title: Edible films based on cassava starch and fructooligosaccharides produced by Bacillus subtilis natto CCT 7712.
abstract: The objectives of this work were to produce fructooligosaccharides (FOSs) by using the microorganism Bacillus subtilis natto CCT 7712 and to employ these FOSs as a functional ingredient in cassava starch edible films, which were characterized according to their microstructure, mechanical and barrier properties. The produced FOSs could be easily dissolved, resulting in homogeneous filmogenic solutions, which were easily manipulated to obtain films by casting. FOSs were added in different concentrations (0, 1, 5 and 10g/100g solids), and glycerol was used as a plasticizer (20g/100g solids). All formulations resulted in films that had a good appearance and were easily removable from the plates without bubbles or cracks. The FOSs exerted a plasticizing effect on the starch films and decreased their glass transition temperature. The addition of FOSs resulted in higher solubility and elongation and a decreased water vapor permeability of the films. FOSs were shown to be a promising ingredient for use in edible starch films.
authors.affiliation: Department of Biochemistry and Biotechnology, CCE, State University of Londrina, P.O. Box 10011, 86050-970 Londrina, PR, Brazil. Electronic address: gaby_terassi@hotmail.com.
authors.forename: Gabrielly Terassi
authors.initials: GT
authors.lastname: Bersaneti
authors.affiliation: Department of Biochemistry and Biotechnology, CCE, State University of Londrina, P.O. Box 10011, 86050-970 Londrina, PR, Brazil. Electronic address: janainamantovan@gmail.com.
authors.forename: Janaina
authors.initials: J
authors.lastname: Mantovan
authors.affiliation: Department of Biochemistry and Biotechnology, CCE, State University of Londrina, P.O. Box 10011, 86050-970 Londrina, PR, Brazil. Electronic address: agnesmagri92@gmail.com.
authors.forename: Agnes
authors.initials: A
authors.lastname: Magri
authors.affiliation: Department of Biochemistry and Biotechnology, CCE, State University of Londrina, P.O. Box 10011, 86050-970 Londrina, PR, Brazil. Electronic address: smali@uel.br.
authors.forename: Suzana
authors.initials: S
authors.lastname: Mali
authors.affiliation: Department of Biochemistry and Biotechnology, CCE, State University of Londrina, P.O. Box 10011, 86050-970 Londrina, PR, Brazil. Electronic address: macelligoi@uel.br.
authors.forename: Maria Antonia Pedrine Colabone
authors.initials: MAPC
authors.lastname: Celligoi
mesh_terms: D001412:Bacillus subtilis / Q000378:metabolism*; D001709:Biotechnology; D002365:Manihot / Q000737:chemistry*; D055595:Mechanical Phenomena; D009844:Oligosaccharides / Q000096:biosynthesis* / Q000737:chemistry*; D010539:Permeability; D012995:Solubility; D013213:Starch / Q000096:biosynthesis* / Q000737:chemistry*; D013227:Steam
chemical_list: D009844:Oligosaccharides; D013227:Steam; C116580:fructooligosaccharide; D013213:Starch
keywords: Barrier properties; Edible films; Mechanical properties; Microbial FOSs; Prebiotic