Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.

Detalhes bibliográficos
Autor(a) principal: FREITAS, J. A. M.
Data de Publicação: 2022
Outros Autores: MENDONÇA, G. M. N., SANTOS, L. B., ALONSO, J. D., MENDES, J. F., BARUD, H. S., AZEREDO, H. M. C. de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146914
https://doi.org/10.3390/foods11152336
Resumo: Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
id EMBR_6a410271d5235caf82a7b4d2dc688b73
oai_identifier_str oai:www.alice.cnptia.embrapa.br:doc/1146914
network_acronym_str EMBR
network_name_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository_id_str 2154
spelling Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.Multicomponent foodsEdible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.FREITAS, J. A. M.MENDONÇA, G. M. N.SANTOS, L. B.ALONSO, J. D.MENDES, J. F.BARUD, H. S.AZEREDO, H. M. C. de2024-01-24T14:33:27Z2024-01-24T14:33:27Z2022-09-282022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article11 p.Foods, v. 11, e2336, 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146914https://doi.org/10.3390/foods11152336enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2024-01-24T14:33:27Zoai:www.alice.cnptia.embrapa.br:doc/1146914Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542024-01-24T14:33:27falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542024-01-24T14:33:27Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
title Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
spellingShingle Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
FREITAS, J. A. M.
Multicomponent foods
title_short Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
title_full Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
title_fullStr Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
title_full_unstemmed Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
title_sort Bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods.
author FREITAS, J. A. M.
author_facet FREITAS, J. A. M.
MENDONÇA, G. M. N.
SANTOS, L. B.
ALONSO, J. D.
MENDES, J. F.
BARUD, H. S.
AZEREDO, H. M. C. de
author_role author
author2 MENDONÇA, G. M. N.
SANTOS, L. B.
ALONSO, J. D.
MENDES, J. F.
BARUD, H. S.
AZEREDO, H. M. C. de
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.
dc.contributor.author.fl_str_mv FREITAS, J. A. M.
MENDONÇA, G. M. N.
SANTOS, L. B.
ALONSO, J. D.
MENDES, J. F.
BARUD, H. S.
AZEREDO, H. M. C. de
dc.subject.por.fl_str_mv Multicomponent foods
topic Multicomponent foods
description Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
publishDate 2022
dc.date.none.fl_str_mv 2022-09-28
2022
2024-01-24T14:33:27Z
2024-01-24T14:33:27Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Foods, v. 11, e2336, 2022.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146914
https://doi.org/10.3390/foods11152336
identifier_str_mv Foods, v. 11, e2336, 2022.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146914
https://doi.org/10.3390/foods11152336
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11 p.
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
_version_ 1794503556776067072