Moreira, Francys K. V.
De Camargo, Lais A.
Marconcini, Jose M.
Mattoso, Luiz H. C.
Total Authors: 4
 Embrapa Instrumentat CNPDIA, LNNA, Sao Carlos, SP - Brazil
 Fed Univ Sao Carlos UFSCar, Postgrad Program Mat Sci & Engn PPG CEM, Sao Carlos, SP - Brazil
 Fed Univ Sao Carlos UFSCar, Dept Chem, Sao Carlos, SP - Brazil
Total Affiliations: 3
Journal of Agricultural and Food Chemistry;
JUL 24 2013.
Web of Science Citations:
This paper reports on the development of bioactive edible films based on pectin as a dietary matrix and magnesium hydroxide (Mg(OH)(2)) nanoplates as a reinforcing filler. Nanocomposites of high-methoxyl (HM) and low-methoxyl (LM) pectins were prepared using the casting method at concentrations of Mg(OH)(2) ranging from 0.5 to 5 wt %. Atomic force microscopy and FTIR spectroscopy were employed to characterize the nanocomposite structure. The tensile properties and thermal stability of the nanocomposites were also examined to ascertain the effect of Mg(OH)(2) inclusion and degree of methoxylation. The results provided evidence that the Mg(OH)(2) nanoplates were uniformly dispersed and interacted strongly with the film matrix. The mechanical and thermal properties were significantly improved in the nanocomposite films compared to the control. Mg(OH)(2) nanoplates were more effective in improving properties of LM pectin. Preliminary migration studies using arugula leaves confirmed that pectin Mg(OH)(2) nanocomposites can release magnesium hydroxide by contact, demonstrating their potential for magnesium supplementation in bioactive packaging. (AU)