Evaluation of physicochemical properties of film-based alginate for food packing applications
Azucena Castro-Yobal María,
Contreras-Oliva Adriana,
Saucedo-Rivalcoba Veronica,
Rivera-Armenta José Luis,
Hernández-Ramírez Gabriela,
Salinas-Ruiz Josafhat,
Herrera-Corredor Andrés
Affiliations
Azucena Castro-Yobal María
Department of Food Technology, Sustainable Agri-Food Innovation Program, Colegio de Postgraduados-Campus Cordoba, Amatlan de los Reyes, C.P. 94946, Veracruz, Mexico
Contreras-Oliva Adriana
Department of Postharvest Technology, Sustainable Agri-Food Innovation Program, Colegio de Postgraduados-Campus Cordoba, Amatlan de los Reyes, C.P. 94946, Veracruz, Mexico
Saucedo-Rivalcoba Veronica
Department of Synthesis of Biopolymeric Materials, Biotechnological and Food Process Engineering Program, Tecnológico Nacional de México/Tierra Blanca, Tierra Blanca, CP 95180, Veracruz, Mexico
Rivera-Armenta José Luis
Department of Polymers/Nanomaterials and Alternative Energies, Petrochemical Research Center, Tecnológico Nacional de México National/Ciudad Madero, Altamira, CP 89603, Tamaulipas, Mexico
Hernández-Ramírez Gabriela
Department of Food Pest Control, Biotechnological and Food Process Engineering Program, Tecnológico Nacional de México/Tierra Blanca, Tierra Blanca, CP 95180, Veracruz, Mexico
Salinas-Ruiz Josafhat
Department of Statistics, Sustainable Agri-Food Innovation Program, Colegio de Postgraduados-Campus Cordoba, Amatlan de los Reyes, C.P. 94946, Veracruz, Mexico
Herrera-Corredor Andrés
Department of Sensory Analysis, Sustainable Agri-Food Innovation Program, Colegio de Postgraduados-Campus Cordoba, Amatlan de los Reyes, C.P. 94946, Veracruz, Mexico
The indiscriminate use of films as synthetic primary packaging, for the conservation and transport of fruit and vegetable products in postharvest, causes disposal problems. In the present work, films based on sodium alginate were synthesized and characterized, with alginate as a biopolymer matrix, glycerol (plasticizer), oleic acid (control of hydrophilicity), and calcium chloride (cross-linking agent). The dynamic mechanical, thermal, structural, and hydrophobicity properties were studied. In the case of dynamic mechanical properties, they were analyzed at a temperature of −50°C, because food packaging goes through storage during its cold chain, showing biofilm stability under these conditions. On the other hand, infrared spectroscopy analysis showed that the carboxylate and carboxy functional groups serve as a link for all the components, and oleic acid is also serving as a plasticizer and, to a lesser degree, as a hydrophilicity controller.
