Development and characterization of edible films based on native cassava starch, beeswax, and propolis

Luis D. Pérez-Vergara, Marco T. Cifuentes, Arlet P. Franco, Carmen E. Pérez-Cervera, Ricardo D. Andrade-Pizarro

    Producción científica: Contribución a una revistaArtículo en revista científica indexadarevisión exhaustiva

    59 Citas (Scopus)

    Resumen

    Cassava starch has received research focus due to its low cost, and excellent film-forming ability. However, cassava starch films with relatively strong hydrophilicity greatly limits its application in industries. Therefore, the aim of this study was to develop native cassava starch-based films incorporated with beeswax and ethanolic propolis extract (EPE), to improve the barrier and antimicrobial properties of cassava starch. The films were characterized in terms of physical properties including thickness, moisture content, solubility (water, acidic and alkaline), color, microstructure (FTIR), and water vapor permeability (WVP). The film-forming solutions composed of cassava starch (2-4%w/v), beeswax (0.5–0.9%w/w), and ethanolic propolis extract (1–4%v/v) were prepared according to a three-factor Box-Behnken response surface experimental design. Antifungal activity of films with 4.0 mL of EPE was assessed against Aspergillus niger. The results showed that higher concentrations of beeswax produced films with the lowest WVP and moisture content values. An increase in EPE content reduced the lightness, producing opaque and yellow-colored films. EPE showed antifungal activity against Aspergillus niger. In conclusion, it could be said that cassava starch-based films incorporated with beeswax and propolis have the potential to be used food packaging applications, and coatings for fresh and minimally processed products, mainly in non-acidic fruits and vegetables.

    Idioma originalInglés
    Páginas (desde-hasta)39-49
    Número de páginas11
    PublicaciónNFS Journal
    Volumen21
    DOI
    EstadoPublicada - nov. 2020

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