Development of nanocomposites with active principles added as nanoemulsion

• Grant number: 15/02879-5
• Support Opportunities: Scholarships in Brazil - Post-Doctorate
• Effective date (Start): May 01, 2015
• Effective date (End): April 30, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Paulo José do Amaral Sobral
• Grantee: Ilyes Dammak
• 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

In overall, the gelatin-based films present good mechanical resistance, however it's constituted poor water vapor barrier. An alternative to improve the properties of these films could be the use of nanoparticles as charge of reinforcement, producing a material so called as nanocomposites (Lagarón et al., 2005). Moreover, it can be suggested that the films based on biopolymers reinforced with nanoparticles can be interesting for the development of active packaging, either due to the antimicrobial character, such as for the films developed for Rhim et al. (2006), either due to the control of the inside atmosphere of the packaging, as a function of the nanocomposites permeability to the gas, the water vapor and the ethylene. By definition, a packaging can be considered as active when it have the property to select, to gradually liberate, to absorb or to transform a component or a gas (Gontard, 2000). But, the perfect retention of the active component in the biopolymeric matrix during the processing of films, and its controlled release during their application as food packaging, can be improved if the active principle, normally non polar and hydrophobic component can be dispersed in water as a nanoemulsion. Thus, the specific objective of this project of post-doctor is to continue the development of nanocomposites films based on gelatin and activated with active principles applied as nanoemulsions. The post-doc candidate will collaborate in the supervision of theses in this context, and will act as a manager of the project, beyond carrying its research activities.

Scientific publications

(11)

(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)

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)

DAMMAK, ILYES; DE CARVALHO, ROSEMARY APARECIDA; FAVARO TRINDADE, CARMEN SILVIA; LOURENCO, RODRIGO VINICIUS; DO AMARAL SOBRAL, PAULO JOSE. Properties of active gelatin films incorporated with rutin-loaded nanoemulsions. International Journal of Biological Macromolecules, v. 98, p. 39-49, MAY 2017. (15/02879-5, 13/07914-8)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Formulation and Stability Characterization of Rutin-Loaded Oil-in-Water Emulsions. Food and Bioprocess Technology, v. 10, n. 5, p. 926-939, MAY 2017. (15/02879-5, 13/07914-8)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, JUL 2018. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. FOOD BIOSCIENCE, v. 43, OCT 2021. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; QUINTA BARBOSA BITTANTE, ANA MONICA; LOURENCO, RODRIGO VINICIUS; DO AMARAL SOBRAL, PAULO JOSE. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin. International Journal of Biological Macromolecules, v. 101, p. 643-652, AUG 2017. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 54, n. 9, p. 2725-2735, SEP 2019. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; LUCIANO, CARLA GIOVANA; PEREZ-CORDOBA, LUIS JAIME; MONTEIRO, MARIA LUCIA; CONTE-JUNIOR, CARLOS ADAM; SOBRAL, PAULO JOSE DO AMARAL. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC ADVANCES, v. 11, n. 45, p. 28148-28168, AUG 31 2021. (15/02879-5)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. 237, p. 33-43, NOV 2018. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; DO AMARAL SOBRAL, PAULO JOSE. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, JUL 2018. (13/07914-8, 15/02879-5)

DAMMAK, ILYES; LOURENCO, RODRIGO VINICIUS; DO AMARAL SOBRAL, PAULO JOSE. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization. Journal of Food Engineering, v. 240, p. 9-20, JAN 2019. (15/02879-5, 13/07914-8)