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,...

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Autores principales: Gerschenson, Lía Noemí, Flores, Silvia Karina
Publicado: 2011
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p99_Gerschenson
http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p99_Gerschenson
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_97816120_v_n_p99_Gerschenson2023-06-08T16:38:17Z Use of cassava starch for edible films and coatings formulation Gerschenson, Lía Noemí Flores, Silvia Karina 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. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Flores, S.K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p99_Gerschenson http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p99_Gerschenson
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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.
author Gerschenson, Lía Noemí
Flores, Silvia Karina
spellingShingle Gerschenson, Lía Noemí
Flores, Silvia Karina
Use of cassava starch for edible films and coatings formulation
author_facet Gerschenson, Lía Noemí
Flores, Silvia Karina
author_sort Gerschenson, Lía Noemí
title Use of cassava starch for edible films and coatings formulation
title_short Use of cassava starch for edible films and coatings formulation
title_full Use of cassava starch for edible films and coatings formulation
title_fullStr Use of cassava starch for edible films and coatings formulation
title_full_unstemmed Use of cassava starch for edible films and coatings formulation
title_sort use of cassava starch for edible films and coatings formulation
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816120_v_n_p99_Gerschenson
http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p99_Gerschenson
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AT floressilviakarina useofcassavastarchforediblefilmsandcoatingsformulation
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