Chitosan Films with Potato Peel Extract to Extend the Shelf Life of Meat

R.G. Díaz-Orduño; R.D. Vargas-Sánchez; A. Felician-Vega; A. Sánchez-Escalante; G.R. Torrescano-Urrutia

Chitosan Films with Potato Peel Extract to Extend the Shelf Life of Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

R.G. Díaz-Orduño

R.G. Díaz-Orduño ¹Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México

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R.D. Vargas-Sánchez

R.D. Vargas-Sánchez ²Universidad Autónoma de Sinaloa, Culiacán, México; gtorrescano@ciad.mx

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A. Felician-Vega

A. Felician-Vega ¹Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México

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A. Sánchez-Escalante

A. Sánchez-Escalante ¹Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México

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G.R. Torrescano-Urrutia

G.R. Torrescano-Urrutia ¹Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México

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Type:: Chapter

Pages:: 538–539

DOI:: https://doi.org/10.3920/9789086868605_239

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Potato by-products are an important source of biological compounds such as phenolic acids and flavonoids, which are able to reduce free radical levels and microbial growth. The aim of this study was to evaluate the Fourier-transformed infrared (FT-IR) spectra and the mechanical properties of edible chitosan films containing ethanolic-aqueous potato peel extract (PPE). The PPE was subjected to sterilisation (autoclaved at 121 °C during 15 min and gamma irradiated at 20 kGy/h). Chitosan films were created with and without PPE, obtaining three different treatments (chitosan [Q], chitosan and PPE autoclaved (PAuto) and chitosan and PPE irradiated (P20 KGy). The results of the FT-IR spectra of the films with and without PPE showed a pattern of bands characteristic of the chitosan compound (3,292/cm). The autoclave sterilisation method affected the mechanical properties by reducing the elastic modulus and maximum effort and increasing the elongation values (P<0.05), as a result of the high temperatures. In conclusion, edible chitosan films with irradiated PPE have great potential as a new technology for preserving meat and meat products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Chitosan Films with Potato Peel Extract to Extend the Shelf Life of Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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