Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films
Edible 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 microsc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/10/2244 |
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| author | Vanessa Solfa dos Santos Marcos Vinicius Lorevice Graziela Solferini Baccarin Fabíola Medeiros da Costa Renan da Silva Fernandes Fauze A. Aouada Márcia Regina de Moura |
| author_facet | Vanessa Solfa dos Santos Marcos Vinicius Lorevice Graziela Solferini Baccarin Fabíola Medeiros da Costa Renan da Silva Fernandes Fauze A. Aouada Márcia Regina de Moura |
| author_sort | Vanessa Solfa dos Santos |
| collection | DOAJ |
| description | Edible 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 <i>S. aureus</i>. For <i>E. coli</i>, 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. |
| first_indexed | 2024-03-11T03:23:14Z |
| format | Article |
| id | doaj.art-402c65659fad4fd58360ca12cf99cadd |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-11T03:23:14Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-402c65659fad4fd58360ca12cf99cadd2023-11-18T02:57:16ZengMDPI AGPolymers2073-43602023-05-011510224410.3390/polym15102244Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible FilmsVanessa Solfa dos Santos0Marcos Vinicius Lorevice1Graziela Solferini Baccarin2Fabíola Medeiros da Costa3Renan da Silva Fernandes4Fauze A. Aouada5Márcia Regina de Moura6Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, BrazilBrazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, BrazilChemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, BrazilHybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, BrazilHybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, BrazilHybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, BrazilHybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, BrazilEdible 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 <i>S. aureus</i>. For <i>E. coli</i>, 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.https://www.mdpi.com/2073-4360/15/10/2244biopolymersnanoparticlesgarlic essential oilpackaging |
| spellingShingle | Vanessa Solfa dos Santos Marcos Vinicius Lorevice Graziela Solferini Baccarin Fabíola Medeiros da Costa Renan da Silva Fernandes Fauze A. Aouada Márcia Regina de Moura Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films Polymers biopolymers nanoparticles garlic essential oil packaging |
| title | Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
| title_full | Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
| title_fullStr | Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
| title_full_unstemmed | Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
| title_short | Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films |
| title_sort | combining chitosan nanoparticles and garlic essential oil as additive fillers to produce pectin based nanocomposite edible films |
| topic | biopolymers nanoparticles garlic essential oil packaging |
| url | https://www.mdpi.com/2073-4360/15/10/2244 |
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