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

Food Packaging and Shelf Life

Volumn 10, Issue , 2016, Pages 87-96

  Alexandre, Elisabete Maria Cruz ^a,b   Lourenço, Rodrigo Vinícius ^a   Bittante, Ana Mônica Quinta Barbosa ^a   Moraes, Izabel Cristina Freitas ^a   Sobral, Paulo José do Amaral ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Active packaging; Antioxidant activity; Edible films; Emulsion; Nanocomposite; Physical properties

Indexed keywords

EID: 84994056662     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2016.10.004     Document Type: Article

References (47)

1. Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M.A., Martín-Belloso, O., Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids 47:0 (2015), 168–177.
2. Al-Daihan, S., Al-Faham, M., Al-shawi, N., Almayman, R., Brnawi, A., Zargar, S., et al. Antibacterial activity and phytochemical screening of some medicinal plants commonly used in Saudi Arabia against selected pathogenic microorganisms. Journal of King Saud University-Science 25:2 (2013), 115–120.
3. Angellier, H., Molina-Boisseau, S., Dole, P., Dufresne, A., Thermoplastic starch-waxy maize starch nanocrystals nanocomposites. Biomacromolecules 7:2 (2006), 531–539.
4. Anker, M., Berntsen, J., Hermansson, A.M., Stading, M., Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. Innovative Food Science & Emerging Technologies 3:1 (2002), 81–92.
5. Atarés, L., De Jesús, C., Talens, P., Chiralt, A., Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering 99:3 (2010), 384–391.
6. Bae, H.J., Park, H.J., Hong, S.I., Byun, Y.J., Darby, D.O., Kimmel, R.M., et al. Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films. LWT-Food Science and Technology 42:6 (2009), 1179–1186.
7. Bao, S., Xu, S., Wang, Z., Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. Journal of the Science of Food and Agriculture 89:15 (2009), 2692–2700.
8. Cyras, V.P., Manfredi, L.B., Ton-That, M.T., Vázquez, A., Physical and mechanical properties of thermoplastic starch/montmorillonite nanocomposite films. Carbohydrate Polymers 73:1 (2008), 55–63.
9. Fabra, M.J., Jiménez, A., Atarés, L., Talens, P., Chiralt, A., Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films. Biomacromolecules 10:6 (2009), 1500–1507.
10. Flaker, C.H.C., Lourenço, R.V., Bittante, A.M.Q.B., Sobral, P.J.A., Gelatin-based nanocomposite films: A study on montmorillonite dispersion methods and concentration. Journal of Food Engineering 167 (2015), 65–70.
11. Gómez-Estaca, J., Bravo, L., Gómez-Guillén, M.C., Alemán, A., Montero, P., Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry 112:1 (2009), 18–25.
12. Gontard, N., Duchez, C., Cuq, J.L., Guilbert, S., Edible composite films of wheat gluten and lipids: Water vapour permeability and other physical properties. International Journal of Food Science and Technology 29 (1994), 39–50.
13. Greenwood, R., Kendall, K., Electroacoustic studies of moderately concentrated colloidal suspensions. Journal of the European Ceramic Society 19:4 (1999), 479–488.
14. Hambleton, A., Fabra, M.J., Debeaufort, F., Dury-Brun, C., Voilley, A., Interface and aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active food compounds. Journal of Food Engineering 93:1 (2009), 80–88.
15. Haroun, A.A., Ahmed, E.F., El-Halawany, N.R., Taie, H.A.A., Antimicrobial and antioxidant properties of novel synthesized nanocomposites based on polystyrene packaging material waste. IRBM 34:3 (2013), 206–213.
16. Hopkins, E.J., Chang, C., Lam, R.S.H., Nickerson, M.T., Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film. Food Research International 67:0 (2015), 418–425.
17. Ibarguren, C., Céliz, G., Díaz, A.S., Bertuzzi, M.A., Daz, M., Audisio, M.C., Gelatine based films added with bacteriocins and a flavonoid ester active against food-borne pathogens. Innovative Food Science & Emerging Technologies 28 (2015), 66–72.
18. Jorge, M.F.C., Flaker, C.H.C., Nassar, S.F., Moraes, I.C.F., Bittante, A.M.Q.B., Sobral, P.J.A., Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite. Journal of Food Engineering 120:0 (2014), 81–87.
19. Kanmani, P., Rhim, J.W., Physical, mechanical and antimicrobial properties of gelatin based active nanocomposite films containing AgNPs and nanoclay. Food Hydrocolloids 35:0 (2014), 644–652.
20. Langton, M., Hermansson, A.M., Image analysis determination of particle size distribution. Food Hydrocolloids 7 (1993), 11–22.
21. Lee, L., Norton, I.T., Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions. Journal of Food Engineering 114:2 (2013), 158–163.
22. Luecha, J., Sozer, N., Kokini, J., Synthesis and properties of corn zein/montmorillonite nanocomposite films. Journal of Materials Science 45:13 (2010), 3529–3537.
