Scholarlink

<p>The development of edible films represents a sustainable alternative for food preservation, as it helps reduce the use of conventional plastics and allows the incorporation of bioactive compounds with antioxidant and antifungal properties. Corn starch, when modified by acetylation, enhances its film-forming ability, while citronella essential oil (<i>Cymbopogon nardus</i>) provides additional bioactive benefits. However, limited information is available on the combined use of these two materials in the formulation of edible films. This study aimed to develop, characterize, and optimize edible films produced by casting using acetylated corn starch (degree of substitution: 0.08), incorporating varying concentrations of glycerol (15–30%) and citronella essential oil (0–1%) through response surface methodology. Mechanical properties (tensile strength, elongation at break, and Young’s modulus) and physical properties (water vapor permeability and water solubility) were evaluated. In the optimized formulation (15% glycerol and 0.9% essential oil), phytochemical properties related to bioactivity, including total phenolic content, antioxidant capacity (ABTS and DPPH), and antifungal activity against <i>Colletotrichum gloeosporioides</i>, were also assessed. Mechanical properties ranged from 2.5 to 6.1&#xa0;MPa (tensile strength), 20 to 43% (elongation), and 35 to 90&#xa0;MPa (Young’s modulus); water vapor permeability values were between 2.8 and 5.2 × 10⁻¹¹ g·m·Pa⁻¹·s⁻¹·m⁻², and water solubility ranged from 20 to 42%. The optimized films exhibited suitable mechanical and barrier properties, high antioxidant capacity, and effective inhibition of fungal growth, confirming their potential as active bio-packaging materials for perishable food products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Development and optimization of bioactive edible films from acetylated corn starch, glycerol, and citronella essential oil: mechanical, barrier, and antifungal characterization

  • 期刊论文

  • 发表日期：

    2026年3月4日

查看全文
  • Xóchitl Ariadna Ruiz-Armenta,
  • Ernesto Aguilar-Palazuelos,
  • Agustín López-Diaz,
  • Carlos Iván Delgado-Nieblas,
  • Mario Armando Gómez-Favela,
  • Irma Leticia Camacho-Hernández,
  • María Guadalupe Laguna-Martínez,
  • Lidia Elena Ayón-Reyna,
  • Abraham Calderón-Castro

摘要

The development of edible films represents a sustainable alternative for food preservation, as it helps reduce the use of conventional plastics and allows the incorporation of bioactive compounds with antioxidant and antifungal properties. Corn starch, when modified by acetylation, enhances its film-forming ability, while citronella essential oil (Cymbopogon nardus) provides additional bioactive benefits. However, limited information is available on the combined use of these two materials in the formulation of edible films. This study aimed to develop, characterize, and optimize edible films produced by casting using acetylated corn starch (degree of substitution: 0.08), incorporating varying concentrations of glycerol (15–30%) and citronella essential oil (0–1%) through response surface methodology. Mechanical properties (tensile strength, elongation at break, and Young’s modulus) and physical properties (water vapor permeability and water solubility) were evaluated. In the optimized formulation (15% glycerol and 0.9% essential oil), phytochemical properties related to bioactivity, including total phenolic content, antioxidant capacity (ABTS and DPPH), and antifungal activity against Colletotrichum gloeosporioides, were also assessed. Mechanical properties ranged from 2.5 to 6.1 MPa (tensile strength), 20 to 43% (elongation), and 35 to 90 MPa (Young’s modulus); water vapor permeability values were between 2.8 and 5.2 × 10⁻¹¹ g·m·Pa⁻¹·s⁻¹·m⁻², and water solubility ranged from 20 to 42%. The optimized films exhibited suitable mechanical and barrier properties, high antioxidant capacity, and effective inhibition of fungal growth, confirming their potential as active bio-packaging materials for perishable food products.