Obtaining the Edible Films with Natural Polymeric Matrix and Biologically Active Constituents Extracted from Plants

摘要

The aim of this study was to obtain an edible film polymer matrix naturally extracted from tubers of Helianthus tuberosus L and biologically active components extracted from the roasted seeds of Vitis vinifera, in order to protect the active components from oxidation reactions during food conservation. The film was prepared by filling technique. It was evaluated the antioxidant activity of the film by means of DPPH (98.7%) technique, solubility water solubility (20.4%) and Isothermal sorption of water by GAB (Guggenheim, Anderson, de Boer) technique resulting a value of water activity of 0.167 and a value monolayer of 0.026 g water/g film. Through these values the resulting film ensure a sound management of the evolution of biological systems from the point of view of their complexity, especially food whose degradation can impact on their safety.