Production of edible films based on pea starch with incorporation of active compounds obtained from the purple araçá (Psidium myrtoides)
Cita com:
hdl:2117/357625
Document typeArticle
Defense date2021-09-01
PublisherMultidisciplinary Digital Publishing Institute (MDPI)
Rights accessOpen Access
Except where otherwise noted, content on this work
is licensed under a Creative Commons license
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Attribution 3.0 Spain
Abstract
The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g-1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging
CitationMartins de Freitas, T. [et al.]. Production of edible films based on pea starch with incorporation of active compounds obtained from the purple araçá (Psidium myrtoides). "Polymers", 2021, vol. 13, núm. 18, p. 3134:1-3134:13
ISSN2073-4360
Publisher versionhttps://www.mdpi.com/2073-4360/13/18/3134
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Freitas, T.S.M. ... raçá_Psidium myrtoides.pdf | 2,190Mb | View/Open |