Effect of beetroot (Beta vulgaris L. var conditiva) fiber filler and corona treatment on cassava starch films properties

MARÍA F. BASANTA; CARLOS MAURICIO OTÁLORA GONZÁLEZ; LÍA N. GERSCHENSON; SILVIA K. FLORES

Food Packaging and Shelf Life

Elsevier

Lugar: Netherlands; Año: 2020

2214-2894

The effect on the physicochemical and mechanical properties of cassava starch films, of the addition of 1,5 % of beetroot powder (BP) as a filler and of the application of a corona treatment (T), was studied for films obtained through casting. Composite films showed an extensibility at break 36% lower than simple films. The water vapor permeability (WVP) decreased (54%) and the intensity of red and yellow colors and the hydrophobicity increased in the presence of BP. After treatment, a significant decrease in extensibility (56%), and an increase in stress (27%) were observed for composite films. A decrease in solubility (48%), WVP (58%) and hydrophilicity were observed for treated simple films. It can be concluded that the incorporation of BP and the T have potential for producing changes in the characteristics of these films and that some of that modifications can be beneficial in relation to films application in food.