Development and application of bioactive edible films with antioxidant and/or antimicrobial properties for food use

• Grant number: 14/03288-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: May 01, 2014
• End date: April 30, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Paulo José do Amaral Sobral
• Grantee: María Jeannine Bonilla Lagos
• Host 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

Abstract

Biodegradable polymers are particularly promising as food packaging materials. The incorporation of other natural agents, such as plasticizers and antimicrobial and/or antioxidant ingredients, into biopolymer matrices, will lead to develop a new class of biomaterials with enhanced properties and new functionalities for industrial applications including food packaging. The relevance of this project is well in line with practical applications of renewable resources, materials with high biodegradability or compostability and increased industrial competitiveness through innovative eco-efficient bio-based products. In this context, this project proposes the development of innovative packaging materials based on sustainable and biodegradable biopolymers, already proposed for industrial packaging, (pigskin gelatin, chitosan, cassava starch and sodium caseinate), optimizing their properties through the incorporation of specific ingredients from natural resources, such as plasticizer (glycerol) and antimicrobial and/or antioxidant agents (rosemary, cinnamon, guaraná and boldo extracts), in order to improve mechanical, barrier and other structural and functional properties, providing the food industry with customizable, eco-efficient, cost-effective and biodegradable packaging solutions with direct benefits for both the environment and consumers in terms of food quality and safety. Different areas will be approached: development, physico-chemical functionalization; the optimization of casting process, the application of composite films on food products and the evaluation of the environmentally-friendly behavior of the films. (AU)

Scientific publications

(14)

(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)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Gelatin-chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 54, n. 5, SI, p. 1617-1624, MAY 2019. (14/03288-8)

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)

BONILLA, JEANNINE; POLONI, TALITA; SOBRAL, PAULO J. A.. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 53, n. 3, p. 700-708, MAR 2018. (01/03577-0, 14/03288-8, 16/07009-1)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract. International Journal of Biological Macromolecules, v. 151, p. 178-185, MAY 15 2020. (14/03288-8)

BONILLA LAGOS, MARIA JEANNINE; DO AMARAL SOBRAL, PAULO JOSE. Aplicação de filmes ativos com extrato natural para preservação de hambúrguer de carne bovina. Ciência Rural, v. 49, n. 1, 2019. (13/07914-8, 14/03288-8)

MORAIS, R. M. S. C.; MORAIS, A. M. M. B.; DAMMAK, I.; BONILLA, J.; SOBRAL, P. J. A.; LAGUERRE, J. -C.; AFONSO, M. J.; RAMALHOSA, E. C. D.. Functional Dehydrated Foods for Health Preservation. JOURNAL OF FOOD QUALITY, v. N/A, p. 29-pg., 2018-01-01. (13/07914-8, 15/02879-5, 14/03288-8)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Antioxidant and physicochemical properties of blended films based on gelatin-sodium caseinate activated with natural extracts. Journal of Applied Polymer Science, v. 134, n. 7, p. 9-pg., 2017-02-01. (01/03577-0, 14/03288-8)

MORAIS, R. M. S. C.; MORAIS, A. M. M. B.; DAMMAK, I.; BONILLA, J.; SOBRAL, P. J. A.; LAGUERRE, J. -C.; AFONSO, M. J.; RAMALHOSA, E. C. D.. Functional Dehydrated Foods for Health Preservation. JOURNAL OF FOOD QUALITY, 2018. (13/07914-8, 14/03288-8, 15/02879-5)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Antioxidant and physicochemical properties of blended films based on gelatin-sodium caseinate activated with natural extracts. Journal of Applied Polymer Science, v. 134, n. 7, FEB 2017. (01/03577-0, 14/03288-8)

JEANNINE BONILLA; PAULO JOSE DO AMARAL SOBRAL. Propriedades antioxidante e antimicrobiana de extratos etanólicos de guaraná, boldo, alecrim e canela. Brazilian Journal of Food Technology, v. 20, 2017-06-08. (13/07914-8, 14/03288-8)

BONILLA, JEANNINE; POLONI, TALITA; LOURENCO, RODRIGO V.; SOBRAL, PAULO J. A.. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. FOOD BIOSCIENCE, v. 23, p. 107-114, JUN 2018. (13/07914-8, 14/03288-8, 16/07009-1)

BONILLA, JEANNINE; BITTANTE, ANA MONICA Q. B.; SOBRAL, PAULO J. A.. Thermal analysis of gelatin-chitosan edible film mixed with plant ethanolic extracts. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, v. 130, n. 2, p. 1221-1227, NOV 2017. (13/07914-8, 14/03288-8)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. FOOD BIOSCIENCE, v. 16, p. 17-25, DEC 1 2016. (13/07914-8, 14/03288-8)

BONILLA, JEANNINE; SOBRAL, PAULO J. A.. Gelatin-chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 54, n. 5, p. 8-pg., 2019-05-01. (14/03288-8)