Isomalt-Plasticized Methylcellulose-Based Films as Carriers of Ascorbic Acid
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ORIGINAL RESEARCH
Isomalt-Plasticized Methylcellulose-Based Films as Carriers of Ascorbic Acid Eliana Matta 1 & María José Tavera-Quiroz 2 & Nora Bertola 1 Received: 11 August 2020 / Accepted: 12 November 2020 / Published online: 20 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present study, isomalt-plasticized methylcellulose-based films with and without ascorbic acid (AA) addition were developed. The aims of our research were to analyze the effect of the isomalt concentration and the drying temperature upon the physicochemical properties of films, also the stability of AA during film storage. Films prepared by 1.5% w/v methylcellulose (MC) using isomalt (0.25–1.5 w/v) showed improved properties when compared to those without isomalt. Unplasticized films exhibited higher elastic modulus and lower elongation at break than films with isomalt. The AA addition increased film elongation and decreased elastic modulus. FTIR spectra indicated that addition of AA produces structural changes in films and showed the presence of AA during storage. Two drying temperatures were tested, 37 °C and 45 °C. The change of drying temperature to a higher temperature significantly increased film water vapor permeability (WVP) and decreased the concentration of AA present in the films compared to those dried at a lower temperature. Thus, based on the WVP and AA retention results, the selected drying temperature was 37 °C. Films obtained by methylcellulose (1.5%) with 0.75% of isomalt, 0.4% of ascorbic acid, and dried at 37 °C can result in a good carrier of ascorbic acid. These films can be consumed through foods such as fresh or dehydrated fruits coated. Keywords Methylcellulose . Active films . Ascorbic acid . Isomalt . Plasticizer
Introduction Edible films and coatings have acquired a great interest in recent years because of their benefits over artificial films and promising results in food preservation (Campos et al. 2011; Echeverría et al. 2016). Although packaging is necessary to protect and distribute the food, it is considered a burden on the environment because it significantly contributes to waste. One of the motivations for the increased interest in edible packaging is awareness of the harmful environmental effects of nonbiodegradable packaging waste. Edible film and coatings are defined as a thin continuous sheet formed from a biopolymer
* Nora Bertola [email protected] 1
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-CONICET, CIC, Facultad de Ciencias Exactas-UNLP, 47 y 116, 1900 La Plata, Argentina
2
Desarrollo e Innovación de Procesos Alimentarios (DESINPA), Facultad de Ingeniería, Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Carrera 28 No. 5-267 Barrio Puerta Roja, Sincelejo, Sucre, Colombia
matrix for primary packaging of foods. These edible films differ from conventional packaging in that they can be eaten with packaged products. Most coating materials are produced from renewable, edible resources and can be
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