Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology

作者：Zhao Yujia; Teixeira Januana S; Ganzle Michael M; Saldana Marleny D A^*

来源：Journal of Supercritical Fluids, 2018, 137: 101-110.

DOI：10.1016/j.supflu.2018.03.010

• Active food packaging
• Antimicrobial films
• Chitosan
• Ham
• Inter-molecular linkages

Development of bioactive food packaging is increasing due to the high demand for environmentally friendly products and the need to extend food shelf-life. The new antimicrobial/antioxidant bioactive films were produced using subcritical water (SCW) technology by adding chitosan and gallic acid into cassava starch. A fractional factorial design with five parameters, including temperature, pressure, gallic acid/starch ratio, glycerol/starch ratio and chitosan/starch ratio, were investigated. Films were characterized by mechanical, physico-chemical, optical and functional properties. Maximum elongation value of 100% was obtained, and the addition of chitosan decreased the film water vapor permeability, mainly due to the formation of ester bonds, hydrogen bonds and electrostatic interactions between starch, chitosan, and gallic acid. Antimicrobial activity of films on spoilage microorganisms of pre-inoculated ham showed prolonged ham shelf-life up to 25 days compared to the control (7 days). Findings show that SCW is a promising technology to produce bioactive cassava starch films.

• 出版日期2018-7