Properties of the orally-disintegrating films of gelatin and hydrolyzed collagen contain ethanolic extract of propolis

• Grant number: 12/01768-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2012
• End date: September 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosemary Aparecida de Carvalho
• Grantee: Aline Guerra Silva
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The development of edible films for oral disintegration has now increased, especially in the pharmaceutical field with the incorporation of drugs. However, these films can be used as a way to incorporate natural bioactive compounds in food. The hydrolyzed collagen and propolis can be potentially used as active components to be incorporated due to the benefits provided when ingested. Among the beneficial effects of propolis, the antimicrobial and antioxidant effects can be highlighted. Hydrolyzed collagen, for example, has emerged as an important agent in helping to regenerate cartilage. The gelatin has a high ability to form the polymer matrix, which allows its use in the production of oral disintegration films. In addition, hydrolyzed collagen and gelatin are good sources of protein for the body. This study aims to evaluate the incorporation of the ethanolic extract of propolis in the properties of the oral disintegration films of gelatin and hydrolyzed collagen.(AU)