Dammak Ilyes, de Carvalho Rosemary Aparecida, Trindade Carmen Sílvia Fávaro, Lourenço Rodrigo Vinicius, do Amaral Sobral Paulo José
Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
Int J Biol Macromol. 2017 May;98:39-49. doi: 10.1016/j.ijbiomac.2017.01.094. Epub 2017 Jan 23.
Physico-chemical, mechanical, barrier, release profiles and antioxidant properties of composite gelatin based-films incorporated with rutin-loaded oil-in-water nanoemulsion, at various concentrations (5, 10, 15, or 20% (based on the weight of the gelatin powder)) were studied. All the gelatin/rutin-loaded nanoemulsion films displayed higher tensile strength and higher elongation at break than the gelatin control film. The composite films did not show significant differences in thickness, color, brightness and transparency. The structural properties evaluated by FTIR showed that the rutin-loaded nanoemulsion achieved complete miscibility within the gelatin matrix. All the gelatin/nanoemulsion films exhibited compact and homogenous microstructure. In addition, these films showed high antioxidant activities monitored by DPPH radical scavenging and reducing power activities. The Korsmeyer-Peppas model described well the rutin release profile. Rutin release was mainly governed by Fickian diffusion with simultaneous interfering swelling and disintegration phenomena. These results indicate that nanoemulsions-in-gelatin systems can function as potential active packaging systems to enhance shelf life of food products and then to provide a high-quality products (fresh/safe).
研究了含有不同浓度（5%、10%、15%或20%（基于明胶粉重量））的负载芦丁的水包油纳米乳液的复合明胶基薄膜的物理化学、机械、阻隔、释放特性和抗氧化性能。所有负载芦丁纳米乳液的明胶薄膜均显示出比明胶对照薄膜更高的拉伸强度和更高的断裂伸长率。复合薄膜在厚度、颜色、亮度和透明度方面没有显著差异。通过傅里叶变换红外光谱（FTIR）评估的结构特性表明，负载芦丁的纳米乳液在明胶基质中实现了完全互溶。所有明胶/纳米乳液薄膜均呈现出致密且均匀的微观结构。此外，通过二苯基苦味酰基自由基（DPPH）清除和还原能力活性监测发现，这些薄膜具有较高的抗氧化活性。Korsmeyer-Peppas模型很好地描述了芦丁的释放特性。芦丁的释放主要受菲克扩散控制，同时伴有溶胀和崩解现象的干扰。这些结果表明，明胶中的纳米乳液体系可作为潜在的活性包装体系，以延长食品的保质期，进而提供高质量的产品（新鲜/安全）。
