Use of cassava starch for edible films and coatings formulation
Cassava is produced in Latin America, Asia and Southern Africa. In Latin America, cassava is popularly used as a meal, as animal fodder or cooked and eaten as a vegetable and part of its production is exported. It has been seen that cassava starch is used to a much lesser extent than other starches,...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Nova Science Publishers, Inc.
2011
|
| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 12668caa a22007457a 4500 | ||
|---|---|---|---|
| 001 | PAPER-10069 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204004.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84891962374 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Gerschenson, L.N. | |
| 245 | 1 | 0 | |a Use of cassava starch for edible films and coatings formulation |
| 260 | |b Nova Science Publishers, Inc. |c 2011 | ||
| 270 | 1 | 0 | |m Flores, S.K.; Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Ciudad Universitaria, Intendente Güiraldes 2620, 1428 Ciudad Autonoma, Argentina; email: sflores@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Arvanitoyannis, S.I., Nakayama, A., Aiba, S., Edible films made from hydoxypropyl starch and gelatin and plasticized by polyols and water (1998) Carbohydrate Polymers, 36, pp. 105-119 | ||
| 504 | |a Baker, R., Baldwin, E., Nisperos-Carriedo, M., Edible coatings and films for processed foods (1994) Edible coatings and films to improve food quality, pp. 89-104. , In J. M. Krochta, E. A. Baldwin and M. O. Nisperos-Carriedo, Lancaster, Pennsylvania: Technomic Publishing Co., Inc | ||
| 504 | |a BeMiller, J.N., Whistler, R.L., Carbohydrates (1996) Food Chemistry, pp. 157-320. , In O.R. Fennema, New York: Marcel Dekker Inc | ||
| 504 | |a Biliaredis, C.G., Characterization of starch networPS by small strain dynamic rheometry (1994) Developments in carbohydrate chemistry, pp. 87-135. , In R. J. Alexander and H. F. Zobel, St Paul, Minnesota: The American Association of Cereal Chemists | ||
| 504 | |a Buonocore, G.G., Del Nobile, M.A., Panizza, A., Bove, S., Battaglia, G., Nicolais, L., Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications (2003) Journal of Food Science, 68 (4), pp. 1365-1370 | ||
| 504 | |a Cagri, A., Ustunol, Z., Ryser, E.T., Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids (2001) Journal of Food Science, 66 (6), pp. 865-870 | ||
| 504 | |a Campos, C., Gerschenson, L.N., Flores, S.K., Development of Edible Films and Coatings with Antimicrobial Activity (2010) Food and Bioprocess Technology, , (Published on-line: September 21, 2010). doi:10.1007/s11947-010-0434-1. Key: citeulike:7908228 | ||
| 504 | |a Chaisawang, M., Suphantharika, M., Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic cassava starch (2005) Carbohydrate Polymers, 61, pp. 288-295 | ||
| 504 | |a Chen, M.H., Yeh, G.H., Chiang, B.H., Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative (1996) Journal of Food Processing and Preservation, 20, pp. 379-390 | ||
| 504 | |a Chien, P.J., Sheu, F., Yang, F., Effects of edible chitosan coating on quality and shelf life of sliced mango fruit (2007) Journal of Food Engineering, 78, pp. 225-229 | ||
| 504 | |a Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. AW prediction in aqueous non-electrolyte solutions (1980) Journal of Food Technology, 15, pp. 59-70 | ||
| 504 | |a Chung, D., Papadakis, S.E., Yam, K.L., Release of propylparaben from a polymer coating into water and food simulating solvents for antimicrobial packaging applications (2001) Journal of Food Processing and Preservation, 25, pp. 71-87 | ||
| 504 | |a De Bernardi, L.A., (2002), http://www.alimentosargentinos.gov.ar/0-3/horta/FeculaMandioca/Fecula_Ma ndioca_01.htm; Delville, J., Joly, C., Dole, P., Biliard, C., Influence of photocrosslinking on the retrogradation of wheat starch based films (2003) Carbohydrate Polymers, 53, pp. 373-381 | ||
| 504 | |a Devece, C., Rodriguez-Lopez, J., Fenoll, L., Tudela, J., Catala, J., de Los Reyes, E., Garcia-Canovas, F., Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional and combination heat treatments on mushroom polyphenoloxidase activity (1999) Journal of Agricultural and Food Chemistry, 47 (11), pp. 4506-4511 | ||
