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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Bibliographic Details
Published in:	Food chemistry Vol. 438; p. 137977
Main Authors:	Petry, Jaiane Maiara, Pellá, Michelly Cristina Galdioli, Silva, Otavio Augusto, Caetano, Josiane, Dragunski, Douglas Cardoso
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 16.04.2024
Subjects:	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
Online Access:	Get full text
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