Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films

[EN] his research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough.Nogueira, G.; Fakhouri, F.; De Oliveira, R. (2018). Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1847-1854. https://doi.org/10.4995/IDS2018.2018.78071847185