Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3390/polym15102244 http://hdl.handle.net/11449/247485 |
Resumo: | Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data. |
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Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Filmsbiopolymersgarlic essential oilnanoparticlespackagingEdible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.Hybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)Brazilian Nanotechnology National Laboratory (LNNano) Brazilian Center for Research in Energy and Materials (CNPEM)Chemistry Department Center for Exact Sciences Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310Hybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)Universidade Estadual Paulista (UNESP)Brazilian Center for Research in Energy and Materials (CNPEM)Universidade Federal de São Carlos (UFSCar)dos Santos, Vanessa Solfa [UNESP]Lorevice, Marcos ViniciusBaccarin, Graziela Solferinida Costa, Fabíola Medeiros [UNESP]da Silva Fernandes, Renan [UNESP]Aouada, Fauze A. [UNESP]de Moura, Márcia Regina [UNESP]2023-07-29T13:17:23Z2023-07-29T13:17:23Z2023-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/polym15102244Polymers, v. 15, n. 10, 2023.2073-4360http://hdl.handle.net/11449/24748510.3390/polym151022442-s2.0-85160668991Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengPolymersinfo:eu-repo/semantics/openAccess2023-07-29T13:17:23Zoai:repositorio.unesp.br:11449/247485Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:33:49.474504Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
title |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
spellingShingle |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films dos Santos, Vanessa Solfa [UNESP] biopolymers garlic essential oil nanoparticles packaging |
title_short |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
title_full |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
title_fullStr |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
title_full_unstemmed |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
title_sort |
Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
author |
dos Santos, Vanessa Solfa [UNESP] |
author_facet |
dos Santos, Vanessa Solfa [UNESP] Lorevice, Marcos Vinicius Baccarin, Graziela Solferini da Costa, Fabíola Medeiros [UNESP] da Silva Fernandes, Renan [UNESP] Aouada, Fauze A. [UNESP] de Moura, Márcia Regina [UNESP] |
author_role |
author |
author2 |
Lorevice, Marcos Vinicius Baccarin, Graziela Solferini da Costa, Fabíola Medeiros [UNESP] da Silva Fernandes, Renan [UNESP] Aouada, Fauze A. [UNESP] de Moura, Márcia Regina [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Brazilian Center for Research in Energy and Materials (CNPEM) Universidade Federal de São Carlos (UFSCar) |
dc.contributor.author.fl_str_mv |
dos Santos, Vanessa Solfa [UNESP] Lorevice, Marcos Vinicius Baccarin, Graziela Solferini da Costa, Fabíola Medeiros [UNESP] da Silva Fernandes, Renan [UNESP] Aouada, Fauze A. [UNESP] de Moura, Márcia Regina [UNESP] |
dc.subject.por.fl_str_mv |
biopolymers garlic essential oil nanoparticles packaging |
topic |
biopolymers garlic essential oil nanoparticles packaging |
description |
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T13:17:23Z 2023-07-29T13:17:23Z 2023-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.3390/polym15102244 Polymers, v. 15, n. 10, 2023. 2073-4360 http://hdl.handle.net/11449/247485 10.3390/polym15102244 2-s2.0-85160668991 |
url |
http://dx.doi.org/10.3390/polym15102244 http://hdl.handle.net/11449/247485 |
identifier_str_mv |
Polymers, v. 15, n. 10, 2023. 2073-4360 10.3390/polym15102244 2-s2.0-85160668991 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Polymers |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128532992229376 |