EDIBLE FILMS BASED ON CHITOSAN AND ESSENTIAL OIL OF Minthostachys Mollis (MUÑA) WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES

• Autores: Villar Calero, Kayser A., Ruiz Pacco, Gustavo A., Fuertes Ruitón, César M.
• Formato: artículo
• Fecha de Publicación: 2021
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/357
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/357
• Nivel de acceso: acceso abierto
• Materia: edible film; chitosan; functionalize; essential oil; antioxidant; Biopelícula; quitosano; funcionalizar; aceite esencial; antioxidante

Edible films for packaging and plastic material replacement purposes are produced based on biodegradable raw materials such as polysaccharides and agents with biological properties, making the final product an alternative for the protection and extension of the shelf life of foods. The main objective of the present research was to evaluate the antioxidant and antimicrobial activity of chitosan biofilms functionalized with muña essential oil. For this purpose, 12 edible films were formulated with 3 concentrations of chitosan (1, 2 and 3%) and 3 of essential oil (0.5, 2 and 5%) including chitosan-only blanks. The antioxidant activity evaluated in biofilms with a higher content of muña essential oil presents more than 60% of DPPH free radical uptake, while in the antimicrobial activity evaluated by petri dishes grown with Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli and Aspergillus niger strains that the biofilms showed inhibition by the area of direct contact. Finally, the edible films with only chitosan showed tensile properties.