Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid

2014 ◽  
Vol 38 ◽  
pp. 20-27 ◽  
Author(s):  
Marcela Chiumarelli ◽  
Miriam D. Hubinger
2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.


Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda

2020 ◽  
Vol 10 (18) ◽  
pp. 6267
Author(s):  
Juliana G. Galvão ◽  
Raquel L. Santos ◽  
Ana Amélia M. Lira ◽  
Renata Kaminski ◽  
Victor H. Sarmento ◽  
...  

The use of lipid nanoparticles as drug delivery systems has been growing over recent decades. Their biodegradable and biocompatible profile, capacity to prevent chemical degradation of loaded drugs/actives and controlled release for several administration routes are some of their advantages. Lipid nanoparticles are of particular interest for the loading of lipophilic compounds, as happens with essential oils. Several interesting properties, e.g., anti-microbial, antitumoral and antioxidant activities, are attributed to carvacrol, a monoterpenoid phenol present in the composition of essential oils of several species, including Origanum vulgare, Thymus vulgaris, Nigellasativa and Origanum majorana. As these essential oils have been proposed as the liquid lipid in the composition of nanostructured lipid carriers (NLCs), we aimed at evaluating the influence of carvacrol on the crystallinity profile of solid lipids commonly in use in the production of NLCs. Different ratios of solid lipid (stearic acid, beeswax or carnauba wax) and carvacrol were prepared, which were then subjected to thermal treatment to mimic the production of NLCs. The obtained binary mixtures were then characterized by thermogravimetry (TG), differential scanning calorimetry (DSC), small angle X-ray scattering (SAXS) and polarized light microscopy (PLM). The increased concentration of monoterpenoid in the mixtures resulted in an increase in the mass loss recorded by TG, together with a shift of the melting point recorded by DSC to lower temperatures, and the decrease in the enthalpy in comparison to the bulk solid lipids. The miscibility of carvacrol with the melted solid lipids was also confirmed by DSC in the tested concentration range. The increase in carvacrol content in the mixtures resulted in a decrease in the crystallinity of the solid bulks, as shown by SAXS and PLM. The decrease in the crystallinity of lipid matrices is postulated as an advantage to increase the loading capacity of these carriers. Carvacrol may thus be further exploited as liquid lipid in the composition of green NLCs for a range of pharmaceutical applications.


2020 ◽  
Vol 248 ◽  
pp. 116805 ◽  
Author(s):  
Siying Li ◽  
Yanlan Ma ◽  
Tengteng Ji ◽  
Dur E. Sameen ◽  
Saeed Ahmed ◽  
...  

2014 ◽  
Vol 49 (9) ◽  
pp. 2045-2051 ◽  
Author(s):  
Talita M. Santos ◽  
Alaídes M. B. Pinto ◽  
Ana Vitória de Oliveira ◽  
Hálisson L. Ribeiro ◽  
Carlos Alberto Caceres ◽  
...  

2018 ◽  
Vol 31 ◽  
pp. 03012
Author(s):  
Endah Sri Wahyuni ◽  
Fahmi Arifan

Edible film is a thin layer (biodegradable) used to coat food and can be eaten. In addition edible film serves as a vapor transfer inhibitor, inhibits gas exchange, prevents aroma loss, prevents fat transfer, improves physical characteristics, and as an additive carrier. Edible film made of cassava starch, glycerol and chitosan. Cassava starch is used as raw material because it contains 80% starch. Glycerol serves as a plasticizer and chitosan serves to form films and membranes well. The purpose of this research is to know the characteristic test of edible film by using ANOVA analysis, where the variable of drying of the oven is temperature (70°C, 80°C, 90°C) and time for 3 hours and variables change chitosan (2 gr, 3 gr, 4 gr). The result of this research was obtained the most optimum for water content and water resistance in temperature variable 80 °C and chitosan 4 gr. The best edible films and bubbles on temperature variables are 80 °C and chitosan 4 gr.


2016 ◽  
Vol 151 ◽  
pp. 150-159 ◽  
Author(s):  
Carolina Medina Jaramillo ◽  
Tomy J. Gutiérrez ◽  
Silvia Goyanes ◽  
Celina Bernal ◽  
Lucía Famá

2020 ◽  
Vol 49 (3) ◽  
pp. 275
Author(s):  
S. A. Oyeyinka ◽  
T. M. Afunso ◽  
A. A. Adeloye ◽  
S. S. Diarra

DYNA ◽  
2019 ◽  
Vol 86 (211) ◽  
pp. 199-207
Author(s):  
Camilo Villegas Yépez ◽  
Misael Cortés Rodríguez ◽  
William Albarracín Hernández ◽  
Pablo Emilio Rodríguez Fonseca

Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments


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