Efecto del aceite esencial de Cymbopogon citratus sobre propiedades fisicoquímicas en películas de quitosano
DOI:
https://doi.org/10.17268/sci.agropecu.2017.04.11Palabras clave:
películas comestibles, quitosano, Cymbopogon citratus, propiedades mecánicas, color.Resumen
Se investigó el efecto de la incorporación de aceite esencial de zacate limón (Cymbopogon citratus), en concentraciones de 0, 200 y 400 ppm, en las propiedades fisicoquímicas (espesor, humedad, solubilidad, permeabilidad al vapor de agua, color, transparencia) y mecánicas (resistencia a la tensión y elongación) de películas de quitosano a dos concentraciones (1 y 3%). Los resultados mostraron un efecto significativo (p ≤ 0,05) en los valores del espesor de las películas a las dos concentraciones de quitosano. Se observó un efecto significativo (p ≤ 0,05) en los valores de humedad a concentraciones de 0, 200 y 400 ppm de aceite esencial. La adición de aceite esencial en películas de quitosano mostró un efecto significativo (p ≤ 0,05) en los valores de permeabilidad al vapor de agua. La concentración de quitosano mostró un efecto significativo (p ≤ 0,05) en transparencia y en los parámetros de color L*, a*, b*. Al variar la concentración de quitosano se observó un incremento significativo (p ≤ 0,05) en los valores de resistencia a la tensión de las películas de quitosano.Citas
Abdollahi, M.; Rezaei, M.; Farzi, G. 2012. Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science and Technology 47: 847–853.
Andreuccetti, C.; Carvalho, R.; Galicia, G.T.; Martínez, B.F.; Grosso, C.R.F. 2011. Effect of surfactants on the functional properties of gelatin-based edible films. Journal of Food Engineering 103: 129–136.
ASTM (American Society for Testing and Materials). 1996. Standard test methods for water vapor transmission of materials E96–80. En: Annual book of ASTM. Philadelphia, PA. pp: 771–778.
Aydt, T.P.; Weller, C.; Testing, R.F.1991. Mechanical and barrier properties of edible corn and wheat protein films. American Society of Agricultural Engineers 34: 207-211.
Bassolé, I.H.N.; Lamien-Meda, A.; Bayala, B.; Obame, L.C.; Ilboudo, A.J.; Franz, C.; Dicko, M.H. 2011. Chemical composition and antimicrobial activity of Cymbopogon citratus and Cymbopogon giganteus essential oils alone and in combination. Phytomedicine 18: 1070-1074.
Cháfer, M.; Sánchez-González, L.; González-Martínez, Ch.; Chiralt, A. 2012. Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils. Journal of Food Science 77: E182–E18.
Cissé, M.; Montet, D.; Loiseau, G.; Ducamp-Collin, M.N. 2012. Influence of the concentrations of chitosan and glycerol on edible film properties showed by response surface methodology. Journal of Polymers and the Environment 20: 830–837.
Da Silva, M.A.; Bierhalz, A.C.K.; Kieckbusch, T.G. 2012. Modelling natamycin release from alginate/chitosan active films. International Journal of Food Science and Technology 47: 740–746.
Deng, Y.; Zhu, L.W.; Luo, W.; Xiao, C.L.; Song, X.Y.; Chen, J.S. 2009. Changes in physical properties of chitosan films at subzero temperatures. Italian Journal of Food Science 21: 487–498.
Duan, J.; Jiang, Y.; Zhao, Y. 2011. Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids. Journal of Food Science 76: C133-C141.
Elgadir, M.A.; Uddin, M.S.; Ferdosh, S.; Adam, A.; Chowdhury, A.J.K.; Sarker, M.Z.I. 2015. Impact of Chitosan composites and chitosan nanoparticle composites on various drug delivery systems: A review. Journal of Food and Drug Analysis 23: 619-629.
Eum, H.; Hwang, D.; Linke, M.; Lee, S.; Zude, M. 2009. Influence of edible coating on quality of plum (Prunus salicina Lindl. cv. ‘Sapphire’). European Food Research Technology 229: 427-434.
