Propiedades fisicomecánicas y funcionales de películas a base de quitosano incorporadas con nanopartículas de plata
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Resumen
Desarrollar películas biodegradables, compatibles y no tóxicas a base de quitosano que permitan la incorporación de nanocompuestos puede ser favorable para su aplicación en diversas industrias como la alimenticia. El objetivo fue desarrollar películas a base de una matriz biopolimérica de quitosano adicionadas con nanopartículas de plata (AgNPs) y evaluar sus propiedades fisicomecánicas, fisicoquímicas y microbiológicas para aplicaciones de envasado de alimentos. Se sintetizaron soluciones AgNPs por el método Lee-Meisel y quitosano (Q), para evaluar la actividad antimicrobiana. Se desarrollaron películas de Q y Q-AgNPs por el método casting y se evaluaron las propiedades fisicomecánicas mediante microscopía electrónica de barrido de emisión de campo, color, resistencia a la tensión, elongación, elasticidad, humedad, solubilidad, grado de hinchamiento, permeabilidad al vapor de agua, velocidad de transmisión del vapor de agua y grosor. La combinación de Q-AgNPs mostró efecto bacteriostático, mientras que las AgNPs mostraron un retraso en el inicio de la fase de crecimiento logarítmico y disminuyó el crecimiento, respecto al control. Las películas Q y Q-AgNPs se observaron homogéneas sin porosidad. El color de las películas Q-AgNPs fue ligeramente más amarillo y menos luminoso, lo que podría conferir protección de la luz. En el mismo sentido, fueron menos permeables al vapor de agua lo que puede conferirles una función de barrera, ofreciendo un mejor efecto protector de los alimentos; además, fueron 9% más resistentes a la elongación, lo cual las hace más maleables; bajo estas condiciones, se concluye que las películas Q-AgNPs son factibles para aplicarse como recubrimientos o empaques para alimentos.
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Mundo Nano. Revista Interdisciplinaria en Nanociencias y Nanotecnología, editada por la Universidad Nacional Autónoma de México, se distribuye bajo una Licencia Creative Commons Atribución-NoComercial 4.0 Internacional.
Basada en una obra en http://www.mundonano.unam.mx.
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