Properties of alginate films incorporated with free and microencapsulated Stryphnodendron adstringens extract (barbatimão)

Nascimento, Kauyse Matos; Cavalheiro, Jessica Basso; Netto, André Álvares Monge; Scapim, Mônica Regina da Silva; Bergamasco, Rita de Cássia

doi:10.1016/j.fpsl.2021.100637

Cited by 16 publications

(6 citation statements)

References 31 publications

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“…Such interactions could improve the physical and mechanical properties of the films. The results are in agreement with other studies that used the same matrix but different active compounds such as guava leaf extracts, Stryphnodendron adstringens extract (Bartimão), and Roselle (Hibiscus sabdarifa L.) extract [59,66,67].…”

Section: Scanning Electron Microscopy (Sem)supporting

confidence: 92%

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

Moura-Alves,

Souza,

Silva

et al. 2023

Foods

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Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for Listeria monocytogenes and Staphylococcus aureus, and 1.8% for Enterococcus faecalis). For the films, the simultaneous incorporation of LLE 1% (w/v) and OLE 1% (w/v) resulted in a significant reduction of approximately 2 log CFU/g against S. aureus. The addition of LLE and OLE extracts also proved to improve barrier properties (lower WVP for SA films with LLE 1% + OLE 1%, 3.49 × 10−11 g m−1 s−1 Pa−1) and promoted changes in resistance and flexibility. The results demonstrated that active alginate-based films can be valuable for enhancing food preservation.

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Section: Scanning Electron Microscopy (Sem)supporting

confidence: 92%

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

Moura-Alves,

Souza,

Silva

et al. 2023

Foods

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“…The peaks observed at 1592 cm −1 and 1404 cm −1 were attributed to the asymmetric and symmetric stretching vibration of the COO groups, respectively [ 48 ]. These absorption bands can be overlapped with the band associated with the vibration of the CH group observed at 2929 cm −1 and 1404 cm −1 [ 24 , 48 ]. A band at 1021 cm −1 representing C–O–C glycosidic bond stretching was also observed [ 17 , 22 ].…”

Section: Resultsmentioning

confidence: 99%

“…Senturk Parreidt et al [ 15 ] summarized some of these studies and concluded that alginate is an effective matrix to carry the antimicrobial agents. Alginate films and coatings carrying plant extracts such as gallnut extract [ 21 ], olive leaves extract [ 16 ], ginseng extract [ 23 ], Stryphnodendron adstringens extract [ 24 ], and black chokeberry extract [ 25 ] were reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle (Hibiscus sabdariffa L.) Extract

Aydin

Zorlu

2022

Waste Biomass Valor

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Composite films were prepared with alginate and roselle extract (HE) at different concentrations (1%, 3%, and 5% w/v) via solvent casting technique and analyzed in terms of physical, mechanical, and antibacterial properties. The incorporation of HE into alginate films resulted in rough and heterogeneous surface characteristics with increasing concentrations of HE. The thickness and water vapor permeability of alginate–HE composite films were significantly higher ( p < 0.05) compared to pure alginate films. Moreover, water content, solubility, swelling, tensile strength, and elongation at break value of the composite films decreased ( p < 0.05) with increasing concentrations of the extract. FTIR spectra revealed shifts and intensity variations in the composite films and the formation of new peaks suggesting a possible interaction between alginate and HE. Alginate–HE films exhibited good antibacterial activity against Gram-positive ( Staphylococcus aureus and Bacillus subtilis ) and Gram-negative ( Escherichia coli and Klebsiella pneumoniae ) bacteria. The antibacterial effect of the films, more pronounced against Gram-positive bacteria, increased with higher amounts of HE. The resulting films may be utilised as new biodegradable, antibacterial films in the food packaging industry to prolong shelf life and preserve food safety. Graphical Abstract Supplementary Information The online version of this article (10.1007/s12649-022-01710-3) contains supplementary material, which is available to authorized users.

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“…Os valores encontrados mostram que as mesmas são bastante solúveis, esse fato é decorrente do alginato ser um composto hidrofílico o que faz com que as coberturas sejam solúveis em água (Alves et al, 2011). Nascimento et al (2021) avaliando filmes de alginato a 2% encontraram valores entre 98,91 e 99,15 %, corroborando assim com os dados obtidos nesse trabalho em relação a solubilidade.…”

Section: Formulação Solubilidade Em áGua (%)unclassified

Caracterização de cobertura comestível a base de alginato e óleos essenciais

Madrona

Scapim

Silva

2022

RSD

Self Cite

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A utilização de filmes, coberturas ou películas comestíveis aplicadas em produtos tem crescente importância na indústria alimentícia. O alginato é um polissacarídeo muito utilizado e os óleos de alecrim e orégano vêm sendo aplicados como agentes antimicrobianos e antioxidantes. A resistência dessas películas e a transferência de massa através das mesmas são parâmetros importantes e devem ser estudados, dessa forma, esse trabalho teve como objetivo caracterizar cobertura comestível a base de alginato e óleos essências (alecrim e orégano). Nota-se que a adição de óleos não influenciou (p<0,05) na espessura e solubilidade de água das amostras. A amostra controle (sem óleos essenciais) apresentou maior umidade (aproximadamente 37 % maior) e menor permeabilidade ao vapor de água (65 % em média). Conclui-se ainda, que a cobertura de alecrim apresentou maior tensão a ruptura e elongação. Deste modo, pode-se concluir que a adição de óleos essências em cobertura comestível a tornou mais resistente se comparado com a amostra sem essa adição, indicando que a mesma apresenta potencial para aplicação em alimentos.

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Properties of alginate films incorporated with free and microencapsulated Stryphnodendron adstringens extract (barbatimão)

Cited by 16 publications

References 31 publications

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle (Hibiscus sabdariffa L.) Extract

Caracterização de cobertura comestível a base de alginato e óleos essenciais

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