RT journal article
T1 Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract
A1 Cejudo Bastante, Cristina
A1 Ferreiro González, Marta
A1 Romera, Irene
A1 Casas Cardoso, Lourdes
A1 Mantell Serrano, Casimiro
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 food packaging
K1 food preservation
K1 Mangifera indica
K1 Sustainable Developments Goals
K1 Volatile Organic Compounds
AB Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film’s formulation themselves, showing different fingerprints depending on the film.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK http://hdl.handle.net/10498/32510
UL http://hdl.handle.net/10498/32510
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026