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WELCOMEEffect of Cassava starch coating on quality of foods
Presented by:
Gurudatta khandke PALB-3308
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Introduction
Edible coating is a thin layer of edible material placed on food or between the food components which can be eaten as a part of the whole food product.
It prevents moisture loss, selectively allows gasses like CO2
and O2, which are involved in the respiration.
Starch is one of the edible material used as film coating because of its good mechanical properties.
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• Cassava is a potential starch material for edible coating, it is isotropic, odourless, tasteless, colourless and flexible.
• Edible coatings are good as barriers to protect the food from adverse biological, physical and chemical changes.
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History
Bee Wax was the first edible coating . The Chinese used it for oranges and
lemons in 12th and 13th centuries. In England fats were used to prolong
shelf life of meat products called larding.
In mid 20th century, it is used to prevent water loss and add glossiness to fruits and vegetables.
Hyun et al, 1999
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Important properties of edible coatings
During storage, it should not
ferment, coagulate, separate, develop off flavour or spoil. It should be spread evenly, dry quickly and be easy to remove
from equipment. Once applied, it should not
crack, discolour, or peel during handling and storage. It should not adhere to packaging, react adversely with the
food. It should permit enough gas exchange to prevent from going
anaerobic and restrict to retard ripening. Coating should be a barrier to moisture to prevent sogginess.
Philips et al, 2004
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Benefits of edible coatings
Improves -Appearance
-Structural properties Reduces -Water loss
-Gas diffusion
- Mold growth
- Uptake of frying oil
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Components of edible coatings
Polysaccharide Proteins Lipids Composite
Cellulose Starches PectinSea weed extractsChitosan Microbial polysaccharides
GelatinZeinWheat glutenCasein Whey proteinAlbumin Soya protein
Waxes•Bees wax•Carnauba wax•Paraffin waxsurfuctants
Philips et al, 2004
Blend of Polysaccharide,protein or lipid
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Polysaccharides
• Polysaccharides are hydrophilic in nature and intermediate among coating materials in gas exchange properties but they are poor barrier to moisture.
• Polysaccharide gums are hydrocolloids of considerable molecular weight, and are water-soluble.
• Because of the size and configuration of their molecules, these polysaccharide have the ability to thicken and/or gel aqueous solutions as a result of both hydrogen bonding between polymer chains and intermolecular friction when subjected to shear.
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Proteins : These are similar to polysaccharides, also hydrophilic.
Lipids: Lipid and waxes are more permeable to gasses but better barrier to water vapour.
Composites : Are blends of polysaccharide, proteins and lipid.
• These are having combine effects on coated foods.
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Starches
• It is the most abundant plant product and it constitutes the
polysaccharide .
• It is the mixture of amylose and amylopectin.
• Amylose form films and coatings due its predominant linear
structure.
• Water acts as a plasticizer in the formation of films.
• Water decrease the strength of the film .
Philips et al, 2004
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Gelatinization:
Increase volume, viscosity, and
translucency of starch when they are
heated in a liquid
Dextrinization:
If starch is subjected to dry heat it
produces dextrins. This break down process is called dextrinization.
Retrogradation
This a reaction that takes place in
gelatinized starch when the amylose and amylopectin
bonds realign themselves, causing the liquid to form
gel.
Starch Characteristics
Tuber Crop starch-properties
Tubers Starch % Viscosity Clarity Stability
Cassava 25-35 High High Medium
Sweetpotato
20-25 Medium-high High Medium
Yams 15-33 Medium-high High High
Aroids 10-20 Low-medium Low High
Canna 15-25 High High High
Arrowroot 16-28 Medium-high Medium Medium
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Gbadeg et al., 2013
Cassava is a shrub of the Euphorbiaceae (spurge) family. Native- South America. It is the third most important source of calories after rice and maize. In Africa, it is traditionally grown
as a staple food crop by small- scale
subsistence farmers in marginal areas. It is most drought-tolerant crops. It is a starch made by leaching and
drying the root of cassava plant. It is also called as
tapioca starch.
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Cassava
Gbadegesin et al., 2013
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Nomenclature
Kingdom: Plantae
Order: Malpighiales.
Family: Euphorbiaceae
Sub family: Crotonoideae
Genus: Manihot
Species : M. esculenta
Binomial name: Manihot esculenta.
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Africa: (English) – cassavaAfrica: (French) – manioc, maniocsAfrica: (Swahili) – mogo, mihogoBrazil: mandioca, aipim, macaxeiraChina: mushuGhana: bankyeHaiti: kassarHolland: cassaveIndia: sagudana, sabudana, kappa
Different names of cassava
Philips et al, 2004
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Preparation of cassava starch solution
• CS suspension were prepared at 70º C with constant stirring and then cooled to room temperature.
• Then the food to be coated is dipped in the solution.
• Then the food is allowed to dry at room temperature.
• The packaging of coated food is done.
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Mechanism
• The principle of this technique is based on the creation of a modified atmosphere around fruit surface, which could preserve fruit quality characteristics.
• The ability of water soluble polysaccharides to reduce O2 and increase CO2 levels in internal atmospheres of coated fruits and vegetables reduces respiration rates
• It extend the shelf-life of fresh produce in a manner similar to modified/controlled atmosphere storage.
Philips et al., 2004
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Successful coating of edible starch depends on
Types of coating material
Its specific formulation
The method of application
Surface characteristics of food
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Cassava starch
Food industry Textile industry
Adhesive industry
Packaging industry
Application of cassava starch
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Excellent thickening
characteristics
Neutral taste
Desirable textural characteristics
Cheap source
Easy to extract
Advantages of cassava starch
Philips et al., 2004
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Selection of an edible starch coating for minimallyprocessed strawberry
To study the effect of cassava starch edible coatings with or without potassium sorbate on quality attributes of minimally processed strawberries.
