Gelatin capsule residue‐based films crosslinked with the natural agent genipin

Iahnke, Aline Oliveira e Silva; Stoll, Liana; Bellé, Anelise Stein; Hertz, Plinho Francisco; Rios, Alessandro de Oliveira; Rahier, Hubert; Flôres, Simone Hickmann

doi:10.1002/pts.2481

Cited by 21 publications

(13 citation statements)

References 66 publications

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“…The solubility of films in water was about 35% for all tested samples and this solubility is similar to the value obtained for PuOC films without PE layer, as well as to films based on soy protein isolates and crosslinked gelatine films 9,14,21,39,40 . Considering that one side of the film was protected with PE layer it was expected that solubility of PuOC layer would be decreased due to the lower surface availability of PuOC layer.…”

Section: Resultssupporting

confidence: 81%

“…14,21,32,[36][37][38] The solubility of films in water was about 35% for all tested samples and this solubility is similar to the value obtained for PuOC films without PE layer, as well as to films based on soy protein isolates and crosslinked gelatine films. 9,14,21,39,40 Considering that one side of the film was protected with PE layer it was expected that solubility of the normal direction, the elongation at break was 150-250% and in the parallel 100-150% for all films except CF/PE films. In CF/PE films, the elongation at break was significantly lower, and in both tested directions amounted about 50%.…”

Section: Pouches Characterizationmentioning

confidence: 99%

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Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

et al. 2020

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Biopolymer packaging materials show increasing perspective in food packaging. Main limitation remains their high water sensitivity and poor water vapour barrier properties, compared to non polar materials of synthetic origin like polyethylene. In this paper, biopolymer layer obtained from by-product of oil industry (pumpkin seed oil cake) was laminated on polyethylene in order to obtain new packaging material that would preferably combine water barrier properties of polyethylene and oxygen barrier properties of biopolymer composite material and perform satisfactory mechanical properties. Obtained two-layer material showed good barrier properties for water vapour (7-8 g/m 2 24h), as well as oxygen (12-45 cm 3 /m 2 24h) and light. In addition, mechanical and water sensitivity tests were performed and results showed that new material inherited biopolymer film water sensitivity and mechanical properties with slight improvement. Measured tensile strength and elongation at break was 2-4 MPa and 150-250% in transversal direction and 6-8 MPa and 100-150% in longitudinal direction. Packing in modified atmosphere assay showed that new material can be used for this purpose with good control of oxygen concentration, while packing under increased concentration of CO 2 could be performed for shorter storage period. New two layer material shows promising properties for sensitive food packing under modified atmosphere conditions with reduced use of synthetic, oil-based materials.

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Section: Resultssupporting

confidence: 81%

Section: Pouches Characterizationmentioning

confidence: 99%

Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

et al. 2020

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“…and at up to 15 μg mL −1 against Bacillus cereus. 18 To promote controlled release, encapsulating (carrier) agents can be applied in association with nanocomposite technology [20][21][22] to protect the EO and avoid it leaving the polymeric matrix. Among the carrier agents, nanoclay can be mentioned.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial films containing hybrid systems aiming at packaging applications

Camani

Torin

Souza

et al. 2020

Polymer International

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A critical issue in active packaging development using essential oils (EOs) is the high concentrations of these to obtain antimicrobial activity in the films. Therefore, this work was carried out to develop nanocomposite films, pursuing a potential minimal EO concentration with antimicrobial effectiveness, which could be applied in packaging. The films were prepared using lowdensity polyethylene (LDPE) containing a hybrid of montmorillonite and essential oil (MMT-EO), using two different EOs, carvacrol and eugenol, with 2 and 6 wt% oil concentration. The films were obtained in three steps. In the first (hybrid production), mixtures of montmorillonite clay with eugenol or carvacrol EOs were prepared. In the second (hybrid incorporation), these hybrids were incorporated into LDPE, obtaining LDPE/MMT-EO nanocomposites. Finally, a thermoforming process prepared the polymeric films. The samples were characterized by XRD and mechanical, contact angle and antimicrobial properties. The XRD results showed higher crystallinity for LDPE/MMT-EO compared to LDPE. The MMT was exfoliated into lamella forms, which could work as a physical barrier, reducing the oil diffusion. Besides, the contact angle results showed an increase in the hydrophilicity with the addition of the hybrids, which improved the antimicrobial action of the film. LDPE/MMT-E3 (1 wt% MMT and 2 wt% eugenol) showed the highest crystallinity, oil diffusivity, and mechanical and antimicrobial properties. These samples presented a reduction of a 2 log count of Staphylococcus aureus. The sum of the structural and antimicrobial properties of the LDPE/MMT-E3 film indicates its potential for food packaging.

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“…When nitrogen is used, more stable behavior and higher amounts of residual mass (18%–23%) are usually observed for gelatin‐based films. [ 77 ]…”

Section: Resultsmentioning

confidence: 99%

Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films

Vargas

Flôres

Mercali

et al. 2022

Polymer Engineering & Sci

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This study aimed to evaluate the effect of ohmic heating (OH) and ultrasound (US) on the functional properties of biodegradable gelatin‐based films. For OH, electric field strength (30–120 V) and exposure time (5–20 min) were evaluated; for US, intensity (50%–100%) and the exposure time (5–20 min) were investigated. Regarding OH, higher mechanical properties (tensile strength and Young's modulus) values were obtained at the lowest electric field strength applied, regardless of the exposure time. For US, tensile strength and Young's modulus values significantly increased with increasing the US intensity and exposure time. Films produced with OH and US with optimized properties were compared to a control film (produced by conventional heating). X‐ray diffraction and thermogravimetric analysis indicated that films produced by US and OH showed a more ordered structure, with a higher crystallinity index, and were more thermally stable. The most pronounced effects on mechanical properties were obtained using OH: tensile strength increased from 1.53 MPa (control) to 3.86 MPa. US application reduced film opacity, resulting in a more transparent film with a smoother surface. Both treatments also significantly decreased the water vapor permeability but did not affect film thickness, moisture content, water solubility, and biodegradability.

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Gelatin capsule residue‐based films crosslinked with the natural agent genipin

Cited by 21 publications

References 66 publications

Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

Pumpkin seed oil cake/polyethylene film as new food packaging material, with perspective for packing under modified atmosphere

Antimicrobial films containing hybrid systems aiming at packaging applications

Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films

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