BECAS
HERNANDEZ NUÑEZ Maury Sabrina
artículos
Título:
Combined effect of oregano essential oil and glycerol on physicochemical properties of antimicrobial films based on chitosan and acetylated cassava starch
Autor/es:
HERNÁNDEZ, MAURY S.; LEANDRO N. LUDUEÑA; FLORES, SILVIA K.
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2024
ISSN:
0268-005X
Resumen:
The effect of levels of glycerol (GLY) and oregano essential oil (OEO) in casted filmsbased on acetylated cassava starch (AAc) was evaluated using a Response SurfaceMethodology. It was possible to select the optimal levels of GLY (0.46% w/w) and OEO(0.7% v/w) to produce more resistant (stress at break 25±2 MPa) and less soluble (20± 1 %) films. In addition, the effect of OEO addition or the biopolymer type used on filmproperties was studied. It was observed that AAc and chitosan (CH) contributed to thereinforcement and stretchability of the selected matrix, respectively, while the additionof an optimal level of OEO generated a more resistant film probably as a result ofchanges in the microstructure and interactions among components according tomicroscopy, thermal analysis and FTIR results. The water vapor permeability wasimproved in films based only on AAc. A trend towards higher degradation temperaturesfor the AAc, AAc/CH and AAc/CH/OEO systems, concerning the CH films, wasobserved. On the other hand, AAc promoted the hydrophobicity of the surface, CHincreased the brown color and OEO improved the solubility in water and introduced aneffective antimicrobial barrier action against external food contamination by E. coli andL. innocua. Therefore, the modification of starch and OEO incorporation allowedimprovements in the properties of the developed films, making them attractive to beproposed as an active food packaging material.