Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films

Autor(es)

Bonilla, Jeannine ^[1] ; Poloni, Talita ^[1] ; Lourenco, Rodrigo V. ^[1] ; Sobral, Paulo J. A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Anim Sci & Food Engn, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 23, p. 107-114, JUN 2018.
• Citações Web of Science: 10

Resumo

Eugenol and ginger essential oils were incorporated in different film formulations to produce active films that might be used as food packaging. Optical, microstructural, mechanical, and barrier properties were characterized, as well as their antioxidant activity. Fourier transformed infrared spectroscopy analysis confirmed the presence of new bands with addition of eugenol or ginger essential oils, and scanning electron microscopy and atomic force microscopy analyses showed an increases in roughness values (p < 0.05), which may be due to the no-homogeneous distribution of oils in film matrix. A significant increase of elasticity (p < 0.05) was observed in all films after any antioxidant incorporation, while water vapor permeability was not greatly affected. Films based on a gelatin-chitosan blend with the addition of eugenol showed the best antioxidant activity based on the Trolox-equivalent-antioxidant-capacity test (p < 0.05), highlighting its potential use as active packaging for shelf life extension of food products with high oxidation potential. (AU)

• Processo FAPESP: 14/03288-8 - Desenvolvimento e aplicação de filmes comestíveis ativos com propriedades antioxidantes e/ou antimicrobianas para uso em alimentos
• Beneficiário: María Jeannine Bonilla Lagos
• Linha de fomento: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 16/07009-1 - Obtenção e caracterização de filmes bioativos à base de gelatina e quitosana, com incorporação de óleos essenciais de gengibre ou eugenol
• Beneficiário: Talita Souza Poloni
• Linha de fomento: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs