School of Agricultural Engineering, University of Campinas, Campinas, SP 13083-875, Brazil.
School of Agricultural Engineering, University of Campinas, Campinas, SP 13083-875, Brazil.
Food Chem. 2019 Mar 1;275:417-425. doi: 10.1016/j.foodchem.2018.09.054. Epub 2018 Sep 10.
The influence of the incorporation of blackberry pulp on properties of arrowroot starch films has been studied. The blackberry pulp transferred bioactive compounds, antioxidant capacity and color to arrowroot starch films. Increasing the concentration of blackberry pulp (from 0 to 40%, mass/mass of dry starch) in the film resulted in increased thickness (from 0.065 to 0.133 mm), increased elongation (from 3.18 to 13.59%), decreased tensile strength (from 22.71 to 3.97 MPa), increased water vapor permeability (from 3.62 to 4.60 g.mm/m.day.kPa) and solubility in water (from 14.18 to 25.46%). The films were stable to different media, maintaining the same initial diameter dimensions after immersion in acidic, neutral and alkaline solutions, but their color intensity was reduced, probably due to the release of anthocyanins to the solutions. The films with blackberry pulp presented darkness after sterilization process.
研究了黑莓浆对葛根淀粉膜性能的影响。黑莓浆将生物活性化合物、抗氧化能力和颜色转移到葛根淀粉膜中。随着膜中黑莓浆浓度（从 0 增加到 40%，干淀粉的质量/质量）的增加，厚度（从 0.065 增加到 0.133 mm）、伸长率（从 3.18 增加到 13.59%）、拉伸强度（从 22.71 降低到 3.97 MPa）、水蒸气透过率（从 3.62 增加到 4.60 g.mm/m.day.kPa）和水溶解度（从 14.18 增加到 25.46%）。这些薄膜对不同的介质稳定，在浸入酸性、中性和碱性溶液后保持相同的初始直径尺寸，但它们的颜色强度降低，可能是由于花青素释放到溶液中。经灭菌处理后，含有黑莓浆的薄膜颜色变暗。
