100B-30 |
Development, characterization and comparison of edible gluten films from Brazilian wheat and vital gluten |
C. R. F. Grosso and P. S. TANADA-PALMU. Faculty of Food Engineering/Department of Food Planning and Nutrition, State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas - SP, 13083-970, Brazil Recently, there has been considerable interest in edible films for foods. Such films can maintain food quality and improve stability during storage and improve shelf life by retarding moisture exchange with the surrounding environment. Factors contributing to renewed interest in the development of edible films include consumer demand for high quality foods, environmental concerns over the disposal of non-renewable food packaging materials, and opportunities for creating new market outlets for film-forming ingredients derived from agricultural products. The objectives were to develop edible gluten films from four types of Brazilian wheat (2 “semi-hard” and 2 “soft”) and compare the mechanical and barrier properties of wheat gluten films prepared with vital gluten from Rhodia. The Brazilian wheat was milled to obtain flour, and the gluten was extracted. Edible films were prepared with vital wheat gluten and were compared with films prepared with gluten from four different types of wheat flour (2 “semi-hard” and 2 “soft”). Glycerol was added as a plasticizer. Water vapor and oxygen permeability, tensile strength and percentage elongation at break and solubility in water, were measured. The films prepared with gluten extracted from both “semi-hard” wheat flours showed low water vapor permeability (7.29 gmm/m2dKPa) and solubility in water (16.80 %), similar to films from vital gluten (5.72 and 17.40, respectively). Also these films showed better mechanical resistance (10.89 MPa) than films from “soft” flours and vital gluten (2.00 and 2.36 MPa, respectively). Oxygen permeability of all films was low (39.67 cm3µ m/m2dKPa). Films prepared with glutens from “semi-hard” wheat flour showed better properties as compared to films from “soft” wheat flour. Brazilian “semi-hard” wheat flours can be used to develop edible gluten films instead of vital gluten, since they showed similar barrier and mechanical properties.
Session 100B, Food Packaging
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