Characterization of edible films based on guar gum and/or maize starch

Abstract

Edible coatings and films have become new biodegradable conservation alternatives investigated in most food matrices, their application is intended to extend the life of food by increasing its Protection and safety, by mitigating phenomena such as the transfer of gases and water, microbial growth and others, which have an impact on the deterioration of organoleptic and physicochemical characteristics. The composition of these structures varies between proteins, lipids, and polysaccharides with additives that according to their concentration contribute with aspects such as training and functionality. The present project raised a factorial design 33 with percentages of guar gum and cornstarch in ranges of 0.20 to 3.0% w/v; plasticizers such as glycerol and sorbitol from 0.50 to 1.0% v/v; canola oil and polysorbate 80 between 0.10 and 0.30% v/v. With the aim of finding opaque, malleable, tensile resistant, homogeneous and little exudation film for food products. The selected formulations were: guar gum 0.30%, 0.10% glycerol, 0.10% sorbitol, Polysorbate 80 and canola oil 0.20% and guar gum 0.50%, 0.12% glycerol, 0.18% sorbitol, polysorbate 80 and canola oil 0.30%. Films made with guar gum have characteristics of brightness and tensile strength that make them promising formulations for application in food matrices.