Effect of green tea extract on gelatin-based films incorporated with lemon essential oil

Nunes, Juliana Carla; Melo, Pamela Thais Sousa; Lorevice, Marcos V.; Aouada, Fauze A.; Moura, Márcia R. de

doi:10.1007/s13197-020-04469-4

Cited by 44 publications

(22 citation statements)

References 37 publications

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“…Jamróz et al 98 reported that green tea extract incorporated in furcellaran–gelatin films created a bioactive film with both enhanced antioxidant and antimicrobial activities. Similar results have been reported for films made of chitosan, 99 gelatin, 100 alginate 101 and starch 102 . Black tea extract has also been used in order to increase the antioxidant activity of HPMC and starch films 103,104 …”

Section: Bioactive Food Packaging Applicationssupporting

confidence: 76%

Bioactive food coating: A review

et al. 2022

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Bioactive food packaging is a trend in food packaging science and technology, which is focused on the consumer's health benefits provided by the edible polymeric packaging and the inclusion of bioactive molecules of natural origin, probiotic microorganism and/or prebiotic molecules. Several types of edible films and bioactive molecules have been used in order to create bioactive molecules. In some cases, mechanical and barrier properties of the edible film are enhanced by the bioactive molecule. Likewise, inclusion of probiotics could also lead to enhanced properties of the film. This review will be useful to understand the different components and characteristics of the different types of bioactive films.

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Section: Bioactive Food Packaging Applicationssupporting

confidence: 76%

Bioactive food coating: A review

et al. 2022

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“…CurNE7 exhibited the smallest mean diameter (307.53 ± 6.30 nm) ( P ≤ 0.05). The variety of the size distribution corresponded to the ratio of the oil to the aqueous phases, the increasing adsorption of the concentration of the aqueous phase, the decrease in the interfacial tension, and the formation of fine droplets (Gupta et al ., 2016; Nunes et al ., 2021). The PdI values were in a narrow range of 0.4–0.5.…”

Section: Resultsmentioning

confidence: 99%

Effects of a curcumin nanoemulsion on the physico‐chemical properties of chitosan‐based films

Luangapai

Peanparkdee

Iwamoto

2021

Int J of Food Sci Tech

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Chitosan (CH)-based films were incorporated with a curcumin nanoemulsion (CurNE) to overcome their limitations, such as low mechanical strength and high-water vapour permeability (WVP). The obtained optimum conditions of NE were, as follows: oil to aqueous phase ratio = 1:9 and ultrasonication time = 15 min, given that the smallest mean diameter and the highest absolute value of the zeta potential were 307.53 AE 6.30 nm and −15.43 AE 0.74 mV. Thereafter, NE was encapsulated in CH(CH-NE) to determine the functional amelioration, as well as the alteration in the inner structure. CH-NE demonstrated the successful fabrication of uniform and compatible films, which reinforced elongation and significantly decreased the WVP. Furthermore, the antioxidant activity of CH-NE was five times higher than that of CH. The thermal and electrical properties were evaluated to elucidate the alterations in the inner structure alterations. Further, the glass-transition temperature (T g ) of CH-NE shifted by ~10 °C and the relaxation time (τ) of the electric modulus increased compared with that of CH, indicating that the incorporation of NE affected the structural alterations.

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“…Essa medida indica o quão hidrofóbico ou hidrofílico é o material analisado variando conforme o tipo de interação entre a gota e a superfície sólida (Karbowiak, et al, 2006). Ou seja, se a gotícula de água colocada em uma superfície sólida se espalhar na superfície, o ângulo de contato é baixo, apresenta elevada molhabilidade, logo o material é mais hidrofílico; ou então, se a gota tende a conservar sua forma reduzindo ao mínimo seu contato com a superfície, o ângulo de contato é elevado, baixa molhabilidade, e o material é mais hidrofóbico (Huillca, 2015;Nunes et al, 2021).…”

Section: âNgulo De Contatounclassified

Biodegradabilidade de filmes baseados em biopolímero e óleo essencial de erva-doce

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Rodrigues

et al. 2022

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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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Effect of green tea extract on gelatin-based films incorporated with lemon essential oil

Cited by 44 publications

References 37 publications

Bioactive food coating: A review

Bioactive food coating: A review

Effects of a curcumin nanoemulsion on the physico‐chemical properties of chitosan‐based films

Biodegradabilidade de filmes baseados em biopolímero e óleo essencial de erva-doce

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