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Open AccessArticle

Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

1
School of Agricultural Engineering, University of Campinas, Campinas SP 13083-875, Brazil
2
Centre Català del Plàstic, Dpt. of Materials Science and Metallurgy, Universitat Politècnica de Catalunya, Carrer Colom 114, Terrassa E-08022, Spain
3
Faculty of Engineering, Federal University of Grande Dourados, Dourados MS 79804-970, Brazil
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(9), 1382; https://doi.org/10.3390/polym11091382
Received: 18 July 2019 / Revised: 19 August 2019 / Accepted: 19 August 2019 / Published: 23 August 2019
(This article belongs to the Special Issue Antimicrobial Polymer-Based Materials for Food Packaging Applications)
This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food. View Full-Text
Keywords: blackberry; arrowroot starch; gum arabic; freeze-drying; water solubility; water vapor permeability; anthocyanins; antioxidant capacity; powder; food packaging blackberry; arrowroot starch; gum arabic; freeze-drying; water solubility; water vapor permeability; anthocyanins; antioxidant capacity; powder; food packaging
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MDPI and ACS Style

Nogueira, G.F.; Fakhouri, F.M.; Velasco, J.I.; de Oliveira, R.A. Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging. Polymers 2019, 11, 1382.

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