Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films

Autores
Hernandez Nuñez, Maury Sabrina; Ludueña, Leandro Nicolás; Flores, Silvia Karina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The research deals with the development of antimicrobial edible films based on cassava starch/glycerol, added with oregano essential oil and prepared by casting. The effect of citric acid and chitosan content on the film´s physical properties was studied using a response surface methodology. It was generally found that citric acid acted as a plasticizer while chitosan reinforced the film matrix, depending on the amount involved. One film formulation was selected for its high stress at break (σb, 15±1 MPa) and low solubility in water (SW, 12.8±0.3 %). In the second step, the influence of citric acid or oregano oil presence on the properties of the biopolymer matrix was investigated. The thermal stability, chemical interactions, water vapor permeability (WVP), microstructure and antimicrobial activity of the optimized film were compared with control systems formulated with starch/glycerol/chitosan, starch/glycerol/chitosan/citric acid or starch/glycerol/chitosan/oregano oil. The citric acid addition increased σb, WVP and thermal resistance while oregano oil improved the WVP but produced irregularities in the microstructure of the starch/glycerol/chitosan matrix. Moreover, the presence of oregano oil generated a very efficient antimicrobial film against external contamination by Zygosaccharomyces bailii. This research confirms that developed films are a relevant alternative for the production of biodegradable active packaging.
Fil: Hernandez Nuñez, Maury Sabrina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ludueña, Leandro Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
ACTIVE EDIBLE FILMS
ANTIMICROBIAL ACTION
OPTIMIZATION
PHYSICAL PROPERTIES
RESPONSE SURFACE METHODOLOGY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/228455
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/228455
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch filmsHernandez Nuñez, Maury SabrinaLudueña, Leandro NicolásFlores, Silvia KarinaACTIVE EDIBLE FILMSANTIMICROBIAL ACTIONOPTIMIZATIONPHYSICAL PROPERTIESRESPONSE SURFACE METHODOLOGYhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The research deals with the development of antimicrobial edible films based on cassava starch/glycerol, added with oregano essential oil and prepared by casting. The effect of citric acid and chitosan content on the film´s physical properties was studied using a response surface methodology. It was generally found that citric acid acted as a plasticizer while chitosan reinforced the film matrix, depending on the amount involved. One film formulation was selected for its high stress at break (σb, 15±1 MPa) and low solubility in water (SW, 12.8±0.3 %). In the second step, the influence of citric acid or oregano oil presence on the properties of the biopolymer matrix was investigated. The thermal stability, chemical interactions, water vapor permeability (WVP), microstructure and antimicrobial activity of the optimized film were compared with control systems formulated with starch/glycerol/chitosan, starch/glycerol/chitosan/citric acid or starch/glycerol/chitosan/oregano oil. The citric acid addition increased σb, WVP and thermal resistance while oregano oil improved the WVP but produced irregularities in the microstructure of the starch/glycerol/chitosan matrix. Moreover, the presence of oregano oil generated a very efficient antimicrobial film against external contamination by Zygosaccharomyces bailii. This research confirms that developed films are a relevant alternative for the production of biodegradable active packaging.Fil: Hernandez Nuñez, Maury Sabrina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Ludueña, Leandro Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2023-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/228455Hernandez Nuñez, Maury Sabrina; Ludueña, Leandro Nicolás; Flores, Silvia Karina; Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films; Elsevier; Carbohydrate Polymer Technologies and Applications; 5; 100307; 6-2023; 1-132666-8939CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666893923000282info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2023.100307info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:54:47Zoai:ri.conicet.gov.ar:11336/228455instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:54:47.649CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
title Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
spellingShingle Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
Hernandez Nuñez, Maury Sabrina
ACTIVE EDIBLE FILMS
ANTIMICROBIAL ACTION
OPTIMIZATION
PHYSICAL PROPERTIES
RESPONSE SURFACE METHODOLOGY
title_short Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
