Calderón-Castro Abraham, Vega-García Misael Odín, de Jesús Zazueta-Morales José, Fitch-Vargas Perla Rosa, Carrillo-López Armando, Gutiérrez-Dorado Roberto, Limón-Valenzuela Víctor, Aguilar-Palazuelos Ernesto
Maestría en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa Mexico.
J Food Sci Technol. 2018 Mar;55(3):905-914. doi: 10.1007/s13197-017-2997-6. Epub 2018 Jan 23.
Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and poor mechanical and barrier properties, which restrict its application for food packaging. The use of the extrusion technology as a pretreatment of the casting technique to change the starch structure in order to obtain edible films, may constitute an alternative to generate coatings with good functional properties and maintain longer the postharvest quality and shelf life of fruits. For this reason, the objective of this study was to optimize the conditions of an extrusion process to obtain a formulation of modified starch to elaborate edible films with good functional properties using the casting technique and assess the effect during the storage when applied on a model fruit. The best conditions of the extrusion process and concentration of plasticizers were obtained using response surface methodology. From optimization study, it was found that appropriate conditions to obtain starch edible films with the best mechanical and barrier properties were an extrusion temperature of 100 °C and a screw speed of 120 rpm, while the glycerol content was 16.73%. Also, once applied in fruit, the loss of quality attributes was diminished.
淀粉因其成本低、来源丰富、可再生和可生物降解，是用于制造可食用薄膜的一种有吸引力的原料。然而，基于淀粉的薄膜存在一些缺点，如脆性以及机械性能和阻隔性能较差，这限制了其在食品包装中的应用。使用挤压技术作为流延技术的预处理来改变淀粉结构以获得可食用薄膜，可能是一种替代方法，用于生成具有良好功能特性的涂层，并延长水果的采后品质和保质期。因此，本研究的目的是优化挤压工艺条件，以获得改性淀粉配方，使用流延技术制备具有良好功能特性的可食用薄膜，并评估其应用于模型水果后在储存期间的效果。使用响应面法获得了挤压工艺的最佳条件和增塑剂浓度。通过优化研究发现，获得具有最佳机械性能和阻隔性能的淀粉可食用薄膜的合适条件是挤压温度为100°C，螺杆转速为120转/分钟，而甘油含量为16.73%。此外，一旦应用于水果，品质属性的损失就会减少。
