Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness

Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness

Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well...

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Bibliographic Details
Main Authors: Carmen Rosa Quintero Pimiento, Paula Virginia Fernández, Marina Ciancia, Alex López-Córdoba, Silvia Goyanes, María Alejandra Bertuzzi, María Laura Foresti
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Polymers
Subjects:
pear juice
pregelatinized cassava starch
non-thermal process
edible films
ripeness degree
Online Access:https://www.mdpi.com/2073-4360/15/21/4263

Internet

https://www.mdpi.com/2073-4360/15/21/4263

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