Development of biodegradable films based on purple yam starch/chitosan for food application

Heliyon

Amanda da Silva Ramos¹  Joice Camila Martins da Costa¹  Karine Sayuri Lima Miki¹  Bárbara Elisabeth Teixeira-Costa¹ 

[1] Faculty of Agricultural Sciences, Federal University of Amazonas, Av. General Rodrigo Otávio 6200, Coroado I, 69080-900, Manaus, AM, Brazil;

关键词: Food science;    Food technology;    Materials science;    Yam;    Dioscorea trifida;    Starch;   

DOI  :  

来源: DOAJ

【 摘 要 】

One of the most critical challenges for the food packaging industry to overcome is the development of biodegradable coatings from renewable sources. In this work, purple yam starch (PYS), chitosan (CS), and glycerol were blended to obtain biodegradable films for characterization as intended food coatings. The films had a homogeneous surface, and the amount of CS highly influenced the film thickness. Infrared spectroscopy indicated hydrogen bond interactions between PYS and CS in the films. Thermogram data suggested that glycerol contributed to the thermal stability of the films, due to its greater interaction with CS than to the PYS. Finally, the application of a YS/CS film on apples for 4 weeks was able to preserve the fruit quality, as weight loss from the coated apple was significantly lower than the uncoated apple (p = 0.44, Dunnet's posthoc test). YS/CS films have great prospects in the food packaging industry as a new biodegradable coating.

【 授权许可】

Unknown