Plasticizer concentration effect on films and coatings based on poly(vinyl alcohol) and cationic starch blends

[Display omitted] •No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s surface.•The coating increased the shelf-life of acerolas by one day at room temperature.•The coating led to a more homogeneous ripening of the f...

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Vydáno v:Food chemistry Ročník 438; s. 137977
Hlavní autoři: Petry, Jaiane Maiara, Pellá, Michelly Cristina Galdioli, Silva, Otavio Augusto, Caetano, Josiane, Dragunski, Douglas Cardoso
Médium: Journal Article
Jazyk:angličtina
Vydáno: England Elsevier Ltd 16.04.2024
Témata:
Acerola
acerolas
Barbados Cherry
Biodegradable film
food chemistry
Food preservation
fruits
plasticizers
solubility
Sorbitol
spectroscopy
starch
water content
water vapor
Sorbitol
Food preservation
Biodegradable film
Acerola
Barbados Cherry
ISSN:0308-8146, 1873-7072, 1873-7072
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Shrnutí:[Display omitted] •No significant gain comes from sorbitol percentages higher than 15%.•Amounts higher than 15% led to exudation of sorbitol on the film’s surface.•The coating increased the shelf-life of acerolas by one day at room temperature.•The coating led to a more homogeneous ripening of the fruits. Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h−1 m−2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2023.137977