Properties of active gelatin films incorporated with rutin-loaded nanoemulsions

Dammak, Ilyes; Carvalho, Rosemary Aparecida de; Trindade, Carmen Sílvia Fávaro; Lourenço, Rodrigo Vinícius; Sobral, Paulo José do Amaral

doi:10.1016/j.ijbiomac.2017.01.094

Cited by 110 publications

(78 citation statements)

References 38 publications

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“…Além disso, o aumento da elongação de determinados filmes e a melhora da sua tenacidade são características interessantes dentro da área de embalagens. 6,[28][29][30][31][32][33] Na Figura 3-A observa-se que o filme controle (FG) possui uma superfície compacta, lisa e homogênea sem estrutura granulada e porosa, sem a presença de separações de fase, sugerindo que uma matriz mais ordenada foi formada. Nos filmes elaborados com a nanoemulsão de óleo essencial de limão (Figura 3-B) também não foi observada a separação da fase oleosa.…”

Section: Resultsunclassified

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

Nunes¹,

Melo²,

Aouada³

et al. 2018

Quim. Nova

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Recebido em 13/04/2018; aceito em 25/06/2018; publicado na web em 21/08/2018 INFLUENCE OF LEMON NANOEMULSION IN FILMS GELATIN-BASED. The development of films from natural polymers is an alternative to reduce the consumption of packaging obtained from non-renewable sources. The formation of edible films requires a polymeric material that forms a homogeneous and continuous matrix. The gelatin is a natural polymer, cheap and abundant, characteristics that instigate its use. The aim of this study was preparing and characterize gelatin films and evaluate the influence of lemon essential oil nanoemulsion on gelatin matrix for an innovative application of the product. The films were characterized for their water vapor permeability (WVP) test, contact angle, thickness and mechanical analysis (tensile strength and elongation at break). The particle size showed an average of 170.6 nm and zeta potential around -10.9 mV. The incorporation of lemon nanoemulsion increased the water vapor permeability of the gelatin and the elongation, but decreased tensile strength due to the interaction with the hydrophobic portion of the polymer matrix.Keywords: gelatin; lemon essential oil; nanoemulsion. INTRODUÇÃOO aumento da demanda por produtos saudáveis e ecologicamente corretos, assim como a preocupação com segurança alimentar e ambiental têm estimulado pesquisas de desenvolvimento de filmes a partir de biopolímeros.1-3 Atualmente, grande parte das embalagens utilizadas são de fontes não-renováveis de energia, como o petróleo, e por levarem um longo tempo para se degradarem no ambiente, causam sérios problemas de acúmulo de resíduos. 4,5 Nesse contexto, é de grande interesse a busca pela substituição de embalagens convencionais por outras que sejam biodegradáveis e até mesmo comestíveis.2,6 Diversos são os materiais obtidos de recursos renováveis que possibilitam tais inovações. Entre eles, os mais utilizados para formação de filmes comestíveis são determinados polissacarídeos, proteínas e lipídeos. 7Em relação às proteínas, a gelatina tem se mostrado promissora para formação de filmes, além de ser abundante, ter baixo custo, excelente biocompatibilidade e biodegradabilidade.8 Seu processamento é feito a partir da hidrólise controlada de colágeno fibroso insolúvel, extraído de ossos e peles de animais durante o abate.9,10 A gelatina é um biopolímero composto por sete aminoácidos diferentes, possui estrutura de tripla-hélice e temperatura de desnaturação proteica em torno de 40 °C. 11,12Em geral, filmes comestíveis sintetizados a partir de proteí-nas possuem melhores propriedades mecânicas do que filmes de lipídeos e polissacarídeos. 13 No entanto, devido à elevada natureza higroscópica e baixo ponto de fusão da gelatina a adição de outros componentes como, por exemplo, polissacarídeos, proteí-nas, lipídeos ou polímeros naturais geram filmes compostos que podem combinar vantagens e melhorias em suas propriedades. [13][14][15] O óleo essencial de limão (Citrus limon L.) adicionado a um filme polimérico pode alterar determinadas caracter...

