Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel

Autores
Gutiérrez Carmona, Tomy José; Álvarez, Kelvia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
Fil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuela
Materia
CROSS-LINKING
RESISTANT STARCH
SENSORY EVALUATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23240
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gelGutiérrez Carmona, Tomy JoséÁlvarez, KelviaCROSS-LINKINGRESISTANT STARCHSENSORY EVALUATIONhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; VenezuelaFil: Álvarez, Kelvia. Universidad Central de Venezuela; VenezuelaElsevier2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23240Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-7621756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464616302687info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.08.054info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:35:47Zoai:ri.conicet.gov.ar:11336/23240instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:35:47.5CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
title Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
spellingShingle Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
Gutiérrez Carmona, Tomy José
CROSS-LINKING
RESISTANT STARCH
SENSORY EVALUATION
title_short Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
title_full Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
title_fullStr Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
title_full_unstemmed Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
title_sort Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
Álvarez, Kelvia
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
Álvarez, Kelvia
author_role author
author2 Álvarez, Kelvia
author2_role author
dc.subject.none.fl_str_mv CROSS-LINKING
RESISTANT STARCH
SENSORY EVALUATION
topic CROSS-LINKING
RESISTANT STARCH
SENSORY EVALUATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
Fil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuela
description The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23240
Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-762
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23240
identifier_str_mv Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-762
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464616302687
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.08.054
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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