Table 1.
Coded and real values of green tea extracts and colorants added to cassava starch bio based films according to a (22) second order experimental design with 3 central points.
Table 2.
Thickness (t), mechanical properties (TS and ε), water vapor permeability (WVP), and thermal analysis (thermic events) of cassava starch films with addition of carotenoid colorant and green tea extract according to a (22) second order experimental design with 3 central points.
Figure 1.
Response surface plot and Pareto chart for understanding the tensile strength (TS) and elongation at break percentage (EB) (Y response), as function on the content of carotenoic colorant and green tea extract (coded values of X1 e X2).
Figure 2.
Response surface plot and Pareto chart for understanding water vapor permeability (WVP), as function on the content of colorant and GTE, with additives coded values (X1 e X2).
Figure 3.
TG (A) and DTG (B) curves for the control film and the film with different additives concentrations.
Table 3.
Decrease of antioxidants in the film formulations with different concentrations of green tea extracts and carotenoic colorant after butter storage by 45 days.
Figure 4.
The response surface plot demonstrating the effect of incorporated additives to illustrate the effect of the increased factor on TP (mg/100 g), TF (mg/g) and TC (µg/g) film preparation after 45 days of butter storage.
Table 4.
Alterations of the butter packed in different film formulations after 7, 15, 30, and 45 days of storage.
Figure 5.
Response surface plot and Pareto chart for understanding the increase of peroxide index (PI) values and total carotenoids (TC) after 45 days of butter storage.