Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 1, Pages 1-11Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.01.011
Keywords
Banana flour; Biodegradable films; Experimental design; Mechanical properties; Barrier properties
Categories
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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In this work, the casting process has been employed for the production of flour films from plantain bananas (Musa paradisiaca); glycerol has been used as plasticizer. The influence of process conditions such as the glycerol concentration (Cg), the process temperature (Tp), the drying temperature (Td), and the relative humidity (RH) on the mechanical, barrier, and optical properties of banana flour films has been evaluated by means of a central composite design. The results have been statistically analyzed by the response surface methodology and desirability function, and the optimal process conditions for film formation have been determined. The process variables have a significant impact on the mechanical properties, water vapor permeability (WVP), and opacity of the films, but these features are mostly affected by the Cg parameter. Compared to other biodegradable films, the banana flour film displays high opacity, low solubility in water, good WVP and flexibility, and excellent mechanical strength and rigidity. The desirability function employed here has allowed for the establishment of the optimal process conditions, which are Cg = 19 g of glycerol/IOU g of flour, Tp = 81 degrees C, Td = 54 degrees C, and RH = 48%, proving to be an effective tool for this type of study. Published by Elsevier Ltd.
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