Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

Campo, Camila de; Costa, Tânia Maria Haas; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

doi:10.1590/1678-457x.0049

Cited by 13 publications

(10 citation statements)

References 16 publications

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“…The Young's modulus is a parameter that has a direct relationship with film stiffness. The Young's modulus results were similar to those reported by [56], where a reduction in corn films occurred with the addition of safflower oil encapsulate.…”

Section: Mechanical Propertiessupporting

confidence: 87%

“…The higher the concentration of the nanoemulsion added to the gelatine film, the higher the energy needed to break its stability, since, by exerting plasticizing action, it did not allow protein chains to interact with each other. Authors such as those of [55][56][57][58][59] observed similar behavior when using protein as a surfactant to achieve the incorporation of oil in gelatine films. The addition of nanoemulsion to the gelatine films had a positive effect because there was less interaction between proteins, making the films more stable.…”

Section: Thermal Properties and Fourier Transform Infrared (Ftir)mentioning

confidence: 78%

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Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Espino-Manzano¹,

León-López

Aguirre‐Álvarez

et al. 2020

Molecules

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Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.

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Section: Mechanical Propertiessupporting

confidence: 87%

Section: Thermal Properties and Fourier Transform Infrared (Ftir)mentioning

confidence: 78%

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Espino-Manzano¹,

León-López

Aguirre‐Álvarez

et al. 2020

Molecules

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“…The results in Young's modulus are similar to those reported byde Campo et al (2016), where a reduction in this parameter in corn films occurred with the addition of safflower oil encapsulate. The results of the elongation percentage were similar to those reported by…”

supporting

confidence: 89%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in food preservation due to their ability to maintain quality product attributes. The objective of this research was to incorporate nanoencapsulated compounds of cactus pear “xoconostle” (Opuntia oligacantha C.F. Först) into “chayotextle” (Sechium edule Sw.) starch films. For the formulation of the starch films, different concentrations of nanoemulsion (0, 0.2, 0.4, 0.6, and 0.8%) were used. Phenols, flavonoids, antioxidant activities (ABTS [2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate)] and DPPH [2,2‐diphenyl‐1‐picrylhydrazyl]), antibacterial properties, and mechanical properties (tensile strength, Young's modulus, and elongation percentage) of the films were analyzed. The results showed significant differences (p < .05) between the formulations. In phenols and antioxidant properties, DPPH had a significant increase (p < .5) during storage. In contrast, in flavonoids and antioxidant (ABTS) activities, a decrease was observed. Inhibition was observed with gram‐negative bacteria (Escherichia coli and Salmonella typhimurium). No significant (p > .05) changes were found in traction resistance in up to 30 days of storage. In Young's modulus and elongation percentage, significant differences were found (p < .05). The addition of nanoencapsulated compounds of cactus pear produces active films of starch with antioxidant and antibacterial properties. Practical Application Currently, it is very important for consumers that food conservation be achieved using natural products. Films based on polymers of natural origin could be used as food packaging technologies. Particularly, the starch of indigenous origin like the “chayotextle” (chayote tuber) has been demonstrated to be suitable for the elaboration of films. The addition of oils and bioactive extracts from fruits and plants to films improves the conservative properties of foods. These natural additives have bioactive compounds with antioxidant and antibacterial properties. One source of these compounds is the cactus pear Opuntia oligacantha C.F. Först (xoconostle). Bioactive compounds are unstable especially when they are exposed to environmental factors. Hence, encapsulation systems have been designed for their protection and controlled release as nanoemulsions. The films with the addition of nanoemulsions have shown an improvement in antioxidant activity and have incorporated antibacterial activity in contrast to the control film. Consequently, these films can better preserve foods for more time without using synthetic products.

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“…TS was lower in our product than in films obtained from fruit residues (Farias et al, 2012) and higher than reported for edible starch films with added safflower (Campo et al, 2016). This low TS was explained by conformational changes in the molecular structure of the dehydrated product, formed by the plastifying effect of water used in the formulation (Cuq et al, 2011).…”

Section: Resultscontrasting

confidence: 57%

Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

2020

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The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1 , water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and high nutritional value. Ots dehydrated products can be consumed directly or used as ingredients in the development of food products.

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Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films

Cited by 13 publications

References 16 publications

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

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