23. Majdzadeh-Ardakani, K., Navarchian, A.H., Sadeghi, F., Optimization of mechanical properties of thermoplastic starch/clay nanocomposites. Carbohydrate Polymers 79:3 (2010), 547–554.
24. 2 extracts and essential oil of ginger (Zingiber officinale R.): Chemical composition and antibacterial activity. The Journal of Supercritical Fluids 80:0 (2013), 44–49.
25. Mohan, T., Kargl, R., Doliška, A., Vesel, A., Köstler, S., Ribitsch, V., et al. Wettability and surface composition of partly and fully regenerated cellulose thin films from trimethylsilyl cellulose. Journal of Colloid and Interface Science 358:2 (2011), 604–610.
26. Moraes, I.C.F., Carvalho, R.A., Bittante, A.M.Q.B., Solorza-Feria, J., Sobral, P.J.A., Film forming solutions based on gelatin and poly(vinyl alcohol) blends: Thermal and rheological characterizations. Journal of Food Engineering 95:4 (2009), 588–596.
27. Otoni, C.G., Moura, M.R., Aouada, F.A., Camilloto, G.P., Cruz, R.S., Lorevice, M.V., et al. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids 41 (2014), 188–194.
28. Pereda, M., Ponce, A.G., Marcovich, N.E., Ruseckaite, R.A., Martucci, J.F., Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids 25:5 (2011), 1372–1381.
29. Rao, Y., Gelatin-clay nanocomposites of improved properties. Polymer 48:18 (2007), 5369–5375.
30. Rhim, J.W., Hong, S.I., Park, H.M., Ng, P.K.W., Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of Agricultural and Food Chemistry 54:16 (2006), 5814–5822.
31. Rhim, J.W., Effect of clay contents on mechanical and water vapor barrier properties of agar-based nanocomposite films. Carbohydrate Polymers 86:2 (2011), 691–699.
32. Seydim, A.C., Sarikus, G., Antimicrobial activity of whey protein based edible films incorporated with oregano: Rosemary and garlic essential oils. Food Research International 39 (2006), 639–644.
33. Singh, G., Kapoor, I.P.S., Singh, P., Heluani, C.S., Lampasona, M.P., Catalan, C.A.N., Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food and Chemical Toxicology 46:10 (2008), 3295–3302.
34. Sivasothy, Y., Chong, W.K., Hamid, A., Eldeen, I.M., Sulaiman, S.F., Awang, K., Essential oils of Zingiber officinale var. rubrum Theilade and their antibacterial activities. Food Chemistry 124:2 (2011), 514–517.
35. Slavutsky, A.M., Bertuzzi, M.A., Armada, M., García, M.G., Ochoa, N.A., Preparation and characterization of montmorillonite/brea gum nanocomposites films. Food Hydrocolloids 35:0 (2014), 270–278.
36. Sobral, P.J.A., Habitante, A.M.Q.B., Phase transitions of pigskin gelatin. Food Hydrocolloids 15:4–6 (2001), 377–382.
37. Sobral, P.J.A., Menegalli, F.C., Hubinger, M.D., Roques, M.A., Mechanical, water vapor barrier and thermal properties of gelatin based edible films. Food Hydrocolloids 15:4–6 (2001), 423–432.
38. Sobral, P.J.A., Influencia da espessura sobre certas propriedades de biofilmes a base de proteinas miofibrilares. Pesquisa Agropecuaria Brasileira 35:6 (2000), 1251–1259.
39. Sothornvit, R., Rhim, J.W., Hong, S.I., Effect of nano-clay type on the physical and antimicrobial properties of whey protein isolate/clay composite films. Journal of Food Engineering 91:3 (2009), 468–473.
40. Tongnuanchan, P., Benjakul, S., Prodpran, T., Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering 117:3 (2013), 350–360.
41. Tongnuanchan, P., Benjakul, S., Prodpran, T., Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids 41:0 (2014), 33–43.
42. Tunc, S., Angellier, H., Cahyana, Y., Chalier, P., Gontard, N., Gastaldi, E., Functional properties of wheat gluten/montmorillonite nanocomposite films processed by casting. Journal of Membrane Science 289:1–2 (2007), 159–168.
43. Vanin, F.M., Sobral, P.J.A., Menegalli, F.C., Carvalho, R.A., Habitante, A.M.Q.B., Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids 19:5 (2005), 899–907.
44. Vanin, F.M., Hirano, M.H., Carvalho, R.A., Moraes, I.C.F., Bittante, A.M.Q.B., Sobral, P.J.A., Development of active gelatin-based nanocomposite films produced in an automatic spreader. Food Research International 63 (2014), 16–24.
45. Villalobos, R., Chanona, J., Hernández, P., Gutiérrez, G., Chiralt, A., Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure. Food Hydrocolloids 19:1 (2005), 53–61.
46. Wang, L.J., Yin, Y.C., Yin, S.W., Yang, X.Q., Shi, W.J., Tang, C.H., et al. Development of novel zein-sodium caseinate nanoparticle (zp)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation. Journal of Agricultural and Food Chemistry 61:46 (2013), 11089–11097.
47. Yang, L., Paulson, A.T., Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International 33:7 (2000), 571–578.