New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

Filho, Josemar Gonçalves de Oliveira; Bezerra, Carmen Cris de Oliveira Nobre; Albiero, Beatriz; Oldoni, Fernanda Campos Alencar; Miranda, Marcela; Egea, Mariana Buranelo; Azeredo, Henriette Monteiro Cordeiro de; Ferreira, Marcos D.

doi:10.1016/j.fpsl.2020.100589

Cited by 67 publications

(34 citation statements)

References 62 publications

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“…The films presented water contents ranging from 3% to 8%, lower than reported by Oliveira Filho et al [32] of 14.2 ± 0.9% for arrowroot starch films (2 wt % of the starch and 17 wt % of the glycerol). Colussi et al [35] obtained water contents ranging from 13.49% to 23.42% for native and acetylated rice starch films with medium and high amylose contents, conditioned at 65% of relative humidity and at 21 • C. According to Sarantópoulos et al [36], the film must have maximum water content of 10% in order to have good barrier properties.…”

Section: Characterization Of Filmscontrasting

confidence: 61%

“…Films with starch concentrations higher than 1% presented statistically significant lower values (p < 0.05) for solubility in water, compared to 1% films (Table 1). These films were less soluble than arrowroot starch and cassava starch films which presented solubility of 60.7% [32] and 27.5% [21], respectively. The decrease in the water solubility of the film is associated with a formation of a more compacted structure, indicating a greater number of bonds between chains, i.e., a more resistant three-dimensional matrix.…”

Section: Characterization Of Filmsmentioning

confidence: 82%

“…The films thickness increased significantly (p < 0.05) from 0.029 ± 0.01 to 0.101 ± 0.14 mm, with the concentration increasing from 1 to 5% of arrowroot starch in solution, as shown in Table 1. Films with thicknesses of 0.062 ± 0.008 mm were produced with 2 wt % of the arrowroot starch and 17 wt % of the glycerol by Oliveira Filho et al [32]. The thicknesses of arrowroot starch films produced by Nogueira, Fakhouri and Oliveira [10] ranged from 0.026 ± 0.008 to 0.082 ± 0.011 mm, when they used starch concentrations ranging from 2.59% to 5.41% (mass/mass) and concentrations of glycerol from 9.95% to 24.08% (mass/starch mass).…”

Section: Characterization Of Filmsmentioning

confidence: 99%

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Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

et al. 2021

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Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in water (from 22.45% to 13.89%). The films were homogeneous, transparent and manageable, with the exception of the film with 1% starch. Film-forming solutions at concentrations of 0%, 2%, and 4% (mass/mass) of arrowroot starch were prepared and applied to plums to evaluate post-harvest behavior when stored at 25 and 5 °C for 35 days. The 2% coating adhered well to the plums’ surfaces, was bright and was effective in reducing mass loss and respiratory rate, associated with storage temperature of 5 °C. The 4% coating presented an opaque and flocculated appearance.

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Section: Characterization Of Filmscontrasting

confidence: 61%

Section: Characterization Of Filmsmentioning

confidence: 82%

Section: Characterization Of Filmsmentioning

confidence: 99%

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Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

et al. 2021

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“…Characterization of the nanoemulsion was carried out as previously described in another study by our group (Oliveira Filho et al 2020a).…”

Section: Carnauba Wax Nanoemulsionmentioning

confidence: 99%

“…To prepare the lms, CNCs and AA (5:95, w/w) were rst dissolved in water, under agitation with a magnetic stirrer (150 rpm) in a thermostatic bath (TE-2005, TECNAL, Piracicaba, Brazil) at 85 ± 2°C for 5 min, to produce a 2% (w/w) aqueous solution. Then, the CWN (15% on a dry starch basis) was added to the aqueous mixture (Oliveira Filho et al 2020a) and the suspension was homogenized. Thereafter, glycerol was added as the plasticizer to a level of 0.17 mL/g AA.…”

Section: Film Preparationmentioning

confidence: 99%

Arrowroot starch-based films incorporated with a carnauba wax nanoemulsion, cellulose nanocrystals, and essential oils: a new functional material for food packaging applications

et al. 2021

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Arrowroot starch (AA)-based lms incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC lm, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the lms and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO lms have promising potential for application as active food packaging or coating materials.

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Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

de Matos,

de Medeiros,

Santos

et al. 2023

eFood

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In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50‐min storage.

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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

Cited by 67 publications

References 62 publications

Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

Arrowroot starch-based films incorporated with a carnauba wax nanoemulsion, cellulose nanocrystals, and essential oils: a new functional material for food packaging applications

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

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