CONICET | Buscador de Institutos y Recursos Humanos

In response to environmental needs, packaging materials that can be eaten with foodsuch as biodegradable polymer based films that cover fruits and vegetables haveemerged. However, due to the hydrophilic nature of these polysaccharides, the filmsshow a poor barrier to water vapor. One of the methods to correct this drawback liesin the incorporation of lipid and emulsifying agents. When obtaining emulsions, it isessential to study their compatibility between compounds, structure and conformation,as it will determine the properties of the final film. Ultrasound-assisted (US)emulsification has been used successfully to produce stable nano-emulsionsgenerating films with excellent mechanical and barrier properties