Preparation and characterization of bioactive gelatin-chitosan based films, incorporating essential oils of ginger or eugenol

• Grant number: 16/07009-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): August 01, 2016
• Effective date (End): January 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: María Jeannine Bonilla Lagos
• Grantee: Talita Souza Poloni
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Conventional plastics are derived from petroleum, which implies serious environmental concerns. Biodegradable coatings and films represent an interesting alternative to conventional plastics, for which reason different bio-polymers have been explored to develop materials for food packaging that does not harm the environment in addition to providing increased food shelf life. The incorporation of antimicrobials and antioxidants in polymeric matrices represents an alternative for obtaining bio-active films to help prolong the shelf life of food products. This work proposes the obtaining and characterization of biodegradable films based pork gelatin in combination with chitosan, as well as incorporating essential oils, such as eugenol or ginger. The combination of all the ingredients has the purpose to obtain coatings or films with new and improved physicochemical properties, as well as packaging with antioxidant activity. The characterization of the films includes the analysis of barrier properties, optical properties, mechanical and structural properties, in addition of the antioxidant activity. Different areas can be exploited by the student in this work, such as process optimization, development and characterization of the films, analysis and interpretation of results.

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)

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; 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)