Efeito do armazenamento sobre a cor de filmes de quitosana
Effect of the storage on the color of chitosan films
Bohórquez, Nathalia Valderrama; Enciso, Néstor Ariel Algecira; Hernández, William Albaracín
http://dx.doi.org/10.1590/0104-1428.1993
Polímeros: Ciência e Tecnologia, vol.26, nSuppl, p.25-36, 2016
Resumo
Este trabalho teve como objetivo determinar o efeito da inclusão de óleos essenciais (EOs) e do armazenamento na cor dos filmes de quitosana (CH) para os parâmetros de L*, a*, b* e ΔE. Os óleos essenciais de tomilho (TEO) e alecrim (REO) foram incluídos em concentrações de 0,5:1 e 1:1 p/p (EOs:CH), assim como suas combinações 50/50 (TEO:REO). Os filmes foram armazenados a temperaturas de 5 °C, 20 °C e, 33 °C e umidade relativa do ar de 60%, 75% e, 93% durante quatro semanas. Os parâmetros da cor foram determinados por refletância com componente especular incluído (RSIN) e por refletância com componente especular excluído (RSEX), usando seis padrões de fundos diferentes. A inclusão e o aumento da concentração de óleos essenciais, assim como o aumento do tempo, da temperatura e da umidade e o padrão de fundo alteraram os valores das variáveis resposta.
Palavras-chave
aditivos alimentares, polímeros modificados, quitosana.
Abstract
The aim of this study was to determine the effect of the thyme and rosemary essential oils (EOs) inclusion and the storage on the chitosan (CH) films color for the parameters L*, a*, b* and ΔE. The thyme (TEO) and rosemary (REO) essential oils were included in 0,5:1 and 1:1 p/p (EOs:CH), as well as their combination 50/50 (TEO:REO). The films were stored at temperatures of 5 °C, 20 °C and 33 °C and relative humidity of 60%, 75% and 93% during four weeks. The colour parameters were determined by reflectance with included specular component (RSIN) and reflectance with excluded specular component (RSEX) using six different standard backdrops. Most of the results provides that the standard backdrops, the inclusion and the increasing concentration of the essential oils, as well as the time, temperature and humidity influenced the response of the variables.
Keywords
food additives, modified polymers, chitosan.
References
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2. Kenawy, R., Worley, S. D., & Broughton, R. (2007). The chemistry and applications of antimicrobial polymers: a state-of-the-art review. Biomacromolecules, 8(5), 1359-1384. http://dx.doi.org/10.1021/bm061150q. PMid:17425365.
3. Kong, M., Chen, X. G., Xing, K., & Park, H. J. (2010). Antimicrobial properties of chitosan and mode of action: a state of the art review. International Journal of Food Microbiology, 144(1), 51-63. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.09.012. PMid:20951455.
4. Rabea, E. I., Badawy, M. E. T., Stevens, C. V., Smagghe, G., & Steurbaut, W. (2003). Chitosan as antimicrobial agent: applications and mode of action. Biomacromolecules, 4(6), 1457-1465. http://dx.doi.org/10.1021/bm034130m. PMid:14606868.
5. Cunha, A. G., & Gandini, A. (2010). Turning polysaccharides into hydrophobic materials: a critical review. Part 2. Hemicelluloses, chitin/chitosan, starch, pectin and alginates. Cellulose, 17(6), 1045-1065. http://dx.doi.org/10.1007/s10570-010-9435-5.
6. Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J., & Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46(2), 477-484. http://dx.doi.org/10.1016/j.lwt.2011.11.020.
7. Altiok, D., Altiok, E., & Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21(7), 2227-2236. http://dx.doi.org/10.1007/s10856-010-4065-x. PMid:20372985.
8. Du, W. X., Olsen, C. W., Avena-Bustillos, R. J., Friedman, M., & McHugh, T. H. (2011). Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science, 76(2), M149-M155. http://dx.doi.org/10.1111/j.1750-3841.2010.02012.x. PMid:21535779.
9. Sanchez-Gonzalez, L., Chiralt, A., Gonzalez-Martinez, C., & Chafer, M. (2011). Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan. Journal of Food Engineering, 105(2), 246-253. http://dx.doi.org/10.1016/j.jfoodeng.2011.02.028.
10. Zhong, Y., & Li, Y. F. (2011). Effects of storage conditions and acid solvent types on structural, mechanical and physical properties of kudzu starch (Pueraria lobata)-chitosan composite films. Starch, 63(9), 579-586. http://dx.doi.org/10.1002/star.201100019.
11. Caner, C., Vergano, P. J., & Wiles, J. L. (1998). Chitosan film mechanical and permeation properties as affected by acid, plasticizer, and storage. Journal of Food Science, 63(6), 1049-1053. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15852.x.
