Abstract
Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (Solanum tuberosum subsp. Andigena), nopal mucilage (Opuntia ficus indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on aw, while the effect of starch is the opposite. The aw ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 °C, and showing a tendency to lose weight when the content of starch is high, while the opposite occurred with the addition of mucilage; it was also observed that around 310 °C, the maximum weight loss was observed between 53.6 and 86.1%. SEM images showed uniform films without cracks. The results are promising and show the possibility of preparing edible films from native potato starch and mucilage.
Highlights
In the post-harvest, the conservation of fruits and vegetables are made by edible films, which have become extensively used
The films subjected to the acid, basic, and neutral media did not report a significant difference in terms of solubility for each formulation in almost all cases (p-value > 0.05), this increased slightly at a higher treatment temperature
Dick et al [1] reported solubility of up to 84.5% for films made with chia seed glycerol mucilage, and González et al [16] reported 91.04% for nopal mucilage films, the solubility behavior will depend on the use that is given to the edible film [3,23]
Summary
In the post-harvest, the conservation of fruits and vegetables are made by edible films, which have become extensively used. The environmental friendly aspect of such films has given them an advantage in comparison the films derived from petroleum [2]. These films allow the extension of the shelf life of food, giving it the appearance of freshness, with good shine, and color, improving its commercial value through the control of gas transfer and growth of microorganisms [3], that in most cases accelerate their maturity and senescence [1,4,5]. Coatings have the ability to minimize or eliminate this fact, and this will depend on their composition and formulation; values lower than 0.65 are adequate to avoid the development of undesirable microorganisms [6]
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