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1.
Rev. chil. nutr ; 43(4): 394-399, dic. 2016. tab
Article in Spanish | LILACS | ID: biblio-844492

ABSTRACT

Edible films are an alternative to the traditional methods of food preservation. Agro-industry produces big amounts of by-products which could be utilized as raw materials for the production of valuable products. In the present work, banana peelpowder and banana peel films were elaborated. Banana peel powder was characterized by the total starch and apparent amylose content together with solubility index and swelling power. Tension resistance, water vapor permeability, opacity, solubility and thickness were measured on the edible films of the present work. Banana peel powder showed appreciable amounts of starch (38.11% ± 3.9) an apparent amylose (42.22% ± 2.18). Therefore banana peel could be utilized on the elaboration of edible films. However, banana peel powder showed low values of solubility (11.41% ± 0.27) and swelling power (4.83% ± 0.15). Physical characteristics of edible films based on banana peel were similar to those produced with starch only, exceptuating water vapor permeability


Las películas comestibles son una alternativa cada vez más estudiada como método de conservación de alimentos. La agroindustria genera una importante cantidad de residuos con gran potencial para ser transformados en productos con valor comercial. En el presente trabajo se elaboró harina de cáscara de plátano y películas a partir de la misma. Se caracterizó la harina de corteza de plátano a través de su contenido de almidón total, amilosa aparente, índice de solubilidad y poder de hinchamiento y a las películas se evaluó la resistencia a la tensión, permeabilidad al vapor de agua, opacidad, solubilidad y espesor. La harina de cáscara de plátano presentó un importante contenido de almidón (38.11% ± 3.9) y amilosa aparente (42.22% ± 2.18), determinándose que es un material adecuado para elaborar recubrimientos comestibles. Sin embargo, presenta bajos valores de solubilidad (11.41% ± 0.27) y poder de hinchamiento (4.83% ± 0.15). Las características físicas de las películas comestibles elaboradas demostraron ser similares a los resultados obtenidos en recubrimientos de almidón puro, a excepción de la permeabilidad al vapor de agua.


Subject(s)
Permeability , Steam , Food Industry , Musa , Food Preservation
2.
Braz. arch. biol. technol ; 54(6): 1223-1333, Nov.-Dec. 2011. ilus, graf, tab
Article in English | LILACS | ID: lil-608445

ABSTRACT

The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay combinations, containing glycerol as plasticizer. Scanning electron microscopy (SEM) of the starch-xanthan extruded films showed reticulated surface and smooth interior, indicating that the gum was mostly concentrated on the surface of the films, while starch/xanthan/nanoclays films showed a more homogeneous surface, suggesting that the introduction of nanoclays provided a better biopolymeric interaction. In general, nanoclays addition (2.5 - 5.0, w percent) generated more transparent and resistant films, with lower water vapor permeabilities and lower water sorption capacities and xanthan gum addition improved the elongation ofa starch films.

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