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Development and characterization of edible films based on cassava starch-glycerol blends to incorporate nutraceuticals
Descriptive
TitleInfo
Title
Development and characterization of edible films based on cassava starch-glycerol blends to incorporate nutraceuticals
Name
(type = personal)
NamePart
(type = family)
Castro de Cruz
NamePart
(type = given)
Edith
NamePart
(type = date)
1977-
DisplayForm
Edith Castro de Cruz
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Takhistov
NamePart
(type = given)
Paul
DisplayForm
Paul Takhistov
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
chair
Name
(type = personal)
NamePart
(type = family)
Karwe
NamePart
(type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Yam
NamePart
(type = given)
Kit
DisplayForm
Kit Yam
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2012
DateOther
(qualifier = exact);
(type = degree)
2012-01
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
Edible films are thin layers made of materials such as starch and proteins. Starch is a polysaccharide that could be interesting in the edible film technology. An important starch source is cassava, produced abundantly, inexpensive, and is able to form films. However, for the production of edible film with good flexibility, a plasticizer such as glycerol is usually utilized and it can affect film physical properties. In addition, the current research on edible films is focused on the addition of active compounds that improve the food packaging and/or bring health benefits to consumers. One of those active compounds are nutraceuticals, diet supplements necessary for metabolism and to prevent diseases. Iron is one of the minerals that people do not consume in enough amounts and its deficiency may cause anemia. Therefore, the objectives of this research were: (1) Formulate a solution of cassava starch-glycerol that can effectively carry nutraceuticals into the matrix; and (2) Investigate the impacts of iron gluconate on properties and functionalities of the films. Results obtained from gloss values, morphology and rheology of starch concentrations, it was determined that 3% cassava starch produced homogeneous and transparent films. Also, the results obtained with the addition of glycerol exhibited increased the gelatinization temperature, gelatinization enthalpy, and drying time. The tensile strength decreased with the glycerol content and Elongation at break decreased between 0 to 20% glycerol. It appears that glycerol can exert an antiplasticizing effect because glycerol did not affect the extensibility of plasticized films when it is introduced at low levels. Data from moisture sorption isotherms found that the more appropriate models to fit the experimental data were GAB (R2=0.85) and BET (R2=0.9). Also, was detected the retrogradation of films during drying and films with glycerol needs the double of time to start retrogradation than films with no glycerol. Based on these results, the best formulation with good properties is 3% cassava and 30% glycerol. Lastly, the results obtained with the incorporation of iron gluconate (IG) showed that apparent viscosity of solutions increased as IG concentration increased. Color of films were affected by IG, especially b* values due to its yellowish appearance. The GAB and BET model determined that allowed to determine the water adsorption values at the monolayer level (mo), and all films with IG adsorbed less water than films with no IG. Also, the addition of IG increased tensile strength and elongation at break. From the release kinetics of IG, no definitive conclusion could be drawn concerning the dominating release mechanism. This study demonstrated the capability of cassava-glycerol blends to carry iron gluconate.
Subject
(authority = RUETD)
Topic
Food Science
Subject
(authority = ETD-LCSH)
Topic
Edible coatings
Subject
(authority = ETD-LCSH)
Topic
Starch
RelatedItem
(type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Identifier
ETD_3697
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064060
PhysicalDescription
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electronic resource
InternetMediaType
application/pdf
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text/xml
Extent
viii, 183 p, : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = vita)
Includes vita
Location
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Note
(type = statement of responsibility)
by Edith N. Castro De Cruz
Identifier
(type = doi)
doi:10.7282/T3K64H3H
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
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The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
Castro de Cruz
GivenName
Edith
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
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(qualifier = exact);
(point = start)
2011-11-04 13:04:02
AssociatedEntity
Name
Edith Castro de Cruz
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime
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2012-01-31
DateTime
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2012-08-01
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after August 1st, 2012.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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1323008
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1331200
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