Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots

The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essentia...

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Autores:
Rivera Leiva, Andrés Felipe
Hernández-Fernández, Joaquín
Ortega Toro, Rodrigo
Tipo de recurso:
Fecha de publicación:
2022
Institución:
Universidad Tecnológica de Bolívar
Repositorio:
Repositorio Institucional UTB
Idioma:
eng
OAI Identifier:
oai:repositorio.utb.edu.co:20.500.12585/12156
Acceso en línea:
https://hdl.handle.net/20.500.12585/12156
Palabra clave:
Edible Packaging;
Active Food Packaging;
Elongation at Break
LEMB
Rights
openAccess
License
http://creativecommons.org/licenses/by-nc-nd/4.0/
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dc.title.spa.fl_str_mv Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
title Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
spellingShingle Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
Edible Packaging;
Active Food Packaging;
Elongation at Break
LEMB
title_short Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
title_full Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
title_fullStr Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
title_full_unstemmed Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
title_sort Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
dc.creator.fl_str_mv Rivera Leiva, Andrés Felipe
Hernández-Fernández, Joaquín
Ortega Toro, Rodrigo
dc.contributor.author.none.fl_str_mv Rivera Leiva, Andrés Felipe
Hernández-Fernández, Joaquín
Ortega Toro, Rodrigo
dc.subject.keywords.spa.fl_str_mv Edible Packaging;
Active Food Packaging;
Elongation at Break
topic Edible Packaging;
Active Food Packaging;
Elongation at Break
LEMB
dc.subject.armarc.none.fl_str_mv LEMB
description The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging. © 2022 by the authors.
publishDate 2022
dc.date.issued.none.fl_str_mv 2022
dc.date.accessioned.none.fl_str_mv 2023-07-19T12:54:19Z
dc.date.available.none.fl_str_mv 2023-07-19T12:54:19Z
dc.date.submitted.none.fl_str_mv 2023
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dc.identifier.citation.spa.fl_str_mv Rivera Leiva AF, Hernández-Fernández J, Ortega Toro R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers. 2022; 14(23):5077. https://doi.org/10.3390/polym14235077
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12585/12156
dc.identifier.doi.none.fl_str_mv 10.3390/polym14235077
dc.identifier.instname.spa.fl_str_mv Universidad Tecnológica de Bolívar
dc.identifier.reponame.spa.fl_str_mv Repositorio Universidad Tecnológica de Bolívar
identifier_str_mv Rivera Leiva AF, Hernández-Fernández J, Ortega Toro R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers. 2022; 14(23):5077. https://doi.org/10.3390/polym14235077
10.3390/polym14235077
Universidad Tecnológica de Bolívar
Repositorio Universidad Tecnológica de Bolívar
url https://hdl.handle.net/20.500.12585/12156
dc.language.iso.spa.fl_str_mv eng
language eng
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dc.format.extent.none.fl_str_mv 16 páginas
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dc.publisher.place.spa.fl_str_mv Cartagena de Indias
dc.source.spa.fl_str_mv Polymers
institution Universidad Tecnológica de Bolívar
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spelling Rivera Leiva, Andrés Felipe344ff934-2124-4b56-bedf-0ab66387cfaaHernández-Fernández, Joaquínbc85d77e-b89b-40f6-a090-a475dc6dc160Ortega Toro, Rodrigod594d4c1-6ec9-4782-a84b-cee2853ea3592023-07-19T12:54:19Z2023-07-19T12:54:19Z20222023Rivera Leiva AF, Hernández-Fernández J, Ortega Toro R. Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots. Polymers. 2022; 14(23):5077. https://doi.org/10.3390/polym14235077https://hdl.handle.net/20.500.12585/1215610.3390/polym14235077Universidad Tecnológica de BolívarRepositorio Universidad Tecnológica de BolívarThe use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging. © 2022 by the authors.16 páginasapplication/pdfenghttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://purl.org/coar/access_right/c_abf2PolymersActive Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrotsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/drafthttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_b1a7d7d4d402bccehttp://purl.org/coar/resource_type/c_2df8fbb1Edible Packaging;Active Food Packaging;Elongation at BreakLEMBCartagena de IndiasIversen, L.J.L., Rovina, K., Vonnie, J.M., Matanjun, P., Erna, K.H., ‘Aqilah, N.M.N., Felicia, W.X.L., (...), Funk, A.A. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review (2022) Molecules, 27 (17), art. no. 5604. 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