Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan ( Syzygium cumini ) Fruit Manufactured by Thermo‐Compression

2021 ◽  
pp. 2000208
Author(s):  
Yessica Alexandra Rodriguez Gaviria ◽  
Natalia Stefanía Navarro Palencia ◽  
Cristiane Capello ◽  
Thalles Canton Trevisol ◽  
Alcilene Rodrigues Monteiro ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Syzygium Cumini ◽  
Ph Indicator

Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

2018 ◽  
Vol 82 ◽  
pp. 209-218 ◽  
Author(s):  
Cláudia Leites Luchese ◽  
Vanessa Ferreira Abdalla ◽  
Jordana Corralo Spada ◽  
Isabel Cristina Tessaro
Keyword(s):  
Cassava Starch ◽  
Ph Indicator

Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression

2019 ◽  
Vol 93 ◽  
pp. 317-324 ◽  
Author(s):  
Rafaela Andretta ◽  
Cláudia Leites Luchese ◽  
Isabel Cristina Tessaro ◽  
Jordana Corralo Spada
Keyword(s):  
Cassava Starch ◽  
Ph Indicator

scholarly journals Development and characterization of cassava starch films incorporated with purple yam (Dioscorea alata L.) peel anthocyanins

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 108-113
Author(s):  
A.M. Aquino ◽  
D.B. Morales
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Cassava Starch ◽  
Response Analysis ◽  
Dioscorea Alata ◽  
Anthocyanin Content ◽  
Ph Indicator ◽  
Significant Difference ◽  
Starch Films ◽  
Purple Yam

The packaging industry is now geared towards natural and biodegradable raw materials to reduce packaging wastes. In this study, purple yam (Dioscorea alata L.) peels were utilized to extract anthocyanins to be incorporated as a pH indicator in cassava starch films. The extract was analyzed for its total monomeric anthocyanin content (TMAC) using the pH differential method, and antioxidant activity using the DPPH assay. Results showed that the extract contains 155 mg/L cyanidin-3-glucoside and high antioxidant activity of 78.84%. Using the casting technique, thin films were made from cassava starch and glycerol, with varying amounts of the extract (0, 10, 20, 30 and 50%). The films were characterized by their color properties, water activity (Aw) and tensile strength (TS). Results showed decreasing values of L* , a* , b* as the concentration of the extract increased. No significant difference (p>0.05) was observed in the Aw and TS of the control film and the colored films. There was no trend observed in the Aw and TS of the films. The film with 30% extract recorded the lowest Aw (0.214) while the film with 40% extract recorded the highest tensile strength (0.706). The film with the highest TS was subjected to color response analysis by immersing the films in buffer solutions at different pH levels (pH 1.0-12.0) for 10 mins, and the time when the first color change was observed was recorded. The fastest responses were observed at the extreme pH levels (pH 1.0–2.0; 10.0–12.0). This study was able to conclude that purple yam peel extract has the potential as a pH indicator in cassava starch films for application as intelligent packaging.

Development and evaluation of a novel pH indicator biodegradable film based on cassava starch

2010 ◽  
Vol 120 (2) ◽  
pp. 1069-1079 ◽  
Author(s):  
P. Veiga-Santos ◽  
C. Ditchfield ◽  
C. C. Tadini
Keyword(s):  
Cassava Starch ◽  
Ph Indicator ◽  
Biodegradable Film

in vivo anthelmintic activity of Syzygium cumini leaves against Haemonchus contortus in sheep

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
LDR Oliveira ◽  
JPHV Miranda ◽  
GS Curado ◽  
JP Costa Neto ◽  
BF Santos ◽  
...  
Keyword(s):  
Haemonchus Contortus ◽  
Anthelmintic Activity ◽  
Syzygium Cumini

Use of Syzygium cumini (L.) ethanol extract against bacteria from bovine mastitis

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
AL Magalães ◽  
N Gabriel ◽  
L Rabelo ◽  
I Maciel ◽  
L Silva ◽  
...  
Keyword(s):  
Bovine Mastitis ◽  
Ethanol Extract ◽  
Syzygium Cumini

Susceptibility of animal pathogenic bacteria to an ethanolic extract from jambolan (Syzygium cumini) leaves

Planta Medica ◽  
2015 ◽  
Vol 81 (16) ◽  
Author(s):  
AL Magalhães ◽  
G Melo ◽  
N Gabriel ◽  
G Gabas ◽  
G Gonçalves ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Ethanolic Extract ◽  
Syzygium Cumini

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Sign in / Sign up

Export Citation Format

Share Document