Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

VASCO MF; GAMBOA SANTOS J.; CAMPAÑONE, LAURA ANALIA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022

0145-8892

Biopolymer-based edible films and coatings are useful for preserving the quality in minimally processed vegetables. Although its use is economical and respectful with the environment, the effectiveness depends on the final formulation and technological conditions applied. In this work, films based on carboxymethylcellulose (CMC-1.0%), cassava starch (CS-3.0%) and alginate (ALG-2.0%) using glycerol (Gly) as plasticizer (30, 20 and 40% polymer, respectively) were formulated as control systems. In order to evaluate the application of high intensity ultrasound (5 min and 40% amplitude power) during several emulsification treatments (sunflower oil concentrations range: 0.15-0.35%), the barrier, mechanical and optical properties and the microstructure of the final films (ECMC, ECS and EALG) were assessed. Ultrasound nano-emulsification treatment led to improved barrier properties only for CS based films. Moreover, ECS Film showed undetectable color changes, homogeneous and stable nano-emulsions with the highest hydrophobic behavior which makes it suitable for coating in fruits and vegetables.