Development and characterization of active film with omega-3 as a proposal for enrichment of butter

Abstract

Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. Ot was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum compressive strength (MPa) of the active films. Dn the other hand, it increased elongation at break (mm) of active films compared to control. WVP of control film was higher (p < 0.05) to active films. On structural characterization, active films presented difference between the size of the oil droplets. Ot has been observed that the films produced have good mechanical, physical and structural properties. Further studies should be conducted for sensory evaluation, nutritional aspects and storage stability.

Polymeric Electrospun Fibrous Dressings for Topical Co-delivery of Acyclovir and Omega-3 Fatty Acids

“…The interactions occurring between ACV and PCL polymer within the fiber can also explain the crystallinity decrease of PCL loaded fibers observed by DSC (Supplementary Table 1) and the Young's modulus decrease observed by tensile stress studies (Table 1), as from these interactions can occur the formation of a complex polymer-drug that decreases the attraction between polymer chains to make them more flexible and more amorphous than the crystalline raw materials (Yu et al, 2010). Similarly, ω3, being an oil incorporated in the polymer matrix, could lead to polymer softening by reducing the forces between the polymer molecules, thereby increasing chain mobility (Demchuk et al, 2018; São José et al, 2019). This also justifies the crystallinity decrease of PCL loaded fibers observed by DSC (Supplementary Table 1) and the Young's modulus decrease observed by tensile stress studies (Table 1).…”

Incorporation of Alginate/Chitosan Nano capsules Loaded with Sesame Oil or Omega-3 Oil in Cellulose Fabrics for Wound Healing Bandage

“…Saturated fatty acids (myristic acid, 0.1 percent or less; palmitic acid, 8-12%; stearic acid, 3.5-7%; arachidonic acid, 0.5-1%) are other fatty acid components. [62] Both oils were encapsulated in an alginate/chitosan matrix to control their release profile to use in the medical field as a result of their antibacterial properties. The ratio between alginate and chitosan, the concentration of tween, and oil concentration have been investigated to optimize the best parameter for encapsulation and release profile.…”

Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.

“…properties and of helping decrease the microbial load found on its surface (Prasad et al, 2018). It should be highlighted that the incorporation of substances into films not only offers the opportunity for films to interact with food, but also modifies film properties (São José et al, 2019). In addition, several studies reinforce the fact that this active packaging promotes highly efficient protection.…”