Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Starch Characterization
Acetyl Content
Oxidized Starch
Amylose and Amylopectin Determination
2.2.2. Chitosan Edible Film Formation
2.2.3. Starch Edible Film
2.2.4. Chitosan-Starch Edible Films
2.2.5. Physical Characterization
Mechanical Properties
2.2.6. Chemical Properties
2.2.7. Antimicrobial Activity
2.2.8. Statistical Analysis
3. Results and Discussion
3.1. Starch Characterization
3.2. Physical Characterization
3.3. Mechanical Properties
3.4. Topography Properties
3.5. Raman Spectroscopy
3.6. Antimicrobial Activity
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Edible Film | L* | a* | b* | ΔE* |
---|---|---|---|---|
CT | 91.37 ± 0.15 a,b | −1.15 ± 0.34 b | 4.38 ± 0.14 b | 4.58 ± 0.17 b,c |
OS | 91.06 ± 2.78 a,b | −0.24 ± 0.61 a | 0.92 ± 0.21 c | 2.39 ± 2.78 c,d |
AS | 90.42 ± 2.22 a,b | −0.24 ± 0.48 a | 0.43 ± 0.11 c | 1.64 ± 2.22 d |
WS | 93.06 ± 2.02 a | −0.23 ± 0.37 a | 0.47 ± 0.27 c | 2.51 ± 2.38 c,d |
CT–OS | 88.87 ± 0.32 b | −1.64 ± 0.41 c | 7.13 ± 1.69 a | 7.70 ± 0.46 a |
CT–AS | 91.14 ± 0.08 a,b | −1.37 ± 0.24 b,c | 6.70 ± 0.85 a | 6.66 ± 0.13 a,b |
CT–WS | 90.26 ± 0.73 a,b | −1.32 ± 0.54 b | 4.83 ± 0.83 b | 5.55 ± 0.68 a,b |
Edible Film | Thickness (µm) | Solubility (%) | Water Vapor Permeability × 109 (g mm/(s m Pa)) |
---|---|---|---|
CT | 66 ± 6 a | 17.07 ± 1.38 a | 1.65 ± 0.47 a |
OS | 105 ± 26 b | 80.06 ± 2.37 b | 1.00 ± 0.39 a |
AS | 128 ± 14 b | 39.57 ± 1.68 c | 2.06 ± 0.61 b |
WS | 112 ± 11 b | 40.97 ± 3.41 c | 1.15 ± 0.33 a |
CT-OS | 74 ± 7 a | 26.77 ± 1.40 d | 1.18 ± 0.48 a |
CT-AS | 93 ± 13 b | 32.02 ± 2.2 c | 1.11 ± 0.03 a |
CT-WS | 81 ± 5 b | 27.71 ± 1.56 d | 1.32 ± 0.54 a |
Edible Film | Hardness (MPa) | Young Modulus (GPa) |
---|---|---|
CT | 5.87 ± 0.46 a | 0.07 ± 0.01 a |
OS | 168.90 ± 3.00 b | 2.76 ± 0.15 b |
AS | 198.77 ± 22.55 c | 4.31 ± 0.35 c |
WS | 180.99 ± 4.31 c | 3.36 ± 0.12 c |
CT-OS | 2.30 ± 0.19 a | 0.11 ± 0.06 a |
CT-AS | 3.97 ± 0.73 a | 0.09 ± 0.01 a |
CT-WS | 9.54 ± 1.42 a | 0.44 ± 0.03 d |
Edible Films | Average Diameter (cm) |
---|---|
OS | 0 |
AS | 0 |
WS | 0 |
CT | 5.4 ± 0.3 a |
CT-OS | 3.7 ± 0.5 b |
CT-AS | 4.2 ± 0.4 b |
CT-WS | 3.9 ± 0.4 b |
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Escamilla-García, M.; Reyes-Basurto, A.; García-Almendárez, B.E.; Hernández-Hernández, E.; Calderón-Domínguez, G.; Rossi-Márquez, G.; Regalado-González, C. Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization. Coatings 2017, 7, 224. https://doi.org/10.3390/coatings7120224
Escamilla-García M, Reyes-Basurto A, García-Almendárez BE, Hernández-Hernández E, Calderón-Domínguez G, Rossi-Márquez G, Regalado-González C. Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization. Coatings. 2017; 7(12):224. https://doi.org/10.3390/coatings7120224
Chicago/Turabian StyleEscamilla-García, Monserrat, Andrea Reyes-Basurto, Blanca E. García-Almendárez, Elvia Hernández-Hernández, Georgina Calderón-Domínguez, Giovanna Rossi-Márquez, and Carlos Regalado-González. 2017. "Modified Starch-Chitosan Edible Films: Physicochemical and Mechanical Characterization" Coatings 7, no. 12: 224. https://doi.org/10.3390/coatings7120224