Innovative protection: characterization of edible cassava and lavender coatings for sustainable packaging solutions
Authors
-
Irvin Tubon
Escuela Superior Politécnica de Chimborazo, Grupo de Investigación en Biomedicina, Tecnología y Atención Farmacéutica de Ecuador, Carrera de Medicina, Facultad de Salud Pública, Riobamba - Ecuador
https://orcid.org/0000-0003-0053-4187
-
Goering Octavio Zambrano-Cárdenas
Escuela Superior Politécnica de Chimborazo, Sede Morona Santiago, Carrera de Ingeniera Ambiental, Macas – Ecuador
https://orcid.org/0000-0001-6975-8539
- Jessica Paola Arcos-Logroño Escuela Superior Politécnica de Chimborazo, Sede Morona Santiago, Carrera de Ingeniera Ambiental, Macas – Ecuador
-
Cristian Germán Santiana-Espín
Escuela Superior Politécnica de Chimborazo. Carrera de Agroindustria, Facultad de Ciencias Pecuarias, Riobamba – Ecuador
https://orcid.org/0000-0002-2143-6562
-
Gabriela Liseth Vaca-Altamirano
Universidad Regional Autónoma de los Andes, Facultad de Ciencias Médicas, Carrera de Odontología. Ambato. Ecuador
https://orcid.org/0000-0003-4707-7147
DOI:
https://doi.org/10.70099/BJ/2024.01.03.19Keywords:
Cassava starch, lavender, coating, essential oil, innovationAbstract
Developing edible coatings using biopolymers and natural bioactive compounds has recently received increased attention. These coatings present an environmentally friendly packaging solution that is recognized
for its sustainability and consumer appeal, unlike traditional methods of food preservation. Thus, the main
objective of this research was to develop coatings from Manihot esculenta Crantz containing different concentrations of Lavandula angustifolia Mill essential oil. Therefore, the influence of varying the concentration
of the essential oil on the physical and chemical characteristics, as well as on the antimicrobial efficacy, was
evaluated. The findings revealed a remarkable impact of the essential oil on the coating, resulting in an increase
in thickness and a decrease in solubility, swelling capacity, water vapor transmission rate, and water vapor
permeability. It is essential to highlight the potential of the developed coatings to inhibit the growth of common
pathogenic bacteria, indicating their feasibility in protecting foods from bacterial spoilage and prolonging their
shelf life.
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