Filmogenic Solution Research Articles

Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene for food packaging application

Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical properties, antioxidant activity, and release of β-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of β-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray’s transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of β-carotene used in the formulation. The release of β-carotene reached a maximum value of 10.93 µg g−1 film containing 70 % nanoparticles, which was a desired profile for food application. Finally, the methylcellulose films functionalized with poly-ε-caprolactone nanocapsules can release β-carotene, and therefore, can be considered as a novel nanomaterial for food conservation, with a potential to increase the shelf life of perishable food products.

Development of New Biodegradable Agar-Alginate Membranes for Food Packaging.

The paper analyzes the possibility of replacing the polyethylene packaging from food products with biodegradable packaging obtained from biopolymers. The proposed packaging materials were obtained from polysaccharides (alginate, agar), glycerol as plasticizer. To improve the properties necessary for the coating materials, two groups of membranes were made, one with ascorbic acid (AA, 0.1–0.45 g) in 150 mL filmogenic solution and the other with calcium chloride (CaCl2, 0.02–0.1 g) in 150 mL filmogenic solution. The membranes were analyzed for mechanical properties, light transmission, transparency and barrier properties (water vapor, oxygen, or fatty substances). The results demonstrated that the addition of AA (0.1 g), increases tensile strength, transparency, oxygen and water barrier properties. On the other hand, the addition of calcium chloride (0.08 g) increased the hardness, tensile strength and opacity of the membranes. Moreover, it ensured a uniform distribution of the mixture components. The uniformization of the mixture components in the presence of AA and CACl2 was observed by SEM and roughness analysis. Hydrogen bonding interactions between the biopolymers and the additives used were highlighted by FTIR analysis. All membranes have shown very good UV absorption. The results suggest that agar/alginate/glycerol membranes with AA and CaCl2 have the potential to be used in an active food packaging system.

Effect of cassava starch biofilm with diffusion of silver nanoparticles on the conservation of banana 'prata'

Brazil is now the world's fourth-largest banana producer in the world with an annual production of 6.953,747 tons per year. In Brazil, the banana (Musa spp.) stands out, not only because it is the most widespread, but also because it is the most consumed by all social classes. Cassava is a renewable, almost unlimited resource and one of the most abundant substances in nature. It is one of the most important starchy root crops of the tropics used for food and industrial purposes. The present study aimed to evaluate the use of biofilms based on cassava starch with the diffusion of silver nanoparticles (AgNP) on the conservation of banana 'Prata'. Initially, filmogenic solutions were produced using the casting technique for five treatments. Additionally, transparency, thickness, grammage, and, subsequently, the biofilms were applied in the film-forming solution for 1 min and suspended for further drying at room temperature. After this process, were evaluated the fresh mass loss and total soluble solids. This study revealed the efficiency of cassava starch biofilm with gelatin addition to reduce the enzymatic browning rate and increase the shelf life of bananas (Musa Subgroup Prata). However, no significant results were observed with the addition of commercial silver nanoparticles .

Effect of Silver Nanoparticles Prepared from Saraca asoca Leaf Extract on Morphological, Functional, Mechanical, and Antibacterial Properties of Rice Starch Films

AbstractThis study aims to evaluate functional properties of rice starch‐based nanocomposite (NC) films. Silver nanoparticles (SNP) are synthesized using Saraca asoca leaf extract and found to be spherical with diameters ranging between 27 and 45 nm. The SNP solution is added at three different levels: 50, 100, and 150 mL to filmogenic solution (150 mL) and these films are designated as SNP‐50, SNP‐100, and SNP‐150, respectively. In addition to a control film, two more films are made by adding AgNO3 solution (150 mL) and plant extract (150 mL) into filmogenic solutions. Addition of SNP improves tensile strength and decreases elongation at break of rice starch films. NC films show enhanced UV–vis light barrier properties due to increased color intensity and opacity. SNP added films exhibit lower water solubility, water holding capacity, and water vapor permeability. Scanning electron microscopy suggests that control film, SNP‐50, and SNP‐100 have the smoothest surfaces in comparison to all films. SNP incorporation delays biodegradation of films. Silver nanoparticles in the form of colloid, filmogenic solution, and even as discrete films show excellent antibacterial activity against common food pathogens. The SNP concentration significantly correlates (R2 = 0.62–0.96) to the functional properties of films.

