| Full text | |
| Author(s): |
Januario, M. M. S.
;
Sobral, P. J. A.
;
Favaro-Trindade, Carmen Silvia
;
Carvalho, R. A.
Total Authors: 4
|
| Document type: | Journal article |
| Source: | ITALIAN JOURNAL OF FOOD SCIENCE; v. 21, p. 4-pg., 2009-01-01. |
| Abstract | |
The addition of lycopene in gelatin based films, more than providing a characteristic color to this material, may also improve its UV barrier property and also imply in the production of an active film because lycopene is a strong antioxidant agent. The aim of this work was to produce edible films based on gelatin containing several concentrations of lycopene to verify the effect of this pigment on some physical properties of these films. The lycopene concentration did not affect the mechanical properties nor the water vapor permeability of films, but affected strongly the films color parameters and the UV and visible light barrier properties. Thus, it can be concluded that lycopene is a potential additive for increasing UV-visible light barrier and color appearance of gelatin-based films without modifying the others physical properties of the films. (AU) | |