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WELCOME

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WELCOMEEffect of Cassava starch coating on quality of foods

Presented by:

Gurudatta khandke PALB-3308

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Content

TYPES

IMPORTANCE

HISTORY

PROCESSING AND METHODS

CONCLUSION

INTRODUCTION

REFERENCES

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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

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Changes in starch structure at different temperatures

Tongdeesoontorn et al., 2009

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Tongdeesoontorn et al., 2009

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

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Starches available in market

349Rs /500gm

280Rs /Kg

1620Rs/500gm143Rs /500gm

180Rs/450gm

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

World scenario of cassava production

Global cassava development statergy, 2004

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Processing of starch

Da et al., 2008

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Cassava processing machine in a small scale industry

Da et al., 2008Cylindrical rasper

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Da et al., 2008

Vertical stirring tank reactorCont........

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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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1. Dipping. 2. Dripping.

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3. Fluidized bed coating.

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Methods of coating edible material

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4. Pannin 5.Spraying

.

Philips et al., 2004

Cont.........

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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.

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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.

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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

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Table 2: Scores of sensory evaluation

CS- Cassava starch, PS- potassium sorbate

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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

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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).

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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.

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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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