Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films

Detalhes bibliográficos
Autor(a) principal: Lima, Andrielly Rosa de
Data de Publicação: 2023
Outros Autores: Rosa, Ana Claudia Santos da, Stevanato, Natália, Raspe, Djéssica Tatiane, Garcia, Vitor Augusto dos Santos, Silva, Camila da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: UNINGÁ Review
Texto Completo: https://revista.uninga.br/uningareviews/article/view/4448
Resumo: The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time <32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.
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spelling Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral filmsIncorporação ultrassônica de óleo essencial de canela em filmes orais de amido de mandioca pré-gelatinizadosBioactive compoundsphenolicsultrasound processingCompostos bioativosfenólicosprocessamento por ultrassomThe present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time <32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.O presente trabalho tem como objetivo a produção de filmes orais (FOs) a base de amido pré-gelatinizado com incorporação de óleo essencial de canela (OEC). Para tanto, avaliou-se a eficácia do ultrassom na incorporação do OEC à solução filmogênica, em comparação com o uso de agitação magnética. Os FOs foram caracterizados em relação às propriedades físicas, ao tempo de desintegração, ao pH superficial e ao teor de compostos fenólicos totais. Em geral, todas as formulações apresentaram capacidade filmogênica, porém a distribuição do OEC na matriz polimérica não foi eficiente, independentemente do método de incorporação utilizado. Os FOs tiveram um tempo de desintegração <32,17 segundos e o pH de superfície permaneceu próximo ao pH oral, apesar da formulação. Todas as formulações produzidas com a adição de OEC podem ser consideradas fontes de compostos fenólicos totais, sendo a maior concentração observada (86,17±2,53 mg 100 g-1 FO) produzida por ultrassom. Os FOs à base de amido pré-gelatinizado podem ser considerados uma forma inovadora de liberação de óleo essencial de canela, como fonte de compostos fenólicos totais.Editora Uningá2023-05-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTextoinfo:eu-repo/semantics/otherapplication/pdfhttps://revista.uninga.br/uningareviews/article/view/444810.46311/2178-2571.38.eURJ4448Uningá Review ; Vol. 38 (2023); eURJ4448Uningá Review ; v. 38 (2023); eURJ44482178-2571reponame:UNINGÁ Reviewinstname:Centro Universitário Uningáinstacron:UNINGAenghttps://revista.uninga.br/uningareviews/article/view/4448/2552Copyright (c) 2023 Uningá Review https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Andrielly Rosa deRosa, Ana Claudia Santos daStevanato, NatáliaRaspe, Djéssica TatianeGarcia, Vitor Augusto dos SantosSilva, Camila da2023-10-17T19:08:53Zoai:ojs.revista.uninga.br:article/4448Revistahttps://revista.uninga.br/uningareviews/indexPUBhttps://revista.uninga.br/uningareviews/oairevistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br2178-25712178-2571opendoar:2023-10-17T19:08:53UNINGÁ Review - Centro Universitário Uningáfalse
dc.title.none.fl_str_mv Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
Incorporação ultrassônica de óleo essencial de canela em filmes orais de amido de mandioca pré-gelatinizados
title Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
spellingShingle Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
Lima, Andrielly Rosa de
Bioactive compounds
phenolics
ultrasound processing
Compostos bioativos
fenólicos
processamento por ultrassom
title_short Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
title_full Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
title_fullStr Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
title_full_unstemmed Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
title_sort Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
author Lima, Andrielly Rosa de
author_facet Lima, Andrielly Rosa de
Rosa, Ana Claudia Santos da
Stevanato, Natália
Raspe, Djéssica Tatiane
Garcia, Vitor Augusto dos Santos
Silva, Camila da
author_role author
author2 Rosa, Ana Claudia Santos da
Stevanato, Natália
Raspe, Djéssica Tatiane
Garcia, Vitor Augusto dos Santos
Silva, Camila da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Lima, Andrielly Rosa de
Rosa, Ana Claudia Santos da
Stevanato, Natália
Raspe, Djéssica Tatiane
Garcia, Vitor Augusto dos Santos
Silva, Camila da
dc.subject.por.fl_str_mv Bioactive compounds
phenolics
ultrasound processing
Compostos bioativos
fenólicos
processamento por ultrassom
topic Bioactive compounds
phenolics
ultrasound processing
Compostos bioativos
fenólicos
processamento por ultrassom
description The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time <32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.
publishDate 2023
dc.date.none.fl_str_mv 2023-05-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Texto
info:eu-repo/semantics/other
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revista.uninga.br/uningareviews/article/view/4448
10.46311/2178-2571.38.eURJ4448
url https://revista.uninga.br/uningareviews/article/view/4448
identifier_str_mv 10.46311/2178-2571.38.eURJ4448
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://revista.uninga.br/uningareviews/article/view/4448/2552
dc.rights.driver.fl_str_mv Copyright (c) 2023 Uningá Review
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Uningá Review
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora Uningá
publisher.none.fl_str_mv Editora Uningá
dc.source.none.fl_str_mv Uningá Review ; Vol. 38 (2023); eURJ4448
Uningá Review ; v. 38 (2023); eURJ4448
2178-2571
reponame:UNINGÁ Review
instname:Centro Universitário Uningá
instacron:UNINGA
instname_str Centro Universitário Uningá
instacron_str UNINGA
institution UNINGA
reponame_str UNINGÁ Review
collection UNINGÁ Review
repository.name.fl_str_mv UNINGÁ Review - Centro Universitário Uningá
repository.mail.fl_str_mv revistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br
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