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Development and characterization of alginate-based edible film from Sargassum fluitans incorporated with silver nanoparticles obtained by green synthesis

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Abstract

The high susceptibility to deterioration and diseases during the supply chain and/or during the storage of fresh products is a problem in the industry, and edible films are proposed as efficient methods to preserve its quality. The objective was to obtain and characterize silver nanoparticles (AgNPs) and determine their effect on optical, barrier and mechanical properties of alginate-based films. The alginate was extracted from Sargassum fluitans. AgNPs were obtained by green synthesis using Gliricidia sepium. The UV–Vis and dynamic light scattering (DLS) were used to characterize the AgNPs. The antifungal activity of AgNPs was investigated using several fungal strains. Films were formulated by using 2 and 3% alginate, as well as 0, 1, and 2 mg of AgNPs per mL of formulation, with glycerol as a plasticizer. A randomized experimental design was used to test the effect to alginate and the AgNPs concentrations. The results were analyzed by an ANOVA test (p < 0.05). The films were characterized by water vapor permeability (WVP), mechanical properties, opacity, color, glass transition and melting temperatures, as well as scanning electron microscopy (SEM) and energy dispersive X-Ray (EDS) spectroscopy. WVP, optical and mechanical properties of the films were influenced statistically with alginate and AgNPs concentrations. The PVA values varied between 0.83 and 1.74 g mm h−1 kPa−1 m−2. The results demonstrated that films made with higher alginate and AgNPs concentrations exhibited higher tensile strength (20.35 MPa) and elongation at break (74.56%). The AgNPs showed percentages of growth inhibition higher than 79% in all fungal strains tested. The films formulated had attractive properties that are used to extend shelf life of foods.

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Acknowledgements

The first author is grateful to CONACyT for the +Ph.D. scholarship N 563405. The authors also thank C. Chávez for skillful technical assistance during the alginate extraction.

Funding

This study was funded by Tecnológico Nacional de México (10301.21-P) and the authors also thank to PN-CONACyT 2015–01-575 project for partial financial support.

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Authors and Affiliations

  1. Tecnologico Nacional de México/IT de Tuxtla Gutiérrez, Carr. Panamericana km 1080, C.P. 29050, Tuxtla Gutiérrez, CHIS, Mexico

    Esther Candelaria Martínez-Molina, Sandy Luz Ovando-Chacón, Federico Antonio Gutiérrez-Miceli, María Celina Luján-Hidalgo & Miguel Abud-Archila

  2. Marine Resources Department, CINVESTAV, Mérida, YUC, Mexico

    Yolanda Freile-Pelegrín

  3. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico

    Miguel Ángel Ruiz-Cabrera & Alicia Grajales-Lagunes

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  1. Esther Candelaria Martínez-Molina
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Contributions

MM realized the investigation, validation, data analysis and writing of this original draft. GL and RC participated actively in mechanical and DSC determinations and data analysis. LH, GM and OC participated in the conceptualization and review of this manuscript. FP acted as advisors and contributed to this manuscript correction. AA participated in investigation, validation, data analysis and review and editing of this manuscript.

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Correspondence to Miguel Abud-Archila.

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Martínez-Molina, E.C., Freile-Pelegrín, Y., Ovando-Chacón, S.L. et al. Development and characterization of alginate-based edible film from Sargassum fluitans incorporated with silver nanoparticles obtained by green synthesis. Food Measure 16, 126–136 (2022). https://doi.org/10.1007/s11694-021-01156-6

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