Characterization of Edible Films Based on Cordia lutea Lam
Characterization of Edible Films Based on Cordia lutea Lam
Marlon Reinaldo Castro-García1*,Vanessa Gabriela Espinoza-Posligua1, Francisco Horley Cañarte-García1, Doris Fernanda Rizzo-Alcivar2, Christian Simón Rivadeneira-Barcia1 and Alex Alberto Dueñas Rivadeneira3
ABSTRACT
Consuming healthy and good quality foods has promoted the development of new conservation technologies, such as edible coatings. The aim of the present study was the characterization of Cordia lutea gum films. The films were prepared by heating gum-water solutions at 80 ±1 ° C for 5 minutes. The chemical analyzes of acidity, pH and ° Brix were made in the gum of C. lutea. The variables determined in the films were opacity, thickness, tensile strength, water vapor permeability, elasticity, film solubility and microbiological analysis. Results showed that the optimum concentration of gum for elaboration of films was 40% (v/v). Films have a good tensile strength showing values between 10.81 and 16.90 MPa. The elasticity showed values between 0.11 and 0.21 MPa. The water vapor permeability ranged between 0.87 - 4.32 x 10-10 g m-1 s-1 Pa-1, a solubility between 45.95 and 55.11% was obtained. The thickness of the film varied between 0.18 mm to 0.28 mm. The opacity of the film showed values between 6.98 mm-1 and 5.49 mm-1. The microbiological analysis showed a diameter of inhibition of 2.65 cm against Streptococcus mutans and 2.12 cm against Aspergillus spp., showing no antimicrobial effect in Penicillium spp. and Rhizopus spp.
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November 2023
Vol. 39, Sp. Iss. 2
