Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

BACKGROUND: This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue (FVR) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas. RESULTS: Film‐forming solutions (FFS) presented a viscoelast...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1634-1642
Main Authors: Ferreira, Mariana SL, Fai, Ana Elizabeth C, Andrade, Cristina T, Picciani, Paulo H, Azero, Edwin G, Gonçalves, Édira CBA
Format: Article
Language:English
Subjects:
acerola
acerolas
biodegradability
biodegradable film
Biodegradation
Biodegradation, Environmental
Biopolymers - chemistry
coating
Coatings
Density
Edible
edible films
Elongation
Flour
Food Packaging
Food Preservation - methods
Food quality
Food safety
Food science
Fruits
gelation
hydrophilicity
Malpighia
Malpighia emarginata
Malpighiaceae - chemistry
mechanical properties
potato flour
Residues
rheological behavior
sensory evaluation
shelf life
Solanum tuberosum
solubility
starch
starch content
Starches
tensile strength
titratable acidity
total soluble solids
Vegetables
viscoelasticity
viscosity
weight loss
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Summary:BACKGROUND: This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue (FVR) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas. RESULTS: Film‐forming solutions (FFS) presented a viscoelastic behavior and a gelation process occurring at 70 °C. Maximum density (1.018 g cm⁻³), viscosity (44.404 cP) and starch content were obtained for FFS based on 8% FVR flour with 4% P flour. This same film presented enhanced mechanical properties such as tensile strength and elongation at break (0.092 MPa and 36% respectively). Solubility of the films averaged 87%, demonstrating high hydrophilicity. Improved performance was obtained for film‐packaged acerolas, which exhibited an increase in shelf life of 50% compared with control fruits. A lower loss of weight was observed for these samples by about 30–57% compared with control fruits, but minor modifications of pH, titratable acidity and soluble solid content occurred during storage. CONCLUSION: This study demonstrated the potential of FVR flour for edible coating and film formulation. Practical application on acerolas constituted a motivating route to evaluate and optimize this process; however, microbiological and sensory analyses are necessary to assess the material acceptability and safety. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7265