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Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging

Author
Ferreira, G.; Matta, F.; Velasco J.I.; Oliveira, R.
Type of activity
Journal article
Journal
Polymers
Date of publication
2019-08-23
Volume
11
Number
9
First page
1382-1
Last page
1382-18
DOI
10.3390/polym11091382
Repository
http://hdl.handle.net/2117/168307 Open in new window
URL
https://www.mdpi.com/2073-4360/11/9/1382 Open in new window
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 di erent concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two di erent techniques, directly (D) and by sprinkling (S). Scanning electron microsc...
Citation
Ferreira, G. [et al.]. Active edible films based on arrowroot starch with microparticles of blackberry pulp obtained by freeze-drying for food packaging. "Polymers", 23 Agost 2019, vol. 11, núm. 9, p. 1382/1-1382/18.
Keywords
Anthocyanins, Antioxidant capacity, Arrowroot starch, Blackberry, Food packaging, Freeze-drying, Gum arabic, Powder, Water solubility, Water vapor permeability
Group of research
POLY2 - Polyfunctional polymeric materials

Participants

  • Ferreira Nogueira, Gislaine  (author)
  • Matta Fakhouri, Farayde  (author)
  • Velasco Perero, Jose Ignacio  (author)
  • Oliveira, Rafael Augustus de  (author)