Effect of Plasticizer and Modified Starch on Biodegradable Films for Strawberry Protection
| Autor: | Josiane Caetano, Giani Andrea Linde, Andressa Amado Martin, Leandro F. Bonfim, Douglas C. Dragunski, Maurício José Franco |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
food.ingredient Starch General Chemical Engineering Food preservation Plasticizer food and beverages 04 agricultural and veterinary sciences General Chemistry Shelf life 040401 food science 01 natural sciences Gelatin Modified starch chemistry.chemical_compound 0404 agricultural biotechnology food chemistry 010608 biotechnology medicine Sorbitol Food science Mannitol Food Science medicine.drug |
| Zdroj: | Journal of Food Processing and Preservation. 41:e13063 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/jfpp.13063 |
| Popis: | In this study, cassava starch-based films were produced to protect strawberries. Nine films from natural and modified starches (oxidized and acetylated) mixed to gelatin and plasticizers (sorbitol, glycerol and mannitol) were prepared for strawberry protection after harvesting. The films were homogeneous, transparent and flexible, and the ones that presented the best results were prepared with sorbitol because they presented mass loss indices ranging from 28.17 to 32.96%, after 8-day storage. These values were lower in the control group (without film) that had 53.44% loss. The results indicate a 5-day increase of strawberry shelf life. Regarding color, a difference was verified only in the L* index (brightness) when the coated fruits had lighter color than the control ones. These results show the great potential of film utilization in food preservation, aggregating value to the agricultural activity and helping to reduce nonbiodegradable films in the environment. Practical Applications This study aimed to produce films from modified cassava starches (acetylated and oxidized) and native starch, gelatin and plasticizers (sorbitol, glycerol and mannitol) to coat strawberries, cultivar Dover, as well as to verify the efficiency of these films as a barrier against fruit mass loss in order to improve shelf life. The biodegradable films formed with sorbitol presented smaller mass losses in strawberries after harvest. Mass loss was significantly equal among the three starches. These results show the great potential of film utilization in food preservation, aggregating value to the agricultural activity and helping to reduce nonbiodegradable films in the environment. |
| Databáze: | OpenAIRE |
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