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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | article |
| اللغة: | spa |
| منشور في: |
2024
|
| الوصول للمادة أونلاين: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
إضافة وسم | _version_ | 1828620682650451968 |
|---|---|
| author | Otero Tuárez, Víctor Oswaldo |
| author2 | Figueroa Holguin, Anggie |
| author2_role | author |
| author_facet | Otero Tuárez, Víctor Oswaldo Figueroa Holguin, Anggie |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Otero Tuárez, Víctor Oswaldo Figueroa Holguin, Anggie |
| dc.date.none.fl_str_mv | 2024-12-16 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502 10.51260/revista_espamciencia.v15i2.502 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/859 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/883 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/871 |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 15 Núm. 2 (2024): REVISTA ESPAMCIENCIA 2024; 31-41 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.title.none.fl_str_mv | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract Propiedades físicas de películas comestibles de cáscaras: plátano, yuca, camote, con extracto de cacao |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_1b07e81645cd536922542108fe26bd21 |
| identifier_str_mv | 10.51260/revista_espamciencia.v15i2.502 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:espamciencia.espam.edu.ec:article/502 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/4.0 |
| spelling | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extractPropiedades físicas de películas comestibles de cáscaras: plátano, yuca, camote, con extracto de cacaoOtero Tuárez, Víctor OswaldoFigueroa Holguin, AnggieFilms 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.Se elaboró películas a partir de harina de cáscaras de plátano, yuca y camote con la adición de extracto de cacao CCN 51. Las películas de harina de cáscara-camote con el 1,5 % de extracto de cacao tuvo mayor WVP con 5,93 gmm/hm2kPa. Las películas de harina de cáscara-yuca presentaron menor opacidad y mayor luminosidad de color, siendo el control el más bajo en opacidad con 1,04 mm-1 y el tratamiento con harina de cáscara de yuca (8%), glicerol (3%) y extracto de cáscara de cacao (1,5%) con 39,12 L*, 2,93 a* y 3,08 b*. Las películas de harina de cáscara-plátano mostraron mejores propiedades de elongación (22,44%), tensión máxima (1,62 MPa) y elasticidad (9,66 MPa), respectivamente. El extracto de cacao influyó significativamente en la opacidad, color y WVP, sin afectar la humedad y solubilidad en agua de las películas, debido a que en estos parámetros no se observó diferencias significativas (p > 0,05). De acuerdo con las características físicas que cada película presentó, se podría desarrollar un film combinando diferentes fuentes de almidón y así, obtener películas y recubrimientos comestibles con excelentes propiedades funcionales, para asegurar la calidad y extender la vida útil de los alimentos.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2024-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/50210.51260/revista_espamciencia.v15i2.502Revista ESPAMCIENCIA; Vol. 15 Núm. 2 (2024): REVISTA ESPAMCIENCIA 2024; 31-411390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/859https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/883https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502/871http://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2025-02-19T17:54:51Zoai:espamciencia.espam.edu.ec:article/502Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-19T17:54:51Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract Otero Tuárez, Víctor Oswaldo |
| status_str | publishedVersion |
| title | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| title_full | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| title_fullStr | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| title_full_unstemmed | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| title_short | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| title_sort | Physical properties of edible films made from peels: banana, cassava, and sweet potato, with cocoa extract |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/502 |