Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage

Abstract

Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (Solanum tuberosum subsp. Andigena), nopal mucilage (Opuntia ficus indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on aw, while the effect of starch is the opposite. The aw ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 °C, and showing a tendency to lose weight when the content of starch is high, while the opposite occurred with the addition of mucilage; it was also observed that around 310 °C, the maximum weight loss was observed between 53.6 and 86.1%. SEM images showed uniform films without cracks. The results are promising and show the possibility of preparing edible films from native potato starch and mucilage.

Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

“…The thermal behavior of nostoc, shown in Figure 4 , shows three stages of decomposition. The first one is related to the loss of free and bound water [ 41 , 57 , 58 ], linked to the carbohydrates of the hydrocolloids in the dehydrated and spray-dried nostoc; this stage happens up to around 100 °C, although the spray-dried CE and CH report 85.31 and 78.67 °C, respectively ( Table 7 ). It was observed that the spray-dried CR sample lost less amount of water (7.44%), while the CE, CH, and CQ samples reported water losses of 12.56, 12.19, and 13.02%, respectively.…”

“…The second stage is related to the decomposition of low molecular weight carbohydrates and peptides due to the depolymerization of their unit molecules; these happen at around 300 °C [ 57 , 58 , 59 ]. In this same stage, the decomposition of hydrocolloids (series of mono and disaccharide sugars) occurs, due to the breaking of glycosidic bonds, mainly mannose and galactose, of the -C-C, -CO type [ 41 , 42 ], which happens around 200 °C [ 43 , 58 , 60 ].…”

“…The third exothermic stage is associated with the decomposition of high molecular weight proteins and polysaccharides (fibers and cellulose), producing CO 2 , NO 2 , and SO 2 , due to the total decomposition of the organic matter until the formation of ashes, polynuclear structures of aromatic carbon, and graphitic [ 42 , 57 , 62 , 65 ]. This decomposition stabilizes from approximately 450 °C for the spray-dried samples, reporting mass losses of around 10% for the spray-dried CR, CE, and CQ; for CH, it was 27.06% ( Table 7 ).…”

Preparation and characterization of a biodegradable film from cactus Nopalea sp.

“…In addition, the band 1610 cm -1 is assigned to COO -(carboxylate ion) (Rodríguez-González et al, 2014). A set of bands with absorbances between 1408 and 1247 cm -1 can be assigned to the C-H or -OH bonds of alcohol groups (Choque-Quispe et al, 2021). Furthermore, a higher intensity was observed in the band around 1047 cm -1 , observed as C-O stretching corresponding to alcohols, carboxylic acids, esters, and ethers (Pavia et al, 2008;Silverstein et al, 2014).…”

Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch

“…Potato ( Solanum tuberosum ) and sweet potato ( Ipomoea batatas ) are tubers belonging to the Solanaceae and Convolvulaceae families, respectively. Both potato and sweet potato are good sources of starch, an adequate alternative for developing edible films presenting numerous advantages, including low cost, renewability, availability, edibility, good film‐forming and degradability (Choque‐Quispe et al ., 2021; Charles et al ., 2022). Moreover, depending on the variety, potato and sweet potato contain different bioactive compounds such as pigments, dietary fibre, vitamins and minerals demanded by consumers (Martínez‐Prigadá et al ., 2022).…”