Edible films to improve quality and shelf life of fresh tortillas

Edible films have emerged as packaging aids to replace synthetic polymers due to their biodegradable nature. The aim of this study was to develop starch-based edible films for application in packaging, to inhibit moisture transfer from the filling to the tortilla, while maintaining physicochemical and organoleptic quality characteristics, and improving shelf life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated in tensile strength (21.98–27.5 KPa), elongation at break (59.17–185.96%), and elastic modulus (42.35–17.09 MPa). The results suggest that pea films are more flexible than starch films due to differences in the amylose and amylopectin molecules and molecular masses of the different starches. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics for 6 days, improving the consumption experience of these food products.

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g−1 at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. Novelty impact statement The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.

Assessment of cassava starch biofilm in the quality and shelf life of banana 'prata'

Brazil is now the world's fourth-largest banana producer in the world with an annual production of 6.953,747 tons per year. In Brazil, the banana ( Musa spp.) stands out, not only because it is the most widespread, but also because it is the most consumed by all social classes. Cassava is a renewable, almost unlimited resource and one of the most abundant substances in nature. It is one of the most important starchy root crops of the tropics used for food and industrial purposes. The present study evaluated the use of biofilms based on cassava starch in maintaining the quality and shelf life of the 'Prata' banana at room temperature. Initially, filmogenic solutions were produced using the casting technique for two treatments. T1 (2.6% starch / 500 mL of distilled water); T2 (2.6% starch / 500 mL of distilled water + 1 g of gelatin). Additionally, thickness, weight, and, subsequently, the biofilms were applied in the film-forming solution for 1 min and suspended for further drying at room temperature. After this process, were evaluated the loss of fresh mass, pH, and totals soluble solids. The present study revealed the efficiency of biofilm coating with and without gelatin to reduce the rate of enzymatic browning and increase the shelf life of bananas. It was possible to verify a smaller reduction in fresh weight loss in the treatments. Besides, no significant difference was observed in the addition of gelatin to the parameters evaluated in the fruit.

Characterization of Filmogenic/Edible Covering Based on Pectin Extracted from Cajá (Spondias mombin) Applied to Coating Green Acerolas (Malpighia emarginata)

Filmogenic coatings can be used as a post-harvest strategy to extend shelf life and ensure improvements in fruit quality and safety given their perishable nature. Due to their edibility, the composition of the coverings is a determining factor for their application, and for this reason, it is interesting and desirable that the constituents come from natural sources. The objective of the present study was to develop and characterize a pectin-based film extracted from cajá peel (Spondias mombin) and verify its efficiency as an edible coating in postharvest acerolas (Malpighia emarginata). The film was characterized in terms of mechanical properties by Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM); as well as in terms of chemical properties using the analysis of structural bonds by Fourier Transformed Infrared Spectroscopy (FTIR) and X-Ray Diffraction (XRD). In addition, the antimicrobial activity against two bacteria was evaluated. The analyzed film was presented as a dense membrane, with the presence of pores, fissures, and a very rough surface. The degree of esterification of pectin extract from cajá peel was 44%, and for this reason it was classified as low methocxyl (LM) pectin. The filmogenic solution presented antimicrobial activity against the bacteria Pseudomonas aeruginosa and Staphylococcus aureus. The applicability of the edible coating was tested on green acerolas, monitoring their maturation stage through analyzes such as weight loss, titratable acidity, and total soluble solids. At the end of the 7 days of storage, acerolas with the application of the coating showed 8.97% weight loss while acerolas without coating showed 9.89%; the percentage of total soluble solids was 7.68% higher for acerolas with the coating, as well as ascorbic acid content was higher for the protected fruits, indicating that the coverage favored the delay in the maturation of acerolas.

Physical-Mechanical Behavior and Water-Barrier Properties of Biopolymers-Clay Nanocomposites.

