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Edible films to improve quality and shelf life of fresh tortillas

2022-03Journal article Open access
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dc.contributor.authorSerrano, Carmo
dc.contributor.authorSantos, Rafael
dc.contributor.authorViegas, Cláudia
dc.contributor.authorSapata, M. Margarida
dc.contributor.authorSantos, R. Galhano dos
dc.contributor.authorCondeço, J. A.
dc.contributor.authorMarques, Ana C.
dc.contributor.authorBordado, J. C.
dc.date.accessioned2022-03-09T12:09:55Z
dc.date.available2024-03-01T01:30:21Z
dc.date.issued2022-03
dc.description.abstractEdible films have emerged as packaging aids to replace synthetic polymers due to their biodegradable nature. The aim of this study was to develop starch-based edible films for application in packaging, to inhibit moisture transfer from the filling to the tortilla, while maintaining physicochemical and organoleptic quality characteristics, and improving shelf life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated in tensile strength (21.98–27.5 KPa), elongation at break (59.17–185.96%), and elastic modulus (42.35–17.09 MPa). The results suggest that pea films are more flexible than starch films due to differences in the amylose and amylopectin molecules and molecular masses of the different starches. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics for 6 days, improving the consumption experience of these food products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSerrano C, Santos R, Viegas C, Sapata MM, Santos RG, Condeço JA, et al. Edible films to improve quality and shelf life of fresh tortillas. Int J Gastron Food Sci. 2022;27:100480.pt_PT
dc.identifier.doi10.1016/j.ijgfs.2022.100480pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/14420
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S1878450X22000154pt_PT
dc.subjectCornpt_PT
dc.subjectPeapt_PT
dc.subjectChestnut biopolymerspt_PT
dc.subjectStarchpt_PT
dc.subjectSurface propertiespt_PT
dc.subjectMechanical performancept_PT
dc.subjectSensory analysispt_PT
dc.titleEdible films to improve quality and shelf life of fresh tortillaspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage100480pt_PT
oaire.citation.titleInternational Journal of Gastronomy and Food Sciencept_PT
oaire.citation.volume27pt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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