Morales-Olán Gema, Ríos-Corripio María Antonieta, Hernández-Cázares Aleida Selene, Zaca-Morán Placido, Luna-Suárez Silvia, Rojas-López Marlon
Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Ex Hacienda de San Juan Molino, Carretera estatal Santa Ines Tecuexcomac-Tepetitla km. 1.5, Tepetitla, 90700 Tlaxcala, Mexico.
CONACYT - Colegio de Postgraduados Campus Córdoba, Carretera Federal Córdoba-Veracruz km. 348, Amatlán de los Reyes, 94946 Veracruz, Mexico.
Food Technol Biotechnol. 2022 Mar;60(1):52-66. doi: 10.17113/ftb.60.01.22.7144.
Amaranth () flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidant agents into the films. The objective of this work is to optimize the formulation for the preparation of amaranth flour films treated with antioxidant chia ( L.) extract-loaded chitosan particles using response surface methodology (RSM).
Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6%), glycerol (25-35%) and chitosan nanoparticles loaded with the chia extract (0-0.75%). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus and elongation), barrier (water vapor permeability, moisture and water solubility) and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point.
Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The water vapor permeability of the films was 0.82-2.39·10 (g·mm)/(Pa·s·m), tensile strength was 0.33-1.63 MPa and antioxidant activity 2.24-5.65%. The variables had different effects on the films: glycerol negatively affected their properties, and the permeability values increased with increased amaranth flour content. The nanoparticles improved the mechanical, barrier and antioxidant properties of the films compared to the films without nanosystems. The optimal formulation was 4% amaranth flour, 25% glycerol and 0.36% chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10 (g·mm)/(Pa·s·m)) and moderate antioxidant activity (6.43%).
The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.
苋菜粉制成的薄膜具有优异的防潮性能，可用于食品保鲜，但与合成薄膜相比，其机械性能较差。改善这些性能的一种策略是加入纳米颗粒。这些颗粒还可作为将抗氧化剂添加到薄膜中的载体。本研究的目的是使用响应面法（RSM）优化用负载抗氧化剂奇亚籽（Salvia hispanica L.）提取物的壳聚糖颗粒处理的苋菜粉薄膜的制备配方。
通过离子凝胶法合成负载提取物的壳聚糖纳米颗粒，并采用流延法制备薄膜。设定了三个自变量：苋菜粉（4-6%）、甘油（25-35%）和负载奇亚籽提取物的壳聚糖纳米颗粒（0-0.75%）。然后评估薄膜的物理性能（厚度）、机械性能（拉伸强度、杨氏模量和伸长率）、阻隔性能（水蒸气透过率、水分和水溶性）和抗氧化性能。使用Box-Behnken实验设计对性能的实验结果进行分析，在中心点进行15次运行，每次运行重复三次。
通过对评估响应的方差分析获得了二阶和三阶多项式模型，并且发现了较高的决定系数（0.91-1.0）。薄膜的水蒸气透过率为0.82-2.39·10⁻¹⁰（g·mm）/（Pa·s·m²），拉伸强度为0.33-1.63 MPa，抗氧化活性为2.24-5.65%。这些变量对薄膜有不同的影响：甘油对其性能有负面影响，并且随着苋菜粉含量的增加，透过率值升高。与不含纳米系统的薄膜相比，纳米颗粒改善了薄膜的机械性能、阻隔性能和抗氧化性能。最佳配方为4%苋菜粉、25%甘油和0.36%壳聚糖纳米颗粒。优化后的薄膜具有更好的机械性能（1.62 MPa）、较低的水蒸气透过率值（0.91·10⁻¹⁰（g·mm）/（Pa·s·m²））和适度的抗氧化活性（6.43%）。
结果首次显示了壳聚糖纳米颗粒对苋菜粉薄膜性能的影响。所得方程可用于食品包装设计。
