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|Type:||Artigo de periódico|
|Title:||CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE|
|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 by a 2(7-3) 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 60 C had completely destroyed samples, and it has not been recommended for further investigations.|
|Editor:||Centro Pesquisa Processamento Alimentos|
|Citation:||Boletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 26, n. 1, n. 123, n. 134, 2008.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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