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

Arredondo-Ochoa, Teresita; García-Almendárez, Blanca E.; Amaro Reyes, Aldo; Rivera Pastrana, Dulce M.; Gutiérrez López, Gustavo F.; Martín Belloso, Olga; Regalado-González, Carlos

doi:https://doi.org/10.1007/s11947-016-1800-4

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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.

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

Is part of

Food And Bioprocess Technology, 2017, vol. 10, num. 1, p. 103-114