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The key role of thermal waters in the development of innovative gelled starch-based matrices
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Orientador(es)
Resumo(s)
This work deals with the impact of three thermal spring waters (TW-I, TW-II, TW-III) on the development and
characterization of gelled biopolymer-based matrices formulated with high quality starch extracted from local
discarded potatoes, using eco-friendly treatments. Hydrogels prepared with distilled water were also analysed
with comparative purposes. To this end, thermo-rheological, textural or sensorial analysis of the gelled matrices
were conducted. Rheological results indicated the existence of differences in the viscoelastic properties between
the starchy matrices formulated with different thermal waters, with the softest gel character identified for systems
where the mineral-richest thermal water (TW-III) was incorporated. The lowest gelatinization temperature
required to form the gelled matrices was also found for the formulation prepared with this type of water. Textural
testing confirmed the findings achieved with rheological measurements. Sensory evaluation showed a good
acceptance of the proposed personal care products, those prepared with TW-III largely preferred by the volunteers’
panel. Overall, the obtained outcomes indicated that selected starchy hydrogels could be attractive
matrices to make natural hand gels (10%, 60 ◦C) or lipsticks (20%, 60 ◦C)
Descrição
Palavras-chave
biopolymer functional gelled matrices personal care products thermo-rheology waste
Contexto Educativo
Citação
Food Hydrocolloids 117 (2021) 106697
Editora
Elsevier