Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to t...

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Bibliographic Details
Main Authors: Gislaine Ferreira Nogueira, Farayde Matta Fakhouri, José Ignacio Velasco, Rafael Augustus de Oliveira
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Polymers
Subjects:
blackberry
arrowroot starch
gum arabic
freeze-drying
water solubility
water vapor permeability
anthocyanins
antioxidant capacity
powder
food packaging
Online Access:https://www.mdpi.com/2073-4360/11/9/1382

Internet

https://www.mdpi.com/2073-4360/11/9/1382

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