Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads

Autor(es)

Pulla-Huillca, Palmer Vicente ^[1] ; Gomes, Andresa ^{[1, 2]} ; Quinta Barbosa Bittante, Ana Monica ^[1] ; Lourenco, Rodrigo Vinicius ^[1] ; do Amaral Sobral, Paulo Jose ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, Food Res Ctr FoRC, Rua Do Lago 250, Semiind Bldg, Block C, BR-05508080 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 297, MAY 2021.
• Citações Web of Science: 1

Resumo

The effects on surface properties of films with compositions based on gelatin plasticized with glycerol, without or with montmorillonite (MMT), and plasticized with acetyl tributyl citrate (ATC) was investigated. The water contact angle (WCA), wettability and free surface energy were determined by measuring the WCA using the sessile drop method. The surface topography was measured by AFM. The film plasticized by glycerol presented the smoothest surface, while the film loaded with MMT presented the greatest surface roughness followed by that plasticized by ATC. All films showed a hydrophobic character (WCA>65 degrees), and the same trend was observed for wettability. It is worth mentioning that there was no significant correlation between the values of WAC and roughness. The films showed low polar component values, which corroborate the high WCA values obtained. In conclusion, the MMT load or the use of ATC did not expressively improve the humidity resistance of films based on gelatin. (AU)

• Processo FAPESP: 19/26348-0 - Encapsulação de agentes bioativos apolares em emulsões convencionais, emulsões de Pickering e nanoemulsões: aplicação em filmes ativos, e estudos sobre conservação da atividade e liberação controlada
• Beneficiário: Andresa Gomes Brunassi
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs