Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

Author(s)

Cruz Alexandre, Elisabete Maria ; Lourenco, Rodrigo Vinicius ; Quinta Barbosa Bittante, Ana Monica ; Freitas Moraes, Izabel Cristina ; do Amaral Sobral, Paulo Jose

• Document type: Journal article
• Source: FOOD PACKAGING AND SHELF LIFE; v. 10, p. 87-96, DEC 2016.
• Web of Science Citations: 24

Abstract

Montmorillonite (MMT) and nanoemulsioned ginger essential oil (GEO) were incorporated into gelatin-based films to produce activated films with improved physical properties, with potential for food packaging applications. Nanoemulsions prepared with 1, 3 or 5% of GEO presented similar characteristics. Rheological properties of film-forming solutions were slightly affected by the concentration of GEO used. The incorporation of MMT and GEO into gelatin-based films increased the thickness and decreased the solubility in water, moisture content and superficial hydrophobicity of films (only with MMT). However, the combined effect of MMT and GEO improved significantly (p < 0.05) the elongation at break, puncture force and puncture deformation of gelatin-based films. The presence of MMT increased the roughness of the films and slightly reduced their crystallinity. The nanocomposite and activated films presented antioxidant activity but not antimicrobial activity. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/25907-9 - Development of nanocomposites with active principles added as nanoemulsion
• Grantee: Elisabete Maria da Cruz Alexandre
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC