permeability, and less oxygen permeability. Aside from that, rice protein edible film is more biodegradable than its counterparts [ 70 ]. Moreover, the presence of propylene glycol alginate and oil provides increased water vapor resistance which creates water barrier properties in the films.…”

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

“…According to the fruit's composition, phenolic classes or subclasses are abundant in specific species as grapes, apples, cherries, oranges, berries and pomegranates (Casarotti et al, 2018;Gullon et al, 2016;Pantelić et al, 2016;Zielinski et al, 2019). Nowadays, several studies about native Brazilian fruits are on the rise according to their composition rich in phenolic compounds, highlighting fruits from Myrtaceae family as the camu-camu (Myrciaria dubia), guava (Psidium guajava) araçá (Psidium cattleianum) and guabiroba (Campomanesia xanthocarpa O. Berg) (Fidelis et al, 2020;Silva-Rodrigues et al, 2020). Considered a functional food, the guabiroba fruit contains around 131.90 mg 100g -1 of phenolic compounds, besides, this fruit has a sweet and fresh pup with a potential application in future food formulations (Silva-Rodrigues et al, 2020).…”

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