Biofilmes nanocompósitos obtidos de isolado proteico de corvina (Micropogonias furnieri) e Montmorilonita: avaliação das propriedades físicas, mecânicas e de barreira

Cortez‐Vega, William Renzo; Bagatini, Daniela Cardozo; Souza, Juliana Taís Andreghetto de; Prentice, Carlos

doi:10.1590/s1981-67232013005000011

Cited by 8 publications

(5 citation statements)

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“…The thickness was determined as the arithmetic average of five random measurements of the area of the film, it was found that with an increase in solids, thickness increased too, same behavior found by Brandelero et al [12] who determined thicknesses of starch films in the same way and obtained a variation in thickness from 0.11 mm to 0.33 mm. On the other hand, Cortez-Vega et al [13] also determined the film thickness of croaker protein isolate by the mean of 10 thickness measurements. Therefore, the value of the average thickness (0.2 mm) was maintained for the planning, according to the amount of solution placed in the plate (15.5 g), since these values showed better tensile strength and elongation to break characteristics from preliminary tests.…”

Section: Discussionmentioning

confidence: 99%

“…According to the process conditions, the tensile strength of the films of chicken protein isolate with montmorillonite ranged from 6.7 to 9.1MPa and elongation to break of 26-66%. On the other hand, Zavareze et al [15] found tensile strength ranging from 4.0 to 5.7MPa and elongation to break of 102-193% in myofibrillar fish protein films, in croaker protein isolate films with the addition of montmorillonite found TS from 7.2 to 10.7MPa and elongation to break from 39.6 to 45.8% [13] .It can be seen then that the films obtained in this work showed reasonable resistance compared to other films derived from meat protein isolates, possibly due to the addition of montmorillonite, obtaining values close to those of Cortez-Vega et al [13] who also used nanoclay. As for the elongation, variability greater than that of other authors was obtained.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…According to the process conditions, the opacity ranged from 13.1 to 35.7 and the solubility from 38.5% to 81.8% [17] , in chitosan films added with clay, found opacity from 14.0 to 31.9, results within the range of values found in this study. In croaker protein isolate films with the addition of montmorillonite found opacity ranging from 12 to 13.5 and a solubility ranging from 18.1% to 27.6% [13] . Thus it can be concluded that the films of this study showed higher opacity and solubility and greater variability from the other studies.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

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Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

2017

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The aim of this study was to evaluate the properties of nanocomposite films of protein isolates from mechanically deboned chicken meat with organoclay (montmorillonite). For the film development, a 2 3 experimental design was performed with three levels, protein isolate (2, 3.5, 5 g.100 mL-1 of solution), montmorillonite (0.3, 0.5, 0.7 g.100mL-1 of solution) and glycerol (25, 30, 35 g.100 mL-1 CPI). The tensile strength varied between 6.7 and 9.1 MPa, elongation to break from 26-66%, opacity of 13.1 to 35.7 and solubility from 38.5% to 81.8%. Assessing the structural properties, interleaving of the isolate and montmorillonite can be noted. The results obtained in the experimental design indicate that 2.0 g of CPI.100 g-1 of solution, 0.8 g of MMT.100 g-1 of solution and 0.2 g of glicerol.100 g-1 CPI are the ideal parameters for preparing nanocomposite films.

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Section: Discussionmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

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Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

2017

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“…Resultados diferentes foram encontrados por Fakhouri et al, 13 que trabalharam com filmes de gelatina, adicionado de ácido láurico, variando entre 31,83 a 57,38 MPa, onde se notou que a resistência diminuía com a concentração de lipídios. CortezVega et al, 18 também encontraram resultados diferentes em seu estudo com filmes biopoliméricos obtidos de isolado proteico de corvina e argila montmorilonita, variando entre 7,2 e 7,3 MPa.…”

Section: Tabelaunclassified

Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia

Nakashima

Chevalier

Cortez‐Vega

2016

J. Bioen. Food Sci.

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Este trabalho teve como objetivo desenvolver filmes à base de colágeno e analisar os efeitos das concentrações de argila, plastificante e óleo essencial sobre as características de cor, opacidade, resistência à tração, solubilidade, permeabilidade ao vapor da água e espessura dos filmes. ABSTRACT -This objective of this study was to develop and characterized films based on collagen and analyze the effects of concentrations of clay, plasticizer and essential oil on its characteristics. The solutions were prepared according to an experimental design of 2³ with 3 central points. The films were produced by the "casting" technique, which consists on surface drying, and were characterized by the color, opacity, tensile strength, solubility, water vapor permeability and thickness. Lightness values ranged between 66.76 and 96.03, the brightness decreased with increasing the concentrations of clay, oil and glycerol. The opacity values showed an increase with the addition of glycerol, ranging from 1.96 to 44.24%. The values of tensile strength ranged from 5 to 14 MPa, and the solubility values, from 2.14 to 7.97%. In the 5% level, solubility and tensile strength analyzes were not significant. The water vapor permeability (WVP) ranged from 0.77 to 2.51 (g.mm/KPa.m 2 .d). The most influent factors on the permeability to water vapor in the films are the glycerol and essential oil concentrations, which increases the permeability as these variables increase. In relation to the thickness, the concentration of montmorillonite clay interfered in the range from 0.02 to 0.04mm, and as higher its concentration, greater the thickness. It was concluded that the collagen films obtained good mechanical properties, adequate visual appearance, easy handing and low permeability to water vapor and low water solubility. The essential oil was effective in the structure of the film, since that it improves the look and easier handling. Keywords: argil, properties, Syzygium aromaticumFinanciamento: Os autores reportam que não houve suporte e auxílio financeiro. Conflito de interesse:Os autores declaram que não há conflito de interesse. Como referir esse documento (ABNT):NAKASHIMA, A.Y.; CHEVALIER, R.C.; CORTEZ-VEGA, W.R. Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia.

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“…Estes resíduos (aparas de filetagem e peles) podem ser transformados em novos produtos pela indústria aumentando a renda e criando novos empregos. As aparas e peles contêm alto teor de proteínas, miofibrilares e colágeno, que possuem habilidade para formar redes, plasticidade e elasticidade, boa barreira ao oxigênio podendo ser utilizados na elaboração de filmes biodegradáveis (Cortez-Vega et al, 2013).…”

Section: Introductionunclassified

Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

Silva

Sousa

Araujo

et al. 2019

Agraria

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RESUMO: O objetivo deste trabalho foi avaliar a capacidade antimicrobiana de biofilmes elaborados com proteínas de resíduos de filetagem de dourada (Brachyplatysoma rousseauxii) com óleo essencial de cravo (Eugenia caryophyllata), e analisar as propriedades tecnológicas dos filmes. Foram elaborados dois biofilmes, com 2% de proteínas miofibrilares extraídas de aparas de filetagem e outro com 2% de gelatina da pele de dourada, pelo método de casting. As concentrações de óleo essencial de cravo foram de 0, 1, 1,5 e 2% em relação ao volume de solução. Foi avaliada a atividade antimicrobiana pelo método de disco-difusão e também feitas análises mecânicas, de barreira, espessura, cor e características morfológicas e estruturais por microscopia eletrônica de varredura. Os biofilmes com óleo essencial de cravo apresentaram excelentes valores de permeabilidade a vapor d'água e de elongação contribuindo para melhor aplicação em alimentos, assim como apresentou coloração amarela clara. Os biofilmes de proteínas miofibrilares apresentaram efeito inibitório frente às bactérias Gram positivas, Staphylococus aureus e Enterococus fecalis. Os biofilmes de gelatina com OEC não inibiram o crescimento das bactérias Gram-positivas e Gramnegativas. ABSTRACT:The aim of this work was to evaluate the antimicrobial capacity of biofilms, made with protein obtained from filleting residues of dourada (Brachyplatysoma rousseauxii) added of clove essential oil (Eugenia caryophyllata), and to analyze the technological properties. Two biofilms were elaborated, one with 2% myofibrillar proteins extracted from filleting shavings and the other one with 2% dourada skin gelatin, by the casting method. The clove essential oil concentrations were 0, 1, 1.5 and 2% in relation to the volume of the solution. The antimicrobial activity was evaluated by the disk diffusion method and mechanical analyses as barrier, thickness, color and morphological and structure characteristics by the scanning electron microscopy were performed. The biofilms added of clove essential oil presented excellent values of water vapor permeability and high values of elongation, contributing for the better application in foods, as well as they presented yellow color with low intensity. The biofilms with myofribillar proteins presented inhibitory effect in the concentrations used against the Gram positive bacteria, Staphylococus aureus and Enterococus fecalis. The gelatin biofilms added of clove essential oil did not inhibit the growth of Gram positive and Gram negative bacteria.Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo Rev. Bras.

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Biofilmes nanocompósitos obtidos de isolado proteico de corvina (Micropogonias furnieri) e Montmorilonita: avaliação das propriedades físicas, mecânicas e de barreira

Cited by 8 publications

References 24 publications

Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

Desenvolvimento e caracterização de filmes de colágeno com adição de óleo essencial de cravo-da-índia

Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

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