Artículos de revistas
Development And Characterization Of Biofilms Based On Amaranth Flour (amaranthus Caudatus)
Registro en:
Journal Of Food Engineering. , v. 67, n. 1-2, p. 215 - 223, 2005.
2608774
10.1016/j.jfoodeng.2004.05.054
2-s2.0-8344256558
Autor
Tapia-Blacido D.
Sobral P.J.
Menegalli F.C.
Institución
Resumen
The aim of the present paper was to study the filmogenic capacity of Amaranth flour. The films were obtained in a casting process using glycerol as plasticizer. The influence of the glycerol content, pH, temperature of heating process and drying temperature and relative humidity on mechanical and barrier properties were evaluated. The effect of these variables was analyzed according a 2(5-1) fractional experimental design that allowed the selection of significant factors: glycerol content, pH and process temperature. These then were used in a full factorial design. Solubility and mechanical properties were measured to obtain the optimal processing variables and casting solution formulation. The biofilms presented a yellowish color, moderate opacity, and high flexibility but low tensile strength. Nevertheless they showed less oxygen and water permeability than other protein and polysaccharide films. © 2004 Elsevier Ltd. All rights reserved. 67 1-2 215 223 (1997) Official Methods of Analysis (16th Ed.), , Washington: Association of Official Analytical Chemists Arvanitoyannis, I., Nakayama, A., Aiba, S., Edible films made from hydroxipropyl starch and gelatin and plasticized by polyols and water (1998) Carbohydrate Polymer, 36, pp. 105-119 Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Edible films made from sodium caseinate, starch, sugars or glycerol. Part. 1 (1996) Carbohydrate Polymer, 31, pp. 179-192 Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Yamamoto, N., Edible films made from gelatin, soluble starch and polyols, Part. 3 (1997) Food Chemistry, 60, pp. 593-604 (1995) Annual Book of ASTM Standards, , Philadelphia: American Society for Testing and Materials Avanza, V., Puppo, C., Añon, C., Rheological properties of Amaranth protein gels (2003) Proceeding of 3th International Symposium of Food Rheology and Structure, , Zurich García, M.A., Martino, M.N., Zaritzky, N., Lipid addition to improve barrier properties of edible starch-based films and coatings (2000) Food Chemistry and Toxicology, 65 (6), pp. 941-947 Gennadios, A., McHugh, T.H., Weller, C.L., Krochta, J.M., Edible coatings and films based on proteins (1994) Edible Coatings and Films to Improve Food Quality, pp. 210-278. , J. M. Krochta E. A. Baldwin & M. Nisperos-Carriedo (Eds.). Lancaster: Technomic Publishing Company Inc Gennadios, A., Weller, C.L., Hanna, M.A., Froning, G.W., Mechanical and barrier properties of egg albumen films (1996) Journal of Food Science, 61, pp. 585-589 Gontard, N., Duchez, C., Cuq, J.L., Guilbert, S., Edible composite films of wheat gluten and lipids-water-vapor permeability and other physical properties (1994) International Journal of Food Science and Technology, 29 (1), pp. 39-50 Gontard, N., Guilbert, S., Cuq, J.L., Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology (1992) Journal of Food Science, 57 (1), pp. 190-195 Iwata, K., Ishizaki, S., Handa, A., Tanaka, M., Preparation and characterization of edible films from fish water-soluble proteins (2000) Fisheries Science, 66, pp. 372-378 Juliano, B.O., A simplified assay for milled-rice amylose (1971) Cereal Science Today, 6, pp. 334-340 Lourdin, D., Della Valle, G., Colonna, P., Influence of amylose content on starch films and foams (1995) Carbohydrate Polymers, 27, pp. 261-270 Mali, S., Grossmann, V., Garcia, M.A., Martino, M., Zaritzky, N.E., Microstructural characterization of yam starch film (2002) Carbohydrate Polymers, 50 (4), pp. 379-386 Mariniello, L., Pierro, P., Esposito, C., Sorrentino, A., Masi, P., Porta, R., Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase (2003) Journal of Biotechnology, 102 (2), pp. 191-198 Martínez, N., Añón, C., Composition