Characterization and application of films based on gelatin-carboxymethylcellulose for the preservation of guava fruit

Authors

  • M. A. Aguilar Méndez Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN
  • E. San Martín Martínez Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN
  • N. L. Espinoza Herrera Universidad Autónoma del Estado de México, Facultad de Química
  • M. Sánchez Flores Universidad Autónoma del Estado de México, Facultad de Química
  • A. Cruz Orea Departamento de Física, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional
  • M. E. Ramírez Ortíz Facultad de Estudios Superiores de Cuautitlán-UNAM

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.

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Published

2012-03-15

How to Cite

Aguilar Méndez, M. A., San Martín Martínez, E., Espinoza Herrera, N. L., Sánchez Flores, M., Cruz Orea, A., & Ramírez Ortíz, M. E. (2012). Characterization and application of films based on gelatin-carboxymethylcellulose for the preservation of guava fruit. Superficies Y Vacío, 25(1), 1–7. Retrieved from https://superficiesyvacio.smctsm.org.mx/index.php/SyV/article/view/220

Issue

Section

Research Papers