title: Properties of active gelatin films incorporated with rutin-loaded nanoemulsions.
abstract: Physico-chemical, mechanical, barrier, release profiles and antioxidant properties of composite gelatin based-films incorporated with rutin-loaded oil-in-water nanoemulsion, at various concentrations (5, 10, 15, or 20% (based on the weight of the gelatin powder)) were studied. All the gelatin/rutin-loaded nanoemulsion films displayed higher tensile strength and higher elongation at break than the gelatin control film. The composite films did not show significant differences in thickness, color, brightness and transparency. The structural properties evaluated by FTIR showed that the rutin-loaded nanoemulsion achieved complete miscibility within the gelatin matrix. All the gelatin/nanoemulsion films exhibited compact and homogenous microstructure. In addition, these films showed high antioxidant activities monitored by DPPH radical scavenging and reducing power activities. The Korsmeyer-Peppas model described well the rutin release profile. Rutin release was mainly governed by Fickian diffusion with simultaneous interfering swelling and disintegration phenomena. These results indicate that nanoemulsions-in-gelatin systems can function as potential active packaging systems to enhance shelf life of food products and then to provide a high-quality products (fresh/safe).
authors.affiliation: Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil. Electronic address: dammakilyes@usp.br.
authors.forename: Ilyes
authors.initials: I
authors.lastname: Dammak
authors.affiliation: Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
authors.forename: Rosemary Aparecida
authors.initials: RA
authors.lastname: de Carvalho
authors.affiliation: Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
authors.forename: Carmen Sílvia Fávaro
authors.initials: CS
authors.lastname: Trindade
authors.affiliation: Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
authors.forename: Rodrigo Vinicius
authors.initials: RV
authors.lastname: Lourenço
authors.affiliation: Department of Food Engineering, FZEA, University of São Paulo, Avenida Duque de Caxias Norte 225, 13635-900, Pirassununga, São Paulo, Brazil.
authors.forename: Paulo José
authors.initials: PJ
authors.lastname: do Amaral Sobral
mesh_terms: D065966:Absorption, Physicochemical; D000975:Antioxidants / Q000737:chemistry*; D003116:Color; D004655:Emulsions; D005780:Gelatin / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D055595:Mechanical Phenomena; D049329:Nanostructures / Q000737:chemistry*; D010539:Permeability; D012431:Rutin / Q000737:chemistry*; D012995:Solubility; D013227:Steam
chemical_list: D000975:Antioxidants; D004655:Emulsions; D013227:Steam; C015233:gelatin film; D012431:Rutin; D005780:Gelatin
keywords: Active packaging; Antioxidant activity; Glycerol (PubChem CID: 753); Physical properties; Rutin (PubChem CID: 5280805); Span 80 (PubChem CID: 9920342); Tween 80 (PubChem CID: 5281955)