Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging
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ORIGINAL ARTICLE
Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging Gabrielle La´zara Ribeiro Rodrigues de Barros Vinhal1 • Mayra Cristina Silva-Pereira1 Jose´ Augusto Teixeira1 • Milene Teixeira Barcia2 • Paula Becker Pertuzatti3 • Ricardo Stefani1
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Revised: 2 October 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Films that incorporate antioxidant agents are widely used and improve the stability of food products that are prone to oxidation. This work evaluated the potential antioxidant activity of PVA/gelatine films incorporated with quercetin. The films were prepared by the casting method and characterised by TG-DSC, FTIR spectroscopy, SEM, optical microscopy and swelling index. Antioxidant properties were evaluated with DPPH, ABTS and FRAP assays. According to the thermal characterisation results, the film was stable up to 68 °C and entirely degraded at 632 °C. The FTIR spectroscopic analysis indicated that there was a physical interaction between the quercetin and the polymeric film, and microscopy indicated a homogeneous and uniform film. The film showed DPPH (315.4 ± 8.2) and ABTS radical potential activity (199.4 ± 9.7), as well as potential iron reduction activity— FRAP (740.6 ± 8.9) mainly when analysed in ethanol: water (95:5 v/v) system, all results expressed as milligram of Trolox per gram of film. Hence, PVA/gelatine films incorporated with quercetin have properties that allow a
& Ricardo Stefani [email protected] 1
Laborato´rio de Estudos de Materiais (LEMat), Universidade Federal de Mato Grosso (UFMT) – Campus Universita´rio do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garc¸as, MT, Brazil
2
Escola de Quı´mica E Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Ita´lia, Km 8, Rio Grande, RS, Brazil
3
Engenharia de Alimentos, Instituto de Cieˆncias Exatas e da Terra, Universidade Federal de Mato Grosso (UFMT) – Campus Universita´rio do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garc¸as, MT, Brazil
potential application in active packaging systems to delay oxidative processes in food. Keywords Active packaging Natural antioxidants Quercetin Environment-friendly copolymers
Introduction The growing demand for food products with an extended shelf-life has driven the development of active packaging, which is as food packaging systems that act as a carrier for antioxidant (Bitencourt et al. 2014; Lorenzo et al. 2014), antimicrobial (Va´sconez et al. 2009; Muriel-Galet et al. 2015) or flavouring compounds (Teixeira et al. 2014). Among active packaging, the active antioxidant packaging is the most developed, and it is based on the incorporation of antioxidant agents into the polymeric package for improving the stability of oxidation-sensitive food products (Go´mez-Estaca et al. 2014; Yadav et al. 2020). In this context, the combination of environmentally friendly synthetic polymers with biopolymers, as well as natural antioxidant molecules, is increasing due to the
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