Agritrop
Accueil

Development and characterization of edible films from chachafruto (Erythrina edulis Triana) starch

Sandoval Jorge Leonardo Sandoval, Rodriguez Fonseca Pablo Emilio, Herrera Arevalo Anibal Orlando, Perez Sira Elevina Eduviges, Ricci Julien, Dufour Dominique. 2021. Development and characterization of edible films from chachafruto (Erythrina edulis Triana) starch. Starch - Stärke, 73 (9-10):2000269, 10 p.

Article de revue ; Article de recherche ; Article de revue à facteur d'impact
[img] Version Online first - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
598462.pdf

Télécharger (2MB) | Demander une copie
[img] Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
598462-ed.pdf

Télécharger (1MB) | Demander une copie

Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This research aimed to develop biofilms based on starch isolated from chachafruto (Erythrina edulis) grown in Colombia. The physicochemical, functional, and morphometric properties of chachafruto starch were characterized. Edible biofilms were developed using chachafruto starch, glycerol, oil, and Tween 80. The films were characterized in terms of their physical, mechanical and barrier properties. The data showed a high starch yield of 28.59% with high purity (95.92%) and 0.21% phosphorous and 14.14% amylose content. Chachafruto starch granules had a bimodal distribution of circular and oval shapes; longitudinal sizes varied from 25.86 to 119.82 μm, and transverse sizes ranged from 40.14 to 45.86 μm. The gelatinization pasting temperature (PT), peak viscosity (PV) and final viscosity (cool paste viscosity, CPV) of starch were 74.7°C, 2602 cP and 3171 cP, respectively. The addition of oil (0.1, 0.2 and 0.3%) and Tween 80 (0.4%) increased the moisture content of the starch and decreased the water vapor permeability (WVP) of the film. Additionally, the oil significantly reduced the tensile strength and elongation at break but had no effect on the percent elongation. The data showed that chachafruto seeds are a potential new and unconventional source of starch that shows feasibility for applications in starch-based edible films.

Mots-clés Agrovoc : film comestible, composition des aliments, amidon, propriété physicochimique, propriété mécanique, glycérol, huile

Mots-clés géographiques Agrovoc : Colombie

Mots-clés complémentaires : Erythrina edulis

Mots-clés libres : Chachafruto, Development, Edible film, Starch

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • Sandoval Jorge Leonardo Sandoval, Universidad Nacional de Colombia (COL)
  • Rodriguez Fonseca Pablo Emilio, AGROSAVIA (COL) - auteur correspondant
  • Herrera Arevalo Anibal Orlando, Universidad Nacional de Colombia (COL)
  • Perez Sira Elevina Eduviges, UCV (VEN)
  • Ricci Julien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671

Source : Cirad-Agritrop (https://agritrop.cirad.fr/598462/)

Voir la notice (accès réservé à Agritrop) Voir la notice (accès réservé à Agritrop)

[ Page générée et mise en cache le 2024-03-03 ]