Open AccessPectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization
Author(s) -
Lorena Rivera-Hernández,
Norberto ChavarríaHernández,
Ma. del Rocío López-Cuellar,
Víctor Manuel Martínez Juárez,
Adriana-Inés Rodríguez-Hernández
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04800-z
Subject(s) - nisin , pectin , food packaging , kinetics , oxygen permeability , plasticizer , chemistry , glycerol , chemical engineering , food science , food preservation , active packaging , materials science , antimicrobial , oxygen , organic chemistry , physics , quantum mechanics , engineering
Films were prepared by casting 2% w/v apple pectin, 0.5% w/v low-acyl gellan and 2.2% w/v glycerol as plasticizer. Bioactive film (BF, films with 3912 International Units (IU) nisin/cm 2 ) and control films (CF, films without nisin) were elaborated. The objective was to analyze the release kinetics of nisin from films to a food model, to determine the period of film bioactivity and potential use as antimicrobial packaging. The release of nisin from BF to a food model was determined at 5 °C and 30 °C. The release kinetics of nisin was fitted to the analytical solution of the Fick's second law for an infinite plate. The diffusion coefficients of nisin (D) were 5.22 × 10 -14 and 7.36 × 10 -14 m 2 /s for 5 °C and 30 °C, respectively. Besides, both films were characterized in their mechanical properties and gas permeabilities [oxygen (PO 2 ) and water vapour permeability (WVP)]. The mechanical properties were reduced by the nisin incorporation, whereas PO 2 was increased, and no significant effect on WVP was observed.