Preprint Article Version 1 This version not peer reviewed

Development of Antimicrobial Biocomposite Films to Preserve Quality of Bread

Version 1 : Received: 28 November 2017 / Approved: 29 November 2017 / Online: 29 November 2017 (10:23:11 CET)

How to cite: Figueroa López, K.J.; Andrade Mahecha, M.M.; Torres Vargas, O.L. Development of Antimicrobial Biocomposite Films to Preserve Quality of Bread. Preprints 2017, 2017110189 (doi: 10.20944/preprints201711.0189.v1). Figueroa López, K.J.; Andrade Mahecha, M.M.; Torres Vargas, O.L. Development of Antimicrobial Biocomposite Films to Preserve Quality of Bread. Preprints 2017, 2017110189 (doi: 10.20944/preprints201711.0189.v1).

Abstract

This study developed gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into films. The mechanical, thermal, optical, and structural properties, as well as color, resistance to sealing and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining the bread’s quality characteristics.

Subject Areas

biocomposite films; gelatin; oleoresins; antimicrobial compounds; food quality

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