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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Formulation of Chitosan/Gelatin/Pequi Oil Emulsions: Rheological, Thermal, and Antimicrobial Properties

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Author(s):
Marangon, Crisiane A. [1] ; Bertolo, V, Mirella Romanelli ; Amaro Martins, Virginia da C. [2] ; Nitschke, Marcia [2] ; de Guzzi Plepis, Ana Maria [2]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, BR-13560970 Sao Carlos, SP - Brazil
[2] Bertolo, Mirella Romanelli, V, Univ Sao Paulo, Sao Carlos Inst Chem IQSC, BR-13560970 Sao Carlos, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: ACS APPLIED POLYMER MATERIALS; v. 3, n. 11, p. 5826-5835, NOV 12 2021.
Web of Science Citations: 0
Abstract

The search for bioactive compounds to replace ski thetic food preservatives has been drawing attention in recent times, as it aims to solve the problem of food loss using a sustainable proposal better accepted by consumers. In this study, natural emulsions of chitosan/gelatin containing pequi oil (CGPO) were obtained. Thermogravimetric analysis allowed inferring the effects of the addition of pequi oil on the thermal stability of the polymeric network of chitosan and gelatin. Rheological deformation tests indicated that all emulsions were more elastic than viscous (G' > G `'), and that the increase in the pequi oil concentration enhanced their elastic behavior. Higher oil concentrations also led to lower gelation temperatures and increased the emulsion viscosity. In addition, emulsions stabilized by CG had long-term storage stability. CGPO emulsions showed a better antimicrobial activity against Staphylococcus aureus when compared to CG, suggesting a synergism between the oil and chitosan in the desired antimicrobial protection. These results offer a strategy for the development and application of emulsions containing natural compounds, disclosing their potential as food additives. (AU)

FAPESP's process: 19/22799-7 - Exploring the potential of biopolymers with fruit extracts nanoparticles on controlling food pathogens
Grantee:Crisiane Aparecida Marangon
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 18/22214-6 - Towards a convergence of technologies: from sensing and biosensing to information visualization and machine learning for data analysis in clinical diagnosis
Grantee:Osvaldo Novais de Oliveira Junior
Support Opportunities: Research Projects - Thematic Grants