Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterizatio
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ORIGINAL ARTICLE
Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization Lorena Rivera-Herna´ndez1 • Norberto Chavarrı´a-Herna´ndez1 • Ma del Rocı´o Lo´pez Cuellar1 • Vı´ctor Manuel Martı´nez-Jua´rez2 • Adriana-Ine´s Rodrı´guez-Herna´ndez1
Revised: 8 September 2020 / Accepted: 15 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Films were prepared by casting 2% w/v apple pectin, 0.5% w/v low-acyl gellan and 2.2% w/v glycerol as plasticizer. Bioactive film (BF, films with 3912 International Units (IU) nisin/cm2) and control films (CF, films without nisin) were elaborated. The objective was to analyze the release kinetics of nisin from films to a food model, to determine the period of film bioactivity and potential use as antimicrobial packaging. The release of nisin from BF to a food model was determined at 5 °C and 30 °C. The release kinetics of nisin was fitted to the analytical solution of the Fick’s second law for an infinite plate. The diffusion coefficients of nisin (D) were 5.22 9 10–14 and 7.36 9 10–14 m2/s for 5 °C and 30 °C, respectively. Besides, both films were characterized in their mechanical properties and gas permeabilities [oxygen (PO2) and water vapour permeability (WVP)]. The mechanical properties were reduced by the nisin incorporation, whereas PO2 was increased, and no significant effect on WVP was observed.
& Norberto Chavarrı´a-Herna´ndez [email protected] & Adriana-Ine´s Rodrı´guez-Herna´ndez [email protected] 1
Cuerpo Acade´mico de Biotecnologı´a Agroalimentaria. Instituto de Ciencias Agropecuarias, Universidad Auto´noma del Estado de Hidalgo, Av. Universidad km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo, CP 43600, Me´xico
2
´ rea Acade´mica de Medicina Veterinaria y Zootecnia. A Instituto de Ciencias Agropecuarias, Universidad Auto´noma del Estado de Hidalgo, Av. Universidad km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo 43600, Me´xico
Keywords Biopreservation Bacteriocins Diffusion Permeability Mechanical properties
Introduction During the last decades, new food technologies have been developed to meet the significant demands of consumers, namely, minimally processed foods, natural food ingredients and preservative-free food products with a longer shelf life. A current challenge for the food industry is implicated in food packaging innovation. The globalization of the market, which generates longer distribution times for food, as well as changes in the way of life of consumers in urban areas, has accelerated the development of new and improved concepts of food packaging. Active food packaging is an excellent example of an innovation that goes beyond the traditional functions of the package in which it interacts with the food or food environment to extend the shelf life of food systems without compromising their safety or affecting their sensory properties (Realini and Marcos 2014). Different active agents can be added to a food packaging material t
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