Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract
Films were developed from banana, cassava, and sweet potato peel flours with the addition of CCN 51 cocoa extract. Sweet potato peel flour films with 1.5% cocoa extract exhibited the highest WVP at 5.93 gmm/hm²kPa. Cassava peel flour films showed lower opacity and higher color brightness, with the c...
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| Format: | article |
| Language: | spa |
| Published: |
2024
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| Online Access: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502 |
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Add Tag | Summary: | Films were developed from banana, cassava, and sweet potato peel flours with the addition of CCN 51 cocoa extract. Sweet potato peel flour films with 1.5% cocoa extract exhibited the highest WVP at 5.93 gmm/hm²kPa. Cassava peel flour films showed lower opacity and higher color brightness, with the control having the lowest opacity at 1.04 mm⁻¹, and the treatment with cassava peel flour (8%), glycerol (3%), and cocoa shell extract (1.5%) achieving 39.12 L*, 2.93 a*, and 3.08 b*. Banana peel flour films demonstrated better elongation properties (22.44%), maximum tensile strength (1.62 MPa), and elasticity (9.66 MPa), respectively. Cocoa extract significantly influenced opacity, color, and WVP, without affecting moisture and water solubility, as no significant differences were observed in these parameters (p > 0.05). Based on the physical characteristics of each film, it is suggested that combining different starch sources could develop films and edible coatings with excellent functional properties to ensure food quality and extend shelf life. |
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