Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation
Berenice González-Torres, Miguel Ángel Robles-García, Melesio Gutiérrez-Lomelí, J. Jesús Padilla Frausto, Claudia Luz Navarro Villarruel, Carmen Lizette Del‐Toro‐Sánchez, Francisco Rodríguez‐Félix, Arturo Barrera-Rodríguez, Mireya Zoila Reyna-Villela, María Guadalupe Ávila-Novoa, Francisco Javier Reynoso-Marín
Abstract
The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food. Analyses by water vapor permeability (WVP), attenuated total reflection Fourier transform infrared spectra (ATR-FTIR), scanning electron microscopy (SEM), tensile strength (TS), and transparency (UV) showed that the best film result was with 1.5 g of Gly and 2.0 g of Sor, conferred shine, elasticity 19.42 ± 6.20%, and mechanical support. The starch oxidized to 2.5%, contributing a greater transparency of 0.33 ± 0.12 and solubility of 78.90 ± 0.94%, as well as less permeability to water vapor 6.22 ± 0.38 gmm−2 d−1 kPa−1. The films obtained provide an alternative for use in food due to their organic compounds, excellent visual presentation, and barrier characteristics that maintain their integrity and, therefore, their functionality.