Addition of Zein for the Improvement of Physicochemical Properties of Antimicrobial Tapioca Starch Edible Film

PABLO F. PEREZ; CAROLINA OLLE RESA; LIA N GERSCHENSON; ROSA JAGUS

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2021 vol. 14 p. 262 - 271

1935-5130

This work aimed to investigate the improvement of the performance of edible films based on tapioca starch containing natamycin and nisin, by the addition of zein. For that purpose, the effects on the physicochemical and antimicrobial properties of the developed films were evaluated. Results indicated that the addition of zein changed physicochemical properties, without altering the antimicrobial bioavailability of the films. The addition of zein improved the mechanical properties of the films, increasing the firmness at break and reducing the strain at break and also turned the films more yellow. Even more, in the presence of antimicrobials, the zein reduced water vapor permeability and water solubility and increased hydrophobicity.