Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils

Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from p...

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Bibliographic Details
Published in:Food science and technology international 2018-12, Vol.24 (8), p.705-712
Main Authors: Restrepo, Andrea E, Rojas, José D, García, Omar R, Sánchez, Leidy T, Pinzón, Magda I, Villa, Cristian C
Format: Article
Language:English
Subjects:
Anti-Infective Agents
Cymbopogon - chemistry
Emulsions
Food Packaging - methods
Hydrophobic and Hydrophilic Interactions
Musa - chemistry
Nanostructures
Oils, Volatile
Permeability
Plasticizers
Rosmarinus - chemistry
Solubility
Starch - chemistry
Steam
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Summary:Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from plants. In the case of the essential oils, their inclusion in edible films is limited by their low water solubility. Nanoemulsions are thermodynamically stable and transparent systems that can be used as a way of incorporating essential oils into edible film matrices. In this paper, we developed lemongrass and rosemary essential oil nanoemulsions by using a low-energy method, observing the effect of the surfactant/oil ratio in their physicochemical properties. Then we studied the effect of the nanoemulsions concentration incorporated into banana starch edible films. We observed that essential oils’ nanoemulsions have a plasticizing effect increasing the film’s water vapor permeability, transparency, and elongation at break, while the hydrophobic nature of the essential oils lead to a decrease in their water solubility.
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013218792133