Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder

作者：Daudt R M; Sinrod A J G; Avena Bustillos R J; Kulkamp Guerreiro I C; Marczak L D F; McHugh T H

来源：Food Hydrocolloids, 2017, 71: 60-67.

DOI：10.1016/j.foodhyd.2017.04.033

• Brazilian pine seed
• Flour
• Antioxidant
• Edible films
• Fiber

Brazilian pine seeds (Araucaria angustifolia) flour and husk powder were used to develop edible films. The Brazilian pine seed flour was used as the film matrix and the husk powder was incorporated in order to add fibers and polyphenols with antioxidant capacity. Six formulations were developed using 5.0% Brazilian pine seed flour with 1.5% glycerol and adding 0.5, 1.0, 1.5, 2.0 and 2.5% of seed husk. The addition of pine husk increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, redness (a) and yellowness (b) color, Young's modulus, and dietary fiber (mainly insoluble fiber). Also, the presence of husk powder decreased the elongation at break and lightness (L*).). The pine seed husk films showed rougher surface and more porous matrix, visible in images. The FTIR (Fourier transform infrared) showed similar IR patterns from 600 to 4000 cm(-1) for all films developed, with a slight decrease in the peaks intensities as husk content increased. The husk incorporation constitutes a good approach to provide films more resistant with antioxidant capacity. This study demonstrated that the Brazilian pine seed flour and husk are good alternative materials to develop edible films.

• 出版日期2017-10