Filmes comestíveis de guacamole: relações entre as proporções dos componentes e as propriedades

• Autor(a) principal: Matos, Matheus Carvalho de
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFSCAR
• Texto Completo: https://repositorio.ufscar.br/handle/ufscar/17522
• topic: Edible Films; Polysaccharides; biopolymers; Hydrophobicity; Avocado; Crunchiness; Filmes Comestíveis; Polissacarídeos; Biopolímeros; Hidrofobicidade; Abacate; Crocância; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The food industry has tried to develop products that meet the requirements of consumers, especially in terms of sensory and health aspects as well as convenience. In times when food delivery has been very frequent, some multicomponent foods may suffer texture changes from water migration between components with a high water activity difference. The present study aimed to develop and characterize edible films from bacterial cellulose and guacamole, to be consumed as a snack or applied as a water barrier layer in multicomponent foods such as tacos, pizzas, and wraps, reducing the water migration and avoiding texture changes. Ten films were produced with different proportions of biopolymeric matrix (bacterial celulose – BC - and carboxymethyl cellulose - CMC), plasticizer (glycerol) and flavor component (guacamole), according to a simplex-centroid design. The results indicated the potential applicability of the films, as well as the influence of the component proportions on the tensile properties, the water vapor permeability (WVP) and the surface hydrophobicity. Films with higher proportions of cellulosic matrix presented lower WVP values, being more promising for the prospected application. An application test was carried out in which the film was tested as a barrier layer between nachos and tomato sauce, and the texture of the nachos was tested after 50 min. The film reduced the texture loss by the nachos, indicating that the water migration was decreased.