Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch

dc.creatorBerti, Sofia
dc.creatorJagus, Rosa Juana
dc.creatorFlores, Silvia Karina
dc.date2021-06
dc.date.accessioned2023-08-31T00:28:10Z
dc.date.available2023-08-31T00:28:10Z
dc.identifierhttp://hdl.handle.net/11336/181173
dc.identifierBerti, Sofia; Jagus, Rosa Juana; Flores, Silvia Karina; Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch; Springer; Food and Bioprocess Technology; 14; 9; 6-2021; 1700-1711
dc.identifier1935-5130
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8543454
dc.descriptionThe increase in consumer requirements for safe and high-quality food has promoted the development of active and edible packaging materials based on biopolymers. In this study, composite tapioca starch films by addition of processed rice bran (PRB) microparticles, containing or not the natural antimicrobials natamycin and nisin, were studied in relation to their physicochemical properties and antimicrobial activity. It was observed that the presence of PRB addition (0.1–0.3% w/w) increased yellowness proportionally to fiber content in films with or without antimicrobials but did not influence on thickness and water vapor permeability. Films with 0.2% PRB allowed the highest increase of tensile strength and strain at break and reduced the solubility in water, showing the optimal compatibility between PRB and starch matrix containing or not antimicrobials. Analysis by FTIR also suggested a good compatibility between filler and matrix through hydrophilic groups. Additionally, the analyzed composite films allowed the diffusion of the natural preservatives verified through zones of inhibition formed in the halo test against Saccharomyces cerevisiae and Listeria innocua. Consequently, the developed biocomposites can be used as an active packaging for food preservation.
dc.descriptionFil: Berti, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
dc.descriptionFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
dc.descriptionFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherSpringer
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-021-02669-0
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-021-02669-0
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subjectANTIMICROBIAL PERFORMANCE
dc.subjectNATAMYCIN AND NISIN
dc.subjectPHYSICOCHEMICAL CHARACTERIZATION
dc.subjectRICE BRAN
dc.subjectSTARCH-BASED EDIBLE FILM
dc.subjecthttps://purl.org/becyt/ford/2.11
dc.subjecthttps://purl.org/becyt/ford/2
dc.subjecthttps://purl.org/becyt/ford/2.5
dc.subjecthttps://purl.org/becyt/ford/2
dc.titleEffect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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