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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effect of green tea extract on gelatin-based films incorporated with lemon essential oil

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Autor(es):
Nunes, Juliana Carla [1] ; Melo, Pamela Thais Sousa [1] ; Lorevice, Marcos Vinicius [2] ; Aouada, Fauze Ahmad [1] ; de Moura, Marcia Regina [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] UnivEstadualPaulista, Fac Engn Ilha Solteira, Dept Fis & Quim, GCNH, BR-15385000 Ilha Solteira, SP - Brazil
[2] Univ Fed Sao Carlos, UFSCar, PPGQ, Dept Quim, BR-13566905 Sao Carlos, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo de Revisão
Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 58, n. 1 APR 2020.
Citações Web of Science: 1
Resumo

The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 +/- 7 MPa to 101 +/- 5 MPa, on the other hand, the nanoemulsion decreases to 78 +/- 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film. (AU)

Processo FAPESP: 19/06170-1 - Incorporação de nanocelulose bacteriana em matrizes poliméricas hidrossolúveis comestíveis para o estudo da viabilidade no preparo de novos nanocompósitos
Beneficiário:Márcia Regina de Moura Aouada
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 13/07296-2 - CDMF - Centro de Desenvolvimento de Materiais Funcionais
Beneficiário:Elson Longo da Silva
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs