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Development and characterization of edible films from chachafruto (Erythrina edulis Triana) starch

Sandoval J.L.S., Rodriguez Fonseca P.E., Herrera Arevalo A.O., Perez Sira E.E., Ricci J., Dufour D.. 2021. Starch - Stärke, 73 (9-10) : 10 p..

DOI: 10.1002/star.202000269

This research aimed to develop biofilms based on starch isolated from chachafruto (Erythrina edulis) grown in Colombia. The physicochemical, functional, and morphometric properties of chachafruto starch were characterized. Edible biofilms were developed using chachafruto starch, glycerol, oil, and Tween 80. The films were characterized in terms of their physical, mechanical and barrier properties. The data showed a high starch yield of 28.59% with high purity (95.92%) and 0.21% phosphorous and 14.14% amylose content. Chachafruto starch granules had a bimodal distribution of circular and oval shapes; longitudinal sizes varied from 25.86 to 119.82 µm, and transverse sizes ranged from 40.14 to 45.86 µm. The gelatinization pasting temperature (PT), peak viscosity (PV) and final viscosity (cool paste viscosity, CPV) of starch were 74.7°C, 2602 cP and 3171 cP, respectively. The addition of oil (0.1, 0.2 and 0.3%) and Tween 80 (0.4%) increased the moisture content of the starch and decreased the water vapor permeability (WVP) of the film. Additionally, the oil significantly reduced the tensile strength and elongation at break but had no effect on the percent elongation. The data showed that chachafruto seeds are a potential new and unconventional source of starch that shows feasibility for applications in starch-based edible films.

Mots-clés : film comestible; composition des aliments; amidon; propriété physicochimique; propriété mécanique; glycérol; huile; colombie; erythrina edulis

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