Development and characterization of edible films based on native cassava starch, beeswax, and propolis
作者： Luis D. Pérez-Vergara , Marco T. Cifuentes , Arlet P. Franco , Carmen E. Pérez-Cervera , Ricardo D. Andrade-Pizarro
DOI: 10.1016/J.NFS.2020.09.002
关键词:
摘要: Abstract Cassava starch has received research focus due to its low cost, and excellent film-forming ability. However, cassava films with relatively strong hydrophilicity greatly limits application in industries. Therefore, the aim of this study was develop native starch-based incorporated beeswax ethanolic propolis extract (EPE), improve barrier antimicrobial properties starch. The were characterized terms physical including thickness, moisture content, solubility (water, acidic alkaline), color, microstructure (FTIR), water vapor permeability (WVP). solutions composed (2-4%w/v), (0.5–0.9%w/w), (1–4%v/v) prepared according a three-factor Box-Behnken response surface experimental design. Antifungal activity 4.0 mL EPE assessed against Aspergillus niger. results showed that higher concentrations produced lowest WVP content values. An increase reduced lightness, producing opaque yellow-colored films. antifungal In conclusion, it could be said have potential used food packaging applications, coatings for fresh minimally processed products, mainly non-acidic fruits vegetables.
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