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Open AccessArticle

Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis

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Centre Català del Plàstic, Dpt. of Materials Science and Metallurgy, Universitat Politècnica de Catalunya, Carrer Colom 114, E-08222 Terrassa, Spain
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Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS 79804-970, Brazil
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School of Agricultural Engineering, University of Campinas, Campinas, SP 13083-875, Brazil
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(10), 1650; https://doi.org/10.3390/polym11101650
Received: 31 August 2019 / Revised: 6 October 2019 / Accepted: 9 October 2019 / Published: 11 October 2019
(This article belongs to the Special Issue Natural Compounds for Natural Polymers)
The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (Tg) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed. View Full-Text
Keywords: natural polymers; arrowroot starch; gelatin; cranberry; properties; microstructure; X-ray diffraction; differential scanning calorimetry; sensory analysis; food packaging natural polymers; arrowroot starch; gelatin; cranberry; properties; microstructure; X-ray diffraction; differential scanning calorimetry; sensory analysis; food packaging
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Matta Fakhouri, F.; Nogueira, G.F.; de Oliveira, R.A.; Velasco, J.I. Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis. Polymers 2019, 11, 1650.

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