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The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films.
J Sci Food Agric. 2018 Aug; 98(11):4042-4049.JS

Abstract

BACKGROUND

Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations.

RESULTS

Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules.

CONCLUSION

Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pinzon MI
Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia.
Garcia OR
Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia.
Villa CC
Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia.

MeSH

AloeChitosanFood PackagingMusaPermeabilityPlant ExtractsPlant PreparationsPolymersStarchTensile Strength

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29377147

Citation

Pinzon, Magda I., et al. "The Influence of Aloe Vera Gel Incorporation On the Physicochemical and Mechanical Properties of Banana Starch-chitosan Edible Films." Journal of the Science of Food and Agriculture, vol. 98, no. 11, 2018, pp. 4042-4049.
Pinzon MI, Garcia OR, Villa CC. The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. J Sci Food Agric. 2018;98(11):4042-4049.
Pinzon, M. I., Garcia, O. R., & Villa, C. C. (2018). The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. Journal of the Science of Food and Agriculture, 98(11), 4042-4049. https://doi.org/10.1002/jsfa.8915
Pinzon MI, Garcia OR, Villa CC. The Influence of Aloe Vera Gel Incorporation On the Physicochemical and Mechanical Properties of Banana Starch-chitosan Edible Films. J Sci Food Agric. 2018;98(11):4042-4049. PubMed PMID: 29377147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. AU - Pinzon,Magda I, AU - Garcia,Omar R, AU - Villa,Cristian C, Y1 - 2018/03/01/ PY - 2017/06/12/received PY - 2017/12/03/revised PY - 2018/01/18/accepted PY - 2018/1/30/pubmed PY - 2018/7/25/medline PY - 2018/1/30/entrez KW - Aloe vera gel KW - banana starch KW - chitosan KW - edible films SP - 4042 EP - 4049 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 11 N2 - BACKGROUND: Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations. RESULTS: Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules. CONCLUSION: Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29377147/The_influence_of_Aloe_vera_gel_incorporation_on_the_physicochemical_and_mechanical_properties_of_banana_starch_chitosan_edible_films_ DB - PRIME DP - Unbound Medicine ER -