Physical and Antimicrobial Properties of Compression-Molded Cassava Starch-Chitosan Films for Meat Preservation
- 66 Downloads
Cassava starch-chitosan films were obtained by melt bending and compression molding, using glycerol and polyethylene glycol as plasticizers. Both the starch/chitosan and the polymer/plasticizer ratios were varied in order to analyze their effect on the physical properties of the films. Additionally, the antimicrobial activity of 70:30 polymer:plasticizer films was tested in cold-stored pork meat slices as affected by chitosan content. All film components were thermally stable up to 200 °C, which guaranteed their thermostability during film processing. Starch and chitosan had limited miscibility by melt blending, which resulted in heterogeneous film microstructure. Polyethylene glycol partially crystallized in the films, to a greater extent as the chitosan ratio increased, which limited its plasticizing effect. The films with the highest plasticizer ratio were more permeable to water vapor, less rigid, and less resistant to break. The variation in the chitosan content did not have a significant effect on water vapor permeability. As the chitosan proportion increased, the films became less stretchable, more rigid, and more resistant to break, with a more saturated yellowish color. The incorporation of the highest amount of chitosan in the films led to the reduction in coliforms and total aerobic counts of cold-stored pork meat slices, thus extending their shelf-life.
KeywordsThermoplastic starch Microstructure Thermal analysis Mechanical properties Antimicrobial
The authors acknowledge the financial support provided by the Spanish Ministerio de Economía y Competividad (Projects AGL2013-42989-R and AGL2016-76699-R). Author Cristina Valencia-Sullca thanks the Peruvian Grant National Program (PRONABEC Grant).
- ASTM (1995). Standard test methods for water vapour transmission of materials. In: Standards designations: E96-95. Annual book of ASTM standards (pp. 406-413). Philadelphia, PA: American Society for Testing and Materials.Google Scholar
- ASTM (1999). Standard test method for specular gloss. In: Designation (D523). Annual book of ASTM standards, Vol. 06.01. Philadelphia, PA: American Society for Testing and Materials.Google Scholar
- ASTM (2001). Standard test method for tensile properties of thin plastic sheeting. In: Standard D882 annual book of American standard testing methods. Philadelphia, PA: American Society for Testing and Materials.Google Scholar
- Carvalho, A. J. F. (2008). Starch: Major sources, properties and applications as thermoplastic materials. In M. N. Belgacem & A. Gandini (Eds.), Monomers, polymers and composites from renewable resources. Amsterdam: Elsevier.Google Scholar
- Commission Regulation, 2005 (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. In Official Journal of the European Union pp 338/1–338/26.Google Scholar
- Mendes, J. F., Paschoalin, R. T., Carmona, V. B., Sena Neto, A. R. A., Marques, C. P., Marconcini, J. M., Mattoso, L. H. C., Medeiros, E. S., & Oliveira, J. E. (2016). Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion. Carbohydrate Polymers, 137, 452–458.CrossRefGoogle Scholar
- Tomé, L., Fernandes, S., Sadocco, P., Causio, J., Silvertre, A., Neto, P., & Freire, C. (2012). Antibacterial thermoplastic starch- chitosan based materials prepared by melt-mixing. BioResources, 7(3), 3398–3409.Google Scholar