and structural characterization of Amaranth protein isolates. An electrophoretic and calorimetric study (1996) Journal of Agricultural and Food Chemistry, 44, pp. 2523-2530 Martínez, C., Cuevas, F., (1989) Evaluación de la Calidad Culinaria y Molinaria del Arroz, p. 75. , Guía de estudio. Cali, CIAT McHugh, T.H., Krochta, J.M., Sorbitol vs glycerol plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation (1994) Journal of Agricultural and Food Chemistry, 42 (4), pp. 841-845 Myllärinen, P., Buleon, A., Lahtinen, R., Forssell, P., The crystallinity of amylose and amylopectin films (2002) Carbohydrate Polymers, 48, pp. 41-48 Myllärinen, P., Partanen, R., Seppälä, J., Forssell, P., Effect of glycerol on behaviour of amylose and amylopectin films (2002) Carbohydrate Polymers, 50 (4), pp. 355-361 Nisperos-Carriedo, M.O., Edible coatings and films based on polysaccharides (1994) Edible Coatings and Films to Improve Food Quality, pp. 305-335. , J. M. Krochta E. A. Baldwin & M. O. Nisperos-Carriedo (Eds.). Lancaster: Technomic Publishing Company Inc Ollett, A.L., Parker, R., Smith, A.C., Deformation and fracture behavior of wheat starch plasticized with glucose and water (1991) Journal of Material Science, 26, pp. 1351-1356 Otey, F., Westoff, R.P., Doane, W.M., Starch based blown films (1980) Industrial Engineering Chemistry, 19, pp. 592-598 Pampa, N.Q., (2003) Rheological Behavior of Amaranth Starch: Stationary and Oscillatory Test, , Magister thesis, Unicamp, Brazil Parris, N., Dickey, L., Kurantz, M.J., Moten, R.O., Craig, J.C., Water vapor permeability and solubility of Zein/starch hydrophilic films prepared from dry milled corn extract (1997) Journal of Food Engineering, 32, pp. 199-207 Pereira, L., (2003) Influence of Salt and Sugar on Rheological Properties of Amaranth Starch Suspensions, , Magister thesis, Unicamp, Brazil Perez, E., Bahnassey, Y.A., Breene, W.M., A simple laboratory scale method for isolation of Amaranth starch (1993) Starch/Stärke, 45, pp. 211-214 Perez-Gago, M.B., Krochta, J.M., Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films (2001) Journal of Food Science, 66, pp. 705-710 Rayas, L.M., Hernández, R.J., Development and characterization of biodegradable/edible wheat protein films (1997) Journal of Food Science, 62 (1), pp. 160-164 Rindlav-Wetsling, A., Standing, M., Hermansson, A., Gatenholm, P., Structure, mechanical and barrier properties of amylose and amylopectin films (1998) Carbohydrate Polymers, 36, pp. 217-224 Saunders, R.M., Becker, R., Amaranthus: A potential food and feed resource (1984) Advances Cereal Science and Technology, 6, pp. 357-396 Shaw, N.D., Monahan, F.J., O'Riordand, E.D., Sullivan, M., Effect of soya oil and glycerol on physical properties of composite WPI films (2002) Journal of Food Engineering, 51, pp. 299-304 Sobral, P.J.A., Propriedades funcionais de biofilmes de gelatina em função da espessura (1999) Ciência & Engenharia, 8 (1), pp. 60-67 Souza, S.M.A., (2001) Development and Characterization of Edible Films Based on Bovine Myofibrillar Protein, , Ph.D. thesis. Food Engineering School, State University of Campinas (Unicamp), Brazil Tapia-Blácido, D., (2003) Preparation and Characterization of Amaranth Flour Biofilms, , Magister thesis, Unicamp, Brazil Torres, J.A., Edible films and coatings from proteins (1994) Protein Functionality in Food Systems, pp. 467-507. , N. S. Hettiarachchy & G. R. Ziegler (Eds.). New York: Marcel Dekker Inc Vicentini, N.M., Sobral, P.J.A., Cereda, M.P., The influence of the thickness on the functional properties of cassava starch edible films (2002) Plant Biopolymer Science: Food and Non-food Applications, pp. 291-300. , D. Renard G. Della Valle & Y. Popineau (Eds.). Cambridge: Royal Society of Chemistry Vicentini, N.M., Sobral, P.J.A., Cereda, M.P., Influence of gelatinization temperature over optical and mechanical properties of cassava starch edible films (2003) Ingenieria de Alimentos: Procesado de Alimentos, 5, pp. 215-220