Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/77209
Título: | Effect of green propolis extract on functional properties of active pectin-based films |
Autor(es): | Júnior, Luís Marangoni Gonçalves, Sayeny de Ávila Silva, Renan Garcia da Martins, Joana T. Vicente, A. A. Alves, Rosa Maria Vercelino Vieira, Roniérik Pioli |
Palavras-chave: | Active packaging Bio-based film Pectin Antioxidant capacity UV-screen protection |
Data: | Out-2022 |
Editora: | Elsevier 1 |
Revista: | Food Hydrocolloids |
Citação: | Júnior, Luís Marangoni; Gonçalves, Sayeny de Ávila; Silva, Renan Garcia da; Martins, Joana T.; Vicente, António A.; Alves, Rosa Maria Vercelino; Vieira, Roniérik Pioli, Effect of green propolis extract on functional properties of active pectin-based films. Food Hydrocolloids, 131(107746), 2022 |
Resumo(s): | Green propolis is an attractive natural source of antioxidant and antimicrobial compounds. In this paper, pectin (P) films incorporated with green propolis extract (PE) (i.e., P/PE films) were prepared by casting. The effect of different PE concentrations (13% w/w) on films' physicochemical properties was investigated for the first time. Regardless of the PE concentration added, no significant morphological and structural changes of the P-based films were identified using scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. However, a reduction in the crystallinity of the P films was observed through the X-ray diffraction (XRD) analysis, which was correlated to film tensile strength (TS) reduction from 19.0 (P film) to 14.8 MPa (P/PE3% film). The other mechanical and water vapor barrier properties did not change significantly. However, the incorporation of PE improved UV-light barrier properties of the P films. Additionally, antioxidant activity of the P films (12.6%) considerably increased to 54.8% (P/PE3% film), suggesting the potential of P/PE film to be used as active food packaging. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/77209 |
DOI: | 10.1016/j.foodhyd.2022.107746 |
ISSN: | 0268-005X |
Versão da editora: | http://www.elsevier.com/locate/issn/0268005X |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55507_1.pdf Acesso restrito! | 5,1 MB | Adobe PDF | Ver/Abrir |