Ferreira Mariana S L, Fai Ana Elizabeth C, Andrade Cristina T, Picciani Paulo H, Azero Edwin G, Gonçalves Édira C B A
Food and Nutrition Master Program, Laboratory of Bioactive Compounds, Nutrition School, Federal University of Rio de Janeiro State, UNIRIO, Av. Pasteur, 296, Urca, 22290-240, Rio de Janeiro, Brazil.
Institute of Macromolecules Professora Eloisa Mano, Federal University of Rio de Janeiro, UFRJ, Av. Horacio Macedo 2030, PO Box 68525, 21941-598, Rio de Janeiro, Brazil.
J Sci Food Agric. 2016 Mar 30;96(5):1634-42. doi: 10.1002/jsfa.7265. Epub 2015 Jun 11.
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.
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.
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.
本研究旨在利用果蔬残渣（FVR）粉和马铃薯皮（P）粉制备可食用薄膜和涂层，并对其进行表征。研究了两种包衣方法（浸渍法和薄膜法）对针叶樱桃品质的影响。
成膜溶液（FFS）呈现粘弹性行为，且在70°C时发生凝胶化过程。基于8% FVR粉和4% P粉的FFS获得了最大密度（1.018 g cm-3）、粘度（44.404 cP）和淀粉含量。同一薄膜具有增强的机械性能，如拉伸强度和断裂伸长率（分别为0.092 MPa和36%）。薄膜的溶解度平均为87%，表明亲水性高。薄膜包装的针叶樱桃性能得到改善，与对照果实相比，货架期延长了50%。与对照果实相比，这些样品的重量损失较低，约为30-57%，但在储存期间pH值、可滴定酸度和可溶性固形物含量有轻微变化。
本研究证明了FVR粉在可食用涂层和薄膜配方中的潜力。在针叶樱桃上的实际应用是评估和优化该工艺的一条有意义的途径；然而，需要进行微生物和感官分析来评估材料的可接受性和安全性。
