Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging

Autor: Ana Camila Schmitz, Luciano Tormen, Fabio Yamashita, Farayde Matta Fakhouri, Larissa Canhadas Bertan, José Ignacio Velasco, Naiane Miriam Malherbi, Ana Paula Bilck, Remili Cristiani Grando
Přispěvatelé: Universitat Politècnica de Catalunya. Departament de Ciència dels Materials i Enginyeria Metal·lúrgica, Universitat Politècnica de Catalunya. POLY2 - Polyfunctional polymeric materials
Rok vydání: 2019
Předmět:
Enginyeria dels materials::Materials naturals [Àrees temàtiques de la UPC]
0106 biological sciences
Microbiology (medical)
Antioxidant
food.ingredient
Polymers and Plastics
medicine.medical_treatment
Food containers
Biodegradació
engineering.material
Oxidació
Shelf life
01 natural sciences
Gelatin
Peroxide
Biomaterials
chemistry.chemical_compound
0404 agricultural biotechnology
food
010608 biotechnology
Oxidation
Ultimate tensile strength
medicine
Food--Packaging
Biodegradable packaging
Food science
Safety
Risk
Reliability and Quality
Shelf -life
Biodegradable products
Food--Shelf-life dating
Aliments -- Conservació
Chemistry
Pulp (paper)
food and beverages
04 agricultural and veterinary sciences
Ascorbic acid
040401 food science
Oli d'oliva
Food packaging
Envasos d'aliments -- Innovacions tecnològiques
engineering
Olive oil
Food Science
Zdroj: Food Packaging and Shelf Life
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
ISSN: 2214-2894
DOI: 10.1016/j.fpsl.2018.12.008
Popis: The guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet. For that, the effect of blends composition was first evaluated in passive films, and then, a formulation was chosen to produce the active film with guabiroba pulp. The effect of the incorporation of GP on the barrier, mechanical and optical properties of these films was studied, and the antioxidant effect on the storage of extra virgin olive oil was verified in a specific test. Blends with GEL (5 and 10%) and NCS (2 and 4%) were prepared, in the different ratios. The film with 5% GEL and 2% NCS in the 1:1 ratio, was selected for the addition of GP (10 and 20%). The addition of GP caused a reduction in tensile strength and increased elongation values. The film with 10% GP was selected for the preparation of the sachet, due to its lower value of water vapor permeability. At the end of the storage period (15 days), the values of acidity index and peroxide index of the extra-virgin olive oil did not reach the maximum limit allowed by the current legislation. It can be concluded that the results obtained may be useful for future studies and applications using active and biodegradable packaging.
Databáze: OpenAIRE
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