Fernández-Pan, I.; Ziani, K.; Pedroza-Islas, R.; Maté, J.I. 2010.
Effect of Drying conditions on the mechanical and barrier properties of films based on chitosan. Drying Technology 28: 1350-1358.
Goñi, P.; López, P.; Sánchez, C.; Gómez-Lus, R.; Becerril, R.; Nerín, C. Nerín. 2009. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemestry 116: 982–989.
Hosseini, S.F.; Rezaei, M.; Zandi, M.; Ghavi, F.F. 2013. Preparation and funtional properties of fish gelatin-chitosan blend edible films. Food Chemistry 136: 1490-1495.
Jiang, Z.; Neetoo, H.; Chen, H. 2011. Control of Listeria monocytogenes on cold-smoked salmon using chitosan-based antimicrobial coatings and films. Journal of Food Science 76: M22–M26.
Jirukkakul, N.A. 2013. A study of Mu Yor sausage wraps using chitosan films incorporating garlic oil, lemon grass oil and galangal oil. International Food Research Journal 20: 1199–1204.
Kerch, G.; Korkhov, V. 2011. Effect of storage time and temperatura on structure, mechanical and barrier properties of chitosan-based films. European Food Research and Technology 232: 17-22.
Krkic, N.; Lazic, V.; Savatic, S.; Sojic, B.; Petrovic, L.; Suput, D. 2012a. Properties of chitosan-lamiated collagen film. Food Technology and Biotechnology 50: 483-489.
Krkic, N.; Lazic, V.; Petrovic, L.; Gvozdenovic, J.; Pejic, D. 2012b. Application of chitosan coating with oregano essential oil on dry fermented sausage. Journal of Food and Nutrition Research 51: 60-68.
Kundu, P.P.; Jindal, S.K.; Goswami, M. Goswami. 2013. Characterization and in vitro and in vivo evaluation of cross-linked chitosan films as implant for controlled release of citalopram. Bulletin of Materials Science 36: 175–182.
Kurt, A.; Kahyaoglu, T. 2014. Characterization of a new biodegradable edible film made from salep gluco-mannan. Carbohydrate Polymers 104: 50–58.
Leceta, I.; Arana, P.; Guerrero, P.; Cabak. 2014. Structure-moisture sorption relation in chitosan thin films. Materials Letters 129: 125-127.
Leerahawong, A.; Tanaka, M.; Okazaki, E.; Osako, K. 2011. Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle. Fisheries Science 77(6): 1061-1068.
López-Mata, M.A.; Ruiz-Cruz, S.; Silva-Beltrán, N.P.; Ornelas-Paz, J.J.; Ocaño-Higuera, V.M.; Rodríguez-Félix, F.; Cira-Chávez, L.A.; Toro-Sánchez, C.L.; Shirai, K. 2015. Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil. International Journal of Polymer Science 2015: 1-8.
Martelli, R.M.; Barros, T.T.; De Moura, R.M.; Maltoso, L.H.; Assis, O.B. 2013. Effect of chitosan nanoparticles and pectin content on mechanical properties and water vapor permeability of banana puree films. Journal of Food Science 78: N98–N103.
Mayachiew, P.; Devahasti, S. 2008. Comparative evaluation of physical properties of edible chitosan films prepared by different drying method. Drying Technology 26: 176–185.
De Moura, R.M.; Lorevice, V.M.; Mattoso, H.C.L.; Zucolotto, V. 2011. Highly stable, edible cellulose films incorporating chitosan nanoparticles. Journal of Food Science 76: N25-N29.
Nguefack, J.; Dongmo, J.B.L.; Dakole, C.D.; Leth, V.; Vismer, H.F.; Torp, J.; Nkengfack, A.E. 2009. Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi. International Journal of Food Microbiology 131: 151–156.
Parikh, J.K.; Desai, M.A. 2011. Hydrodistillation of essential oil from Cymbopogon flexuosus. International Journal of Food Engineering 7: 1–8.
Pelissari, F.M.; Yamashita, F.; Grossmann, M.V.E. 2011. Extrusion parameters related to starch/chitosan active films properties. International Journal of Food Science and Technology 46: 702–710.
