Rheological Characterization of Solutions of Gelatin Withbentonite and Tannic Acid

Ortiz-Zarama, M. A.; Jiménez–Aparicio, Antonio Ruperto; Lourenoco, R. V.; Amaral-Sobral, P. J.; Solorza‐Feria, Javier

doi:10.24275/rmiq/alim1044

Cited by 8 publications

(6 citation statements)

References 27 publications

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“…35 The G-nTA solution presented the lowest viscosity, most likely due to the plasticizing effect of tannic acid (TA) at high concentrations. 36 The highest viscosity was found for G-nTA-CNC6, which increased by a factor of 180 and 6 compared to G-nTA and G-OTA-CNC6, respectively. Sun et al 37 observed similar behavior for gelatin-encapsulated tea polyphenol dispersions with CNC, which exhibited a positive effect on viscosity, increasing from 67 to 122 mPa s. For all solutions, the R 2 of shear-thinning curves was higher than 0.90, confirming that the power law model was suitable to describe the rheological behavior of the gelatin-based solutions prepared here.…”

Section: ■ Results and Discussionmentioning

confidence: 91%

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Effect of Tannic Acid and Cellulose Nanocrystals on Antioxidant and Antimicrobial Properties of Gelatin Films

Leite

Pham

Bilatto

et al. 2021

ACS Sustainable Chem. Eng.

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This work explored gelatin films incorporated with cellulose nanocrystals (CNC) and tannic acid as bio-based multifunctional food packaging materials. The effects of nonoxidized tannic acid (nTA), oxidized tannic acid (OTA), and CNC on the physical, antioxidant, and antimicrobial properties of gelatin films were investigated. Rheological and ultraviolet (UV)−visible measurements showed that gelatin films with nTA and CNC presented a lower chemical cross-linking and more noncovalent intermolecular interactions in comparison with those containing OTA. When compared to the film containing only nTA, the one with nTA and CNC presented substantial increases in the antioxidant capacity (52%), UV barrier (76%), tensile strength (79%), and water vapor barrier (67%) properties of gelatin. This evidence suggested that noncovalent interactions from nTA molecules and CNC play an important role in the modification of gelatin. The gelatin films designed with nTA and CNC also exhibited antimicrobial effects against Staphylococcus aureus and Escherichia coli. Overall, the incorporation of CNC and nTA as active components to gelatin films is a suitable approach for producing sustainable, multifunctional materials for food packaging and other applications.

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Section: ■ Results and Discussionmentioning

confidence: 91%

“…The G-nTA solution presented the lowest viscosity, most likely due to the plasticizing effect of tannic acid (TA) at high concentrations . The highest viscosity was found for G-nTA-CNC6, which increased by a factor of 180 and 6 compared to G-nTA and G-OTA-CNC6, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of Tannic Acid and Cellulose Nanocrystals on Antioxidant and Antimicrobial Properties of Gelatin Films

Leite

Pham

Bilatto

et al. 2021

ACS Sustainable Chem. Eng.

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“…With a high gelatin concentration, gelatin molecules decreased the Mt particle size. A stiff network among Mt layers, gelatin, and water molecules was created, which had a strong resistance to flow under shear force, 55 leading to a significant improvement in the rheological properties.…”

Section: Rheological Analysismentioning

confidence: 99%

Colloidal characteristics of gelatin-treated clay: Intercalation, stability, wettability, and rheological properties

Luo

Jiang

et al. 2021

Polymers and Polymer Composites

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In this paper, sodium montmorillonite was modified with gelatin of different concentrations, and various colloidal characteristics of the gelatin-treated clays were measured and analyzed in detail. First, the influence of gelatin on the interlayer space of Mt layers was investigated by X-ray diffraction analysis. Moreover, the aggregation of Mt particles was examined using a combination of electron microscopy and particle size distribution experiments, while the variation of the electrical property of Mt was measured using ζ potential test. Gelatin of different concentrations can increase the particle size of Mt in different degrees. The addition of 4% gelatin could improve the ζ potential of Mt from −30.65 to −15.55 mV. The wettability change of modified Mt induced by the adsorption of gelatin was followed by measurements of water contact angle and observations of the morphology of Mt/gelatin membrane through SEM images. 4% gelatin could improve the water contact angle of Mt to 81.3°. Finally, the rheological properties of Mt/gelatin dispersion including shear viscosity and shear stress were measured using a stress-controlled rheometer. All of the results were consistent by showing that the overall colloidal characteristics and behavior of the gelatin-treated Mt strongly varied depending on the gelatin concentration used in the modification process. These results can provide a deep and comprehensive understanding of the colloidal properties of clay/gelatin systems and give important guidance for the performance design and improvement of Mt/gelatin composite materials. Furthermore, this study can also be expanded the application of gelatin and its composites to other fields.

