Cassava starch-gelatin bio-based films structural stability and color during storage
Bol. Centro Pesqui. Process. Aliment
;
26(1): 123-134, jan.-jun. 2008. graf, tab
Article
in English
| LILACS
| ID: lil-525704
ABSTRACT
The influence of additives (sucrose, propylene glycol and soybean oil) and process parameters (pH and temperature), on bio-based cassava starch-gelatin films stability during storage have been evaluated factorial experiment design. X-ray diffractograms have indicated that only sucrose influenced film stability resulting in crystallization during storage (60 days), which was also observed by scanning electron and light microscopy images. Light micrographs, besides indicated sucrose crystallization, also allowed observing phase separation. All biofilm samples presented a high lightness and low redness and yellowness, indicating to be almost colorless. Although temperature did not influence film microstructure and color, casting temperature of 60ºC had completely destroyed samples, and it has not been recommended for further investigations.
Full text:
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Index:
LILACS (Americas)
Main subject:
Color
/
Biofilms
/
Crystallization
/
Food Storage
/
Food Additives
/
Food Technology
Language:
English
Journal:
Bol. Centro Pesqui. Process. Aliment
Journal subject:
Nutritional Sciences
/
Nutricionistas
Year:
2008
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Católica Don Bosco/BR
/
Universidade Estadual de Campinas/BR
/
Univerversidade Federal da Bahia/BR
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