Peng, Y.; Yin, L.; Li, Y.2013. Combined effects of lemon essential oil and surfactants on physical and structural properties of chitosan films. International Journal of Food Science and Technology 48: 44–50.
Ramos, L. O.; Silva, I.S.; Soares, C.J.; Fernandes, C.J.; Poças, M.F.; Pintado, E.M.; Malcata, F.X. 2012. Features and performance of edible films, obtained from whey protein isolate formulated with antimi-crobial compounds. Food Research International 45: 351-361.
Rawdkuen, S.; Suthiluk, P.; Kamhangwong, K.; Benjakul, S. 2012. Mechanical, physico-chemical, and antimi-crobial properties of gelatin-based film incorporated with catechin-lysozyme. Chemistry Central Journal 6: 2-10.
Sánchez-García, C.; Cruz-Martín, M.; Alvarado-Capó, Y.; Pérez, M.; Medinilla, M. 2007. Evaluación del efecto del aceite esencial de Cymbopogon nardus para el control de microorganismos contaminantes del cultivo in vitro de plantas. Biotecnología Vegetal 7: 187–190.
Schaneberg, BT.; Khan, I.A. 2002. Comparison of extrac-tion methods for marker compounds in the essentil oil of lemon grass by GC. Journal of Agricultural and Food Chemistry 50: 1345-1349.
Shahidi, F.; Arachchi, J.K.V.; Jeon, Y. 1999. Food applica-tions of chitin and chitosans. Trends in Food Science & Technology 10: 37-51.
Souza, V.C.; Monte, M.L.; Pinto, L.A.A. Pinto A. 2011. Preparation of biopolymer film from chitosan modified with lipid fraction. International Journal of Food Science and Technology 46: 1856–1862.
Tofiño-Rivera, A.; Ortega-Cuadros, M.; Galvis-Pareja, DE.; Jiménez-Rios, H.; Merinie, L.J.; Martínez-Pabónf, M.C. 2016. Effect of Lippia alba and Cymbopogon citratus essential oils on biofilms of Streptococcus mutans and cytotoxicity in CHO cells. Journal of Ethnopharmacology 194: 749–754.
Vázquez-Briones, M.C.; Hernández, R.L.; Guerrero-Beltrán, J.A. 2015. Physicochemical and antioxidant properties of Cymbopogon citratus essential oil. Journal of Food Research 4: 36-45.
Wang, J.; Shang, J.; Ren, F.; Leng, X. 2010. Studio of the physical properties of whey protein: sericin protein-blended edible films. European Food Research and Technology 231: 109-116.
Wannissorn, B.; Jarikasem, S.; Soontorntanasart, T. 1996. Antifungal activity of lemon grass oil and lemon grass oil cream. Phytotherapy Research 10: 551-554.
Yuan, G.; Chen, X.; Li, D. 2017. Chitosan films and coatings containing essential oils: The antioxidant and antimi-crobial activity, and application in food systems. Food Research International 89: 117-128.
Zhong, Q.P.; Xia, W.S. 2008. Physicochemical properties of edible and preservative films from chitosan/cassava starch/gelatin blen plasticized with glicerol. Food Technology and Biotechnology 46: 262-269.
Received November 30, 2016.
Accepted October 16, 2017.
Corresponding author: angel.guerrero@udlap.mx (J. Guerrero-Beltrán).
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Los autores que publican en esta revista aceptan los siguientes términos:
a. Los autores conservan los derechos de autor y conceden a la revista el derecho publicación, simultáneamente licenciada bajo una licencia de Creative Commons que permite a otros compartir el trabajo, pero citando la publicación inicial en esta revista.
b. Los autores pueden celebrar acuerdos contractuales adicionales separados para la distribución no exclusiva de la versión publicada de la obra de la revista (por ejemplo, publicarla en un repositorio institucional o publicarla en un libro), pero citando la publicación inicial en esta revista.
c. Se permite y anima a los autores a publicar su trabajo en línea (por ejemplo, en repositorios institucionales o en su sitio web) antes y durante el proceso de presentación, ya que puede conducir a intercambios productivos, así como una mayor citación del trabajo publicado (ver efecto del acceso abierto).