Abstract
Waste flour from the noodle industry was used to produce films, which were plasticized with 40% w/w glycerol:sorbitol at 2:1, 3:1, and 4:1 w/w and formulated with 200 ppm potassium sorbate. Henderson's equation was found to be the best estimator for moisture sorption isotherm of the films stored at 5, 25, and 45°C, and then, equilibrated at 0.11, 0.23, 0.32, 0.43, 0.58, 0.64, 0.76, 0.84, and 0.93 water activity. Developed flour films (plasticized with 2:1 w/w glycerol:sorbitol/formulated with 20% w/w potassium sorbate), with the best mechanical properties (tensile strength of 1.05 MPa; elongation at break of 73.01%), were used to cover fresh strawberries on a polystyrene foam tray. It was found that higher average phenolic contents, antioxidant activity, and firmness were found in strawberries wrapped in plasticized/formulated films, when compared against both films without potassium sorbate and without film (control). Furthermore, a lower average total microorganism count was found for fresh strawberries wrapped in the plasticized/formulated films, when compared with films without potassium sorbate.
Highlights
Rice is one of the most economically important plants worldwide (Majzoobi, Pesaran, Mesbahi, Golmakani, & Farahnaky, 2015)
The results revealed that the equilibrium moisture content of the films increased with increasing water activity but it decreased with increasing temperature
Previous studies have shown that the desiccant abilities of flour films differ depending on the type of plasticizer used for a set flour weight (Borges et al, 2015; de la Cruz, Torres, & Martín-Polo, 2001; Kibar & Us, 2013; Turhan & Şahbaz, 2004)
Summary
Rice is one of the most economically important plants worldwide (Majzoobi, Pesaran, Mesbahi, Golmakani, & Farahnaky, 2015). Laohakunjit and Noomhorm (2004), Borges, Romani, Cortez-Vega, and Martins (2015) and Majzoobi et al (2015) studied the attributes of rice starch films and noted that the. Flour films plasticized with glycerol and sorbitol were produced, and the changes in their equilibrium moisture contents were investigated at various temperatures and water activities Their physico-mechanical properties (water vapor permeability [WVP], tensile strength, and elongation at break) were examined during storage at 5, 25, and 45°C, 58% relative humidity (RH), for 30 days. Films displaying the most desirable physico-m echanical properties were applied on fresh strawberries (on a polystyrene foam tray), and their effects on microbial control were examined during storage at 5°C, 95% RH, for 9 days
Sign-in/Register to view highlights & summary 
Published Version (
Free)
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