Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes
作者： Farayde Matta Fakhouri , Silvia Maria Martelli , Thiago Caon , José Ignacio Velasco , Lucia Helena Innocentini Mei
DOI: 10.1016/J.POSTHARVBIO.2015.05.015
关键词:
摘要: Edible films have been studied as potential substitutes for conventional plastics in food packaging. Their development provides a new alternative the application of hydrocolloids, following global trends environmental preservation. Taking this into account, aim study was to develop and evaluate physicochemical properties (thickness, solubility water acid, vapor permeability, opacity, tensile strength elongation at break) composite based on corn starch (native, modified waxy or waxy) gelatin, plasticized with glycerol sorbitol. After initial screening, formulation presenting more appropriate applied an edible coating onto Red Crimson grapes extend shelf-life. The addition gelatin significantly increased mechanical strength, water, permeability vapor, thickness biofilms, while also decreasing opacity. Composite prepared sorbitol had lower higher than glycerol. Improved appearance observed coated after 21 days storage under refrigerated conditions, which weight loss control group. Sensory evaluation showed that all coatings did not affect acceptability scores.
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