Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha)

• Published in: Food science and biotechnology 2019, 28(5), , pp.1553-1561
• Main Authors: Cenobio-Galindo, Antonio de Jesus, Pimentel-González, Diana Jaqueline, Del Razo-Rodríguez, Oscar Enrique, Medina-Pérez, Gabriela, Carrillo-Inungaray, María Luisa, Reyes-Munguía, Abigail, Campos-Montiel, Rafael Germán
• Format: Article
• Language: English
• Subjects: Antioxidants; Chemistry; Chemistry and Materials Science; Flavonoids; Food Science; Glycerol; Mechanical properties; Nutrition; Opuntia; Phenols; Salmonella; Starch; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-019-00586-9

The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or microencapsulated bioextract (MBE) from xoconostle ( Opuntia oligacantha ) on chayotextle starch was investigated. The film formulations were: 4 g of chayotextle starch, 2 g of glycerol and 180 g of water, three films with BE added (0.4, 0.8 and 1.2 g) and three films with MBE added (0.4, 0.8 and 1.2 g). Total phenols, total flavonoids, antioxidant activity (ABTS and DPPH), Salmonella typhimurium inhibition, color and mechanical properties of the films were analyzed. The film with 1.2 g of MBE showed high concentration of total phenols (54.12 ± 0.77 mg EAG/100 g), total flavonoids (16.65 ± 0.10 mg QE/100 g) and antioxidant activity (29.11 ± 0.48 and 41.42 ± 1.81 mg EAA for ABTS and DPPH respectively). The addition of bioextract from xoconostle is an option for the development of active films with antioxidant properties.