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Section: Resultsunclassified

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

Nunes¹,

Melo²,

Aouada³

et al. 2018

Quim. Nova

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“…Examination of the data presented in the table shows that, as the degree of substitution of the starch increases, the corresponding drug loading decreased from 0.36 to 0.30, the encapsulation efficiency decreased from 89 to 75.3%, and the particle size decreased from 150 to 70.16 nm. This result could be explained by the hydrophobic character of rutin . The two amphiphilic starch derivatives contain an increasing amount of hydrophobic groups with increasing DS.…”

Section: Influence Of the Dialysis Conditions On The Osa–starch Nanosmentioning

confidence: 94%

Preparation of Rutin‐Loaded Starch Nanospheres

Gao

2017

Starch Stärke

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Rutin‐loaded octenylsuccinic anhydride (OSA)–starch nanospheres are successfully prepared by a dialysis embedding method with self‐assembled modified starch nanospheres as the carrier. The modification of the starch is performed using OSA. The formation and characteristics of the rutin‐loaded OSA–starch nanospheres are studied by scanning electron microscopy (SEM), fluorescence spectroscopy, and dynamic light scattering (DLS). The effects of the degree of substitution (DS) in the OSA–starch, the initial water content, and the rutin concentration on the morphology, particle size, encapsulation efficiency, and drug loading capacity of the nanospheres are evaluated. The SEM images show that the rutin‐loaded OSA–starch nanospheres, with good spherical shape, are larger than regular OSA–starch nanospheres. The drug loading, encapsulation efficiency, and particle size decrease as the degree of substitution or initial water content increases. With an increase of the rutin loading, the drug loading increases, while the encapsulation efficiency and particle size decrease. Rutin is successfully incorporated into the OSA–starch nanospheres. The OSA–starch nanospheres show good sustained release of rutin, providing a theoretical basis for the application of starch nanospheres in the field of medicine.

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“…Interestingly, sodium alginate allowed one research group to obtain smaller and less size‐dispersed droplets and a more stable MFH‐prepared corn oil nanoemulsion (Artiga‐Artigas et al., ). Finally, porcine gelatin has been used to produce nanoemulsion‐based antioxidant films containing canola oil and ginger essential oil (Alexandre, Lourenço, Bittante, Moraes, & Sobral, ) as well as rutin‐encapsulated soybean oil (Dammak, de Carvalho, Trindade, Lourenço, & Sobral, ).…”

Section: Nanoemulsion‐containing Food Packaging Materialsmentioning

confidence: 99%

“…Fourier‐transform infrared spectroscopy (FTIR) is another technique that is commonly reported for the structural characterization of films incorporated with a nanoemulsion, especially regarding the identification of main chemical groups, their interactions, and molecular organization (Alessio, Aoki, Furini, Aliaga, & Leopoldo Constantino, ). Sample preparation is simple: in transmission mode, dried films are grounded into powder, mixed with KBr, pressed to form pellets, and then analyzed (Chen et al., ; Dammak et al., ). An attenuated total reflectance (ATR) accessory has been increasingly used for FTIR analysis of films, because it makes spectrum acquisition even more straightforward by eliminating the need for film/KBr pellets.…”

Section: Characterization Of Nanoemulsion‐containing Food Packaging Mmentioning

confidence: 99%

“…Similar outcomes have been reported in the literature (Du et al., ; Otoni, Moura, et al., ; Rojas‐Graü et al., ; Rojas‐Graü et al., ) and have been related to the decreased hydrophilic/hydrophobic ratio of emulsified films based on hydrocolloids (Perdones, Vargas, Atarés, & Chiralt, ). Conversely, the incorporation of essential oils in the form of nanoemulsions into polymer matrixes have been found to result in higher water vapor permeability values, that is, in poorer water barrier properties (Chen et al., ; Dammak et al., ). This counterintuitive finding makes sense when one considers the plasticizing effect of essential oil nanoemulsions as well as the increased number and size of pores through film structure.…”

Section: Characterization Of Nanoemulsion‐containing Food Packaging Mmentioning

confidence: 99%

See 1 more Smart Citation

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

153

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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Properties of active gelatin films incorporated with rutin-loaded nanoemulsions

Cited by 110 publications

References 38 publications

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

Influência Da Nanoemulsão De Óleo Essencial De Limão Em Filmes À Base De Gelatina

Preparation of Rutin‐Loaded Starch Nanospheres

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

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