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Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage

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Abstract

Biodegradable films of chia by-products (mucilage and protein-rich fraction (PF)) incorporated with clove essential oil (CEO) were obtained and characterized. The effects of polymer concentration (PC; 1.0–3.0 %, w/v) and CEO concentration (0.1–1.0 %, v/v) were evaluated as well as the pH (7–10), using a 23 factorial design with four central points. The films exhibited moisture values between 11.6 and 52.1 % (d.b.), which decreased (p < 0.05) with increasing PC and CEO. The thickness of the films increased (p < 0.05) with increasing PC. PC and pH influenced (p < 0.05) the lightness (L) and variation in color between red and green (a). The orientation of the color to yellow-blue hues (b) decreased significantly (p < 0.05) with increasing PC. Transparency was significantly lower and higher (p < 0.05) than PC and CEO, respectively. The film surface morphology was evaluated using atomic force miscrocope images, and thermogravimetric analysis (TGA) was performed to study the thermal stability of the films. The displacement and tensile strength were significantly lower (p < 0.05) at higher concentrations of CEO, this variable being the only one with a significant effect. The chemical composition of the films was confirmed utilizing Fourier transform infrared (FTIR) spectroscopy. The proportion of CEO added to the films had a significant influence on antimicrobial activity, inhibiting the growth of both Escherichia coli and Staphylococcus aureus.

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Acknowledgments

This research forms part of Project 189741 “Aspectos tecnológico-funcionales de subproductos de chía (Salvia hispánica L.) aplicables al desarrollo de alimentos,” financed by the Consejo Nacional de Ciencia y Tecnología (CONACYT), Universidad Autónoma de Yucatán–Facultad de Ingeniería Química (UADY), México and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, PIP 1735), Universidad Nacional de La Plata (UNLP, 11/X610), and Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina.

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Authors and Affiliations

  1. TECSE, Departamento Ingeniería Química, Facultad de Ingeniería-UNCPBA, Olavarría, Buenos Aires, Argentina

    M. I. Capitani & S. M. Nolasco

  2. CIDCA-CONICET, Fac. Cs Exactas-UNLP, La Plata, Buenos Aires, Argentina

    M. I. Capitani & M. C. Tomás

  3. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203, Mérida, Yucatán, México

    A. Matus-Basto, D. A. Betancur-Ancona & M. R. Segura-Campos

  4. Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Mérida, Yucatán, México

    J. C. Ruiz-Ruiz

  5. Unidad de Materiales, Centro de Investigación Científica de Yucatán, A.C. Calle 43, No. 130, Col. Chuburna de Hidalgo, 97200, Mérida, Yucatán, Mexico

    J. L. Santiago-García

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  1. M. I. Capitani
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  2. A. Matus-Basto
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  4. J. L. Santiago-García
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  6. S. M. Nolasco
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  7. M. C. Tomás
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  8. M. R. Segura-Campos
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Correspondence to M. R. Segura-Campos.

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Capitani, M.I., Matus-Basto, A., Ruiz-Ruiz, J.C. et al. Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage. Food Bioprocess Technol 9, 1276–1286 (2016). https://doi.org/10.1007/s11947-016-1717-y

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