Optimization of marine origin edible films and incorporation of oregano extract for the evaluation of their properties

Pandia-Estrada S.; Romero-Santivañez R. · Ciencia Tecnologia Agropecuaria (2023) · DOI: 10.21930/rcta.vol24_num1_art:2884

Resumen

The formulation for the preparation of marine origin films was obtained through a multiresponse analysis. The objective of the optimization was to evaluate the variables that influence the obtaining of edible films with oregano extract. The influence of the process temperature (Tp, X1), glycerol concentration (Cg, X2) and drying temperature (Ts, X3) on the mechanical properties of the films: tensile strength (RT, Y1) and elongation at break (EAC, Y2). The optimal conditions were: Tp: 60.3 °C, Cg: 0.134 g of glycerol/g gelatin and Ts: 50.0 °C with a desirability of 0.991. The experimental values of RT were 8.64 ± 0.424 MPa and EAC 198.60 ± 2.40%. With the optimal parameters found, formulations were prepared with 4% w/v gelatin and 4 concentrations of oregano extract, EO: 2.0; 5.0; 7.5, and 10.0% v/v. This caused a decrease in RT and solubility by 8.8%, as well as an increase in EAC by 50.7%, extractable polyphenols, and antioxidant activity. The water vapor permeability did not change, the oxygen permeability decreased by 50% in films with 5% EO and the oil permeability was observed in films with 7.5 and 10% EO. These films could serve in the packaging of foods susceptible to oxidation.