Active packaging technology: cassava starch/orange essential oil for antimicrobial food packaging

Olga Lucia Torres Vargas and Iván Andrés Rodríguez Agredo

Multidisciplinar (Montevideo), 2024, vol. 2, 102

Abstract: New technologies for active food packaging that can protect and interact with the food, increasing its shelf life are currently being developed. Essential oils are active compounds that, in addition to providing antibacterial protection, can improve the functional and mechanical properties of films. This research aimed to evaluate the influence of orange (Citrus sinensis L.) essential oil (AEN) on the physical and antimicrobial properties of active films produced from cassava (Manihot esculenta) starch and alginate (AY/AG) using the plate diffusion technique. The films were formulated with different concentrations of AEN (0.0, 0.5, 1.0 and 1.5 %). Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility and Luminosity (L*) decreased significantly (p

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:dbk:multid:v:2:y:2024:i::p:102:id:1062486agmu2024102

DOI: 10.62486/agmu2024102

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