BECAS
HERNANDEZ NUÑEZ Maury Sabrina
congresos y reuniones científicas
Título:
EFFECT OF CHITOSAN AND CITRIC ACID LEVEL ON THE PHYSICAL PROPERTIES OF STARCH BASED EDIBLE FILMS CONTAINING OREGANO ESSENTIAL OIL
Autor/es:
MAURY SABRINA HERNANDEZ NUÑEZ; SILVIA KARINA FLORES
Lugar:
Sao Paulo
Reunión:
Encuentro; II EPNAT Encontro de Polímeros Naturais; 2020
Institución organizadora:
Universidad de São Paulo (USP)
Resumen:
The use of edible films and coatings containing antimicrobials has proven to be a useful tool toprotect food against flora spoilage and decrease the risk of pathogen growth. The most commonlyused antimicrobials are organic acids, chitosan, some plant extracts, and their essential oils. Inturn, the use of starch films for food packaging has been restricted due to its hydrophiliccharacteristic, a poor barrier against moisture, and its high sensitivity to water. Hence, mixtures ofstarch with other bio-based polymers (cellulose acetate, chitosan, etc.) have been developed toform composite materials with improved physical properties. According to this, starch-based ediblefilms containing oregano essential oil were developed by casting method. Films formulationincluded citric acid and chitosan at different concentrations ( 07 0.47 and 0.19 0.41 % w/w,respectively) were investigated in order to study the effect of such compounds on their mechanicalproperties, solubility in water, and color parameters Results showed that films with the loweramounts of citric acid (0.07 and 0.13 % w/w ) generate higher values of stress at break and Young'smodulus, and percentages of elongation at break less than 6%. Solubility in water tend s toincrease as citric acid concentration was higher. The films were transparent and slightly yellow butwith high L values (84 87 and b* ( 9.8 16.9 The optimized formulation results 0.13 % w/w of citricacid and 0.3 8 % w/w of chitosan which show adequate stress at break and lowest solubility inwater. Therefore, this formulation could be considered as a polysaccharide-based material withimproved properties, which have potential as bioactive packaging material for food application.