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Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)

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Abstract

Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (n ≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (p ≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (p ≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (p ≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food.

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Acknowledgement

All authors acknowledge the financial support of from CNPq (National Council for Scientific and Technological Development/Approved Project/Number 469101/2014-8), CAPES (Coordination of Improvement of Higher Level Personnel) by the researcher grant. Moreover, the Graduate Program in Food Science and Technology (PPGCTA/UFPA), PROPESP/Federal University of Para, and the FINEP and the BIONAMA and LABNANO-AMAZON/UFPA networks by the support for this paper.

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Authors and Affiliations

  1. LAPOA/PPGCTA (Laboratory of Products from Animal Origin)/Graduate Program in Food Science and Technology), Federal University of Pará, Belém, Pará, 66075-110, Brazil

    Gleice Vasconcelos da Silva Pereira, Glauce Vasconcelos da Silva Pereira, Eleda Maria Paixão Xavier Neves & Gilciane Américo Albuquerque

  2. PPGQ (Graduate Program in Chemistry), Federal University of Pará (UFPA), Belém, Pará, 66075-110, Brazil

    José de Arimatéia Rodrigues do Rêgo & Davi do Socorro Barros Brasil

  3. PRODERNA (Postgraduate program of engineering in natural resource in the amazona), Federal University of Pará, Belém, Pará, 66075-110, Brazil

    Dilson Nazareno Pereira Cardoso

  4. Federal Institute of Education, Science and Technology of Pará, IFPA/Campus Castanhal, Castanhal, Pará, 68740-970, Brazil

    Maria Regina Sarkis Peixoto Joele

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  1. Gleice Vasconcelos da Silva Pereira
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  2. Glauce Vasconcelos da Silva Pereira
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da Silva Pereira, G.V., da Silva Pereira, G.V., Xavier Neves, E.M.P. et al. Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.). Food Bioprocess Technol 14, 1199–1215 (2021). https://doi.org/10.1007/s11947-021-02622-1

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