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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

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

Author
item Daudt, Renata - FEDERAL UNIVERSITY OF RIO GRANDE DO SUL
item Sinrod, Amanda
item Avena Bustillos, Roberto
item 4 Külkamp-guerreiro,, I.c. - FEDERAL UNIVERSITY OF RIO GRANDE DO SUL
item Mchugh, Tara

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/27/2017
Publication Date: 4/27/2017
Citation: Daudt, R.M., Sinrod, A., Avena-Bustillos, R.D., I.C., Külkamp-Guerreiro, I., McHugh, T.H. 2017. Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder. Food Hydrocolloids. 71(2017):60-67. doi: 10.1016/j.foodhyd.2017.04.033.

Interpretive Summary: A pinhão flour base was used to develop edible films and pinhão husk was incorporated for the first time into edible films with the aim of adding fiber and phenolic compounds. The effects of pinhão husk were evaluated on the physiochemical properties of films, morphology, and the presence of the total soluble phenolics and the antioxidant capacities of the films. The addition of pinhão husk in pinhão flour-based edible films may constitute a good approach to use the entire pinhão seed and to provide films with TSP, antioxidant capacity, and fibers. The addition of husk increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, Young’s modulus, and dietary fiber (mainly insoluble fiber), and made the films brownish in color. The presence of husk also contributed to the films’ decreased elongation at break and made the films rougher with some holes visualized in SEM images. The FTIR showed similar IR patterns for all the films developed with a slight decrease in the peaks’ intensities with the increase of husk content.

Technical Abstract: The aim of this study was to develop edible films based on pinhão flour reinforced with pinhão husk powder. For this, six formulations were developed using 5.0% pinhão flour with 1.5% glycerol base and adding 0.5, 1.0, 1.5, 2.0 and 2.5% of pinhão husk where the pure base served as the control. The effects of pinhão husk on the physiochemical properties, morphology by scanning electronic microscopy (SEM), chemical structure by Fourier transform infrared (FTIR) spectroscopy, total soluble phenolics (TSP) and antioxidant capacity of films were evaluated. Adding pinhão husk powder increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, reddish (a*) and yellowish (b*) color, Young’s modulus, and dietary fiber (mainly insoluble fiber). Also, the presence of pinhão husk decreased the elongation at break and lightness (L*). The pinhão husk made the film rougher and with some holes, visible in SEM images. The FTIR showed similar IR patterns for all the films developed, with a slight decrease in the peaks’ intensities as husk content increased. This study demonstrated that enhancing pinhão flour based films with pinhão husk may constitute a good approach for using to entire pinhão seed to provide films with TSP, antioxidant capacity, and fibers.