Nogueira Gislaine Ferreira, Fakhouri Farayde Matta, Velasco José Ignacio, de Oliveira Rafael Augustus
School of Agricultural Engineering, University of Campinas, Campinas SP 13083-875, Brazil.
Centre Català del Plàstic, Dpt. of Materials Science and Metallurgy, Universitat Politècnica de Catalunya, Carrer Colom 114, Terrassa E-08022, Spain.
Polymers (Basel). 2019 Aug 23;11(9):1382. doi: 10.3390/polym11091382.
This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.
本研究工作评估了通过冷冻干燥将黑莓果肉（BL）和微胶囊化黑莓果肉（ML）粉末的添加类型及浓度变化对竹芋淀粉膜化学和物理性质的影响。将黑莓粉末以不同浓度（0%、20%、30%和40%，基于干淀粉的质量/质量）添加到成膜悬浮液中，并通过两种不同技术添加，即直接添加（D）和喷洒添加（S）。扫描电子显微镜（SEM）图像显示，黑莓粉末的添加使膜表面变得粗糙且不规则。与含0%粉末的膜相比，添加了BL和ML粉末的膜厚度和水溶性增加，拉伸强度降低。将黑莓BL和ML粉末掺入膜中，使所得膜具有颜色、花青素和抗氧化能力。通过喷洒添加黑莓粉末的膜比直接掺入的膜在水中更易溶解，且具有更高的抗氧化能力，这表明其作为将生物活性化合物释放到食品中的载体具有巨大潜力。
