Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid

dc.creatorChiumarelli, M
dc.creatorHubinger, MD
dc.date2014
dc.dateJUL
dc.date2014-07-30T17:27:59Z
dc.date2015-11-26T16:43:35Z
dc.date2014-07-30T17:27:59Z
dc.date2015-11-26T16:43:35Z
dc.date.accessioned2018-03-28T23:28:39Z
dc.date.available2018-03-28T23:28:39Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 38, n. 20, n. 27, 2014.
dc.identifier0268-005X
dc.identifier1873-7137
dc.identifierWOS:000334848100003
dc.identifier10.1016/j.foodhyd.2013.11.013
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65810
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65810
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273641
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis study aimed at characterizing four formulations of cassava starch, glycerol, carnauba wax and stearic acid-based edible coatings/films, evaluating their water vapor resistance, the respiration rate of coated apple slices, surface solid density, solubility, mechanical properties, thermal properties and microstructure. Among the formulations evaluated, only the formulation with higher wax content did not promote an effective barrier to oxygen and water vapor and resulted in more rigid films. Formulations with higher glycerol content promoted lower respiration rate of apple slices, good water vapor resistance and flexible films, but the microstructure analysis showed a non-homogenous surface of the films with higher wax content. The glycerol added in formulations increased the solubility and reduced the melting temperature of the films. Formulation with 0.2% carnauba wax showed intermediate values of analyzed properties and promoted films with a more regular surface. Formulation containing 3% (w/w) cassava starch, 1.5% (w/w) glycerol, 0.2% (w/w) carnauba wax and 0.8% (w/w) stearic acid, presented films with a cohesive matrix, resulting in better mechanical properties, barrier to moisture and gas exchange. (C) 2013 Elsevier Ltd. All rights reserved.
dc.description38
dc.description20
dc.description27
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [08/553431, 09/51420-4]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Hydrocolloids
dc.relationFood Hydrocolloids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCassava starch
dc.subjectRespiration rate
dc.subjectWater vapor resistance
dc.subjectMicrostructure
dc.subjectFresh-cut apple
dc.subjectWater-vapor Permeability
dc.subjectWhey-protein Films
dc.subjectMechanical-properties
dc.subjectBarrier Properties
dc.subjectPhysical-properties
dc.subjectPlasticized Starch
dc.subjectOptical-properties
dc.subjectImprove Barrier
dc.subjectCitric-acid
dc.subjectShelf-life
dc.titleEvaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid
dc.typeArtículos de revistas


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