12. Kerch, G., & Korkhov, V. (2011). Effect of storage time and temperature on structure, mechanical and barrier properties of chitosan-based films. European Food Research and Technology, 232(1), 17-22. http://dx.doi.org/10.1007/s00217-010-1356-x.
13. Suyatma, N. E., Tighzert, L., Copinet, A., & Coma, V. (2005). Effects of hydrophilic plasticizers on mechanical, thermal, and surface properties of chitosan films. Journal of Agricultural and Food Chemistry, 53(10), 3950-3957. http://dx.doi.org/10.1021/jf048790+. PMid:15884822.
14. Nud’ga, L., Petrova, V., Gofman, I., Abalov, I., Volchek, B., Vlasova, E., & Baklagina, Y. (2008). Chemical and structural transformations in chitosan films in the course of storage. Russian Journal of Applied Chemistry, 81(11), 1992-1996. http://dx.doi.org/10.1134/S1070427208110244.
15. Artharn, A., Prodpran, T., & Benjakul, S. (2009). Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder. Lwt-. Journal of Food Science and Technology, 42(7), 1238-1244. http://dx.doi.org/10.1016/j.lwt.2008.08.009.
16. Vasilatos, G. C., & Savvaidis, I. N. (2013). Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life. International Journal of Food Microbiology, 166(1), 54-58. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.018. PMid:23827808.
17. Giatrakou, V., Ntzimani, A., & Savvaidis, E. N. (2010). Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product. Journal of Food Protection, 73(4), 663-669. PMid:20377954.
18. Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85(11), 1897-1902. http://dx.doi.org/10.1002/jsfa.2185.
19. Sathivel, S. (2005). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science, 70(8), E455-E459. http://dx.doi.org/10.1111/j.1365-2621.2005.tb11514.x.
20. Ansorena, M. R., Marcovich, N. E., & Roura, S. I. (2011). Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biology and Technology, 59(1), 53-63. http://dx.doi.org/10.1016/j.postharvbio.2010.08.011.
21. Sangsuwan, J., Rattanapanone, N., & Rachtanapun, P. (2008). Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple. Postharvest Biology and Technology, 49(3), 403-410. http://dx.doi.org/10.1016/j.postharvbio.2008.02.014.
22. Hojo, E. T. D., Durigan, J. F., & Hojo, R. H. (2011). Use of plastic packaging and coverage of chitosan in the postharvest conservation of litchi. Revista Brasileira de Fruticultura, 33, 377-383. http://dx.doi.org/10.1590/S0100-29452011000500048.
23. Salvador-Figueroa, M., Aragon-Gomez, W. I., Hernandez-Ortiz, E., Vazquez-Ovando, J. A., & Adriano-Anaya, M. D. (2011). Effect of chitosan coating on some characteristics of mango (Mangifera indica L.) “Ataulfo” subjected to hydrothermal process. African Journal of Agricultural Research, 6(27), 5800-5807.
24. Chien, P. J., Sheu, F., & Yang, F. H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1), 225-229. http://dx.doi.org/10.1016/j.jfoodeng.2005.09.022.
25. Ali, A., Muhammad, M. T. M., Sijam, K., & Siddiqui, Y. (2011). Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chemistry, 124(2), 620-626. http://dx.doi.org/10.1016/j.foodchem.2010.06.085.
26. Wardy, W., Pujols Martínez, K. D., Xu, Z., No, H. K., & Prinyawiwatkul, W. (2014). Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage. LWT - Food Science and Technology, 55(1), 67-73. http://dx.doi.org/10.1016/j.lwt.2013.07.013.
27. Hernández-Muñoz, P., Almenar, E., Valle, V. D., Velez, D., & Gavara, R. (2003). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Journal of Food Chemestry, 110(2), 428-435. http://dx.doi.org/10.1016/j.foodchem.2008.02.020.
28. Kim, K. W., Min, B. J., Kim, Y.-T., Kimmel, R. M., Cooksey, K., & Park, S. I. (2011). Antimicrobial activity against foodborne pathogens of chitosan biopolymer films of different molecular weights. LWT - Food Science and Technology, 44(2), 565-569. http://dx.doi.org/10.1016/j.lwt.2010.08.001.
29. Hernandez-Ochoa, L., Gonzales–Gonzales, A., Gutiérrez–Mendez, N., Muñoz–Castellanos, L. N., & Quintero-Ramos, A. (2011). Study of the antibacterial activity of chitosan-based films prepared with different molecular weights including spices essential oils and functional extracts as antimicrobial agents. Revista Mexicana de Ingeniería Quimica, 10(3), 455-463.
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