The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus values of films varied due to changing concentrations of gallic acid. Elongation at break and water vapor permeability values did not have significant changes. A 60 % mineralization value of the film containing GA was obtained at 21 days, evidencing its biodegradability. These dark and opaque films could be used in agriculture, specifically in seedling bags as the dark color decrease the incidence of light, preventing root weakening, and the seedlings can be transplanted directly without removal of the film.
This study aimed to produce and characterize oral application filmsformuladed with polysaccharide (high methoxyl pectin-PA and hypromellose-HP), grape juice and jambolan juice. The films were conditioned in desiccators containing saturated saline solutions, simulating relative humidity (RH) ambients from 11% to 90% in order to determine the adsorption isotherms. The tri-parametric GAB model was used to get the experimental data adjustment.
Resumo O uso de suco de uva resultou em filmes com uma matriz suficientemente coesiva e flexível e com propriedades que variaram em função do tipo de polissacarídeo utilizado. Os filmes produzidos a partir de pectina de alta metoxilação, carboximetilcelulose de sódio e hipromelose (derivado de celulose) mostraram-se mais interessantes para aplicações orais uma vez que apresentaram um menor tempo de desintegração e boa adesividade in vitro.
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