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
Artículo
en Inglés
| 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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Color
/
Biopelículas
/
Cristalización
/
Almacenamiento de Alimentos
/
Aditivos Alimentarios
/
Tecnología de Alimentos
Idioma:
Inglés
Revista:
Bol. Centro Pesqui. Process. Aliment
Asunto de la revista:
Ciencias Nutricionales
/
Nutricionistas
Año:
2008
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Católica Don Bosco/BR
/
Universidade Estadual de Campinas/BR
/
Univerversidade Federal da Bahia/BR
Similares
MEDLINE
...
LILACS
LIS