Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)
Pessanha, Kênia Letícia Ferreira, Farias, Mônica Guimarães, Carvalho, Carlos Wanderlei Piler, Godoy, Ronoel Luiz de Oliveira
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity. The elongation test at rupture reported to be 17.738%, indicating that addition of pulp increased film flexibility.
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- Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
- Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
- Conservation of Euterpe oleracea seeds
- Chromosome number of acai palm (Euterpe oleracea Mart.).