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Gelatin-based films with nanoemulsionated actives agents: development, characterization and application in food matrices

Grant number: 13/14324-2
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): October 01, 2013
Effective date (End): July 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Paulo José do Amaral Sobral
Grantee:Luis Jaime Pérez Córdoba
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID
Associated scholarship(s):15/22285-2 - Gelatin-based films loaded with nanoemulsified active compounds: development and characterization, BE.EP.DD

Abstract

The use of non-hydrosoluble active compounds in the active packaging technology has resulted in partial loss of these components during the film drying. This is due to poor dispersion of the active compounds in the biopolymeric matrix. Nanoemulsion of these active compounds in water could be an alternative to reduce these loses during film drying. Thus, the overall objectives of this project are the development of oil in water (O/W) nanoemulsions with three active agents in the oil phase, two antimicrobials (cinnamaldehyde and allicin) and one antioxidant (±-tocopherol), including the study of the nanoemulsion stability, and to develop, characterize and apply active films formulated with gelatin and the developed nanoemulsions, plasticized with glycerol. The specific goals are as follows: i) establish and optimize the preparation and homogenization conditions of O/W nanoemulsions through previous comparative studies; ii) produce active films with nanoemulsions and characterize developed films regarding their physical, structural, mechanical, thermal and optical properties; iii) evaluate the antioxidant and antimicrobial activity of optimal developed film against food spoilage microorganisms and foodborne pathogens; iv) evaluate the controlled release of active compounds from films to food matrix models simulators; v) apply the developed active film placing it between sliced cooked ham and evaluate their antimicrobial and antioxidant activity in it food shelf life. The emulsification-evaporation technique with microfluidizer will be used for the nanoemulsion preparation. Also, Tween 20 and Span 60 will be used as emulsifier. Developed nanoemulsions will be characterized regarding the size and distribution and emulsion stability. Developed active films will be characterized regarding their physical, structural, thermal, mechanical, optical, antimicrobial and antioxidant properties. (AU)

News published in Agência FAPESP Newsletter about the scholarship:

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)
PEREZ-CORDOBA, LUIS J.; NORTON, IAN T.; BATCHELOR, HANNAH K.; GKATZIONIS, KONSTANTINOS; SPYROPOULOS, FOTIOS; SOBRAL, PAULO J. A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. FOOD HYDROCOLLOIDS, v. 79, p. 544-559, JUN 2018. Web of Science Citations: 22.
PEREZ CORDOBA, LUIS J.; SOBRAL, PAULO J. A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, v. 213, p. 47-53, NOV 2017. Web of Science Citations: 20.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.