Preparation and characterization of sodium alginate films with propolis extract and nano-SiO2

Author(s)

Marangoni, Luis, Jr. ; Jamroz, Ewelina ; Goncalves, Sayeny de Avila ; da Silva, Renan Garcia ; Vercelino Alves, Rosa Maria ; Vieira, Ronierik Pioli

• Document type: Journal article
• Source: FOOD HYDROCOLLOIDS FOR HEALTH; v. 2, p. 8-pg., 2022-12-01.

Abstract

The objective of this work was to evaluate the effect of green propolis extract (PE) and silica nanoparticles (SiO2) on the structure of sodium alginate-based films (SA), as well as their physical and antioxidant properties. Control samples (only SA), films with SA and PE (SA/PE3%), as well as films simultaneously containing SA, PE and SiO2 (SA/PE3%/SiO 25% and SA/PE3%/SiO 210%) were systematically evaluated. Scanning electron microscopy revealed homogenous distribution of PE and SiO2 within the film matrix. The addition of both compounds increased tensile strength from 12.9 +/- 1.2 (control) to 19.6 +/- 1.4 MPa (SA/PE3%/SiO2 10%), without noting any extreme changes in elongation at break or modulus of elasticity. Additionally, the incorporation of PE provided an outstanding UV light blocking effect, and strong DPPH radical-scavenging activity for all samples, therefore, suggesting their potential for future application in active food packaging. (AU)

• FAPESP's process: 21/04043-2 - Food-packaging-process interaction: effect of emerging processing technologies and different food simulants on packaging properties
• Grantee: Luís Marangoni Júnior
• Support Opportunities: Scholarships in Brazil - Post-Doctoral