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

dc.contributor.authordos Santos, Vanessa Solfa [UNESP]
dc.contributor.authorLorevice, Marcos Vinicius
dc.contributor.authorBaccarin, Graziela Solferini
dc.contributor.authorda Costa, Fabíola Medeiros [UNESP]
dc.contributor.authorda Silva Fernandes, Renan [UNESP]
dc.contributor.authorAouada, Fauze A. [UNESP]
dc.contributor.authorde Moura, Márcia Regina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionBrazilian Center for Research in Energy and Materials (CNPEM)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.date.accessioned2023-07-29T13:17:23Z
dc.date.available2023-07-29T13:17:23Z
dc.date.issued2023-05-01
dc.description.abstractEdible 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.en
dc.description.affiliationHybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)
dc.description.affiliationBrazilian Nanotechnology National Laboratory (LNNano) Brazilian Center for Research in Energy and Materials (CNPEM)
dc.description.affiliationChemistry Department Center for Exact Sciences Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310
dc.description.affiliationUnespHybrid Composites and Nanocomposites Group (GCNH) Department of Physics and Chemistry School of Engineering São Paulo State University (UNESP)
dc.identifierhttp://dx.doi.org/10.3390/polym15102244
dc.identifier.citationPolymers, v. 15, n. 10, 2023.
dc.identifier.doi10.3390/polym15102244
dc.identifier.issn2073-4360
dc.identifier.scopus2-s2.0-85160668991
dc.identifier.urihttp://hdl.handle.net/11449/247485
dc.language.isoeng
dc.relation.ispartofPolymers
dc.sourceScopus
dc.subjectbiopolymers
dc.subjectgarlic essential oil
dc.subjectnanoparticles
dc.subjectpackaging
dc.titleCombining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Filmsen
dc.typeArtigo
unesp.author.orcid0000-0001-5635-8608[2]
unesp.author.orcid0000-0002-2972-9466[3]
unesp.author.orcid0000-0002-6870-6961[6]
unesp.author.orcid0000-0002-2534-5553[7]

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