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Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch

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Abstract

The increase in consumer requirements for safe and high-quality food has promoted the development of active and edible packaging materials based on biopolymers. In this study, composite tapioca starch films by addition of processed rice bran (PRB) microparticles, containing or not the natural antimicrobials natamycin and nisin, were studied in relation to their physicochemical properties and antimicrobial activity. It was observed that the presence of PRB addition (0.1–0.3% w/w) increased yellowness proportionally to fiber content in films with or without antimicrobials but did not influence on thickness and water vapor permeability. Films with 0.2% PRB allowed the highest increase of tensile strength and strain at break and reduced the solubility in water, showing the optimal compatibility between PRB and starch matrix containing or not antimicrobials. Analysis by FTIR also suggested a good compatibility between filler and matrix through hydrophilic groups. Additionally, the analyzed composite films allowed the diffusion of the natural preservatives verified through zones of inhibition formed in the halo test against Saccharomyces cerevisiae and Listeria innocua. Consequently, the developed biocomposites can be used as an active packaging for food preservation.

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The authors confirm that the data supporting the findings of this study are available within the article.

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The software InfoStat version 2020 was used for statistical analysis (Centro de Transferencia InfoStat, FCA, Universidad Nacional de Córdoba, Argentina).

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Acknowledgements

The authors wish to thank DSM (Argentina) and Cooperativa Arrocera Villa Elisa (Entre Ríos, Argentina).

Funding

This study was financially supported by Universidad de Buenos Aires (UBACyT 2002017010063BA, 2017–2020, and UBACyT 20020130100550BA, 2014–2017), Agencia Nacional de Promoción Científica y Tecnológica (PICT 2015 No. 2742 and PICT 2015 No. 2109).

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Author notes

  1. Rosa J. Jagus and Silvia K. Flores contributed equally to the manuscript.

Authors and Affiliations

  1. Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Intendente Güiraldes 2620, 1428, Ciudad Autonoma de Buenos Aires, Argentina

    Sofía Berti & Rosa J. Jagus

  2. Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina

    Sofía Berti & Rosa J. Jagus

  3. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2620, 1428, Ciudad Autonoma de Buenos Aires, Argentina

    Silvia K. Flores

  4. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina

    Silvia K. Flores

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  1. Sofía Berti
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  2. Rosa J. Jagus
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  3. Silvia K. Flores
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Contributions

Sofía Berti: investigation, methodology, formal analysis, data curation, validation, writing—original draft, visualization. Rosa J Jagus: conceptualization, methodology, resources, investigation, formal analysis, validation, visualization, supervision, project administration, funding acquisition, writing—original draft, writing—review and editing. Silvia K Flores: conceptualization, methodology, resources, formal analysis, investigation, visualization, supervision, project administration, funding acquisition, writing—original draft, writing—review and editing.

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Correspondence to Sofía Berti.

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Berti, S., Jagus, R.J. & Flores, S.K. Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch. Food Bioprocess Technol 14, 1700–1711 (2021). https://doi.org/10.1007/s11947-021-02669-0

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