Effect of hydrogen peroxide on edible film from cassava starch

2018 ◽  
Author(s):  
Dewi Sondari ◽  
Imad Iltizam
Keyword(s):  
Hydrogen Peroxide ◽  
Cassava Starch ◽  
Edible Film

scholarly journals Revestimentos à base de amido na conservação de mangas Tommy Atkins associados a duas fontes de cálcio e a um agente oxidante em ambiente refrigerado

2018 ◽  
Vol 1 (42) ◽  
pp. 102
Author(s):  
Alan Ferreira de França ◽  
Iranilson Silva dos Santos ◽  
Júlio Gomes Júnior ◽  
José Eldo Costa ◽  
Alex Danilo Monte de Andrade ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Edible Film ◽  
Maturation Stage ◽  
Refrigerated Storage ◽  
Oxidizing Agent ◽  
Coating Application ◽  
Film Coatings ◽  
Tukey Test ◽  
Calcium Propionate ◽  
Loss Of Mass

<p>The objective of this work was to evaluate the potential of conservation post-harvest starch-based edible film coatings manioc on ‘Tommy Atkins’ mangoes under refrigerated storage. We used fruit from a market in Natal / RN, respecting maturation stage “de vez”. After that the mangoes were taken to the Laboratory of Soils and Plants of the Agricultural School of Jundiaí - EAJ, where they were selected, aiming at the standardization of color, size and weight. The experimental design was completely randomized, in a factorial scheme of 5 x 6 type, corresponding to different treatments of the fruit (without coating application; edible film spraying based on cassava starch; fruit spraying with edible film based on manioc starch + calcium chloride, fruit spraying with edible film based on manioc starch + calcium propionate, fruit spraying with manioc starch + potassium permanganate) in six periods (0, 5, 10, 15, 20, 25 days) in a refrigerated environment (12 ± 2, 85% RH ± 5), and four replicates. The results were submitted to analysis of variance, the means of comparison was done by the Tukey test (5% probability). It was verified that the treatments used were superior to the control from the 15th day of storage, to loss of mass, prolonging the shelf life of the fruit in 10 days, but with no effect for the associations with source of calcium and oxidizing agent.</p>

Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei

2020 ◽  
Vol 104 ◽  
pp. 105754 ◽  
Author(s):  
Julieth Orozco-Parra ◽  
Clara M. Mejía ◽  
Cristian C. Villa
Keyword(s):  
Lactobacillus Casei ◽  
Cassava Starch ◽  
Edible Film

Synthesis and characterization of a low solubility edible film based on native cassava starch

2019 ◽  
Vol 128 ◽  
pp. 290-296 ◽  
Author(s):  
Otavio A. Silva ◽  
Michelly G. Pellá ◽  
Matheus G. Pellá ◽  
Josiane Caetano ◽  
Márcia R. Simões ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Edible Film ◽  
Synthesis And Characterization ◽  
Low Solubility

scholarly journals Optimization of Chitosan Drying Temperature on The Quality and Quantity of Edible Film

2018 ◽  
Vol 31 ◽  
pp. 03012
Author(s):  
Endah Sri Wahyuni ◽  
Fahmi Arifan
Keyword(s):  
Water Resistance ◽  
Edible Films ◽  
Cassava Starch ◽  
Raw Material ◽  
Edible Film ◽  
Anova Analysis ◽  
Fat Transfer ◽  
Vapor Transfer ◽  
Temperature Variable ◽  
Transfer Inhibitor

Edible film is a thin layer (biodegradable) used to coat food and can be eaten. In addition edible film serves as a vapor transfer inhibitor, inhibits gas exchange, prevents aroma loss, prevents fat transfer, improves physical characteristics, and as an additive carrier. Edible film made of cassava starch, glycerol and chitosan. Cassava starch is used as raw material because it contains 80% starch. Glycerol serves as a plasticizer and chitosan serves to form films and membranes well. The purpose of this research is to know the characteristic test of edible film by using ANOVA analysis, where the variable of drying of the oven is temperature (70°C, 80°C, 90°C) and time for 3 hours and variables change chitosan (2 gr, 3 gr, 4 gr). The result of this research was obtained the most optimum for water content and water resistance in temperature variable 80 °C and chitosan 4 gr. The best edible films and bubbles on temperature variables are 80 °C and chitosan 4 gr.

scholarly journals Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion

2019 ◽  
Vol 16 (1) ◽  
pp. 14
Author(s):  
Iffah Muflihati ◽  
Djagal Wiseso Marseno ◽  
Yudi Pranoto
Keyword(s):  
Hydrogen Peroxide ◽  
Amylose Content ◽  
Chemical Characteristic ◽  
Cassava Starch ◽  
Oxidation Time ◽  
Carboxyl Content ◽  
Box Behnken Design ◽  
Starch Oxidation ◽  
Physical And Chemical ◽  
Uv C

Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.

scholarly journals Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough

2014 ◽  
Vol 4 (2) ◽  
pp. 82
Author(s):  
Franciele Leila Giopato Viell ◽  
Francieli Cassia Gomes Barroso Simão Alves ◽  
Solange Aparecida Fávaro Tosoni ◽  
Natara Fávaro Tosoni ◽  
Gisli Cristina Pante ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Storage Period ◽  
Cassava Starch ◽  
Alpha Amylase ◽  
Modified Starch ◽  
Refrigerated Storage ◽  
Bread Dough ◽  
Sodium Trimetaphosphate ◽  
Modified Starches ◽  
Resistant Starches

<p>The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of &alpha;-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permanganate (0.1%), ferrous sulfate (0.05%) and ozone (1.0 g/h). All oxidations occurred during a period of 2 hours at room temperature. The modified starches were pregelatinized for 30 minutes at 95 &deg; C and spray dried. The solubility index and water absorption, content of carboxyl groups and the enzymatic susceptibility to &alpha;-amylase of the modified starches were evaluated. Cheese bread dough was prepared with pregelatinized modified starch and stored under refrigeration (8 &deg;C) for sixteen days. The tackiness index of the dough, which represents its stability during refrigerated storage, and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During refrigerated storage, doughs showed a lower rate of tackiness, good consistency and the cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability.</p><p>&nbsp;</p><p>DOI:&nbsp;http://dx.doi.org/10.14685/rebrapa.v4i2.124</p>

Prediction of Cassava Starch Edible Film Properties by Chemometric Analysis of Infrared Spectra

2005 ◽  
Vol 38 (6) ◽  
pp. 749-767 ◽  
Author(s):  
N. M. Vicentini ◽  
N. Dupuy ◽  
M. Leitzelman ◽  
M. P. Cereda ◽  
P. J. A. Sobral
Keyword(s):  
Infrared Spectra ◽  
Cassava Starch ◽  
Chemometric Analysis ◽  
Edible Film ◽  
Film Properties
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