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Active and Intelligent Films Made from Starchy Sources/Blackberry Pulp

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Abstract

Functional, active and intelligent films were prepared from biopolymeric matrices (plantain starch and pre-gelatinized plantain flour) with and without the addition of a natural filler (blackberry pulp) using the casting methodology. A thorough examination of the physicochemical, antioxidant and antimicrobial properties of the both the matrices used and the developed films was then carried out. The films developed from matrices incorporating the blackberry pulp were more amorphous, thicker, less sensitive to moisture, and with higher melting temperatures than the films made without this natural filler. The degree of substitution, average molecular weight and attenuated total reflectance Fourier transform infrared spectroscopy of the films made with blackberry pulp suggest that the starch chains were cross-linked. This is probably because the citric acid contained in the pulp functions as a cross-linking agent. Films with added blackberry pulp responded to changes in pH, i.e. were pH-sensitive, and also showed antimicrobial activity especially against Escherichia coli. In general, the addition of blackberry pulp improved the physicochemical and mechanical properties of the films developed due to cross-linking, as well as increasing their antioxidant activity.

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Acknowledgements

The author would like to thank Dr. Mirian Carmona-Rodríguez, Dr. Judith Sánchez Bruguera, Dr. María B. Raymúndez, Dr. Aura Cova, Prof. Alicia Mariela Rincón and Prof. Edgar del Carpio.

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  1. Departamento Químico Analítico, Facultad de Farmacia, Universidad Central de Venezuela, Apartado 40109, Caracas, 1040-A, Venezuela

    Tomy J. Gutiérrez

  2. Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado 47097, Caracas, 1040-A, Venezuela

    Tomy J. Gutiérrez

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Appendix

Appendix

See Tables 4, 5, 6 and Fig. 8.

Table 4 Chemical composition on dry basis of the matrices used and blackberry pulp
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Table 5 Water activity (a w) and color parameters of the starch and flour used
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Table 6 Pasting properties of the starch and flour evaluated to 7% suspension
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Fig. 8
figure 8

Optical micrographs with light polarized of: a native plantain starch and b pre-gelatinized plantain flour. At 50X of magnification

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Gutiérrez, T.J. Active and Intelligent Films Made from Starchy Sources/Blackberry Pulp. J Polym Environ 26, 2374–2391 (2018). https://doi.org/10.1007/s10924-017-1134-y

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