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“…In addition, the characterization of time-dependent rheological properties of food systems is important to establish relationships between structure and flow(Table 2). 23,24…”

Section: Enhancement the Antibacterial Agent Of Edible Coating And Fi...mentioning

confidence: 99%

“…But if its Zeta potential lies between +30 to -30mV, they tend to attract each other and to flocculate. 24,25 Zeta potential: It is clear from the results of the study that zeta potential and zeta deviation was measured to determine the stability of nanoparticle, it depends on the of nanoparticle size of samples (a , b , c , d and e) of edible films nanomaterial's, solution as shown in Table 3 and Figure 4. The results of zeta potential (mv) and zeta deviation were as follows: (13.4,14.5,17.7,15.7and 20.2) respectively and zeta deviation: (2.97,3.30,4.06,2.68,and 4.02 ) respectively, whereas found that the Figure 6 characterization of the one peak of zeta potential and zeta deviation the area below the curve was 100% found that the contents of zeta potential in transactions on peak ( f , g , h , i and j) had zeta potential (mV) ( 5.58,5.13,6.03,5.65 and 5.48 ) respectively , as well as the contents of zeta deviation in transactions on peak ( 2.68,2.67,3.46,3.35 and 3.11 ) respectively.…”

Section: Nanotechnology Measurements In Solutions In the Specified Pr...mentioning

confidence: 99%

Enhancement the antibacterial agent of edible coating and films by incorporating it with green metallic nanoparticles using Luria mobiles leaves

Bakhy¹,

Aboulanean²

2020

MOJFPT

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The aim of this study was to produce an edible coating and film from gelatin powder and the incorporating it with action of silver AgNo3 with extracts Luria leaves/glacial acetic acid and the rheological properties, particle size distribution, zeta potential emulsion, and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength, elongation, % solubility of produced by edible film with silver AgNo3 with extracts Luria leaves/glacial acetic acid was the highest, followed by that of gelatin powder-based film with extracts Luria leaves/glacial acetic acid. Therefore, the addition of silver AgNo3 with extracts Luria leaves/glacial acetic acid or extracts Luria leaves/glacial acetic acid to gelatin powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of strawberry, As well as improved the physio-chemical changes properties of the strawberry .The substances used in this experiment were , film with a 0.25ml , film with b 0.50ml , film with c 0.75 ml , film with d 1.0 ml, film with f 0.25 ml, film with g 0.50 ml, film with h 0.75 ml, film with i 1.0 ml compared film with (e and j) on quality attributes and prolong shelf- life of strawberry were studied during storage at 0.5°C and 90-95% relative humidity (RH) for 12 days from storage . The results observed that was the best treatment in terms of reduction of microbial load followed by treatment (a, b, c and d) followed by treatment (f, g, h and i) until 12days of storage as compared to control (e and j) without nanomaterials additives, during the manufacture of the films. The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality strawberry. On the other hand observed that coefficients ( a, b, c and d ) gradually increased with increasing the concentration of antimicrobials action of extract Luria leaves/acetic acid glacial synthetic nanoparticles size 0.25, 0.50, 0.75 and 1.0 the results were as follows 332.3, 407.0, 411.0 and 577.0 respectively as compared control (e), which was higher than treatments 660.2. It was found that the treatments of antimicrobials action of silver nitrate AgNo3 and extract Luria leaves/acetic acid glacial synthetic nanoparticles size (f, g, h, i ) gradually decreased with increasing concentration of 0.25, 0.50, 0.75 and 1.0 and the results were 17.7, 14.50, 12.64 and 5.70 as compared the control (J), which was significantly higher than the coefficients 71.26. It is clear from this that the concentration of silver nitrate AgNo3 and extract Luria leaves in treatments (f, g, h, I and j) was better than other extract luria leaves/acetic acid glacial (a, b, c, d and e).

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Rheological Characterization of Solutions of Gelatin Withbentonite and Tannic Acid

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 8 publications

References 27 publications

Effect of Tannic Acid and Cellulose Nanocrystals on Antioxidant and Antimicrobial Properties of Gelatin Films

Effect of Tannic Acid and Cellulose Nanocrystals on Antioxidant and Antimicrobial Properties of Gelatin Films

Colloidal characteristics of gelatin-treated clay: Intercalation, stability, wettability, and rheological properties

Enhancement the antibacterial agent of edible coating and films by incorporating it with green metallic nanoparticles using Luria mobiles leaves

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