Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films
Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, Rafael Augustus de Oliveira

Last modified: 02-01-2019

Abstract


This research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough.

Keywords: Lyophilization; microstructure; water solubility; water vapor permeability; packing.


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