Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product

Autores
Hernández Nolasco, Zuemy; Ríos Corripio, Ma. Antonieta; Hidalgo Contreras, Juan Valente; Castellano, Patricia Haydee; Rubio Rosas, Efraín; Hernández Cázares, Aleida S.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, considering three factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/ v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was 1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g⋅mm/ kPa⋅h⋅m2 . The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2 against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LA and revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in a Spanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The most significant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3 inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ~1 log cycle. OBF guarantees meat product quality and microbial properties while supporting sustainable practices through environmentally respectful biodegradation.
Fil: Hernández Nolasco, Zuemy. Campus Cordoba; México
Fil: Ríos Corripio, Ma. Antonieta. Campus Cordoba; México
Fil: Hidalgo Contreras, Juan Valente. Campus Cordoba; México
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Rubio Rosas, Efraín. Benemérita Universidad Autónoma de Puebla; México
Fil: Hernández Cázares, Aleida S.. Campus Cordoba; México
Materia
ACTIVE PACKAGING
LACTIC ACID
MEAT PRODUCT
OPTIMIZATION
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:11336/261437
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat productHernández Nolasco, ZuemyRíos Corripio, Ma. AntonietaHidalgo Contreras, Juan ValenteCastellano, Patricia HaydeeRubio Rosas, EfraínHernández Cázares, Aleida S.ACTIVE PACKAGINGLACTIC ACIDMEAT PRODUCTOPTIMIZATIONhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, considering three factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/ v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was 1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g⋅mm/ kPa⋅h⋅m2 . The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2 against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LA and revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in a Spanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The most significant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3 inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ~1 log cycle. OBF guarantees meat product quality and microbial properties while supporting sustainable practices through environmentally respectful biodegradation.Fil: Hernández Nolasco, Zuemy. Campus Cordoba; MéxicoFil: Ríos Corripio, Ma. Antonieta. Campus Cordoba; MéxicoFil: Hidalgo Contreras, Juan Valente. Campus Cordoba; MéxicoFil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Rubio Rosas, Efraín. Benemérita Universidad Autónoma de Puebla; MéxicoFil: Hernández Cázares, Aleida S.. Campus Cordoba; MéxicoElsevier Science2024-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/261437Hernández Nolasco, Zuemy; Ríos Corripio, Ma. Antonieta; Hidalgo Contreras, Juan Valente; Castellano, Patricia Haydee; Rubio Rosas, Efraín; et al.; Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product; Elsevier Science; LWT - Food Science and Technology; 192; 115718; 1-20240023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2023.115718info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643823012975info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:39Zoai:ri.conicet.gov.ar:11336/261437instacron: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:34982025-09-29 09:33:39.803CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
title Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
spellingShingle Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
Hernández Nolasco, Zuemy
ACTIVE PACKAGING
LACTIC ACID
MEAT PRODUCT
OPTIMIZATION
title_short Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
title_full Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
title_fullStr Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
title_full_unstemmed Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
title_sort Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product
dc.creator.none.fl_str_mv Hernández Nolasco, Zuemy
Ríos Corripio, Ma. Antonieta
Hidalgo Contreras, Juan Valente
Castellano, Patricia Haydee
Rubio Rosas, Efraín
Hernández Cázares, Aleida S.
author Hernández Nolasco, Zuemy
author_facet Hernández Nolasco, Zuemy
Ríos Corripio, Ma. Antonieta
Hidalgo Contreras, Juan Valente
Castellano, Patricia Haydee
Rubio Rosas, Efraín
Hernández Cázares, Aleida S.
author_role author
author2 Ríos Corripio, Ma. Antonieta
Hidalgo Contreras, Juan Valente
Castellano, Patricia Haydee
Rubio Rosas, Efraín
Hernández Cázares, Aleida S.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ACTIVE PACKAGING
LACTIC ACID
MEAT PRODUCT
OPTIMIZATION
topic ACTIVE PACKAGING
LACTIC ACID
MEAT PRODUCT
OPTIMIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, considering three factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/ v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was 1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g⋅mm/ kPa⋅h⋅m2 . The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2 against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LA and revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in a Spanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The most significant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3 inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ~1 log cycle. OBF guarantees meat product quality and microbial properties while supporting sustainable practices through environmentally respectful biodegradation.
Fil: Hernández Nolasco, Zuemy. Campus Cordoba; México
Fil: Ríos Corripio, Ma. Antonieta. Campus Cordoba; México
Fil: Hidalgo Contreras, Juan Valente. Campus Cordoba; México
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Rubio Rosas, Efraín. Benemérita Universidad Autónoma de Puebla; México
Fil: Hernández Cázares, Aleida S.. Campus Cordoba; México
description Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, considering three factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/ v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was 1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g⋅mm/ kPa⋅h⋅m2 . The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2 against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LA and revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in a Spanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The most significant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3 inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ~1 log cycle. OBF guarantees meat product quality and microbial properties while supporting sustainable practices through environmentally respectful biodegradation.
publishDate 2024
dc.date.none.fl_str_mv 2024-01
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/11336/261437
Hernández Nolasco, Zuemy; Ríos Corripio, Ma. Antonieta; Hidalgo Contreras, Juan Valente; Castellano, Patricia Haydee; Rubio Rosas, Efraín; et al.; Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product; Elsevier Science; LWT - Food Science and Technology; 192; 115718; 1-2024
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/261437
identifier_str_mv Hernández Nolasco, Zuemy; Ríos Corripio, Ma. Antonieta; Hidalgo Contreras, Juan Valente; Castellano, Patricia Haydee; Rubio Rosas, Efraín; et al.; Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product; Elsevier Science; LWT - Food Science and Technology; 192; 115718; 1-2024
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2023.115718
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643823012975
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1844613035842338816
score 13.070432

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