title_full Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
title_fullStr Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
title_full_unstemmed Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
title_sort Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films
dc.creator.none.fl_str_mv Hernandez Nuñez, Maury Sabrina
Ludueña, Leandro Nicolás
Flores, Silvia Karina
author Hernandez Nuñez, Maury Sabrina
author_facet Hernandez Nuñez, Maury Sabrina
Ludueña, Leandro Nicolás
Flores, Silvia Karina
author_role author
author2 Ludueña, Leandro Nicolás
Flores, Silvia Karina
author2_role author
author
dc.subject.none.fl_str_mv ACTIVE EDIBLE FILMS
ANTIMICROBIAL ACTION
OPTIMIZATION
PHYSICAL PROPERTIES
RESPONSE SURFACE METHODOLOGY
topic ACTIVE EDIBLE FILMS
ANTIMICROBIAL ACTION
OPTIMIZATION
PHYSICAL PROPERTIES
RESPONSE SURFACE METHODOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The research deals with the development of antimicrobial edible films based on cassava starch/glycerol, added with oregano essential oil and prepared by casting. The effect of citric acid and chitosan content on the film´s physical properties was studied using a response surface methodology. It was generally found that citric acid acted as a plasticizer while chitosan reinforced the film matrix, depending on the amount involved. One film formulation was selected for its high stress at break (σb, 15±1 MPa) and low solubility in water (SW, 12.8±0.3 %). In the second step, the influence of citric acid or oregano oil presence on the properties of the biopolymer matrix was investigated. The thermal stability, chemical interactions, water vapor permeability (WVP), microstructure and antimicrobial activity of the optimized film were compared with control systems formulated with starch/glycerol/chitosan, starch/glycerol/chitosan/citric acid or starch/glycerol/chitosan/oregano oil. The citric acid addition increased σb, WVP and thermal resistance while oregano oil improved the WVP but produced irregularities in the microstructure of the starch/glycerol/chitosan matrix. Moreover, the presence of oregano oil generated a very efficient antimicrobial film against external contamination by Zygosaccharomyces bailii. This research confirms that developed films are a relevant alternative for the production of biodegradable active packaging.
Fil: Hernandez Nuñez, Maury Sabrina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ludueña, Leandro Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The research deals with the development of antimicrobial edible films based on cassava starch/glycerol, added with oregano essential oil and prepared by casting. The effect of citric acid and chitosan content on the film´s physical properties was studied using a response surface methodology. It was generally found that citric acid acted as a plasticizer while chitosan reinforced the film matrix, depending on the amount involved. One film formulation was selected for its high stress at break (σb, 15±1 MPa) and low solubility in water (SW, 12.8±0.3 %). In the second step, the influence of citric acid or oregano oil presence on the properties of the biopolymer matrix was investigated. The thermal stability, chemical interactions, water vapor permeability (WVP), microstructure and antimicrobial activity of the optimized film were compared with control systems formulated with starch/glycerol/chitosan, starch/glycerol/chitosan/citric acid or starch/glycerol/chitosan/oregano oil. The citric acid addition increased σb, WVP and thermal resistance while oregano oil improved the WVP but produced irregularities in the microstructure of the starch/glycerol/chitosan matrix. Moreover, the presence of oregano oil generated a very efficient antimicrobial film against external contamination by Zygosaccharomyces bailii. This research confirms that developed films are a relevant alternative for the production of biodegradable active packaging.
publishDate 2023
dc.date.none.fl_str_mv 2023-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/228455
Hernandez Nuñez, Maury Sabrina; Ludueña, Leandro Nicolás; Flores, Silvia Karina; Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films; Elsevier; Carbohydrate Polymer Technologies and Applications; 5; 100307; 6-2023; 1-13
2666-8939
CONICET Digital
CONICET
url http://hdl.handle.net/11336/228455
identifier_str_mv Hernandez Nuñez, Maury Sabrina; Ludueña, Leandro Nicolás; Flores, Silvia Karina; Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films; Elsevier; Carbohydrate Polymer Technologies and Applications; 5; 100307; 6-2023; 1-13
2666-8939
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666893923000282
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2023.100307
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.221938

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