Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion

Tessaro, Larissa; Luciano, Carla Giovana; Bittante, Ana Mônica Quinta Barbosa; Lourenço, Rodrigo Vinícius; Martelli‐Tosi, Milena; Sobral, Paulo José do Amaral

doi:10.1016/j.foodhyd.2020.106523

Cited by 51 publications

(66 citation statements)

References 50 publications

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“…Overall, the films' ΔE* was characteristic ofgelatin-based films. 5,7,10,19 Regarding opacity, a significant effect of NA in the second layer was observed (GNAE = 3.4 ± 1.2 and GNA = 1.5 ± 0.2) with no influence of PLHE on this property (GE = 0.9 ± 0.1 and G = 0.8 ± 0.2). In spite of this behavior, in practical terms, all films were very transparent, as were characteristics of gelatin-based films.…”

Section: Optical Properties and Uv/visible Light Barriermentioning

confidence: 93%

“…In spite of this behavior, in practical terms, all films were very transparent, as were characteristics of gelatin-based films. 5,7,10,19 These results suggest that none of the additives caused the formation of insoluble portions in the second layer that could prevent the passage of light.…”

Section: Optical Properties and Uv/visible Light Barriermentioning

confidence: 93%

“…Additionally, gelatin has great potential to be used as a carrier for antioxidants and antimicrobial and has been studied as a good matrix for the production of biodegradable active films. [3][4][5] Active films refer to the incorporation of bioactive compounds as antimicrobial or antioxidant agents into their matrix, which imparts such qualities into the film. Active films have been developed by incorporating purified bioactive compounds 4,6,7 or plant extracts, usually rich in phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Active films have been developed by incorporating purified bioactive compounds 4,6,7 or plant extracts, usually rich in phenolic compounds. 5,8 One of the most important justifications to produce such active films is that their use as active packaging could reduce the use of synthetic additives in the food matrix, which is also highly desirable. Moreover, the incorporation of additives in a biopolymer matrix can reduce the loss of activity of the compound by interaction with food.…”

Section: Introductionmentioning

confidence: 99%

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Bi‐layer gelatin active films with “Pitanga” leaf hydroethanolic extract and/or natamycin in the second layer

Luciano

Tessaro

Lourenço

et al. 2021

J of Applied Polymer Sci

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Research on biopolymers-based active films produced with natural antioxidants and/or antimicrobials has gained attention over the last few years; however, anti-mold activity has been less studied than those of anti-bacteria. The aim of this work was the development and characterization of bi-layer films based on gelatin with natamycin and/or "Pitanga" leaf hydroethanolic extract in the second thin layer in order to determine the effects of these bioactive compounds on bi-layered film properties. The films were characterized regarding their moisture content and solubility in water, optical properties, microstructure, mechanical and thermal properties, water contact angle, water vapor permeability, UV/visible light transmission, X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, and antioxidant and anti-mold activi-

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Section: Optical Properties and Uv/visible Light Barriermentioning

confidence: 93%

Section: Optical Properties and Uv/visible Light Barriermentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bi‐layer gelatin active films with “Pitanga” leaf hydroethanolic extract and/or natamycin in the second layer

Luciano

Tessaro

Lourenço

et al. 2021

J of Applied Polymer Sci

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“…This temperature range was interesting because these emulsions can be applied to thermal processed foods. For instance, it can be used to produce active films loaded with encapsulated PLHE in such emulsions, and film processing imply the preparation of film-forming solution in temperature above the room temperature (Tessaro et al 2021). The good stability of these emulsions will guarantee, thus, that the PLHE will be well dispersed into biopolymer matrix.…”

Section: Physical Stability Of W/o Emulsionsmentioning

confidence: 99%

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

2022

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The low chemical stability under environmental conditions of "Pitanga" leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D 3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.

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Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Luo

Wei

2023

Food Frontiers

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Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments have been carried out on their preparation technology as well as stabilization methods. This review emphatically summarizes the research progress of double emulsions, including preparation techniques, factors affecting stability, stabilization mechanisms, and related applications. At present, in addition to the traditional mechanical agitation and ultrasonic emulsification, membrane emulsification, phase inversion, and microfluidic emulsification are the main research directions, all of which can improve the stability. Moreover, the stabilizer is also a crucial factor affecting the stability of the double emulsion. Hence, in this article emphasis is placed on surfactants, biopolymers, and solid particles. The applications of double emulsions in food industry can be divided into the following categories: encapsulating substances, controlling the release, and being served as fat substitutes. Furthermore, in the future, the main challenges are to commercialize the double emulsions and enhance their safety in food applications. Additionally, developing high internal phase Pickering double emulsions and O/W/O double emulsions may become the major research trends.

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Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion

Cited by 51 publications

References 50 publications

Bi‐layer gelatin active films with “Pitanga” leaf hydroethanolic extract and/or natamycin in the second layer

Bi‐layer gelatin active films with “Pitanga” leaf hydroethanolic extract and/or natamycin in the second layer

Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology

Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

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