Stability of Nanocomposite Edible Films Based on Polysaccharides and Vitamin C from Agroindustrial Residue

Nascimento, José Augusto de Almeida; Gomes, Laiane Keylla Silva; Duarte, Dirliane Santos; Lima, Maria Auxiliadora Coêlho de; Britto, Douglas de

doi:10.1590/1980-5373-mr-2019-0057

Cited by 11 publications

(10 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For skin grape extract, there was a sharp downward trend in size for larger reactional volume. Finally, for acerola extract, the first and last reactional volumes were similar regarding NP size (Nascimento et al, 2019). According to the results, it is found a close similarity for NP size distribution between the first and the last reactional volumes studied.…”

Section: Nanoparticle Size and Zeta Potential In The Scale-upsupporting

confidence: 57%

“…Thus, it is important to evaluate the possibility of direct nanoencapsualtion of such substance from the aqueous extract. This can be carried out, for example, from acerola byproduct, once a previous study showed that in the processed residue still has a significant amount of residual vitamin C (Nascimento et al, 2019). Likewise, for winery byproducts, many phenolic compounds remain in the residue (Melo et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Scale-up in the synthesis of nanoparticles for encapsulation of agroindustrial active principles

2019

Self Cite

View full text Add to dashboard Cite

Given the potentiality of nanoparticles (NP) to load substances as active principle of drugs, cosmetics and food, there is interest in increasing its production. Particularly in the agroindustrial area, the byproducts are source of functional compounds that must be stabilized by encapsulation, for example, to allow its application. Considering the amount of generated byproducts, it is necessary to understand the encapsulation synthesis in a high scale dimension. In this way, the active compounds vitamin C (from the byproduct of the acerola processing) and polyphenols (from the byproduct of grape processing) were nanoencapsulated into chitosan NP at three reactional volumes: 0.1; 1.0 and 10.0 dm3. The NP were characterized for yield, particle size, morphology, encapsulation efficiency and release profile. In general, the increase in scale did not influence these parameters. It is found a close similarity for NP size value between the 0.1 and 10.0 dm3 reactional volumes. For example, for the blank control, the size was 155±6 and 227±118 nm respectively for 0.1 and 10.0 dm3 reactional volumes. Similarly for the encapsulated acerola byproduct extract (373±44 and 400±83 nm) and ascorbic acid (279±29 and 217±29 nm). For the encapsulated skin grape extract, the size decreased sharply from 1040 to 308 nm. The yield per volume ratio was about 1.3 mg cm-3. Additional analysis for NP with encapsulated skin grape extract, by Scanning Electronic Microscopy, showed uniformly distributed spherical structures and the release profile was similar for all reactional volumes. Thus, the system is suitable for scale-up for NP production.

show abstract

Section: Nanoparticle Size and Zeta Potential In The Scale-upsupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Scale-up in the synthesis of nanoparticles for encapsulation of agroindustrial active principles

2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Such substances can be incorporated in FVBGFs by appropriate technological interventions such as vitamin D3 encapsulated edible nanoemulsions in milk 84 or vitamin C laden nanocomposite films formed by ionic gelation. 85 Living organisms/probiotics These days, people are ready to make severe changes in their diet to boost their health. This has led to an increase in purchase and intake of probiotic-rich foods.…”

Section: Nutraceuticalsmentioning

confidence: 99%

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Thakur

Raposo

2023

J Sci Food Agric

View full text Add to dashboard Cite

In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by‐products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well‐researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano‐emulsions, radio‐sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above‐mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio‐additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.

show abstract

“…In another study, nanoparticle encapsulation of vitamin C by ionic gelation followed by preparation of nanocomposite film represented a decline in degradation of vitamin C thereby culminating in more than 30% storage of vitamin as compared with the control after 15 days of storage. Furthermore, on exposure to high temperature, 80% of the original concentration was retained (Nascimento et al, 2019). It was demonstrated that coating of fish oils by chitosan safeguarded the emulsified fish oils from the action of gastric enzymes, therefore ensuring their controlled release in the intestine (Chang et al, 2018).…”

Section: Nutraceuticalsmentioning

confidence: 99%

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Chaudhary

Thakur

Kajla

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

show abstract

Stability of Nanocomposite Edible Films Based on Polysaccharides and Vitamin C from Agroindustrial Residue

Cited by 11 publications

References 40 publications

Scale-up in the synthesis of nanoparticles for encapsulation of agroindustrial active principles

Scale-up in the synthesis of nanoparticles for encapsulation of agroindustrial active principles

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Contact Info

Product

Resources

About