Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp

Abstract

The surface and nutraceutical properties have been poorly studied on edible films. The aim of this study was to investigate the surface properties and potential health effects in terms of in vitro digestibility and anti-inflammatory activity. The materials were developed from native plantain starch and pre-gelatinized plantain flour with and without added blackberry pulp using casting methodology. Thermogravimetric analysis, contact angle, scanning electron microscopy, atomic force microscopy, resistant starch, in vitro digestibility, cell viability, reactive oxygen species, anti-inflammatory activity and sensory evaluation were the tests carried out in this study. Films containing blackberry pulp had more compact and smooth morphologies, which were related to the lower in vitro digestibility rate and the higher resistant starch content. In addition, these materials had higher anti-inflammatory activity, higher cell viability, and better acceptance by the panelists, thus suggesting potential health effects of consumers with special feeding regimes such as obese, diabetics and celiacs.