Abstract
This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.
Highlights
The production of active edible films for active edible packaging is gaining interest from researchers and the industry due to their potential to control the quality and stability of many food products [1,2]
It is believed that these particles are the result of the microencapsulation of blackberry pulp by the mixture of arrowroot starch and arabic gum used as an encapsulating agent
This study has developed a new understanding of the influence of the incorporation of blackberry particles obtained by freeze-drying into the properties of arrowroot starch-based films
Summary
The production of active edible films for active edible packaging is gaining interest from researchers and the industry due to their potential to control the quality and stability of many food products (dried fruits, meat and fish, among others) [1,2]. Current research on active packaging has been focusing on the encapsulation of natural bioactive compounds, antimicrobial and antioxidant agents, vitamins, aromas and dyes, within biodegradable packaging materials [1,2,3,4,5,6,7,8,9,10,11,12]. This approach can improve protection properties and generate custom properties, such as antioxidants and antimicrobials, innovative flavours, aromas and colours [4,5,6]. The use of blackberry in films is promising and deserves further exploration, since this
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
