Caracterización de propiedades físicas y antimicrobianas in vitro de un recubrimiento comestible a base de muyuyo (cordia lutea lam.) y quitosano

The objective of the present study was the characterization of the physical and antimicrobial properties of edible coatings of chitosan and rubber band. The experimental unit consisted of 20 ml of coating forming solution. For this, the factors will be manipulated. A: Chitosan concentration (0.5, 1.0 and 1.5%) and B: Crude concentration (40 and 60%). The variables were defined in the film, the resistance, the tensile strength, the water vapor permeability, the film solubility, the antimicrobial activity and the cohesiveness. The ANOVA revealed high significance for the treatments and the use of the Tukey test (HSD) with p <0.05, which statistically indicates the T6 treatment (chitosan 1.5% + very low 60% concentration v / v), although good tensile strength with a value of 17.31 MPa; The water vapor permeability showed values of 1.15 x 10-10 g.m-1 s-1 Pa-1; The value shown for solubility was 44.08%. Thickness of a film 0,29 mm. In the opacity showed a value of 6.11 mm-1, the cohesivity indicated a value of 0.10 (dimensionless). The microbiological analysis shows an inhibition diameter of 29.8 mm against Rhizopus sp, 22.9 mm against Aspergillus sp., And 17.9 mm for Penicillium sp. The results of this study indicated that the results of chitosan and muyuyo helped to improve the mechanical properties and the antimicrobial effect of the coating.

• Príomhchruthaitheoir: Castro García, Marlon Reinaldo (author)
• Formáid: masterThesis
• Teanga: spa
• Foilsithe / Cruthaithe: 2019
• Ábhair: Película biodegradable; Mucilago; Goma; Polímero
• Rochtain ar líne: http://repositorio.espam.edu.ec/handle/42000/1063