Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding senso...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2336 |
| _version_ | 1797442090907467776 |
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| author | John A. M. Freitas Giovana M. N. Mendonça Leticia B. Santos Jovan D. Alonso Juliana F. Mendes Hernane S. Barud Henriette M. C. Azeredo |
| author_facet | John A. M. Freitas Giovana M. N. Mendonça Leticia B. Santos Jovan D. Alonso Juliana F. Mendes Hernane S. Barud Henriette M. C. Azeredo |
| author_sort | John A. M. Freitas |
| collection | DOAJ |
| description | Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos. |
| first_indexed | 2024-03-09T12:36:47Z |
| format | Article |
| id | doaj.art-4bdb6c271e8a4da081b64ef160f27a04 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:36:47Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4bdb6c271e8a4da081b64ef160f27a042023-11-30T22:23:05ZengMDPI AGFoods2304-81582022-08-011115233610.3390/foods11152336Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent FoodsJohn A. M. Freitas0Giovana M. N. Mendonça1Leticia B. Santos2Jovan D. Alonso3Juliana F. Mendes4Hernane S. Barud5Henriette M. C. Azeredo6Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, BrazilGraduate Program in Food, Nutrition and Food Engineering, UNESP—São Paulo State University, Araraquara 14800-903, BrazilGraduate Program in Food, Nutrition and Food Engineering, UNESP—São Paulo State University, Araraquara 14800-903, BrazilInstitute of Chemistry of Araraquara, UNESP—São Paulo State University, São Paulo 01049-010, BrazilEmbrapa Instrumentation, São Carlos 13560-970, BrazilBiopolymers and Biomaterials Group, University of Araraquara (UNIARA), Araraquara 14801-340, BrazilEmbrapa Instrumentation, São Carlos 13560-970, BrazilEdible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.https://www.mdpi.com/2304-8158/11/15/2336edible filmsmulticomponent foodssensory propertiestexturebiopolymers |
| spellingShingle | John A. M. Freitas Giovana M. N. Mendonça Leticia B. Santos Jovan D. Alonso Juliana F. Mendes Hernane S. Barud Henriette M. C. Azeredo Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods Foods edible films multicomponent foods sensory properties texture biopolymers |
| title | Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods |
| title_full | Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods |
| title_fullStr | Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods |
| title_full_unstemmed | Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods |
| title_short | Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods |
| title_sort | bacterial cellulose tomato puree edible films as moisture barrier structures in multicomponent foods |
| topic | edible films multicomponent foods sensory properties texture biopolymers |
| url | https://www.mdpi.com/2304-8158/11/15/2336 |
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