Published date: Sep 25 2024

Journal Title: ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.

Issue title: Volume 3, Issue 4

Pages: 189–206

DOI: 10.18502/espoch.v3i4.17173

C Muñoz-Shugulícristina.munoz@espoch.edu.ecEscuela Superior Politécnica de Chimborazo (ESPOCH), Facultad de Ciencias, Riobamba

C Patiño VidalUniversidad Nacional de Chimborazo (UNACH), Facultad de Ingeniería, Carrera de Agroindustria, Riobamba

F Rodríguez-MercadoCentro de Innovación en Envases y Embalajes (LABEN-Chile), Santiago

Bacterial growth in fruits and vegetables causes a large percentage of the loss and waste of these foods worldwide. For this reason, the objective of this study was to develop antibacterial gels based on sodium alginate, β-cyclodextrin, and allyl isothiocyanate inclusion complexes (β-CD:AITC) for the potential packaging of fresh fruits and vegetables. The β-CD:AITC complexes were prepared by the co-precipitation method with a 1:1 molar ratio, and was further verified by FESEM microscopy. On the other hand, the antibacterial gels were prepared using the external gelation method, and the effect of the order of incorporation of the components, the conditions of the components, and the resting conditions of the dispersions on their visual appearance was evaluated. Furthermore, the antibacterial activity of the gels against Escherichia coli and Listeria innocua was evaluated using a headspace system. FESEM micrographs showed a crystalline block-like morphology in the inclusion complexes. The order of incorporation (1) glucone-delta-lactone (2) complexes (3) alginate allowed for obtaining more homogeneous gels with a smooth surface. The presence of glucono-delta-lactone, the concentration of 0.05 M CaCl₂, a cross-linking time of 20 hr, and the cooling of the dispersion allowed more uniform gels to be obtained. Finally, better antibacterial activity against E. coli was obtained with the gels loaded with 10% β-CD:AITC complexes. According to these results, the developed materials could be used as antimicrobial packaging materials for fresh fruits and vegetables.

Keywords: β-cyclodextrin, allyl isothiocyanate, alginate, food packaging, antimicrobial.

Resumen

El crecimiento bacteriano en frutas y verduras provoca un gran porcentaje de pérdida y desperdicio de estos alimentos a nivel mundial. Por esta razón, el objetivo de este estudio fue desarrollar geles antibacterianos a base de alginato de sodio y complejos de inclusión de β-ciclodextrina e isotiocianato de alilo (β-CD:AITC) para el potencial envasado de frutas y verduras frescas. Los complejos β-CD:AITC se prepararon mediante el método de co-precipitación con una relación molar 1:1, y su obtención se verificó mediante microscopía FESEM. Por otro lado, los geles antibacterianos se prepararon mediante el método de gelificación externa, y se evaluó el efecto del orden de incorporación de los componentes, las condiciones de los componentes y de reposo de las dispersiones en su apariencia visual. Además, se evaluó la actividad antibacteriana de los geles frente a Escherichia coli y Listeria innocua mediante un sistema de espacio de cabeza. Las micrografías FESEM mostraron una morfología del tipo bloque cristalino en los complejos de inclusión. El orden de incorporación (1)Glucono-deltalactona-( 2)Complejos-(3)Alginato permitió obtener geles más homogéneos y con una superficie lisa. La presencia de la Glucono-delta-lactona, la concentración de 0,05 M de CaCl₂, un tiempo de entrecruzamiento de 20 horas y la refrigeración de la dispersión permitió obtener geles más uniformes. Finalmente, se obtuvo una mejor actividad antibacteriana frente a E. coli con los geles cargados con un 10% de complejos β-CD:AITC. De acuerdo con estos resultados, los materiales desarrollados podrían ser utilizados como materiales de envase antimicrobiano para frutas y verduras frescas.

Palabras Clave: β-ciclodextrina, isotiocianato de alilo, alginato, envases de alimentos, antimicrobiano.

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