TY - JOUR
T1 - Design and Characterization of Corn Starch Edible Films Including Beeswax and Natural Antimicrobials
AU - Ochoa, Teresita Arredondo
AU - García-Almendárez, Blanca Estela
AU - Reyes, Aldo Amaro
AU - Pastrana, Dulce M.Rivera
AU - López, Gustavo F.Gutiérrez
AU - Belloso, Olga Martín
AU - González, Carlos Regalado
N1 - Publisher Copyright:
© 2016, Springer Science+Business Media New York.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - The effectiveness of edible films (EFs) used as coatings to maintain the quality and safety of fresh produce for long time depends on their functional properties characterization. This study was aimed to design and evaluate physicochemical, barrier, mechanical, and antimicrobial properties of EFs based on corn starch (acetylated cross-linked (ACLS) or oxidized (OS)), micro-emulsified beeswax (BW, 0–1 % w/w), and two natural antimicrobials (lauric arginate (LAE, 400–4000 mg/L) and natamycin (NAT, 80–800 mg/L)). EFs based on ACLS or OS made with 1 % BW microemulsion produced homogeneous EFs surface and did not show changes in thickness or opacity. Water vapor permeability (WVP, 0.57 ± 0.04 g mm m−2 h−1 kPa−1 for ACLS, and 0.56 ± 0.05 g mm m−2 h−1 kPa−1 for OS) was reduced; tensile strength (TS, 51.48 ± 5.92 MPa for ACLS, and 40.96 ± 4.98 MPa for OS), and elastic modulus (EM, 211.30 ± 7.85 MPa for ACLS, and 203.50 ± 5.35 MPa for OS) were decreased, whereas elongation at break (E, 4.59 ± 1.11 % for ACLS, and 4.76 ± 4.98 % for OS) increased. The additive effect showed by the combination of natural antimicrobials (2000 mg/L of LAE plus 400 mg/L of NAT) incorporated into EFs with 1 % BW completely inhibited Rhizopus stolonifer, Colletotrichum gloeosporioides, Botrytis cinerea, and Salmonella Saintpaul. These properties of corn starch EFs used as coatings represent an excellent alternative to extend the shelf life of fresh produce.
AB - The effectiveness of edible films (EFs) used as coatings to maintain the quality and safety of fresh produce for long time depends on their functional properties characterization. This study was aimed to design and evaluate physicochemical, barrier, mechanical, and antimicrobial properties of EFs based on corn starch (acetylated cross-linked (ACLS) or oxidized (OS)), micro-emulsified beeswax (BW, 0–1 % w/w), and two natural antimicrobials (lauric arginate (LAE, 400–4000 mg/L) and natamycin (NAT, 80–800 mg/L)). EFs based on ACLS or OS made with 1 % BW microemulsion produced homogeneous EFs surface and did not show changes in thickness or opacity. Water vapor permeability (WVP, 0.57 ± 0.04 g mm m−2 h−1 kPa−1 for ACLS, and 0.56 ± 0.05 g mm m−2 h−1 kPa−1 for OS) was reduced; tensile strength (TS, 51.48 ± 5.92 MPa for ACLS, and 40.96 ± 4.98 MPa for OS), and elastic modulus (EM, 211.30 ± 7.85 MPa for ACLS, and 203.50 ± 5.35 MPa for OS) were decreased, whereas elongation at break (E, 4.59 ± 1.11 % for ACLS, and 4.76 ± 4.98 % for OS) increased. The additive effect showed by the combination of natural antimicrobials (2000 mg/L of LAE plus 400 mg/L of NAT) incorporated into EFs with 1 % BW completely inhibited Rhizopus stolonifer, Colletotrichum gloeosporioides, Botrytis cinerea, and Salmonella Saintpaul. These properties of corn starch EFs used as coatings represent an excellent alternative to extend the shelf life of fresh produce.
KW - Antimicrobials
KW - Edible films
KW - Micro-emulsified beeswax
KW - Modified corn starch
UR - http://www.scopus.com/inward/record.url?scp=84987677247&partnerID=8YFLogxK
U2 - 10.1007/s11947-016-1800-4
DO - 10.1007/s11947-016-1800-4
M3 - Artículo
SN - 1935-5130
VL - 10
SP - 103
EP - 114
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 1
ER -