Desenvolvimento de novos filmes comestíveis de gelatina contendo nanoemulsão de óleo essencial de pimenta preta ou manjerona reforçados com cloisite Na+
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Data
2019-03-29
Autores
Saranti, Tascila Ferreira da Silva
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A crescente preocupação em se consumir produtos que sejam ecologicamente corretos tem motivado pesquisas no desenvolvimento de novos materiais. Nesse sentido, filmes à base de polímeros naturais têm sido desenvolvidos com o objetivo de substituir parcialmente a utilização dos polímeros tradicionais. A utilização desses filmes, além de diminuir a geração de resíduos plásticos descartados no meio ambiente, podem ainda exercer a função de embalagem ativa, estendendo a vida útil dos alimentos. O presente trabalho consiste na elaboração de novos filmes comestíveis à base de gelatina e nanoemulsão de óleos essenciais de manjerona e de pimenta-preta. A gelatina é um polímero natural, biocompatível e biodegradável, possuindo boa capacidade de formar filmes flexíveis. Os óleos essenciais de manjerona e de pimenta-preta possuem boa aceitação por parte dos consumidores, além de excelentes propriedades antioxidantes e antimicrobianas. Quando adicionados às matrizes poliméricas em forma de nanoemulsão, pode contribuir para a diminuição da permeabilidade a vapores de água e aumentar a tenacidade dos filmes. Visando a melhoria da resistência mecânica dos filmes, dispersão de argilas vem sido incorporadas as dispersões filmogênicas. Nesse trabalho, foi utilizada a cloisite Na+. Os filmes produzidos foram caracterizados quanto à análise subjetiva, permeabilidade ao vapor de água, propriedade mecânicas, propriedades térmicas, difração de raios-x, ângulo de contato e microestruturais. As nanoemulsões foram caracterizadas quanto ao tamanho de partícula, apresentando diâmetro médio em torno de 250 e 181 nm para pimenta preta, e 82 e 47 nm para manjerona. Em relação à permeabilidade ao vapor de água e aos ensaios mecânicos, foi possível observar que filmes contendo nanoemulsão de menor tamanho apresentaram decréscimo da permeabilidade e incremento na resistência mecânica. Os menores tamanhos de partícula foram obtidos utilizando-se o óleo essencial de manjerona. A adição de argila também contribuiu para aumentar a tensão na ruptura e o ângulo de contato dos filmes, este último por sua vez aumentou a hidrofobicidade superficial dos filmes. O processo de ultrassom submetido à argila aumentou o espaçamento basal entre as plaquetas, conforme apresentado nos resultados de difração de raios-x. Dessa forma, os filmes elaborados com o óleo essencial de manjerona com tamanho de partícula menor e cloisite Na+ foram os que reuniram melhores propriedades que possibilitam uma maior aplicação na área de embalagens.
The growing concern to consume products that are ecologically correct has motivated the study in the development of new materials. In this sense, films based in natural polymers have been created with the aim of replacement of the traditional polymers. The use of these films behind to decreasing the generation of plastic waste in the environment, it can still be active packaging, extending the food shelf-life. This present study consists in the elaboration of a film based in gelatin and marjoram and black pepper essential oils nanoemulsions. Gelatin is a natural, biocompatible and biodegradable polymer, it has good flexible and film forming ability. The marjoram and black pepper essential oil has a good acceptance by the consumers, as well as excellent antioxidant and antimicrobial properties. When incorporated to polymer matrices by the nanoemulsions way, they can contributed to the reduction of water vapor permeability and increase film tenacity. By the aim of improve the mechanical proprieties, clay dispersions had been incorporated in the film dispersions. In this study Na+ cloisite was used. The produced films were characterized by the subjective analysis, water vapor permeability, mechanical properties, thermal properties, x-ray diffusion, contact angle and microstructural. The nanoemulsions characterized by the particle size, presented results between 250 and 181nm to black pepper, and 82 and 47nm to marjoram essential oil. Related to the water vapor permeability and the mechanical proprieties, it was possible to observe that the films carried with lower nanoemultions particles presented a decrease in the permeability and an increment in the mechanical resistance. The lowers particle sizes were obtained by the marjoram essential oil. The nanoclay incorporation also contributed to increase the tension and the contact angle of the films, this last one in its turn increase the films superficial hydrophobicity. The clay submitted to the ultrasound process showing an incensement in the basal spacing between the platelets, as shown in the x-ray diffraction results. Thus, the films elaborated by the addition of lower particle size of marjoram essential oil and incorporated by nanoclay dispersion was the one that getting the best combined proprieties that allow greater application in the packaging area.
The growing concern to consume products that are ecologically correct has motivated the study in the development of new materials. In this sense, films based in natural polymers have been created with the aim of replacement of the traditional polymers. The use of these films behind to decreasing the generation of plastic waste in the environment, it can still be active packaging, extending the food shelf-life. This present study consists in the elaboration of a film based in gelatin and marjoram and black pepper essential oils nanoemulsions. Gelatin is a natural, biocompatible and biodegradable polymer, it has good flexible and film forming ability. The marjoram and black pepper essential oil has a good acceptance by the consumers, as well as excellent antioxidant and antimicrobial properties. When incorporated to polymer matrices by the nanoemulsions way, they can contributed to the reduction of water vapor permeability and increase film tenacity. By the aim of improve the mechanical proprieties, clay dispersions had been incorporated in the film dispersions. In this study Na+ cloisite was used. The produced films were characterized by the subjective analysis, water vapor permeability, mechanical properties, thermal properties, x-ray diffusion, contact angle and microstructural. The nanoemulsions characterized by the particle size, presented results between 250 and 181nm to black pepper, and 82 and 47nm to marjoram essential oil. Related to the water vapor permeability and the mechanical proprieties, it was possible to observe that the films carried with lower nanoemultions particles presented a decrease in the permeability and an increment in the mechanical resistance. The lowers particle sizes were obtained by the marjoram essential oil. The nanoclay incorporation also contributed to increase the tension and the contact angle of the films, this last one in its turn increase the films superficial hydrophobicity. The clay submitted to the ultrasound process showing an incensement in the basal spacing between the platelets, as shown in the x-ray diffraction results. Thus, the films elaborated by the addition of lower particle size of marjoram essential oil and incorporated by nanoclay dispersion was the one that getting the best combined proprieties that allow greater application in the packaging area.
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Filmes comestíveis, Polímeros naturais, Embalagem ativa, Filmes biodegradáveis, Edible films, Natural polymers, Active packaging, Biodegradable films