Development and Characterization of Edible Films Based on Fruit and Vegetable Residues

Journal of Food Science
Roberta M S AndradeÉdira C B A Gonçalves

Abstract

Edible films were developed from the solid residue of the processing of whole fruits and vegetables. The solid residue, processed into flour (FVR flour) was chemically and structurally characterized by microstructure, elemental composition, structural links, and moisture sorption isotherm. Films were prepared by casting using aqueous extracts of 8% and 10% of flour (w/w) and characterized in terms of thickness, water solubility, mechanical properties, water vapor permeability, and Fourier transform infrared (FTIR). The analysis of microstructure and elemental composition, performed on flour (mean particle size 350 μm), showed an essentially granular aspect, with the presence of fibrous particles having potassium as one of the most abundant elements. FTIR results showed similarity between the characteristic bands of other raw materials used in edible films. The sorption isotherm of FVR flour showed a typical profile of foods rich in soluble components, such as sugars. Dried films presented an average thickness of 0.263 ± 0.003 mm, a homogenous aspect, bright yellow color, pronounced fruit flavor, and high water solubility. The FTIR spectra of the edible films revealed that addition of potato skin flour did not change the molecul...Continue Reading

References

Aug 4, 2009·Journal of Food Science·Henriette M C AzeredoTara H McHugh
Feb 11, 2011·Chemistry Central Journal·Wirongrong TongdeesoontornPornchai Rachtanapun
Dec 19, 2014·Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology·Luís Pinto da SilvaJoaquim C G Esteves da Silva
Feb 20, 2015·Journal of Food Science and Technology·Mariana S L FerreiraÉdira C B A Gonçalves
May 20, 2015·Journal of the Science of Food and Agriculture·Mariana S L FerreiraÉdira C B A Gonçalves

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Citations

Mar 25, 2019·Journal of Food Science and Technology·Rebeca Desireé Sousa da CostaLuiza Helena Meller da Silva
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Caio G OtoniTara H McHugh
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Olimpia PanzaMatteo Alessandro Del Nobile
Oct 16, 2020·Critical Reviews in Food Science and Nutrition·Tao MaXiaosong Hu
Aug 26, 2021·Journal of Food Science·Julia Rabelo Vaz MatheusAna Elizabeth Cavalcante Fai
Nov 26, 2020·Food Research International·Roberta Melquiades Silva de AndradeManuela Estevez Pintado

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