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Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods
John A M Freitas1, Giovana M N Mendonça2, Leticia B Santos2
1Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil.
Foods (Basel, Switzerland)
|August 12, 2022
Summary
Edible films can prevent moisture migration between food components. A novel film effectively kept nachos crispy by acting as a barrier between them and guacamole, enhancing consumer preference.
Area of Science:
- Food Science
- Material Science
- Packaging Technology
Background:
- Edible films are explored as more than primary packaging, offering potential as functional interlayers in multi-component foods.
- Controlling moisture migration between food components with differing water activities is crucial for maintaining texture and quality.
- Incorporating sensory-enhancing ingredients into edible films is desirable as they become part of the food product.
Purpose of the Study:
- To develop an edible film functioning as a moisture barrier between crispy nachos and moist guacamole.
- To optimize film formulation using bacterial cellulose, carboxymethyl cellulose, tomato puree, and palm olein.
- To evaluate the film's effectiveness in preventing moisture transfer and its impact on sensory attributes.
Main Methods:
- A simplex centroid design was used to prepare ten film formulations with varying ratios of polysaccharide matrix (bacterial cellulose-carboxymethyl cellulose), tomato puree, and palm olein.
- Films were initially produced by bench casting, with the optimal formulation then manufactured via continuous casting.
- Water vapor permeability was assessed, and the film was applied between nachos and guacamole for sensory evaluation by 80 panelists.
Main Results:
- The film formulation containing 20% palm olein exhibited the lowest water vapor permeability, indicating superior moisture barrier properties.
- Sensory evaluation revealed that the snack incorporating the edible film was preferred by panelists and perceived as crispier.
- The results suggest the edible film effectively mitigated moisture migration from guacamole to nachos.
Conclusions:
- Edible films can be successfully designed as interlayers to manage moisture migration in multi-component food systems.
- The developed edible film, incorporating tomato puree for appeal and palm olein for hydrophobicity, effectively preserved the crispiness of nachos.
- This technology offers a promising approach to enhance the shelf-life and consumer acceptance of snack foods like nachos with dips.
