Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorBrazilian Center for Research in Energy and Materials (CNPEM)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatordos Santos, Vanessa Solfa-
Autor(es): dc.creatorLorevice, Marcos Vinicius-
Autor(es): dc.creatorBaccarin, Graziela Solferini-
Autor(es): dc.creatorda Costa, Fabíola Medeiros-
Autor(es): dc.creatorda Silva Fernandes, Renan-
Autor(es): dc.creatorAouada, Fauze A.-
Autor(es): dc.creatorde Moura, Márcia Regina-
Data de aceite: dc.date.accessioned2025-08-21T16:37:42Z-
Data de disponibilização: dc.date.available2025-08-21T16:37:42Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/polym15102244-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/247485-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/247485-
Descrição: dc.descriptionEdible 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.-
Descrição: dc.descriptionHybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)-
Descrição: dc.descriptionBrazilian Nanotechnology National Laboratory (LNNano) Brazilian Center for Research in Energy and Materials (CNPEM)-
Descrição: dc.descriptionChemistry Department Center for Exact Sciences Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310-
Descrição: dc.descriptionHybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationPolymers-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbiopolymers-
Palavras-chave: dc.subjectgarlic essential oil-
Palavras-chave: dc.subjectnanoparticles-
Palavras-chave: dc.subjectpackaging-
Título: dc.titleCombining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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