Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour

TOMY J. GUTIERREZ; JUSNEYDY SUNIAGA; ANTONIO MONSALVE; NANCY LIS GARCIA

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015

0268-005X

Different studies have been performed on edible films. However, the surface properties and the relationshipwith their properties has not been analyzed. Edible films were obtained from native andmodified plantain flour, with and without the incorporation of beet flour. Moisture content, stability inacidic or alkaline solutions, thermogravimetric analysis (TGA), X-ray diffraction pattern (XRD), differentialscanning calorimetry (DSC), attenuated total reflectance Fourier transform infrared spectroscopy (ATR/FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM) and color parameters weredetermined. The systems evaluated with the incorporation of beet flour showed a plasticizer effect,which led to the obtaining of more transparent, smoother and wet films. This also was related withhigher transmittance and slightest thermodynamic stability. Similarly, the modified plantain flour bycross-linking with sodium trimetaphosphate, allowed to obtain films transparent, smoother, more plasticand degradable. Considering the results, it was concluded that the minor interaction between the starchestarch chains, allowed to obtain films with lower development of the crystalline phase, which favoredthe obtaining of films transparent, smoother, more plastic and degradable.