Development and characterization of active films with silver-nanoparticles obtained by green synthesis

The use of edible films is a technology to extend the shelf life of food. The addition of silver nanoparticles (AgNPs) could improve the performance of edible films and avoid the growth of microorganisms that could affect food. The objective was to elaborate and characterize AgNPs by green synthesis...

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Hoofdauteurs:	Estudillo-Diaz, Enna Berenice, Gutiérrez-Miceli, Federico Antonio, González-Mendoza, Daniel, Valdez-Salas, Benjamín, Abud-Archila, Miguel
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad de Sonora 2022
Online toegang:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1683
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id	biotecnia-article-1683
record_format	ojs
spelling	biotecnia-article-16832023-05-10T21:14:27Z Development and characterization of active films with silver-nanoparticles obtained by green synthesis Desarrollo y caracterización de películas activas con nanopartículas de plata obtenidas mediante síntesis verde Estudillo-Diaz, Enna Berenice Gutiérrez-Miceli, Federico Antonio González-Mendoza, Daniel Valdez-Salas, Benjamín Abud-Archila, Miguel Cajanus cajan silver nanoparticles tamarind gum Cajanus cajan nanopartículas de plata goma de tamarindo The use of edible films is a technology to extend the shelf life of food. The addition of silver nanoparticles (AgNPs) could improve the performance of edible films and avoid the growth of microorganisms that could affect food. The objective was to elaborate and characterize AgNPs by green synthesis and to evaluate the effect of their addition on the mechanical and barrier properties of films formed from Cajanus cajan protein and Tamarindus indica seed gum. An aqueous extract of Annona muricata leaves was used for green synthesis. Three films were developed containing AgNPs, aqueous extract of Annona muricata leaves and water (control). Films were evaluated by their water vapour permeability (WVP), color, opacity and mechanical properties. The AgNPs increased twice the Young's module (0.0675 MPa) and the tensile strength (2.84 MPa) in relation to control film. Moreover, the AgNPs influenced also the color and opacity of the films. However, no differences were observed in the WVP. The addition of AgNPs to films, could be an option to increase the shelf life of foods. El uso de películas comestibles es una tecnología para alargar la vida útil de los alimentos. La adición de nanopartículas de plata (AgNPs) podría mejorar el desempeño de películas comestibles y evitar el crecimiento de microorganismos que podrían afectar a los alimentos. El objetivo fue elaborar y caracterizar AgNPs mediante síntesis verde y evaluar el efecto de su adición sobre las propiedades mecánicas y de barrera de películas formadas a partir de proteína de Cajanus cajan y goma de la semilla de Tamarindus indica. Para la síntesis de AgNPs se utilizó extracto acuoso de Annona muricata. Tres diferentes formulaciones de películas se elaboraron las cuales contenían AgNPs, extracto acuoso de guanábana y agua (control). Las películas fueron evaluadas en términos de su permeabilidad al vapor de agua (WVP), color, opacidad y propiedades mecánicas. Las AgNPs incrementaron el doble el módulo de Young de las películas (0.0675 MPa) y la fuerza de tensión (2.84 MPa) con respecto al control. Además, las AgNPs influyeron estadísticamente en el color y opacidad de la película. Sin embargo, no se observaron diferencias en la PVA. La adición de AgNPs a recubrimientos podría ser una opción para incrementar la vida útil de alimentos. Universidad de Sonora 2022-11-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1683 10.18633/biotecnia.v25i1.1683 Biotecnia; Vol. 25 No. 1 (2023): January - April; 109 - 115 Biotecnia; Vol. 25 Núm. 1 (2023): Enero - Abril; 109 - 115 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1683/737 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1683/833 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Estudillo-Diaz, Enna Berenice Gutiérrez-Miceli, Federico Antonio González-Mendoza, Daniel Valdez-Salas, Benjamín Abud-Archila, Miguel
spellingShingle	Estudillo-Diaz, Enna Berenice Gutiérrez-Miceli, Federico Antonio González-Mendoza, Daniel Valdez-Salas, Benjamín Abud-Archila, Miguel Development and characterization of active films with silver-nanoparticles obtained by green synthesis
author_facet	Estudillo-Diaz, Enna Berenice Gutiérrez-Miceli, Federico Antonio González-Mendoza, Daniel Valdez-Salas, Benjamín Abud-Archila, Miguel
author_sort	Estudillo-Diaz, Enna Berenice
title	Development and characterization of active films with silver-nanoparticles obtained by green synthesis
title_short	Development and characterization of active films with silver-nanoparticles obtained by green synthesis
title_full	Development and characterization of active films with silver-nanoparticles obtained by green synthesis
title_fullStr	Development and characterization of active films with silver-nanoparticles obtained by green synthesis
title_full_unstemmed	Development and characterization of active films with silver-nanoparticles obtained by green synthesis
title_sort	development and characterization of active films with silver-nanoparticles obtained by green synthesis
description	The use of edible films is a technology to extend the shelf life of food. The addition of silver nanoparticles (AgNPs) could improve the performance of edible films and avoid the growth of microorganisms that could affect food. The objective was to elaborate and characterize AgNPs by green synthesis and to evaluate the effect of their addition on the mechanical and barrier properties of films formed from Cajanus cajan protein and Tamarindus indica seed gum. An aqueous extract of Annona muricata leaves was used for green synthesis. Three films were developed containing AgNPs, aqueous extract of Annona muricata leaves and water (control). Films were evaluated by their water vapour permeability (WVP), color, opacity and mechanical properties. The AgNPs increased twice the Young's module (0.0675 MPa) and the tensile strength (2.84 MPa) in relation to control film. Moreover, the AgNPs influenced also the color and opacity of the films. However, no differences were observed in the WVP. The addition of AgNPs to films, could be an option to increase the shelf life of foods.
publisher	Universidad de Sonora
publishDate	2022
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1683
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Development and characterization of active films with silver-nanoparticles obtained by green synthesis

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