Development and Characterization of Edible Films from Chachafruto (Erythrina edulis Triana) Starch
Sandoval, Jorge Leonardo Sandoval | Fonseca, Pablo Emilio Rodríguez | Arévalo, Aníbal Orlando Herrera | Sira, Elevina Eduviges Pérez | Ricci, Julien | Dufour, Dominique
This research aims to develop biofilms based on starch isolated from chachafruto (Erythrina edulis) grown in Colombia. The physicochemical, functional, and morphometric properties of chachafruto starch are characterized. Edible biofilms are developed using chachafruto starch, glycerol, oil, and Tween 80. The films are characterized in terms of their physical, mechanical, and barrier properties. The data show a high starch yield of 28.59% with high purity (95.92%) and 0.21% phosphorous, and 14.14% amylose content. Chachafruto starch granules have a bimodal distribution of circular and oval shapes; longitudinal sizes varied from 25.86 to 119.82 µm, and transverse sizes ranged from 40.14 to 45.86 µm. The gelatinization pasting temperature (PT), peak viscosity (PV), and final viscosity (cool paste viscosity, CPV) of starch were 74.7°C, 2602, and 3171 cP, respectively. The addition of oil (0.1%, 0.2%, and 0.3%) and Tween 80 (0.4%) increase the moisture content of the starch and decrease the water vapor permeability (WVP) of the film. Additionally, the oil significantly reduces the tensile strength and elongation at break but has no effect on the percent elongation. The data show that chachafruto seeds are a potential new and unconventional source of starch that shows feasibility for applications in starch‐based edible films.
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