Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films
2019
Pacheco, Neith | Naal-Ek, María G. | Ayora-Talavera, Teresa | Shirai, Keiko | Román-Guerrero, Angélica | Fabela-Morón, Miriam F. | Cuevas-Bernardino, Juan C.
The ternary edible films based on commercial or bio-chemical chitosan (CCh or BCh) and starch (S) with different concentration of gallic acid (GA) were produced by casting. This work analyzed the effect of different type of Ch and GA concentrations (1.25 mg/gTB and 2.5 mg/gTB) on the rheological properties of the film-forming solutions, as well as physicochemical (thickness, moisture content, swelling index, water vapor permeability (WVP), tensile strength, microstructure, opacity, and color) and antioxidant properties of the edible films themselves. The chemical cross-linking between the GA and Ch into the edible films of biopolymers could form of ester linkages between the carboxyl groups of GA and the hydroxyl groups of Ch. Results showed that the ternary edible films of BCh-S-GA5.0 resulted with a positive effect on their rheological (η0, λ, and p), physicochemical (WVP, swelling, tensile strength, microstructure) and antioxidant properties. The greatest incorporation of polyphenol into the BCh-S-GA5.0 films greatly reduced WVP and swelling values in approximately 61.01% and 23%, respectively also the tensile strength value increased to 37.372 MPa. The ternary edible films developed in this study showed many desirable characteristics, which could potentially be used as bioactive packaging films for food applications.
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