Edible film to extend the shelf life of fresh guacamole.

Abstract

The present invention relates to a method for preparing an edible film to extend the shelf life of fresh guacamole, characterized in that it comprises the following steps: i) obtaining an onion extract by agitating 10 g of onion with 250 mL of distilled water for 10 min and filtering through cotton, ii) obtaining a lemon extract by dehydrating 100 mL of seedless lemon juice at 40 °C to constant weight, and resuspending it in a 1:4 ratio with distilled water, iii) mixing the extracts obtained in steps i) and ii) in a 1:4 ratio of onion extract to lemon extract, and keeping refrigerated in an amber-colored bottle until use; iv) preparing a film-forming solution by making a film-forming suspension by mixing 93 g of distilled water with 19 g of glycerin, 2.5 g of citric acid, 1.5 g lemon and onion extract and addition of 2 g of chitosan until all the chitosan is solubilized, v) stand for 2 h in refrigeration for the removal of air bubbles; vi) form a film by placing 100 mL of the solution obtained in step v) in an area of ​​0.01 m2, distributing the edible film-forming solution homogeneously, and dehydrating it for 4 h at 45ºC until reaching a moisture content of 15%, vii) store the edible films at room temperature or refrigeration for up to 28 days for application in fresh guacamole, viii) greater stability of the formulated edible film due to a greater antioxidant capacity determined by the total amount of phenolic compounds and antioxidants compared to films formulated with chitosan and lactic acid.