Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices

Autores
Fernández, Nancy Lidia; Yamul, Diego Karim; Navarro, Alba Sofia del Rosario
Año de publicación
2024
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The development of a matrix for use as a coating or film requires knowing the impact that the composition and concentration of materials will have on the qualities of the final product. Honey's physicochemical qualities and high sugar content put it in an ideal position while searching for novel plasticisers. In addition, using natural plasticisers like honey would reduce the migration of synthetic chemical additives from the film into the meal. This work aimed to carry out the effect of honey on the acidity and rheological properties of cassava starch-based coating matrices, comparing with a system with glycerol as a plasticiser. Multiflora honey from the northern region of Argentina was used. The Folin–Ciocalteu and aluminium chloride methods were used to determine the total phenolic and flavonoid content, respectively. Antioxidant activity of honey was evaluated by DPPH and ABTS methods. The film-forming matrices were prepared by mixing the plasticiser (glycerol or honey, 1.5% w/v) with distilled water and, then, cassava starch (4% w/v) was added under stirring and heated at 90°C for 20 min. Filmogenic suspensions were characterized by their pH and rheological behaviour (transient assays) using a rheometer with a plate-plate system. The following values were obtained from the physicochemical analysis of honey (AOAC methods): pH 3.90±0.20, acidity 17.7±4.2 mEq/Kg, moisture 14.40±0.70 g/100g, total polyphenol content 171.90±4.40 mg gallic acid/100g, total flavonoids content 15.76±0.76 mg quercetin/100g, inhibition of radical DPPH 15.63±0.24%, ABTS 19.05±1.02 μM Trolox/100g, vitamin C 0.70±0.24 g AA/100g. The acidic character of honey influenced the pH of filmogenic suspensions, with a significant decrease (p<0.05) (5.12±0.05) compared to the glycerol matrix (5.69±0.08). The addition of honey, instead of glycerol, decreased the pseudoplasticity (fluid index n from 0.44±0.01 to 0.58±0.02) and thixotropy of the suspensions, leading to more rheologically stable systems. Consistency index K decreased from 6.01±1.06 for honey matrix to 1.65±0.20 Pa.sn for glycerol one. The same behaviour was observed for the apparent viscosity (from 195±32 to 120±2 mPa.s, at 500 s-1). The matrices with honey as a plasticiser are interesting options for bioactive coating due to the antioxidant activity of honey, improving food quality, safety and stability.
Fil: Fernández, Nancy Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Third International Congress on Bee Sciences
Afyonkarahisar
Turquía
Universidad Afyon Kocatepe
Materia
Honey
Cassava starch
Coatings
Rheological properties
Antioxidant activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257504
Acceder
id CONICETDig_f338d3bc8725252894b3eb010c84da4b
oai_identifier_str oai:ri.conicet.gov.ar:11336/257504
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matricesFernández, Nancy LidiaYamul, Diego KarimNavarro, Alba Sofia del RosarioHoneyCassava starchCoatingsRheological propertiesAntioxidant activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The development of a matrix for use as a coating or film requires knowing the impact that the composition and concentration of materials will have on the qualities of the final product. Honey's physicochemical qualities and high sugar content put it in an ideal position while searching for novel plasticisers. In addition, using natural plasticisers like honey would reduce the migration of synthetic chemical additives from the film into the meal. This work aimed to carry out the effect of honey on the acidity and rheological properties of cassava starch-based coating matrices, comparing with a system with glycerol as a plasticiser. Multiflora honey from the northern region of Argentina was used. The Folin–Ciocalteu and aluminium chloride methods were used to determine the total phenolic and flavonoid content, respectively. Antioxidant activity of honey was evaluated by DPPH and ABTS methods. The film-forming matrices were prepared by mixing the plasticiser (glycerol or honey, 1.5% w/v) with distilled water and, then, cassava starch (4% w/v) was added under stirring and heated at 90°C for 20 min. Filmogenic suspensions were characterized by their pH and rheological behaviour (transient assays) using a rheometer with a plate-plate system. The following values were obtained from the physicochemical analysis of honey (AOAC methods): pH 3.90±0.20, acidity 17.7±4.2 mEq/Kg, moisture 14.40±0.70 g/100g, total polyphenol content 171.90±4.40 mg gallic acid/100g, total flavonoids content 15.76±0.76 mg quercetin/100g, inhibition of radical DPPH 15.63±0.24%, ABTS 19.05±1.02 μM Trolox/100g, vitamin C 0.70±0.24 g AA/100g. The acidic character of honey influenced the pH of filmogenic suspensions, with a significant decrease (p<0.05) (5.12±0.05) compared to the glycerol matrix (5.69±0.08). The addition of honey, instead of glycerol, decreased the pseudoplasticity (fluid index n from 0.44±0.01 to 0.58±0.02) and thixotropy of the suspensions, leading to more rheologically stable systems. Consistency index K decreased from 6.01±1.06 for honey matrix to 1.65±0.20 Pa.sn for glycerol one. The same behaviour was observed for the apparent viscosity (from 195±32 to 120±2 mPa.s, at 500 s-1). The matrices with honey as a plasticiser are interesting options for bioactive coating due to the antioxidant activity of honey, improving food quality, safety and stability.Fil: Fernández, Nancy Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; ArgentinaFil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; ArgentinaFil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaThird International Congress on Bee SciencesAfyonkarahisarTurquíaUniversidad Afyon KocatepeUniversidad Afyon Kocatepe2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257504Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 119-119978-605-71368-8-6CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.beeandlifecongress.com/wp-content/uploads/2024/10/Icbees-Abstract-Book.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:02:23Zoai:ri.conicet.gov.ar:11336/257504instacron: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:34982025-09-10 13:02:23.361CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
title Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
spellingShingle Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
Fernández, Nancy Lidia
Honey
Cassava starch
