Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process

Autor(es)

Vedove, Thais M. A. R. D. ^[1] ; Maniglia, Bianca C. ^[1] ; Tadini, Carmen C. ^{[2, 1]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 289, JAN 2021.
• Citações Web of Science: 14

Resumo

This study aimed to produce sustainable smart packaging based on cassava starch and a natural pH indicator (anthocyanin) by a twin-screw extrusion process. It also aimed to evaluate various anthocyanin concentrations (5, 10, 20) mg ATH per 100 g on selected sheet properties and the indication of pH changes. The incorporation of ATH generated sheets thicker (similar to 2.5x), less resistant at break (similar to 4.5x), less flexible (similar to 1.4x) and less rigid (similar to 4.5x). However, ATH did not affect the crystallinity profile. The thermoplastic starch sheets incorporated with 20 mg ATH/100 g showed the best behavior as a smart packing indicator of pH change in meat stored at 6 degrees C, with the higher variation of Delta E{*} and the most visually notable color change. Therefore, this work allowed producing sustainable smart packing by the large-scale method (extrusion), and it can expand the application of this type of material in the food industry. (AU)

• Processo FAPESP: 16/12385-2 - Desenvolvimento de polímero linear de baixa densidade para aplicação como embalagem inteligente
• Beneficiário: Carmen Cecilia Tadini
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs