Cassava starch-gelatin bio-based films structural stability and color during storage
Bol. Centro Pesqui. Process. Aliment
; 26(1): 123-134, jan.-jun. 2008. graf, tab
Article
em En
| LILACS
| ID: lil-525704
Biblioteca responsável:
BR16.1
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 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 60ºC had completely destroyed samples, and it has not been recommended for further investigations.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Cor
/
Biofilmes
/
Cristalização
/
Armazenamento de Alimentos
/
Aditivos Alimentares
/
Tecnologia de Alimentos
Idioma:
En
Revista:
Bol. Centro Pesqui. Process. Aliment
/
Boletim CEPPA
/
Boletim do Centro de Pesquisa e Processamento de Alimentos (Impresso)
/
Boletim do Centro de Pesquisa e Processamento de Alimentos (Online)
Assunto da revista:
CIENCIAS DA NUTRICAO
/
Nutricionistas
Ano de publicação:
2008
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil