Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid
Author: Chiumarelli, M
Hubinger, MD
Abstract: This 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.
Subject: Cassava starch
Respiration rate
Water vapor resistance
Fresh-cut apple
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Hydrocolloids. Elsevier Sci Ltd, v. 38, n. 20, n. 27, 2014.
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2013.11.013
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.