Evaluation and characterization of edible carboxymethylcellulose biofilm containing chitosan nanoparticles and turmeric

Author(s)

Vanessa Souza Santos ^[1] ; Vanessa Solfa dos Santos ^[2] ; Renan da Silva Fernandes ^[3] ; Carlos Roberto Ferreira Júnior ^[4] ; Fauze Ahmad Aouada ^[5] ; Juliana H. Pinê Américo-Pinheiro ^[6] ; Márcia Regina de Moura ^[7]

Affiliation

^[1] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

^[2] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

^[3] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

^[4] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

^[5] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

^[6] Universidade Brasil - Brasil

^[7] Grupo de Compósitos e Nanocompósitos Híbridos - Brasil

• Document type: Journal article
• Source: MATERIA-RIO DE JANEIRO; v. 26, n. 1 2021-03-12.

Abstract

ABSTRACT The production of biofilms and polymeric coatings based on natural polymers in order to apply them as food packaging is constantly being researched due to the need to decrease the volume of discarded plastic packaging and optimize the properties and validity of food. Among the immense variety of polymers used for this purpose, carboxymethylcellulose (CMC) has stood out for presenting favorable characteristics for the filmogenic solutions formation, besides being biodegradable and presenting low cost. Aiming to enhance the natural properties of this polymer, researchers have used additives that are incorporated into the filmogenic solution such as chitosan nanoparticles (NSQ) and turmeric. Chitosan is also a natural polymer, widely used in applications in the fields of pharmacology, biomaterials technology, biomedicine, agriculture and the cosmetics and food industries. Turmeric derived from saffron, has antioxidant and antimicrobial properties, which has aroused a lot of interest, especially in the food industry, aiming to replace synthetic antioxidants with these natural materials. In this work, chitosan nanoparticles were prepared by ionotropic gelation and incorporated into the polymer (CMC), along with turmeric, in order to reinforce and enhance the natural properties of this polymer for the preparation of edible biofilms. After preparation, they are characterized by analysis of mechanical properties, water vapor permeability and contact angle. (AU)

• FAPESP's process: 13/07296-2 - CDMF - Center for the Development of Functional Materials
• Grantee: Elson Longo da Silva
• Support Opportunities: 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 Opportunities: Regular Research Grants