Coatings
Rheological properties
Antioxidant activity
title_short Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
title_full Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
title_fullStr Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
title_full_unstemmed Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
title_sort Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices
dc.creator.none.fl_str_mv Fernández, Nancy Lidia
Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author Fernández, Nancy Lidia
author_facet Fernández, Nancy Lidia
Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author_role author
author2 Yamul, Diego Karim
Navarro, Alba Sofia del Rosario
author2_role author
author
dc.subject.none.fl_str_mv Honey
Cassava starch
Coatings
Rheological properties
Antioxidant activity
topic Honey
Cassava starch
Coatings
Rheological properties
Antioxidant activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The development of a matrix for use as a coating or film requires knowing the impact that the composition and concentration of materials will have on the qualities of the final product. Honey's physicochemical qualities and high sugar content put it in an ideal position while searching for novel plasticisers. In addition, using natural plasticisers like honey would reduce the migration of synthetic chemical additives from the film into the meal. This work aimed to carry out the effect of honey on the acidity and rheological properties of cassava starch-based coating matrices, comparing with a system with glycerol as a plasticiser. Multiflora honey from the northern region of Argentina was used. The Folin–Ciocalteu and aluminium chloride methods were used to determine the total phenolic and flavonoid content, respectively. Antioxidant activity of honey was evaluated by DPPH and ABTS methods. The film-forming matrices were prepared by mixing the plasticiser (glycerol or honey, 1.5% w/v) with distilled water and, then, cassava starch (4% w/v) was added under stirring and heated at 90°C for 20 min. Filmogenic suspensions were characterized by their pH and rheological behaviour (transient assays) using a rheometer with a plate-plate system. The following values were obtained from the physicochemical analysis of honey (AOAC methods): pH 3.90±0.20, acidity 17.7±4.2 mEq/Kg, moisture 14.40±0.70 g/100g, total polyphenol content 171.90±4.40 mg gallic acid/100g, total flavonoids content 15.76±0.76 mg quercetin/100g, inhibition of radical DPPH 15.63±0.24%, ABTS 19.05±1.02 μM Trolox/100g, vitamin C 0.70±0.24 g AA/100g. The acidic character of honey influenced the pH of filmogenic suspensions, with a significant decrease (p<0.05) (5.12±0.05) compared to the glycerol matrix (5.69±0.08). The addition of honey, instead of glycerol, decreased the pseudoplasticity (fluid index n from 0.44±0.01 to 0.58±0.02) and thixotropy of the suspensions, leading to more rheologically stable systems. Consistency index K decreased from 6.01±1.06 for honey matrix to 1.65±0.20 Pa.sn for glycerol one. The same behaviour was observed for the apparent viscosity (from 195±32 to 120±2 mPa.s, at 500 s-1). The matrices with honey as a plasticiser are interesting options for bioactive coating due to the antioxidant activity of honey, improving food quality, safety and stability.
Fil: Fernández, Nancy Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Third International Congress on Bee Sciences
Afyonkarahisar
Turquía
Universidad Afyon Kocatepe
description The development of a matrix for use as a coating or film requires knowing the impact that the composition and concentration of materials will have on the qualities of the final product. Honey's physicochemical qualities and high sugar content put it in an ideal position while searching for novel plasticisers. In addition, using natural plasticisers like honey would reduce the migration of synthetic chemical additives from the film into the meal. This work aimed to carry out the effect of honey on the acidity and rheological properties of cassava starch-based coating matrices, comparing with a system with glycerol as a plasticiser. Multiflora honey from the northern region of Argentina was used. The Folin–Ciocalteu and aluminium chloride methods were used to determine the total phenolic and flavonoid content, respectively. Antioxidant activity of honey was evaluated by DPPH and ABTS methods. The film-forming matrices were prepared by mixing the plasticiser (glycerol or honey, 1.5% w/v) with distilled water and, then, cassava starch (4% w/v) was added under stirring and heated at 90°C for 20 min. Filmogenic suspensions were characterized by their pH and rheological behaviour (transient assays) using a rheometer with a plate-plate system. The following values were obtained from the physicochemical analysis of honey (AOAC methods): pH 3.90±0.20, acidity 17.7±4.2 mEq/Kg, moisture 14.40±0.70 g/100g, total polyphenol content 171.90±4.40 mg gallic acid/100g, total flavonoids content 15.76±0.76 mg quercetin/100g, inhibition of radical DPPH 15.63±0.24%, ABTS 19.05±1.02 μM Trolox/100g, vitamin C 0.70±0.24 g AA/100g. The acidic character of honey influenced the pH of filmogenic suspensions, with a significant decrease (p<0.05) (5.12±0.05) compared to the glycerol matrix (5.69±0.08). The addition of honey, instead of glycerol, decreased the pseudoplasticity (fluid index n from 0.44±0.01 to 0.58±0.02) and thixotropy of the suspensions, leading to more rheologically stable systems. Consistency index K decreased from 6.01±1.06 for honey matrix to 1.65±0.20 Pa.sn for glycerol one. The same behaviour was observed for the apparent viscosity (from 195±32 to 120±2 mPa.s, at 500 s-1). The matrices with honey as a plasticiser are interesting options for bioactive coating due to the antioxidant activity of honey, improving food quality, safety and stability.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257504
Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 119-119
978-605-71368-8-6
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257504
identifier_str_mv Impact of honey as a natural plasticizer on cassava starch suspensions used for coating matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 119-119
978-605-71368-8-6
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.beeandlifecongress.com/wp-content/uploads/2024/10/Icbees-Abstract-Book.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Universidad Afyon Kocatepe
publisher.none.fl_str_mv Universidad Afyon Kocatepe
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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