Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

dc.creatorPelissari, FM
dc.creatorAndrade-Mahecha, MM
dc.creatorSobral, PJD
dc.creatorMenegalli, FC
dc.date2013
dc.dateMAR
dc.date2014-07-30T14:00:04Z
dc.date2015-11-26T17:42:48Z
dc.date2014-07-30T14:00:04Z
dc.date2015-11-26T17:42:48Z
dc.date.accessioned2018-03-29T00:24:47Z
dc.date.available2018-03-29T00:24:47Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 30, n. 2, n. 681, n. 690, 2013.
dc.identifier0268-005X
dc.identifierWOS:000310355600024
dc.identifier10.1016/j.foodhyd.2012.08.007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56175
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56175
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1287409
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionBiodegradable films were prepared by using the flour and starch isolated from plantain bananas of the variety "Terra" (Musa paradisiaca). Since the non-starchy fraction present in the banana flour represents 29.4% (on dry basis) of its composition, we considered it would be interesting to compare the properties of the film elaborated from this natural blend with that of the film produced from the banana starch only. Both films were characterized on the basis of their mechanical, barrier, optical, structural, and thermal properties. The banana flour film was less mechanically resistant but more flexible than the banana starch film. Despite the differences in the microstructure of the flour and starch films, the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film. Regarding the optical properties, the flour film was yellowish, which can be attributed to its protein content and the presence of phenolic compounds. The starch film, on the other hand, was lighter and less opaque. The FTIR spectra revealed the presence of the amide I group related to proteins only in the case of the flour film. Both plantain banana films displayed a C-type X-ray pattern and one glass transition temperature each, which was higher for the starch film (46.4 degrees C) as compared to the flour film (30.2 degrees C). The presence of other components (protein, lipids, and fiber) in the flour film had important effects on its properties. In general, the banana flour and starch are very promising materials for the formulation of coatings and films. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description30
dc.description2
dc.description681
dc.description690
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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.subjectPlantain banana
dc.subjectFlour
dc.subjectStarch
dc.subjectBiodegradable films
dc.subjectMechanical properties
dc.subjectBarrier properties
dc.subjectWater-vapor Permeability
dc.subjectMechanical-properties
dc.subjectPhysical-properties
dc.subjectEdible Films
dc.subjectMicrostructural Characterization
dc.subjectAmaranthus-caudatus
dc.subjectBarrier Properties
dc.subjectInfrared-spectra
dc.subjectPotato Starch
dc.subjectWheat Gluten
dc.titleComparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución