INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
capítulos de libros
Título:
STRATEGIES FOR EXTENDING SHELF LIFE OF FOODS USING ANTIMICROBIAL EDIBLE FILMS
Autor/es:
L. GERSCHENSON, R. JAGUS, S. FLORES, K. SANJURJO
Libro:
Food Engineering
Editorial:
Nova Science Publishers, Inc.
Referencias:
Año: 2011; p. 69 - 99
Resumen:
<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p.MsoBodyText, li.MsoBodyText, div.MsoBodyText {margin:0cm; margin-bottom:.0001pt; text-align:justify; line-height:200%; mso-pagination:none; mso-layout-grid-align:none; font-size:11.0pt; mso-bidi-font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-fareast-language:ES; font-weight:bold; mso-bidi-font-weight:normal;} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> The development and production of new packaging materials, which are more friendly with the environment, is actually being studied with the purpose of minimizing the environmental pollution that is produced by the use of traditional, non-biodegradable packaging. In the framework of this interest, the study of the use of biopolymers to produce “edible films” has considerably progressed in the last decade. Starches, proteins, cellulose and derivatives, gums, chitosan, among other hydrocolloids, have been used for producing this kind of films. The presence of a plasticizer agent is always required to minimize brittle structure and antimicrobials or other additives can be included in the film formulation. Antimicrobials will provide the film with specific functional properties in addition to their inherent barrier properties to the water vapor and oxygen and, in this case, the edible films can be thought of as an active packaging material since they are able to support and, eventually, release the food preservatives. The films will perform as an additional microbial stress factor in order to protect the food from the external contamination and, therefore, will contribute to produce shelf life extension. The object of the present study was the production of tapioca starch - glycerol based edible films containing the preservatives potassium sorbate (KS) or nisin. Physicochemical properties of films such as crystalline fraction, solubility in water, sorptional behavior and color attributes were studied. In order to optimize the film functionality, the influence of soy oil addition to the film formulation, the use of sodium trimetaphosphate-chemically cross-linked-tapioca starch and the use of different filmmaking techniques, were evaluated. The study of the effect of the film composition on the physicochemical properties and antimicrobial activity behavior will help to predict the potential usefulness of the film for a particular food system.