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Design and characterization of corn starch edible films including beeswax and natural antimicrobials

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Issue date
2017
Author
Arredondo-Ochoa, Teresita
García-Almendárez, Blanca E.
Amaro Reyes, Aldo
Rivera Pastrana, Dulce M.
Gutiérrez López, Gustavo F.
Martín Belloso, Olga
Regalado-González, Carlos
Suggested citation
Arredondo-Ochoa, Teresita; García-Almendárez, Blanca E.; Amaro Reyes, Aldo; Rivera Pastrana, Dulce M.; Gutiérrez López, Gustavo F.; Martín Belloso, Olga; Regalado-González, Carlos; . (2017) . Design and characterization of corn starch edible films including beeswax and natural antimicrobials. Food And Bioprocess Technology, 2017, vol. 10, num. 1, p. 103-114. https://doi.org/10.1007/s11947-016-1800-4.
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Abstract
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.
URI
http://hdl.handle.net/10459.1/69394
DOI
https://doi.org/10.1007/s11947-016-1800-4
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Food And Bioprocess Technology, 2017, vol. 10, num. 1, p. 103-114
European research projects
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  • Articles publicats (Agrotecnio Center) [931]
  • Articles publicats (Tecnologia dels Aliments) [490]

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