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Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques

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Abstract

Physicochemical and functional properties of edible starch-based active films containing or not natamycin and/or nisin as affected by the processing method (thermo-compression molding and casting) were analyzed in terms of barrier, thermal, mechanical and antimicrobial properties against Listeria innocua and Saccharomyces cerevisiae. The results revealed that the processing method significantly affected the properties of the films. Thus, the cast films were more transparent, resistant to rupture and stretchable and with higher glass transition temperature values, while the thermoformed ones showed a more homogeneous matrix with higher barrier capacity to oxygen and lower moisture content. On the other hand, the thermal stability was not affected by the type of processing of the films or by the antimicrobial incorporation, all the films exhibiting the typical range of polymer degradation temperature around 250–350 ºC. Moreover, the type of film processing method used, especially when using nisin as active compound, significantly affected the antimicrobial activity of the edible films. So, the maximum antimicrobial activity against S. cerevisiae and L. innocua was obtained when the films incorporating both antimicrobials were obtained by casting. Therefore, the functionality of these active edible films will be better preserved when applied by casting technique.

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Data Availability Statement

All data generated or analysed during this study are included in this published article.

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Funding

This study was financially supported by Universidad de Buenos Aires (UBACyT 2002017010063BA and UBACyT 20020170100092BA), Agencia Nacional de Promoción Científica y Tecnológica (PICT 01551 and PICT 2019–1842) and Agencia Estatal de Investigación (Spain), grant number PID2019-453 105207RB-I00.

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Author notes

  1. Rosa J. Jagus, Silvia K. Flores and Chelo González-Martínez contributed equally.

Authors and Affiliations

  1. Facultad de Ingeniería, Departamento de Ingeniería Química, Intendente Güiraldes 2160, Universidad de Buenos Aires, CONICET - Universidad de Buenos Aires, Instituto de Tecnologías Y Ciencias de La Ingeniería (INTECIN), Ciudad Autónoma de Buenos Aires, 1428, Buenos Aires, Argentina

    Sofía Berti & Rosa J. Jagus

  2. Facultad de Ciencias Exactas Y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Universidad de Buenos Aires, CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos Y Procesos Químicos (ITAPROQ), Ciudad Autónoma de Buenos Aires, 1428, Buenos Aires, Argentina

    Silvia K. Flores

  3. Instituto de Ingeniería de Alimentos Para El Desarrollo, Universitat Politécnica de Valencia, Valencia, Spain

    Chelo González-Martínez

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  1. Sofía Berti
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  2. Rosa J. Jagus
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Contributions

Sofía Berti: Investigation, Methodology, Formal analysis, Data Curation, Validation, Writing—Original Draft, Visualization. Rosa J Jagus: Conceptualization, Methodology, Resources, Investigation, Formal analysis, Validation, Visualization, Supervision, Project administration, Funding acquisition, Writing—Original Draft, Writing—Review and Editing. Silvia K Flores: Conceptualization, Methodology, Resources, Formal analysis, Investigation, Visualization, Supervision, Project administration, Funding acquisition, Writing—Original Draft, Writing—Review and Editing. Chelo González-Martinez: Conceptualization, Methodology, Resources, Investigation, Formal analysis, Validation, Visualization, Supervision, Project administration, Funding acquisition, Writing—Original Draft, Writing—Review and Editing.

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Correspondence to Sofía Berti.

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Berti, S., Jagus, R.J., Flores, S.K. et al. Antimicrobial Edible Starch Films Obtained By Casting and Thermo‑compression Techniques. Food Bioprocess Technol 17, 904–916 (2024). https://doi.org/10.1007/s11947-023-03172-4

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