Effect of Naphtho-y-Pyrones (NGPs) on colour, mechanical and hydration properties of yeast cell wall films

GUILLERMO REZZANI; FLORENCE MATHIEU; ELODIE CHOQUE; JUAN FRANCISCO DELGADO; ANDRÉS SALVAY; MERCEDES ANA PELTZER

Mar del Plata

Simposio; XVI Simposio Latinoamericano de Polímeros y del XIV Congreso Iberoamericano de Polímeros; 2018

Active packaging is gaining more and more interest in order to extend food shelf life. The addition of antioxidants to the food contact material may prevent food oxidation, though increases food shelf life. Naphtho-y-Pyrones (NGPs) are secondary metabolites produced by the filamentous fungi Aspergillus tubingensis that demonstrated high antioxidant capacity (1,2). These natural molecules, the NGPs, are present as monomers or dimers and show different biological properties of interest for food and medical industries (2). The use of natural biopolymers, proteins and polysaccharides to produce materials for food contact applications is also increasing. Yeast cell wall is composed mainly by B-glucans (polysaccharide) and mannoproteins which demonstrated promising filmogenic properties (3). The aim of this work is to understand how the incorporation of NGPs to YCWmatrices modifies films colour, mechanical and hydration properties. 1. Zhang Y et al. J Antibiot 60, 204 ? 210, 20072. Choque E, et al. Appl Microbiol Biotechnol. 99, 1081-1096, 20153. H. Nancollas, In: S. Mann, J. Webb, R.J.P. Williams, editors. Biomineralization. Chemical and biochemical perspectives. New York: VCH, 157-182, 1989.