Assessment of antioxidant and physical properties of arrowroot starch edible films incorporated with blackberry powder

Abstract

The aim of this research work was to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated with 0%, 20%, 30%, 40% (blackberry solids mass / biopolymer mass) blackberry powder. The films were characterized by thickness, water activity, moisture content, water solubility, water vapour permeability, anthocyanins content and antioxidant capacity. We can conclude that the incorporation of blackberry solids in film-forming solution transferred bioactive compounds to the resulting film, such as anthocyanins and antioxidant capacity, as well as colour characteristic of blackberry powder. Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder in the films