作者
Tomy J Gutiérrez, Gema González
发表日期
2017/3
期刊
Food Biophysics
卷号
12
页码范围
11-22
出版商
Springer US
简介
Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van …
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TJ Gutiérrez, G González - Food Biophysics, 2017