Garcia et al., (2009) Food Bioprocess Technol
11-10-2014
Objective
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Methodology
According to CS concentration on the coating 1%, 2%, 3% the residual solution was allowed to drip off for 1h, 2h and 3h respectively.
Fruits were packed PP and wrapped in PVC stretch films.Stored at 5ºC until evaluation, after 24h of treatment.
Fruit coatingFruits were washed in an 80- ppm of peracetic acid for 3 min.
Fruits were divided into 10 groups .Nine groups were assigned to one of the nine coating treatment.
Edible coating solutionPrepared using aqueous solutions containing 1%, 2% or 3% of CS and 0%,
0.05% and 0.1% of potassium sorbate.Solutions were heated to 70º C and cooled to room temperature.
11-10-2014
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1- 1% CS2- 1% CS + 0.05% PS3- 1% CS +0.1% PS4- 2% CS5- 2% CS+0.05% PS6- 2% CS+0.1% PS7- 3% CS8- 3% CS+ 0.05% PS9- 3% CS+0.1% PS10- Control
Surface colour, Sensory acceptance, Respiration rate and water vapour resistance were measured.
11-10-2014
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Table 1: Changes in colour of strawberry after treatment
L*- lightness, CS- Cassava starch, PS- potassium sorbate
Results
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Fig 1. Fruits coated with edible coatings
a- control sample. b- 3%CS edible coating, c- 3% CS+ 0.1%PS
11-10-2014
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Fig 2: Respiration rate test
a- control sample, b- sample coated with CS added with diff con of PS11-10-2014
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Conclusion
Fig.3: Water vapour resistance test
Cassava starch edible coatings, with or without potassium sorbate, did not cause changes in strawberries’ superficial colour and showed good sensory acceptance. Moreover, the coatings were able to decrease the respiration rate and increase water vapour resistance of the samples
11-10-2014
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Starch edible coating of papaya: effect on sensory characteristics
To investigate the effects of coating of cassava starch and carboxymethyl starch on sensory characteristics of papaya during storage.
Castricini et al., 2012Journal of food science
and technology
Objective
11-10-2014
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Methodology
• Cassava formulations (1%, 3% and 5%) were obtained by heating CS in distilled water at 70ºC with continuous stirring and allowed for cooling at room temperature.
CS formulations
• CMS formulations (1%, 3% and 5%) were obtained by dispersing carboxymethyl starch in distilled water with constant stirring at room temperature.
CMS formulations
Preparation of starch formulations
11-10-2014
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The sensory evaluation of the fruits subjected to different coatings comparing with reference sample
were done by nine selected and trained panel members.
The coated samples were stored at 20º C for 14 days.
5 fruits for each 6 treatments were coated by dipping.
7th treatment is control (without coating).
11-10-2014
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Fig 1: Weight loss in fruit after treatment
CS- cassava starch, CS+CL- cassava starch + carboxymethyl.11-10-2014
Results
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Fig 2: Juice leakage in fruit after treatment
CS- cassava starch, CS+CL- cassava starch + carboxymethyl.
11-10-2014
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Fig 3: Vit C content of fruit after treatment
Conclusion11-10-2014
The cassava starch edible coating, with and without the carboxymethyl, was able to reduce weight loss and juice leakage .However, the application of the coating significantly reduced the vitamin C content and this reduction was more significant in sample pre-
treated with calcium.
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Conclusion
• Cassava starch application is cheap, safe , tasteless, odourless, colourless, biodegradable, non toxic.
• It increases the shelf life by decreasing respiration rate.
• Reduces weight loss of foods by decreasing juice leakage.
• Improves appearance of the food by adding glossiness to the food.
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Future front of line
• Edible food wraps that enhance nutrition for food product could make healthy foods more attractive.
• Edible coating could provide new flavour combinations
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References
• CHIUMARELLIA, M. AND HUBINGERA, D. M., 2011, Selection of cassava starch – carnauba wax composite edible coating used to preserve fresh-cut apples. Food colloid. 28 (1): p 59–67.
• DA, G., DUFOUR, D., MAROUZE, C., THANH, L. M. AND MARCHAL, A. P., 2008, Cassava starch processing at small scale in
• North vietnam. Starch/stärke 60: 358–372
• GARCIA, C. L., PEREIRA, M. L. AND SARANTOPOULOS, L. D., 2010, Selection of an edible starch coating for minimally processed Strawberry. Food Bioprocess Technol. (3): 834-842.
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• GBADEG ESIN, A. M., CHARLES. O., OLAIYA. AND BEECHING, R. J., 2013, African cassava: biotechnology and molecular breeding to the rescue. British Biotechnology Journal. 3(3): 305-317.
• LEVIC, B. L., KOPRIVICA, B. G., MISLJENOVIC, M. N., FILIPCEV, V. B. AND KULJANIN, A. T., 2008, Effect of starch as an edible material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses. Food science and technology. 39: 29-36.
• PHILIPS, P. T. AND TAYLOR, S. D. (2004). The global cassava development strategy. Newyork: Food and agriculture organization of the united nations.
• TONGDEESOONTORN, W., MAUER, J. L., WONGRUONG, S. AND RACNCHAI, R., 2009, water vapour permiability and sorption isotherms of cassava starch based films blended with gelatin and carboxymethyl cellulose. Asian journal of food and agro-industry. (40), 501-514.
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