Nunes Juliana Carla, Melo Pamela Thais Sousa, Lorevice Marcos Vinicius, Aouada Fauze Ahmad, de Moura Marcia Regina
Grupo de Compósitos e Nanocompósitos Híbridos (GCNH), Departamento de Física e Química, Faculdade de Engenharia de Ilha Solteira, UnivEstadualPaulista, Ilha Solteira, SP 15385-000 Brasil.
Departamento de Química, PPGQ, UFSCar, Universidade Federal de São Carlos, São Carlos, SP 13566-905 Brasil.
J Food Sci Technol. 2021 Jan;58(1):1-8. doi: 10.1007/s13197-020-04469-4. Epub 2020 Apr 29.
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.
为了部分替代石油基包装材料的使用，天然聚合物（如明胶和其他蛋白质）的应用有所增加。本研究评估了绿茶提取物和柠檬纳米乳液对明胶基质的机械、热学和渗透性能的影响。结果表明，绿茶使明胶的拉伸强度（TS）从86±7兆帕提高到101±5兆帕，而纳米乳液则使其降至78±8兆帕。绿茶和纳米乳液的加入提高了明胶膜的水蒸气渗透性；这可能是由于它们与明胶的疏水区域相互作用。差示扫描量热法（DSC）中的熔点（Tm）和热重分析（TG）中的降解温度分别表明了这一点。当加入绿茶和纳米乳液时，观察到明胶膜的傅里叶变换红外光谱（FTIR）发生了变化。因此，本研究展示了一种由绿茶提取物和柠檬纳米乳液掺入的明胶膜的新特性和配方，以及它们作为可食用膜的潜力。
