Characterization and application of films based on gelatin-carboxymethylcellulose for the preservation of guava fruit
Keywords:
Edible films, Gelatin, Carboxymethylcellulose, Guava.Abstract
Development and use of food packaging based on biomaterials have gained significant interest due to the need to reduce and replace the use of plastics and synthetic packaging for eco-friendly materials. In addition, these materials can act as semipermeable barriers while preserving the organoleptic characteristics of plant products. In the present work, gelatin-carboxymethylcellulose based edible films were prepared studying the effects of glycerol content and pH on their physicochemical properties. Also, the effect of the films on the postharvest shelf-life of guava fruit was determined. The characterization of the films was performed through the puncture strength test, water vapor diffusion coefficient and water solubility. Results indicated that both, glycerol and pH were determinant on the evaluated properties. Fruits coated with edible films showed lower weight losses and lower firmness losses as compared to control fruits, however, no differences were found in °Brix.References
R. Sharma, D. Singh and R. Singh, Biol. Control 50, 205 (2009).
S. Xu, X. Chen and D. Sun, J. Food Eng. 50, 211 (2001).
M. Martínez-Ferrer, C. Harper, F. Pérez-Muñoz and M. Chaparro, J. Food Sci. 67, 3365 (2002).
L. Cisneros-Zevallos and J. M. Krochta, J. Food Sci. 68, 176 (2003).
T. Diab, G. C. Biliaderis, D. Gerasopoulos and E. Sfakiotakis, J. Sci. Food Agr. 81, 988 (2001).
P. Dutta, S. Tripathi, G. Mehrotra and J. Dutta, Food Chem. 114, 1173 (2009).
B. Pérez y R. Báez, Alimentaria julio-agosto, 59 (2003).
R. Geraldine, N. Ferreira, D. Alvarenga and L. Goncalves, Carbohydr. Polym. 72, 403 (2008).
M. Tzoumaki, C. Biliaderis and M. Vasilakakis, Food Chem. 117, 55(2009).
Singh, S. and Pal, R. Postaharvest Biol. Technol. 47, 296 (2008).
M. A. Aguilar-Mendez, E. San Martin-Martinez, J. E. Morales, A. Cruz-Orea and M. R. Jaime-Fonseca, Anal. Sci. 23, 457 (2007).
L. Wang, L. Liu, J. Holmes, J. Kerry and J. Kerry, J. Food Sci. Technol. 42, 1128 (2007).
P. Sobral, J. Dos Santos and F. García, J. Food Eng. 70, 93 (2005).
H. Bae, H. Park, S. Hong, Y. Byun, D. Darby, R. Kimmel and W. Whiteside, J. Food Sci. Technol. 42, 1179 (2009).
M. Rodríguez, J. Osés, K. Ziani and J. Maté, Food Res. Int. 39, 840 (2006).
M. Bertuzzi, E. Castro, M. Armada and J.C. Gottifredi, J. Food Eng. 80, 972 (2007).
K. Turhan and F. Sahbaz, J. Food Eng. 61, 459 (2004).
G. Olivas, D. Mattinson and G. Barbosa-Cánovas, Postharvest Biol. Technol. 45, 89 (2007).
Y. Fan, Y. Xu, D. Wang, L. Zhang, J. Sun, L. Sun and B. Zhang, Postharvest Biol Technol. 53, 84 (2009).
V. Del-Valle, P. Hernández-Muñoz, A. Guarda and M.Galotto, Food Chem. 91, 751 (2005).
M. Rojas-Graü, R. Soliva-Fortuny and R. Martín-Belloso, Trends Food Sci. Technol. 20, 438 (2009).
O. Yaman and L. Bayoindirli, Lebensm. Wiss. Technol. 35, 146 (2002).
Downloads
Published
Issue
Section
License
©2025 by the authors; licensee SMCTSM, Mexico. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
