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Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging
dc.contributor.author | Ferreira Nogueira, Gislaine |
dc.contributor.author | Matta Fakhouri, Farayde |
dc.contributor.author | Velasco Perero, José Ignacio |
dc.contributor.author | Oliveira, Rafael Augustus de |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament de Ciència dels Materials i Enginyeria Metal·lúrgica |
dc.date.accessioned | 2019-09-17T11:08:56Z |
dc.date.available | 2019-09-17T11:08:56Z |
dc.date.issued | 2019-08-23 |
dc.identifier.citation | Ferreira, G. [et al.]. Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging. "Polymers", 23 Agost 2019, vol. 11, núm. 9, p. 1382/1-1382/18. |
dc.identifier.issn | 2073-4360 |
dc.identifier.uri | http://hdl.handle.net/2117/168307 |
dc.description.abstract | This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in di erent concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two di erent techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food |
dc.language.iso | eng |
dc.publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
dc.rights | Attribution 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria dels materials::Materials compostos |
dc.subject | Àrees temàtiques de la UPC::Enginyeria dels materials::Materials naturals |
dc.subject.lcsh | Resins |
dc.subject.lcsh | Starch |
dc.subject.lcsh | Arrowroot powder |
dc.subject.lcsh | Anthocyanins |
dc.subject.lcsh | Food containers |
dc.subject.lcsh | Food Packaging Technological innovations |
dc.subject.other | Blackberry |
dc.subject.other | Arrowroot starch |
dc.subject.other | Gum arabic |
dc.subject.other | Freeze-drying |
dc.subject.other | Water solubility |
dc.subject.other | Water vapor permeability |
dc.subject.other | Anthocyanins |
dc.subject.other | Antioxidant capacity |
dc.subject.other | Powder |
dc.subject.other | Food packaging |
dc.title | Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging |
dc.type | Article |
dc.subject.lemac | Gomes i resines |
dc.subject.lemac | Midó |
dc.subject.lemac | Antocianines |
dc.subject.lemac | Envasos d'aliments |
dc.contributor.group | Universitat Politècnica de Catalunya. POLY2 - Polyfunctional polymeric materials |
dc.identifier.doi | 10.3390/polym11091382 |
dc.relation.publisherversion | https://www.mdpi.com/2073-4360/11/9/1382 |
dc.rights.access | Open Access |
local.identifier.drac | 25836653 |
dc.description.version | Postprint (published version) |
local.citation.author | Ferreira, G.; Matta, F.; Velasco J.I.; Oliveira, R. |
local.citation.publicationName | Polymers |
local.citation.volume | 11 |
local.citation.number | 9 |
local.citation.startingPage | 1382/1 |
local.citation.endingPage | 1382/18 |
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