Effect of yerba mate (Ilex paraguariensis St. Hil.) extract on the drying behaviour of cassava starch films enriched with rebaudioside A

BEUTER, D. A.; MEZA, B. E.; BRUMOVSKY, L. A.; PERALTA, J. M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022

0145-8892

In this study, the drying behaviour of cassava starch-based edible films was investigated. Formulations were elaborated with rebaudioside A, glycerol, and low concentrations (0.5, 2, and 4% w/w) of yerba mate (Ilex paraguariensis St. Hil.) extract (YM%). Physicochemical properties (pH, apparent viscosity, and density) and film-forming capacity (dip-coating method) were evaluated at 25°C. Films were casted by drying and mathematically described using the Henderson and Pabis thin-layer model. Effective moisture diffusion coefficients (Deff) were determined using theoretical film thicknesses evaluated at the critical moisture content. The Deff dependency on temperature and YM% was analysed using an Arrhenius-type model. Based on the results, as YM% increased, values of pH and apparent viscosity decreased. Low YM% increased the drying rates and the values of Deff of cassava starch-based edible films elaborated with rebaudioside A as a sweetener and bioactive compound, obtaining the highest values at 4% w/w and 70°C.