The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.
Resumo Esta pesquisa teve como objetivo produzir e avaliar painéis aglomerados com resíduo de pinus medianteuma metodologia de produçãoaplicada para painéis homogêneos e outra para heterogêneos. Os painéis homogêneos e heterogêneos foram produzidos com densidade inicial de 0,550 g/cm³ e com 10% e 12% de resina de poliuretano derivado do óleo de mamona (PUR) respectivamente. Os parâmetros de prensagem foram de 5 MPa, com temperatura de 100 ºC e 10 min de prensagem, com um intervalo de 30 s. Os ensaios realizados seguiram a normativa NBR 14810-2 (ABNT, 2018). Observou-se que a reorganização das partículas dos painéis heterogêneos somada ao aumento do adesivo foram fatores que melhoraram as propriedades finais desses painéis, classificados para ser utilizados como objetos de decoração e na indústria moveleira, enquanto os painéis homogêneos não obtiveram classificação.
Edible films were produced combining pectin (P) matrix with chitosan nanoparticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. The CSNP were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, WVP and antimicrobial activity. Four filming-forming suspension were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The average particle size was 317nm with zeta potential reaching +21.4 mV, which indicated colloidal stability. The wettability of the films exhibited values of 65°, 43°, 78°, 64° respectively. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S.aureus. For E. coli, the inhibition occurred only in films containing CSNP and by direct contact in the culture. The results indicate a promising alternative for designing stable antimicrobial nanoparticles for application in novel food active packaging.
O processo de embalagem de alimentos é de imensa importância quando se trata de preservação de alimentos frescos ou processados. A maioria desses materiais são fabricados com plásticos sintéticos e sua eliminação representa um problema ambiental. Este estudo teve como objetivo preparar e caracterizar filmes compostos de biopolímeros, alginato de sódio (AS) e carboximetilcelulose (CMC), com adição de goma arábica e óleo essencial de erva doce. A análise de ângulo de contato mostra que os filmes são hidrofílicos. A superfície dos filmes apresentou estrutura firme, densa e coesa, porém com algumas rugosidades. Nas micrografias das amostras de filme contendo óleo essencial de erva doce nota-se estruturas parecidas com cristais sobre a matriz polimérica de CMC e AS. A umidade dos filmes foi, no geral, baixa (média de 14 %). Os menores percentuais de umidade apresentados foram para os filmes com de óleo essencial. Os filmes são biodegradáveis, esse processo ocorre, pois, as macromoléculas naturais, como proteínas, polissacarídeos, celulose e goma geralmente são degradáveis em sistemas biológicos pela hidrólise seguida de oxidação. Portanto, foi satisfatório a formação de embalagem comestível contendo polissacarídeos e emulsão de óleo essencial de erva-doce.
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