Development of zein/gum arabic blend-based edible films incorporated with fish oil: effects of fish oil concentration and cooking method

A.  Sukoco; T.  Yoshino; Y.  Yamamoto

doi:10.3989/gya.0430251.2313

Autores/as

A. Sukoco Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima - Study Program of Agricultural Product Technology, Universitas Jember https://orcid.org/0000-0001-8039-1096
T. Yoshino Faculty of Bioresource Sciences, Prefectural University of Hiroshima https://orcid.org/0009-0008-0486-0717
Y. Yamamoto Faculty of Bioresource Sciences, Prefectural University of Hiroshima https://orcid.org/0000-0002-8204-057X

DOI:

https://doi.org/10.3989/gya.0430251.2313

Palabras clave:

Aceite de pescado, Fritura en sartén, Goma arábiga, Microondas, Película comestible, Zeína

Resumen

Se desarrolló y caracterizó una película comestible a base de zeína/goma arábiga (ZS/GA) con aceite de pescado (FO) incorporado, analizando sus propiedades físicas, mecánicas, oxidativas, estructurales y térmicas. Se obtuvieron películas sin cocinar con un contenido de humedad <1% utilizando FO al 10 y 15%, y su espesor aumentó a 285-288 μm. En este sentido, se observó una menor tasa de transmisión de vapor de agua (WVTR) de alrededor de 2,14-3,68 g/m²/día, aunque esto contribuyó a un aumento del índice de peróxidos (PV) hasta 26,97 meq/kg. Tanto la resistencia a la tracción como la elongación a la rotura (EAB) disminuyeron notablemente a 2,42 kPa y 72,07%, respectivamente, al utilizar FO al 15%. La película también fue térmicamente menos estable y estructuralmente menos compacta. La fritura en sartén y el calentamiento por microondas modificaron significativamente las propiedades de la película comestible, incluyendo el espesor (315-357 μm), la resistencia a la tracción (7-34 kPa), la absorción de aire (32-80%), la permeabilidad al vapor de agua (7-14 g/m²/día) y el índice de peróxidos (12-32 meq/kg). Se recomienda la aplicación de la película comestible cruda con un contenido de aceite de pescado no superior al 5% en alimentos listos para el consumo.

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