Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

By L. J. Pérez-Córdoba, I. Norton, H. Batchelor, Konstantinos Gkatzionis, F. Spyropoulos, P. Sobral. Food Hydrocolloids, 2017

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Abstract The aim of this research was to develop and characterize gelatin-chitosan (4:1) based films that incorporate nanoemulsions loaded with a range of active compounds; N1: canola oil; N2: α-tocopherol/cinnamaldehyde; N3: α-tocopherol/garlic oil; or N4: a-tocopherol/cinnamaldehyde and garlic oil. Nanoemulsions were prepared in a microfluidizer with pressures ranging from 69 to 100 MPa, and 3 processing cycles. Films were produced by the casting method incorporating 5 g N1,2,3,4/100 g biopolymers and using glycerol as a plasticizer, and subsequently characterized in terms of their physico-chemical, antimicrobial and antioxidant properties. No differences (p > 0.05) were observed for all films in terms of moisture content (18% w/w), and thermal properties. The films' solubility in water and light transmission at 280 nm were considerably reduced as compared to the control, N1 (15% and 60% respectively) because of the nanoemulsion incorporation. The film loaded with N1 showed the greatest (p

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/58a690d1c3a005854c515b2e158e60a4028572c0

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