The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films
| Autor: | Cristian C. Villa, Magda I. Pinzon, Omar R. Garcia |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics biology Starch 04 agricultural and veterinary sciences 02 engineering and technology Polymer 021001 nanoscience & nanotechnology biology.organism_classification 040401 food science Aloe vera Chitosan Food packaging chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering Rheology Ultimate tensile strength Elongation 0210 nano-technology Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:4042-4049 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8915 |
| Popis: | Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations.; Results: Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules.; Conclusion: Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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