| 504 | |a Devlieghere, F., Vermeulen, A., Debevere, J., Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables (2004) Food Microbiology, 21, pp. 703-714 | ||
| 504 | |a Proceedings of the validation forum on the global cassava development strategy (2004), 6. , FAO, Global cassava market study business opportunities for the use of cassava. International fund for agricultural development, Rome; Flores, S.K., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L.N., Physical properties of cassava-starch edible films. Influence of filmmaking and potassium sorbate (2007) Food Research International, 40 (2), pp. 257-265 | ||
| 504 | |a Flores, S.K., Haedo, A.S., Campos, C., Gerschenson, L.N., Antimicrobial perfomance of potassium sorbate supported in cassava starch edible films (2007) European Food Research and Technology, 225 (3-4), pp. 375-384 | ||
| 504 | |a Flores, S.K., Costa, D., Yamashita, F., Gerschenson, L.N., Grossmann, M.V., Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of cassava starch films obtained by extrusion (2010) Materials Science and Engineering C, 30, pp. 196-202 | ||
| 504 | |a Franssen, L.R., Krochta, J.M., Edible coatings containing natural antimicrobials for processed foods (2003) Naturals antimicrobials for the minimal processing of foods, pp. 250-262. , In S. Soller (Ed.), Boca Raton, FL: CRC Press | ||
| 504 | |a Franssen, L.R., Rumsey, T.R., Krochta, J.M., Modeling of natamycin and potassium sorbate diffusion in whey protein isolate films for application to cheddar cheese (2002), Poster 28-5. Anaheim, California: Institute of Food Technologists Annual Meeting; Gerschenson, L.N., Campos, C.A., Sorbic Acid Stability during Processing and Storage of High Moisture Foods (1995) Food preservation by moisture control. Fundamentals and applications, pp. 761-790. , In G. Barbosa-Cánovas and J. Welti-Chanes, Lancaster, PA: Technomic Publishing Co. Inc | ||
| 504 | |a Greener-Donhowe, I., Fennema, O., Edible Films and Coatings: Characteristics, Formation, Definitions, and Testing Methods (1994) Edible coatings and films to improve food quality, pp. 1-24. , In J. M. Krochta, E. A. Baldwin and M. O. Nisperos-Carriedo, Lancaster, Pennsylvania: Technomic Publishing Co., Inc | ||
| 504 | |a Guilbert, S., Use of superficial edible layer to protect intermediate moisture foods: application to the protection of tropical fruit dehydrated by osmosis (1988) Food Preservation by Moisture Control, pp. 199-219. , In C. C. Seow, Essex, England: Elsevier Applied Science Publishers Ltd | ||
| 504 | |a Howard, L.R., Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots (1996) Journal of Food Science, 61, pp. 643-651 | ||
| 504 | |a Jeon, Y.I., Kamil, J.Y.V.A., Shahidi, F., Chitosan as an edible invisible film for quality preservation of berring and Atlantic cod (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5167-5178 | ||
| 504 | |a Kester, J.J., Fennema, O.R., Edible films and coatings: a review (1986) Food Technology, pp. 47-59. , December | ||
| 504 | |a Kim, S.J., Ustunol, Z., Sensory attributes of whey protein isolate and candelilla wax emulsion edible films (2001) Journal of Food Science, 66, pp. 909-911 | ||
| 504 | |a Liu, Q., Understanding Starches and Their Role in Foods Food Carbohydrates: Chemistry, Physical Properties and Applications, pp. 309-355. , In S.M. Cui, Boca Raton, FL: CRC Press | ||
| 504 | |a McHugh, T.H., Senesi, E., Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples (2000) Journal of Food Science, 65 (3), pp. 480-485 | ||
| 504 | |a Mei, Y., Zhao, Y., Yang, J., Furr, H.C., Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots (2002) Journal of Food Science, 67 (5), pp. 1964-1968 | ||
| 504 | |a Ozdemir, M., Floros, J.D., Analysis and modeling of potassium sorbate diffusion through edible whey protein films (2001) Journal of Food Engineering, 47, pp. 149-155 | ||
| 504 | |a Sanjurjo, K., Flores, S.K., Gerschenson, L.N., Jagus, R., Study of the perfomance of nisin supported in edible films (2006) Food Research International, 39, pp. 749-754 | ||
