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Alginate Films Encapsulating Lemongrass Essential Oil as Affected by Spray Calcium Application

1
Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
2
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
*
Authors to whom correspondence should be addressed.
Colloids Interfaces 2019, 3(3), 58; https://doi.org/10.3390/colloids3030058
Received: 1 August 2019 / Revised: 2 September 2019 / Accepted: 3 September 2019 / Published: 4 September 2019
(This article belongs to the Special Issue Food Colloids)
The necessity of producing innovative packaging systems has directed the attention of food industries towards the use of biodegradable polymers for developing new films able to protect foods and to extend their shelf-life, with lower environmental impact. In particular, edible films combining hydrophilic and hydrophobic ingredients could retard moisture loss, gas migration and ensure food integrity, reducing the necessity of using synthetic plastics. Alginate-based films obtained from emulsions of lemongrass essential oil (at 0.1% and 0.5%) in aqueous alginate solutions (1%), with Tween 80 as surfactant (0.3%), were obtained by casting and characterized as to microstructure and thermal behavior, as well as tensile, barrier and optical properties. Films were also crosslinked through spraying calcium chloride onto the film surface and the influence of oil emulsification and the crosslinking effect on the final film properties were evaluated. The film microstructure, analyzed through Field Emission Scanning Electron Microscopy (FESEM) revealed discontinuities in films containing essential oil associated with droplet flocculation and coalescence during drying, while calcium diffusion into the matrix was enhanced. The presence of essential oil reduced the film stiffness whereas calcium addition lowered the film’s water solubility, increasing tensile strength and reducing the extensibility coherent with its crosslinking effect. View Full-Text
Keywords: alginate; calcium crosslinking; edible films; lemongrass essential oil alginate; calcium crosslinking; edible films; lemongrass essential oil
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MDPI and ACS Style

Cofelice, M.; Cuomo, F.; Chiralt, A. Alginate Films Encapsulating Lemongrass Essential Oil as Affected by Spray Calcium Application. Colloids Interfaces 2019, 3, 58.

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