Evaluation of the properties of film forming solutions and gelatin or collagen films added with boldo-do-Chile (Peumus boldus) extract.

• Grant number: 13/09417-1
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: August 01, 2013
• End date: September 17, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Paulo José do Amaral Sobral
• Grantee: Gisele Lourenço da Aparecida Makishi
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 14/21136-0 - Study of phenolic compounds of extract of boldo (Peumus boldus) and the thermal properties of collagen and gelatin solutions containing these extracts, BE.EP.DR

Abstract

Films based on biopolymers can be used in the manufacture of active packaging, that beyond protecting the packaged food, it can interact with the product. Thus, films with antioxidants activity can be produced by adding a compound with this substance. One alternative to improve some characteristics of films based on biopolymers is by employing aqueous plant extracts which are rich in polyphenols, as boldo-do-Chile (Peumus boldus). Therefore, the general goal of this project is the development of films based on collagen or gelatin added with boldo extract, with physical and functional properties for its use as bioactive packaging. In this project, the characterization (total phenolic content, ABTS, DPPH, chemical composition and minimal inhibitory concentration) of boldo aqueous extract, prepared in three different temperatures will be done. Afterwards, the extract will be added to the collagen or gelatin film forming solutions and it the rheological and thermal properties of these solutions will be evaluated. Then, the films prepared by spreading will be characterized to determinate their mechanical properties (tensile and puncture), solubility, moisture, WVP, optical properties (gloss, color and opacity), sorption isotherms, phase transitions, microstructure (SEM and AFM), crystalinity degree, hydrophobicity, polyphenol concentration and minimal inhibitory concentration. In the end of this study, it is expected the generation of a biodegradable material appropriated to be used as bioactive packaging.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LAGOS, JEANNINE BONILLA; VARGAS, FLAVIA CAROLINA; DE OLIVEIRA, TIARA GOMES; DA APARECIDA MAKISHI, GISELE LOURENCO; DO AMARAL SOBRAL, PAULO JOSE. Recent patents on the application of bioactive compounds in food: a short review. CURRENT OPINION IN FOOD SCIENCE, v. 5, p. 1-7, OCT 2015. (13/09417-1, 13/07914-8, 14/03288-8)

BERTAN, DAVID W.; APARECIDA, GISELE L.; BONILLA, JEANNINE; LOURENCO, V, RODRIGO; BITTANTE, ANA MONICA Q. B.; SOBRAL, PAULO J. A.. Boldo (Peumus boldus) leaf's hydroethanolic extracts on gelatin-based active films. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 11, SEP 2021. (13/07914-8, 13/09417-1, 14/05113-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MAKISHI, Gisele Lourenço da Aparecida. Properties of film forming solutions and gelatin or collagen based films with boldo extract. 2016. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.