Effect of incorporation of blackberry particles on the physicochemical properties of edible films of arrowroot starch

ABSTRACT

This research work evaluated the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated directly and by sprinkling with 0, 20, 30, and 40% (blackberry solids mass/biopolymer mass) blackberry particles obtained by spray drying. The films were characterized by thickness, color, water activity, moisture content, water solubility, water vapor permeability, mechanical properties, anthocyanins content, and antioxidant properties. Films incorporated with blackberry particles showed an increase in thickness, water solubility, water vapor permeability, and elongation at break as well as decrease tensile strength compared to the control film. The incorporation of blackberry particles to films transferred bioactive compounds and antioxidant capacity, as well as color to resulting films.

KEYWORDS:

• Anthocyanins
• casting
• packaging
• powder
• spray drying

Acknowledgments

The authors are grateful to the Coordenação de Aperfeiçoamento de Pessoal de Nível superior (CAPES) and School of Agricultural Engineering, University of Campinas for their financial support.

Additional information

Funding

This work was supported by University of Campinas.