Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films
Journal Title: Journal of Food Science and Gastronomy - Year 2024, Vol 2, Issue 1
Abstract
The objective of this study was to develop chitosan films with Tween 80 and the essential oil of American cinnamon (Ocotea quixos) with good water vapor barrier properties. The thickness of the films (42-92 µm) was consistent with those reported for similar biomaterials. The moisture content ranged between 23 and 48%, showing no significant trend (p>0.05) about the concentrations of chitosan and essential oil, likely due to the low amounts of essential oil added (0.1; 0.3; 0.5% v/v). The water vapor permeability (WVP) values ranged from 0.349 to 0.802 g mm m-2 h-1 kPa-1, with no relevant changes due to polymer concentration or the addition of essential oil. A cubic model explained 99.76% of the variability in WVP, with a confidence level of 95%. The optimal formulation was 1.5% (m/v) chitosan, 0.3% (v/v) Tween 80, and 0.5% (v/v) essential oil. The optimized film exhibited consistent properties in WVP, thickness, and moisture content with the other formulations, due to the standardization of the film production process. The addition of essential oil reduced the water solubility of the films.
Authors and Affiliations
Inalvis Escalante, Flor M. Fon-Fay, Jorge A. Pino
Keywords
Related Articles
- EP ID EP751798
- DOI https://doi.org/10.5281/zenodo.13996191
- Views 55
- Downloads 0
Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit
The objective of this work was to evaluate the hygienic-sanitary behavior of selected dishes in the cold area of the UEB Catering Habana, on board an aircraft, through a flight simulation. The airline Empresa Cubana de A...
Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.
The objective of this study was to evaluate the changes in the ham and cheese sandwich and the assorted sandwich during refrigerated storage. The work was conducted at the Havana Gastronomy Basic Unit of CubaCatering S.A...
Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)
In Cuba, coconut (Cocos nucifera L.) production represents a key sector in the economy of certain regions, with the municipality of Baracoa being the largest national producer, primarily aimed at oil extraction. However,...
Characterization of the lipid profile of abdominal and gizzard fat of broiler chickens
It evaluated the influence of the diet on the lipidic profile of abdominal and gizzard fat of broiler chickens from farms with different climatic conditions. For determining the fatty acids of gizzard and abdomen samples...
Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)
The physical and chemical properties of chitosan salts were evaluated. To produce chitosan acetate and lactate, chitosan solutions at 4% (w/v) were prepared in solutions of acetic and lactic acids at 10% (v/v), respectiv...