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dc.contributor.authorArredondo-Ochoa, Teresita
dc.contributor.authorGarcía-Almendárez, Blanca E.
dc.contributor.authorAmaro Reyes, Aldo
dc.contributor.authorRivera Pastrana, Dulce M.
dc.contributor.authorGutiérrez López, Gustavo F.
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorRegalado-González, Carlos
dc.date.accessioned2020-07-28T12:53:27Z
dc.date.available2020-07-28T12:53:27Z
dc.date.issued2017
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10459.1/69394
dc.description.abstractThe 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.
dc.description.sponsorshipWe are grateful to CONACyT for PhD grant to Teresita Arredondo Ochoa, and financial support for project No. 166751.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer Science+Business Media New York
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s11947-016-1800-4
dc.relation.ispartofFood And Bioprocess Technology, 2017, vol. 10, num. 1, p. 103-114
dc.rights(c) Springer Science+Business Media New York, 2016
dc.subjectEdible films
dc.subjectModified corn starch
dc.subjectMicro-emulsified beeswax
dc.subjectAntimicrobials
dc.titleDesign and characterization of corn starch edible films including beeswax and natural antimicrobials
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-28T12:53:27Z
dc.identifier.idgrec024661
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1007/s11947-016-1800-4


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