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, L.N., Flores, S.K.
Formato: CHAP
Acceso en línea: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 todo:paper_97816120_v_n_p99_Gerschenson2023-10-03T16:44:15Z Use of cassava starch for edible films and coatings formulation Gerschenson, L.N. Flores, S.K. 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. CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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.
format CHAP
author Gerschenson, L.N.
Flores, S.K.
spellingShingle Gerschenson, L.N.
Flores, S.K.
Use of cassava starch for edible films and coatings formulation
author_facet Gerschenson, L.N.
Flores, S.K.
author_sort Gerschenson, L.N.
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
url http://hdl.handle.net/20.500.12110/paper_97816120_v_n_p99_Gerschenson
work_keys_str_mv AT gerschensonln useofcassavastarchforediblefilmsandcoatingsformulation
AT floressk useofcassavastarchforediblefilmsandcoatingsformulation
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