Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract
Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objecti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Polysaccharides |
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| Online Access: | https://www.mdpi.com/2673-4176/3/1/14 |
| _version_ | 1797443148650119168 |
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| author | Gislaine Ferreira Nogueira Isabela Helena Bratfischer Tagliari Soares Cyntia Trevisan Soares Farayde Matta Fakhouri Rafael Augustus de Oliveira |
| author_facet | Gislaine Ferreira Nogueira Isabela Helena Bratfischer Tagliari Soares Cyntia Trevisan Soares Farayde Matta Fakhouri Rafael Augustus de Oliveira |
| author_sort | Gislaine Ferreira Nogueira |
| collection | DOAJ |
| description | Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (<i>p</i> < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m<sup>2</sup> day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing. |
| first_indexed | 2024-03-09T12:51:52Z |
| format | Article |
| id | doaj.art-537344ea6b7e4545b19f7c6175c7f742 |
| institution | Directory Open Access Journal |
| issn | 2673-4176 |
| language | English |
| last_indexed | 2024-03-09T12:51:52Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polysaccharides |
| spelling | doaj.art-537344ea6b7e4545b19f7c6175c7f7422023-11-30T22:05:11ZengMDPI AGPolysaccharides2673-41762022-02-013125026310.3390/polysaccharides3010014Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace ExtractGislaine Ferreira Nogueira0Isabela Helena Bratfischer Tagliari Soares1Cyntia Trevisan Soares2Farayde Matta Fakhouri3Rafael Augustus de Oliveira4Academic Unit of Passos, Minas Gerais State University, Passos 37900-106, MG, BrazilSchool of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, BrazilSchool of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, BrazilPoly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Carrer Colom 11, E-08222 Terrassa, SpainSchool of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, BrazilGrape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (<i>p</i> < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m<sup>2</sup> day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing.https://www.mdpi.com/2673-4176/3/1/14environmentagro-industrial residuesgrape pomaceBRS Violeta<i>Maranta arundinacea</i> Linn.biopolymers |
| spellingShingle | Gislaine Ferreira Nogueira Isabela Helena Bratfischer Tagliari Soares Cyntia Trevisan Soares Farayde Matta Fakhouri Rafael Augustus de Oliveira Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract Polysaccharides environment agro-industrial residues grape pomace BRS Violeta <i>Maranta arundinacea</i> Linn. biopolymers |
| title | Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract |
| title_full | Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract |
| title_fullStr | Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract |
| title_full_unstemmed | Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract |
| title_short | Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract |
| title_sort | development and characterization of arrowroot starch films incorporated with grape pomace extract |
| topic | environment agro-industrial residues grape pomace BRS Violeta <i>Maranta arundinacea</i> Linn. biopolymers |
| url | https://www.mdpi.com/2673-4176/3/1/14 |
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