Incorporation of blackberry powder by sprinkling on edible films of arrowroot starch

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% (mass blackberry solids / biopolymer mass) blackberry powder by sprinkling. The films were characterized by thickness, water activity, moisture content, water solubility, water vapour permeability, anthocyanins content and antioxidant capacity. Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. The incorporation of blackberry to films also resulted in increasing anthocyanins content and antioxidant capacity. We can conclude that the incorporation of blackberry powder to the film-forming solution transferred bioactive compounds and antioxidant capacity, as colour of blackberry powder to resulting film