Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

被引：194
作者：
Cruz Alexandre, Elisabete Maria [1 ,2 ]
Lourenco, Rodrigo Vinicius [1 ]
Quinta Barbosa Bittante, Ana Monica [1 ]
Freitas Moraes, Izabel Cristina [1 ]
do Amaral Sobral, Paulo Jose [1 ]
机构：
[1] Univ Sao Paulo, FZEA, Dept Food Engn, Ave Duque Caxias Norte,225, BR-13635900 Pirassununga, SP, Brazil
[2] Univ Aveiro, Res Unit Quim Organ Prod Nat & Agroalimentares QO, Dept Chem, Campus Univ Santiago, P-3810193 Aveiro, Portugal
来源：
FOOD PACKAGING AND SHELF LIFE | 2016年 / 10卷
基金：
巴西圣保罗研究基金会;
关键词：
Edible films; Active packaging; Nanocomposite; Emulsion; Physical properties; Antioxidant activity; NANOCOMPOSITE FILMS; BARRIER PROPERTIES; EDIBLE FILMS; ANTIOXIDANT PROPERTIES; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; ROSEMARY; OREGANO; LIPIDS; SKIN;
D O I：
10.1016/j.fpsl.2016.10.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Montmorillonite (MMT) and nanoemulsioned ginger essential oil (GEO) were incorporated into gelatin-based films to produce activated films with improved physical properties, with potential for food packaging applications. Nanoemulsions prepared with 1, 3 or 5% of GEO presented similar characteristics. Rheological properties of film-forming solutions were slightly affected by the concentration of GEO used. The incorporation of MMT and GEO into gelatin-based films increased the thickness and decreased the solubility in water, moisture content and superficial hydrophobicity of films (only with MMT). However, the combined effect of MMT and GEO improved significantly (p < 0.05) the elongation at break, puncture force and puncture deformation of gelatin-based films. The presence of MMT increased the roughness of the films and slightly reduced their crystallinity. The nanocomposite and activated films presented antioxidant activity but not antimicrobial activity. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：87 / 96
页数：10
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