The preparation and characterization of biodegradable films based on starch-PVA-nanoclay by solvent casting are reported in this study. The films were prepared with a relation of 3:2 of starch:PVA and nanoclay (0.5, 1.0, and 1.5% w/v), and glycerol as plasticizer. The nanoclays before being incorporated in the filmogenic solution of starch-PVA were dispersed in two ways: by magnetic stirring and by sonication. The SEM results suggest that the sonication of nanoclay is necessary to reach a good dispersion along the polymeric matrix. FTIR results of films with 1.0 and 1.5% w/v of sonicated nanoclay suggest a strong interaction of hydrogen bond with the polymeric matrix of starch-PVA. However, the properties of WVP, tensile strength, percentage of elongation at break, and Young’s modulus improved to the film with sonicated nanoclay at 0.5% w/v, while in films with 1.0 and 1.5% w/w these properties were even worse than in film without nanoclay. Nanoclay concentrations higher than 1.0 w/v saturate the polymer matrix, affecting the physicochemical properties. Accordingly, the successful incorporation of nanoclays at 0.5% w/v into the matrix starch-PVA suggests that this film is a good candidate for use as biodegradable packaging.

A novel sodium alginate active films functionalized with purple onion peel extract (Allium cepa)

The purple onion peel extracts (POPE) have a high content of phenolic compounds and can be used as a promising strategy in the development of active packaging. Biodegradable sodium alginate films have good characteristics of gel formation, flexibility, transparency, brightness, and low oil permeability. The incorporation of bioactive compounds from plant residues can be a low-cost technique to functionalize alginate-based materials. The aim of this work was to evaluate the effects of POPE incorporation on the physical, mechanical, barriers, antioxidants, and antimicrobial properties of alginate-based films. Filmogenic solutions were prepared with a concentration of 0, 10, 20, and 30% of POPE and glycerol was used as plasticizer. The addition of POPE in the sodium alginate matrix promoted the development of opaque red films, with a content of phenolic compounds 43 times greater than the film without extract. As expected, the incorporation of POPE increased the antioxidant activity and the thickness of the alginate-based films. In addition, the incorporation of phenolic compounds promoted better interaction between the polymeric networks, reducing the water solubility of the alginate films. The results indicated that the sodium alginate films incorporated with several concentration of POPE have been shown to be an interesting material for the production of active packaging, being possible to apply them in foods with high water activity or susceptible to lipid oxidation, to preserve and extend the shelf life of these products. • Phenolic extracts from the purple onion peel were obtained and incorporated on alginate-based films. • Changes in the mechanical, physical and barrier properties of the alginate-based films were observed. • Alginate films functionalized with purple onion peel extract showed lower solubility. • High antioxidant activity was obtained by adding the phenolics extracts in alginate films. • Films can be used to reduce oxidation and increase the shelf life of food products.

Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)

Physico-chemical, functional properties, and filmogenic characteristics were determined in pulp (P) and whole (W) banana flours (BF), pretreated or not (preT and unT, respectively) with sodium metabisulfite, obtained from cultivars of Ecuadorian Musaceae: Musa acuminata AAA. The proximal composition revealed a high content of fat, protein, ash, and fiber in whole banana flours, while the total starch and amylose content was greater in pulp flours. The starch granules of both pulp and whole green banana flours presented an elongated and lenticular sizes and shapes, which could be related to the amount and variations in amylose and amylopectin structure in the raw materials. Pretreatment with metabilsulfite favors the increase in L* and b* parameters, while a* is reduced; likewise, the presence of the peel tends to darken the untreated flours. Water absorption, solubility and swelling capacity rose above 70 °C, matching the gelatinization temperature observed by DSC (74–78 °C). The temperature of gelatinization was higher for the pretreated whole banana flour, noticeably, the highest enthalpy ΔHgel (32.23 Jg-1) corresponded to the untreated whole banana flour. All banana flours had the ability to form filmogenic suspensions that showed a similar pseudoplastic behavior regardless of the flour composition, except for the pretreated pulp flour, which showed less shear thinning. The viscosity recovery capacity with the decrease in temperature was almost total in the untreated samples, while in the treated samples was lower (~20%). The higher amount of amylopectin favored the viscoelastic properties in the filmogenic suspension, while the lower content of this compound diminished these properties. For the aforementioned, green banana flours are an ingredient of interest and their ability to form filmogenic solutions can be a good alternative for its subsequent industrial application.

Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste

The residue from the processing of acerola, due to the concentration of active compounds, and antioxidant potential has aroused interest in its application. In this context, this study aimed to produce and characterization oral films based on carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC) and pre-gelatinized starch with the incorporation of ethanolic extract of dehydrated acerola industrial waste (EEDAIW) using tape-casting technique. The rheological properties of filmogenic solutions of CMC, HPMC, and starch were assessed. Oral films were characterized in relation to color parameters, mechanical properties, surface pH, contact angle, Fourier transform infrared (FTIR) spectroscopy, atomic force microscopy, and stability in relation to total phenolic compounds. It was found that apparent viscosity decreased with the deformation rate and the expected behavior of pseudoplastic fluids, regardless of the polymer used. In general, the addition of EEDAIW in the films led to a reduction in the tensile strength of the films and an increase in the contact angle values; however, the surface pH of the films remained close to the oral pH (6.8). From the FTIR, it was found that even after the addition of EEDAIW, all films showed predominant absorption bands, characteristic of the polymer used. It was found that after 84 days, CMC-based films had a higher concentration of total phenolic compounds when compared to HPMC and starch oral films.

Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits

Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.

Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)

Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (n ≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (p ≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (p ≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (p ≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food.

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

Natural biopolymers, which are renewable, widely available, biodegradable, and biocompatible, have attracted huge interest in the development of biocomposite materials. Herein, formulation–property relationships for starch/agar composite films were investigated. First, rapid visco analysis was used to confirm the conditions needed for their gelation and to prepare filmogenic solutions. All the original crystalline and/or lamellar structures of starch and agar were destroyed, and films with cohesive and compact structures were formed, as shown by SEM, XRD, and SAXS. All the plasticized films were predominantly amorphous, and the polymorphs of the composite films were closer to that of the agar-only film. FTIR results suggest that the incorporation of agar restricted starch chain interaction and rearrangement. The addition of agar to starch increased both tensile strength and elongation at break, but the improvements were insignificant after the agar content was over 50 wt.%. Contact angle results indicate that compared with the other samples, the 4:6 (wt./wt.) starch/agar film was less hydrophilic. Thus, this work shows that agar dominates the structure and properties of starch/agar composites, and the best properties can be obtained with a certain starch/agar ratio. Such composite polysaccharide films with tailored mechanical properties and surface hydrophilicity could be useful in biodegradable packaging and biomedical applications (wound dressing and tissue scaffolding).

Desenvolvimento e caracterização de filmes curativos à base de mesocarpo de Attalea speciosa Mart. ex Spreng e extrato glicólico de Aloe vera (L.) Burm. f.

O amido de mesocarpo de babaçu (Attalea speciosa Mart. ex Spreng) e a Aloe vera (Aloe vera (L.) Burm. f.) são materiais naturais com vasta aplicação nas áreas de saúde. Neste trabalho de pesquisa foram preparados e caracterizados filmes casting compostos por amido de mesocarpo de babaçu suplementados com Aloe vera nas proporções de 0%, 5%, 8% e 10% observando características físicas de espessura, umidade, solubilidades em água, permeabilidade ao vapor de água e propriedades mecânicas. Além disso, foram avaliadas a citotoxicidade da solução filmogênica em macrófagos murinos da linhagem RAW 264.7 e células de hemácias humanas. Os resultados mostram que os filmes desenvolvidos têm superfície lisa, boa maleabilidade e são autossustentados. O teor de umidade, solubilidade e permeabilidade ao vapor de água aumentaram de acordo com o aumento da concentração de Aloe vera, para as propriedades mecânicas não houve diferença significativa (p>0,05) entre as formulações testadas. A solução filmogênica apresentou efeito citotóxico considerado seguro para os macrófagos e hemácias humanas. Essas características demonstram um bom potencial para cobertura de feridas e reparação tecidual.

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

This work aimed at evaluating the rheological behavior and the application of coatings of lyophilized fish myofibrillar proteins (LMP), cornstarch (CS), and gum arabic (GA) in fruit during storage. The rheological behavior of the LMP, CS, and GA solutions was carried out at the concentrations of 1 g of proteins, 3 g of corn starch, and 1 g of gum arabic, respectively. The solutions were applied to the guavas with peel and the parameters of color, weight loss, pH, total acidity (TA), total soluble solids (SST), SST/TA ratio, and firmness were evaluated. They were then stored at a temperature of 24 ± 0.21°C and relative humidity of 64 ± 1.15% RH in polyethylene trays. The CS filmogenic solution showed higher viscosity, followed by LMP and GA. Herschel–Bulkley model showed the best fit for all solutions, with dilating behavior for LMP, GA, and pseudoplastic for CS. The LMP and CS delayed the fruit's ripening when compared to the control and GA, checked by the color. The loss of mass and firmness with LMP and CS showed a lower percentage in the storage. LMP and CS will contribute positively to the slowdown mature of guavas. Practical applications We believe our findings may be of interest to readers, as they bring a new and exciting approach in the use of renewable raw materials at a low economic cost, and also exploring the potential of waste from the Fishing Industry, as well as natural plant products (starch and gum), considered biodegradable and biocompatible. Moreover, this study can be applied for a lot of fruit and vegetables, in order to reduce postharvest losses and complement the economic benefits, in a process considered environmentally friendly.

Reuterin-producing Limosilactobacillus reuteri: Optimization of in situ reuterin production in alginate-based filmogenic solutions

Limosilactobacillus reuteri produces reuterin via glycerol anaerobic fermentation. This compound has antimicrobial properties and is used for food preservation purposes. Filmogenic solutions constituted of polysaccharides and glycerol are also employed, however, reuterin synthesis in filmogenic solutions has not yet been reported. Thus, the aim of this study was to optimize the in situ reuterin production by L. reuteri in alginate- and glycerol based-filmogenic solution, evaluating the survival of reuterin-producing bacteria during fermentation. The study consisted of a completely randomized design employing two L. reuteri strains (DSM 20016 and DSM 17938). The filmogenic solutions were obtained using sodium alginate (20 g/L) and two independent variables were studied: glycerol (0–300 mmol/L) and initial biomass of L. reuteri (≅6, 7, and 8 log CFU/mL). The samples were analyzed every 24 h for 72 h of anaerobic fermentation (37 °C). Both L.reuteri strains confirmed the potential for reuterin production and were susceptible to the metabolite produced. The highest reuterin production was achieved using L. reuteri DSM 20016. The initial microbial biomass of 8 log CFU/mL and 100 mmol/L of glycerol increased the reuterin production. However, higher conversion yields from glycerol to reuterin were obtained using 50 mmol/L of substrate.

TEXTURE PROFILE OF FILMOGENIC SOLUTIONS WITH POTENTIAL APPLICATION FOR SEED BIODEGRADABLE COATINGS / PERFIL DE TEXTURA DE SOLUÇÕES FILMOGÉNICAS COM POTENCIAL APLICAÇÃO DE REVESTIMENTOS BIODEGRADÁVEIS DE SEMENTES

Seed coating has been used in order to minimize environmental and human health damage generated by the use of conventional treatments. Therefore, the aim of this work was to evaluate the influence of the contents of cassava starch (0.5 and 5% (m m -1 )), glycerol (5 and 50% (m m -1 )) in relation to the starch mass, and pH (5.5 and 6.5) on the texture parameters (hardness, adhesiveness, fracture, cohesiveness, elasticity and gumminess) of filmogenic solutions with the potential to prepare seed coatings. The adhesiveness, cohesiveness, elasticity and gumminess, were influenced by the variables in the studied range. In order to evaluate the coatings produced on seed germination, future work is necessary.

Starch-Based Edible Films Properties and Sensory Evaluation for Food Applications

Edible films have emerged as a substitute for synthetic polymers because those are biodegradable, maintain organoleptic quality, and improve the shelf-life of food products. This study, developed starch-based edible films for application in a wrapper to inhibit moisture transfer from tortilla filling while maintaining physicochemical and organoleptic characteristics, increasing the shelf-life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated by tensile strength (22.34-27.5 KPa), elongation at break (53.20-185.96 %), and Young's modulus (64.35 -17.09 MPa) had revealed that pea starch is a stronger and more flexible film than corn starch film due to amylose content and molecular weight. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics of the wrapper for 6 days and improving the consumption experience of this food product.