Caracterización de películas comestibles a base de extractos pécticos y aceite esencial de limón Mexicano

Aldana, Daniela Sánchez; Contreras-Esquivel, Juan Carlos; Nevárez-Moorillón, Guadalupe Virginia; Aguilar, Cristóbal N.

doi:10.1080/19476337.2014.904929

Cited by 20 publications

(14 citation statements)

References 39 publications

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“…The mechanical properties determine the ability of the edible films to maintain the integrity of the packed product and the strength of the material [43]. The behavior of the films against puncture force is shown in Figure 2.…”

Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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“…To determine transparency in the films, samples of 2 cm × 1 cm rectangles were prepared with an aluminum mold, which were placed in adaptable plastic cells and taken to a GENESYS™ 10S UV-Vis Spectrophotometer (Thermo Fischer Scientific, Waltham, MA, USA) to measure absorbance and transmittance of each sample at a wavelength of 600 nm. Transparency was calculated using Equation (1) from Sánchez-Aldana et al [26] as follows:…”

Section: Gg and Isp Coating Preparationmentioning

confidence: 99%

“…A white calibration plate (L* = 95.17 a* = −1.54 b* = 3.3) was used as a reference. Likewise, the total color difference (∆E) was calculated relative to a cast polypropylene blank of 0.025 mm (Rediplast, Bogotá, Colombia) with Equation (2) [26]:…”

Section: Gg and Isp Coating Preparationmentioning

confidence: 99%

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Garavito

Moncayo-Martínez

Castellanos

2020

Foods

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Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).

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“…Se usó ácido cítrico monohidrato grado analítico con pureza del 99,5%, para la modificación del almidón de yuca por vía ácida; aceite esencial de limoncillo (Cymbopogon citratus) grado alimentario, por sus propiedades antimicrobianas y antibacteriales (Alzate et al 2009); glicerina, como plastificante no volátil de bajo peso molecular, que mejora la flexibilidad, la manejabilidad y la habilidad de extensión del recubrimiento (Sánchez et al 2015) y Tween 80, por su acción surfactante, para facilitar o aumentar la emulsividad, la dispersión y la adherencia del recubrimiento (Riojas et al 2011).…”

Section: Materiales Y Métodosunclassified

Efecto de la aplicación de un recubrimiento de almidón de yuca modificado por vía ácida sobre el tomate larga vida

Yela

Imbachí

Sánchez

et al. 2019

Rev. U.D.C.A Act. & Div. Cient.

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Caracterización de películas comestibles a base de extractos pécticos y aceite esencial de limón Mexicano

Cited by 20 publications

References 39 publications

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Efecto de la aplicación de un recubrimiento de almidón de yuca modificado por vía ácida sobre el tomate larga vida

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