Producción Científica Profesorado

Development of Antimicrobial Biodegradable Films Based on Corn Starch with Aqueous Extract of Hibiscus sabdariffa L



Gómez Aldapa, Carlos Alberto

2021

Carlos Alberto Gómez?Aldapa Claudio Alonso Díaz?Cruz Javier Castro?Rosas Enrique Javier Jiménez?Regalado Gonzalo Velazquez Miguel C. Gutierrez Rocio Yaneli Aguirre?Loredo. Development of Antimicrobial Biodegradable Films Based on Corn Starch with Aqueous Extract of Hibiscus sabdariffa L. 2021, 73, 2000096DOI:10.1002/star.202000096


Abstract


The objective of this work is to prepare biodegradable films of corn starch, replacing a part of the distilled water used in the formulation of the filmogenic solution with an aqueous extract of Hibiscus sabdariffa L. (HSE) and evaluate its functional properties and antimicrobial capacity. The films are made by casting method, adding different HSE:water volume ratios: 100:0, 75:25, 50:50, 25:75, and 0:100 as control. All films with HSE showed an antimicrobial effect, giving positive results against Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Escherichia coli. It is observed that, with the increase in the proportion of HSE, the films are more manageable and glossy than those of starch alone and a more intense red color as the extract content increased, significantly improving its mechanical properties, mainly when the HSE content is above 25% on the filmogenic solution. Likewise, the addition of the extract significantly improved the water vapor barrier capacity of the films. According to the results obtained in this study, corn starch films with aqueous extract of H. sabdariffa are an excellent alternative as a biodegradable packaging material for the food industry, with good functional properties and antimicrobial capacity.






Artículos relacionados

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...