Study of Candelilla Wax Concentrations on the Physical Properties of Edible Nanocoatings as a Function of Support Polysaccharides
Por:
García-Betanzos C.I., Hernández-Sánchez H., Ojeda-Piedra S.A., Ulloa-Saavedra A., Quintanar-Guerrero D., Zambrano-Zaragoza M.L.
Publicada:
1 ene 2023
Resumen:
Solid lipid nanoparticles (SLN) based on candelilla wax were prepared using the hot homogenization technique. The resulting suspension had monomodal behavior with a particle size of 809–885 nm; polydispersity index < 0.31, and zeta potential of -3.5 mV 5 weeks after monitoring. The films were prepared with SLN concentrations of 20 and 60 g/L, each with a plasticizer concentration of 10 and 30 g/L; the polysaccharide stabilizers used were either xanthan gum (XG) or carboxymethyl cellulose (CMC) at 3 g/L. The effects of temperature, film composition, and relative humidity on the microstructural, thermal, mechanical, and optical properties, as well as the water vapor barrier, were evaluated. Higher amounts of SLN and plasticizer gave the films greater strength and flexibility due to the influence of temperature and relative humidity. The water vapor permeability (WVP) was lower when 60 g/L of SLN was added to the films. The arrangement of the SLN in the polymeric networks showed changes in the distribution as a function of the concentrations of the SLN and plasticizer. The total color difference ( E) was greater when the content of the SLN was increased, with values of 3.34–7.93. Thermal analysis showed an increase in the melting temperature when a higher SLN content was used, whereas a higher plasticizer content reduced it. Edible films with the most appropriate physical properties for the packaging, shelf-life extension, and improved quality conservation of fresh foods were those made with 20 g/L of SLN, 30 g/L of glycerol, and 3 g/L of XG. © 2023 by the authors.
Filiaciones:
García-Betanzos C.I.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, CP, Cuautitlán Izcalli, 54714, Mexico
Laboratorio de Biotecnología de Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738, Mexico
Hernández-Sánchez H.:
Laboratorio de Biotecnología de Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, 07738, Mexico
Ojeda-Piedra S.A.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, CP, Cuautitlán Izcalli, 54714, Mexico
Ulloa-Saavedra A.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, CP, Cuautitlán Izcalli, 54714, Mexico
Quintanar-Guerrero D.:
Laboratorio de Investigación y Posgrado en Tecnologías Farmacéuticas, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, CP, Cuautitlán Izcalli, 54745, Mexico
Zambrano-Zaragoza M.L.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, CP, Cuautitlán Izcalli, 54714, Mexico
gold, Green Published, Gold
|