| 504 | |a Sebti, I., Blanc, D., Carnet-Ripoche, A., Saurel, R., Coma, V., Experimental study and modeling of nisin diffusion in agarose gel (2004) Journal of Food Engineering, 63, pp. 185-190 | ||
| 504 | |a Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S.W., Active packaging technologies with an emphasis on antimicrobial packaging and its applications (2003) Journal of Food Science, 68 (2), pp. 408-420 | ||
| 504 | |a Thunwall, M., Kuthanová, V., Boldizar, A., Rigdahl, M., Film blowing of thermoplastic starch (2008) Carbohydrate Polymers, 71, pp. 583-590 | ||
| 504 | |a Vasconez, M.B., Flores, S.K., Campos, C., Alvarado, J., Gerschenson, L.N., Antimicrobial activity and physical properties of chitosan -cassava starch based edible films and coatings (2009) Food Research International, 42 (7), pp. 762-769 | ||
| 504 | |a Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Alves, A.J., Scamparini, A.R.P., Mechanical properties, hydrophilicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum (2005) Food Hydrocolloids, 19, pp. 341-349 | ||
| 504 | |a Vodjani, F., Torres, J.A., Potassium sorbate permeability of polysaccharide films: chitosan, methylcellulose and hydroxypropyl methycellulose (1989) Journal of Food Processing and Engineering, 58, pp. 33-48 | ||
| 504 | |a Vodjani, F., Torres, J.A., Potassium sorbate permeability of edible celullose ether multi-layer films: effect of fatty acids (1989) Journal of Food Processing Preservation, 13, pp. 417-430 | ||
| 504 | |a Zobel, H.F., Starch granule structure (1994) Developments in carbohydrate, pp. 1-36. , In R. J. Alexander and H. F. Zobel, St Paul, Minnesota: The American Association of Cereal Chemists | ||
| 520 | 3 | |a Cassava is produced in Latin America, Asia and Southern Africa. In Latin America, cassava is popularly used as a meal, as animal fodder or cooked and eaten as a vegetable and part of its production is exported. It has been seen that cassava starch is used to a much lesser extent than other starches, like corn one, in food industry. Anyhow, its importance as a source of starch is growing rapidly, especially because its price in the world market is low when compared to starches from other sources. Edible films and coatings are not designed for totally replacing traditional packaging but to help, as an additional stress factor, for protecting food products, improving quality and shelf life without impairing consumer acceptability. They can control moisture, gases, lipid migration and can also be carriers of additives and nutrients. Cellulose, gums, starch and proteins have been used to formulate edible films and plasticizers are usually employed to enhance its mechanical properties. The objective of this chapter is to analyze the use of cassava starch for edible films and coatings formulation. The barrier and mechanical characteristics of these edibles according to production technique and formulation as well as their effectiveness for supporting different anti-microbials is considered. It is also revised the possibility of their application to food products. © 2012 by Nova Science Publishers, Inc. All rights reserved. |l eng | |
| 593 | |a Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Ciudad Universitaria, Intendente Güiraldes 2620, 1428 Ciudad Autonoma, Argentina | ||
| 700 | 1 | |a Flores, S.K. | |
| 773 | 0 | |d Nova Science Publishers, Inc., 2011 |h pp. 99-120 |p Cassava: Farming, Uses, and Econ. Impact |z 9781612096551 |t Cassava: Farming, Uses, and Economic Impact | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84891962374&partnerID=40&md5=c7180452a6e480d10de51720a68686d0 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_97816120_v_n_p99_Gerschenson |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p99_Gerschenson |y Registro en la Biblioteca Digital |
| 961 | |a paper_97816120_v_n_p99_Gerschenson |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/bookPart |a info:ar-repo/semantics/parte de libro |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 71022 | ||