Edible films based on black chia (Salvia hispanica l.) seed mucilage containing Rhus microphylla fruit phenolic extract

• Autor(a) principal: Charles-Rodríguez, Ana V.
• Data de Publicação: 2020
• Outros Autores: Rivera-Solís, Luz L., Martins, Joana T., Genisheva, Zlatina, Robledo-Olivo, Armando, González-Morales, Susana, López-Guarin, Gustavo, Martínez-Vázquez, Dolores G., Vicente, A. A., López, M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/65143
• topic: Black chia seed; mucilage; Rhus microphylla fruit; phenolic extract; edible films; Science & Technology

Functional films based on black chia (Salvia hispanica L.) seed mucilage (BCm) containing Rhus microphylla (Rm) fruit phenolic extract were built and characterized. A hydro-alcohol extract (HAE) of Rm was incorporated as the bioactive agent due to its noteworthy phenolic profile, and good antioxidant and antifungal activities. The effects of the BCm concentration (0.2% and 0.4%, w/v), HAE incorporation, and their interaction with glycerol (1.0%, w/v) and calcium chloride (0.05%, w/v) on the films physicochemical properties were evaluated. The filmogenic solutions successfully fitted to the HerschelBulkley model (R2 < 0.999), exhibiting a pseudoplastic and shear thinning character, typical of polymer solutions. Interestingly, their rheological properties were not (p > 0.05) changed by the HAE addition, but their surface tension was enhanced (p < 0.05), which could favor their coating ability. The polyanionic nature of the systems (zeta potential-Zp values from 26.9 to 33.3 mV) allowed them to interact with Ca2+ cations, thus forming stable and resistant films. All the films showed low water solubility (15.0% to 22.3%) and high permeability (3.7 to 4.0 × 1010 g m1 s1 Pa1), as well as high biodegradability (moisture content from 66.0% to 80.9%); although the moisture content was reduced (p < 0.05) with HAE addition. The combination of higher BCm ratio and HAE addition (BCm0.4+Rm) led to a more resistant, thick, opaque, and dark film compared with the others obtained. This study reveals the BCm-based films potential, highlighting those with HAE, representing a novel alternative to improve the quality of food products.