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
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- EP ID EP751798
- DOI https://doi.org/10.5281/zenodo.13996191
- Views 40
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