| Full text | |
| Author(s): |
Nunes, Juliana Carla
[1]
;
Melo, Pamela Thais Sousa
[1]
;
Lorevice, Marcos Vinicius
[2]
;
Aouada, Fauze Ahmad
[1]
;
de Moura, Marcia Regina
[1]
Total Authors: 5
|
| Affiliation: | [1] UnivEstadualPaulista, Fac Engn Ilha Solteira, Dept Fis & Quim, GCNH, BR-15385000 Ilha Solteira, SP - Brazil
[2] Univ Fed Sao Carlos, UFSCar, PPGQ, Dept Quim, BR-13566905 Sao Carlos, SP - Brazil
Total Affiliations: 2
|
| Document type: | Review article |
| Source: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 58, n. 1 APR 2020. |
| Web of Science Citations: | 1 |
| Abstract | |
The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 +/- 7 MPa to 101 +/- 5 MPa, on the other hand, the nanoemulsion decreases to 78 +/- 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film. (AU) | |
| FAPESP's process: | 13/07296-2 - CDMF - Center for the Development of Functional Materials |
| Grantee: | Elson Longo da Silva |
| Support type: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 19/06170-1 - Bacterial nanocellulose incorporation in hydro soluble polymers edible matrices for a study of the viability in obtaining a new nanocomposite |
| Grantee: | Márcia Regina de Moura Aouada |
| Support type: | Regular Research Grants |