Peliculas compuestas funcionalizadas con subproductos del procesamiento de cítricos

MARÍA JULIETA BOF; ALBERTO JIMÉNEZ MARCO; DELIA ELISA LOCASO; AMPARO CHIRALT; MARÍA ALEJANDRA GARCÍA

Congreso; VI Congreso Internacional en Ciencia y Tecnología de los Alimentos - Año Internacional de las Legumbres; 2016

The lemon essential oil (AEL) and grapefruit seed extract (ESP) can be obtained as by-products of citrus processing and are natural additives that could be used in food preservation due to its antimicrobial activity and antioxidant content. These active compounds could be incorporated into starch-chitosan film-forming suspensions to improve the functional properties of films. The aim of this work was to study the effect of the addition of AEL and ESP in composite films, analyzing their functional properties and the induced structural changes.