CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE

Authors

  • PRICILA VEIGA SANTOS Universidade Estadual de Campinas
  • MARNEY PASCOLI CEREDA Universidade Católica Don Bosco
  • ADILMA REGINA PIPPA SCAMPARINI Universidade Federal de Campinas

DOI:

https://doi.org/10.5380/cep.v26i1.11806

Keywords:

BIOFILMES, ADITIVOS, CRISTALIZAÇÃO, MICROESTRUTURA, COR.

Abstract

The influence of additives (sucrose, propylene glycol and soybean oil) and process parameters (pH and temperature), on bio-based cassava starch-gelatin films stability during storage have been evaluated

by a 27-3 factorial experiment design. X-ray diffractograms have indicated that only sucrose influenced film stability resulting in crystallization during storage (60 days), which was also observed by scanning electron and light microscopy images. Light micrographs, besides indicated sucrose crystallization, also allowed observing phase separation. All biofilm samples presented a high lightness and low redness and yellowness, indicating to be almost colorless. Although temperature did not influence film microstructure and color, casting temperature of 60°C had completely destroyed samples, and it has not been recommended for further investigations.

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Published

2008-07-18

How to Cite

SANTOS, P. V., CEREDA, M. P., & PIPPA SCAMPARINI, A. R. (2008). CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(1). https://doi.org/10.5380/cep.v26i1.11806

Issue

Vol. 26 No. 1 (2008)

Section

Artigos

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