Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product

HERNANDEZ-NOLASCO; RÍOS-CORRIPIO MA; HIDALGO-CONTRERAS JV; CASTELLANO P; RUBIO-ROSAS E; HERNÁNDEZ-CÁZARES AS

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2024 vol. 192

0023-6438

Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, consideringthree factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g⋅mm/kPa⋅h⋅m2. The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LAand revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in aSpanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The mostsignificant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ~1 log cycle.OBF guarantees meat product quality and microbial properties while supporting sustainable practices throughenvironmentally respectful biodegradation.