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Edible films and coatings based on biodegradable residues applied to acerolas ( Malpighia punicifolia L.)
Author(s) -
Ferreira Mariana SL,
Fai Ana Elizabeth C,
Andrade Cristina T,
Picciani Paulo H,
Azero Edwin G,
Gonçalves Édira CBA
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7265
Subject(s) - starch , food science , coating , titratable acid , ultimate tensile strength , shelf life , materials science , chemistry , composite material
BACKGROUND This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue ( FVR ) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas. RESULTS Film‐forming solutions ( FFS ) presented a viscoelastic behavior and a gelation process occurring at 70 °C. Maximum density (1.018 g cm −3 ), viscosity (44.404 cP ) and starch content were obtained for FFS based on 8% FVR flour with 4% P flour. This same film presented enhanced mechanical properties such as tensile strength and elongation at break (0.092 MPa and 36% respectively). Solubility of the films averaged 87%, demonstrating high hydrophilicity. Improved performance was obtained for film‐packaged acerolas, which exhibited an increase in shelf life of 50% compared with control fruits. A lower loss of weight was observed for these samples by about 30–57% compared with control fruits, but minor modifications of pH , titratable acidity and soluble solid content occurred during storage. CONCLUSION This study demonstrated the potential of FVR flour for edible coating and film formulation. Practical application on acerolas constituted a motivating route to evaluate and optimize this process; however, microbiological and sensory analyses are necessary to assess the material acceptability and safety. © 2015 Society of Chemical Industry