Desenvolvimento de novos filmes comestíveis contendo purê de couve e alginato de sódio
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Data
2020-05-11
Autores
Oliveira, Elaine Florinda Rodrigues de
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Universidade Estadual Paulista (Unesp)
Resumo
O uso de filmes comestíveis vem se tornando tópico de grande interesse, devido ao potencial para evitar a deterioração dos alimentos e pela característica de biodegradabilidade. Desta forma, as pesquisas sobre biofilmes têm sido enfocadas em filmes e revestimentos comestíveis à base de biopolímeros, que são completamente biodegradáveis, dentro de um período curto de tempo, contribuindo sobremaneira para a diminuição da poluição ambiental. Como o consumo de frutas e hortaliças está em constante crescimento, principalmente pelo fato destes alimentos serem considerados saudáveis, mesmo tendo uma enorme preocupação quanto a durabilidade dos mesmos. Algumas hortaliças apresentam grande diversidade de formas, tamanhos, cores e sabores. Para essas, a definição e a caracterização desses atributos são muito importantes para a comercialização e para o consumidor final. O uso da folha de couve foi definido devido sua grande utilização na gastronomia brasileira além de ser uma alternativa para melhoria de suas características físicas e organolépticas para uma aplicação inovadora como wraps e potencial de substituição das folhas com alta perecibilidade. Neste contexto, o objetivo do presente estudo foi preparar, caracterizar o desenvolvimento de filmes comestíveis a base de couve e alginato de sódio avaliando suas propriedades de solubilidade, mecânicas, térmicas e de permeabilidade ao vapor de água da matriz de alginato. Os filmes foram obtidos por casting a partir de soluções filmogênica de alginato de sódio com purê de couve. A incorporação do purê diminuiu a permeabilidade ao vapor de água e a solubilidade dos filmes, diminuindo o ângulo de contato. Isso pode ter ocorrido devido às interações entre esses componentes e os domínios hidrofóbicos do cloreto de cálcio utilizado para a reticulação dos filmes, favorecendo o afastamento e a mobilidade das cadeias do biopolímero, o que ressalta pontos importantes para o uso de hortaliças na produção de filmes comestíveis, destacando a preparação de biofilmes, e enfatizando ainda, a importância do seu desenvolvimento, que além de diminuir o impacto ambiental, também possuem características vantajosas que incluem, baixo custo e recurso renovável.
The use of edible films has become a topic of great interest due to the potential to prevent food spoilage and the biodegradability feature. Thus, research on biofilms has focused on edible biopolymer-based films and coatings that are completely biodegradable within a short period of time, greatly contributing to the reduction of environmental pollution. As the consumption of fruits and vegetables is constantly growing, mainly because these foods are considered healthy, despite having a huge concern about their durability. Some vegetables have a great diversity of shapes, sizes, colors and flavors. For these, the definition and characterization of these attributes are very important for commercialization and for the final consumer. The use of kale leaf has been defined due to its great use in Brazilian gastronomy and is an alternative to improve its physical and organoleptic characteristics for an innovative application such as whaps and potential for high perishable leaf replacement. In this context, the objective of the present study was to prepare, characterize the development of edible films based on cabbage and sodium alginate by evaluating their solubility, mechanical, thermal and water vapor permeability properties of the alginate matrix. The films were obtained by casting from filmogenic sodium alginate solutions with kale puree. The incorporation of the puree decreased the water vapor permeability and the solubility of the films, reducing the contact angle. This may have occurred due to the interactions between these components and the hydrophobic domains of calcium chloride used for film crosslinking, favoring the removal and mobility of biopolymer chains, which highlights important points for the use of vegetables in film production. edible, highlighting the preparation of biofilms, and also emphasizing the importance of their development, which in addition to reducing the environmental impact, also have advantageous features that include low cost and renewable resource.
The use of edible films has become a topic of great interest due to the potential to prevent food spoilage and the biodegradability feature. Thus, research on biofilms has focused on edible biopolymer-based films and coatings that are completely biodegradable within a short period of time, greatly contributing to the reduction of environmental pollution. As the consumption of fruits and vegetables is constantly growing, mainly because these foods are considered healthy, despite having a huge concern about their durability. Some vegetables have a great diversity of shapes, sizes, colors and flavors. For these, the definition and characterization of these attributes are very important for commercialization and for the final consumer. The use of kale leaf has been defined due to its great use in Brazilian gastronomy and is an alternative to improve its physical and organoleptic characteristics for an innovative application such as whaps and potential for high perishable leaf replacement. In this context, the objective of the present study was to prepare, characterize the development of edible films based on cabbage and sodium alginate by evaluating their solubility, mechanical, thermal and water vapor permeability properties of the alginate matrix. The films were obtained by casting from filmogenic sodium alginate solutions with kale puree. The incorporation of the puree decreased the water vapor permeability and the solubility of the films, reducing the contact angle. This may have occurred due to the interactions between these components and the hydrophobic domains of calcium chloride used for film crosslinking, favoring the removal and mobility of biopolymer chains, which highlights important points for the use of vegetables in film production. edible, highlighting the preparation of biofilms, and also emphasizing the importance of their development, which in addition to reducing the environmental impact, also have advantageous features that include low cost and renewable resource.
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Palavras-chave
Hortaliças, Filmes comestíveis, Brassica oleracea L. var. acephala, Reticulação, Biopolimeros, Alginato de sódio, Vegetables, Reticulation, Biopolymers