biopolymers-and-bioplastics-2016_posters-accepted-abstracts

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Biopolymers and Bioplastics 2016
September 12-14, 2016
Volume 7, Issue 5(Suppl) J Bioremed Biodeg 2016
ISSN: 2155-6199 JBRBD, an open access journal
conferenceseries .com
September 12-14, 2016 San Antonio, USA
3rd International Conference and Exhibition onBiopolymers & Bioplastics
J Bioremed Biodeg 2016, 7:5(Suppl)
Impact of hydrocolloid (mucilage) edible coatings on the oxidative stability and textural characteristics of
deep fat fried potato crisps
Archana G
Anna University, India
The effects of edible coatings from A. esculentus and carrageenan mucilage extracts individually or in combination on deep
fat fried potato chips (3 cm X 1.5 mm) during storage at 25oC & relative humidity 55% (8 weeks) is studied. Peroxide
value (PV), p-anisidine value and TOTOX (total oxidation products) of chips coated with 1% A. esculentus and 1% A.
esculentus:carrageenan polysaccharide was determined by titrimetric method to analyze the extent of oxidation in comparison
with control chips without any coating treatment. The proximate composition of coated potato chips were performed in which
a reduction in terms of fiber, ash, reducing sugars contents with a corresponding increase in protein content compared to
the uncoated control chips was observed. The potato chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan
mucilage polysaccharide coating showed lower peroxide values (1.04±0.06 and 1.03±0.02) and anisidine values (2.58±0.04 and
2.53±0.06) than the control chips (3.27±0.06 to 2.28±0.02) and (9.74±0.04) during storage. From the above results, the total
oxidation stability of the fried product, TOTOX was measured and oxidative stability of chips coated with 1% A. esculentus
and 1% A. esculentus:carrageenan polysaccharide edible coating were higher compared to the control chips without any
coating treatment. The texture of the potato chips evaluated by using a Plus Texture Analyzer (Texture Technologies,
Scarsdale, NY) indicated that the firmness of potato chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan
polysaccharide was higher compared to control. The edible coating from 1% A. esculentus and 1% A. esculentus:carrageenan
mucilage polysaccharide inhibited the oxidation of potato chips thereby enhancing their shelf life with appreciable sensorial
scores and maintained nutrient quality of the potato chips representing a healthier snack for consumers.
Preparation, characterization and antifungal properties of polysaccharide-polysaccharide and
polysaccharide-protein films
Johanna Castaño
Unidad de Desarrollo Tecnológico, Chile
The effect of the interaction polysaccharide-polysaccharide (P-P) and polysaccharide-protein (P-Pr) blends on thermal
and mechanical properties in films as biodegradable alternative of materials for food packaging was studied. Essential oils
(cloves and cinnamon) emulsified were successfully incorporated into the films and evaluated as antifungal agents. Films were
prepared using the film casting method. The morphological analysis showed that P-Pr films display a fractured rough surface
without pores or globular formations and P-P films exhibiting continuous phases and absence of cracks. FTIR spectra evidence
interactions between polysaccharides and polysaccharides-protein. Initial degradation temperature (T5%) decreases in two
kinds of films with the addition of antifungal agents. P-Pr films showed higher maximum decomposition temperature (Tmax)
regarding P-P films. The incorporation of carrageenan in films enhances the tensile strength and elongation at break. Higher
antifungal activity against Botrytis cinerea and Rhizopus stolonifer was revealed in the films containing cinnamon oil.