ArticleFood science and biotechnology2024
Physical properties of zein-alginate-glycerol edible films and their application in the preservation of chili peppers (
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Improvement in postharvest preservation of guava using edible coating composed of natural components-a synergistic effect.Food science and biotechnology · 2025Article
- Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism.Food chemistry: X · 2025Article
- Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods.Frontiers in nutrition · 2025Review
- Review of Bio-Based Biodegradable Polymers: Smart Solutions for Sustainable Food Packaging.Foods (Basel, Switzerland) · 2024Review
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4 authors.
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Abstract
Edible films elaborated from macromolecules, like carbohydrates, proteins, and lipids, must protect and maintain the integrity of foods during their handling, storage, and transportation. In this work, the effect of the concentration of zein (1-2% w/v), sodium alginate (1.5-2% w/v), and glycerol (2-4% w/v) on edible films physicochemical properties was evaluated. The Zein-Alginate-Glycerol interaction was evidenced by the FTIR analysis, the high permeability to water vapor and contact angles less than 90° of the polymer matrices formed. The film made with 2% zein, 1.5% sodium alginate and 4% glycerol preserved the quality of the chili pepper during 15 days of storage at 20 °C, the edible films allowed 3 more days of shelf life for weight loss and 10 more days for firmness. Edible films could be used in chili peppers that are destined for industrial processing, and before use, remove the film with a simple wash. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01393-z.
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