Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products
The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/11/11/2193 |
| _version_ | 1797469296794796032 |
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| author | Sandra Rodríguez-Varillas Clarissa Murru Marta Elena Díaz-García Rosana Badía-Laíño |
| author_facet | Sandra Rodríguez-Varillas Clarissa Murru Marta Elena Díaz-García Rosana Badía-Laíño |
| author_sort | Sandra Rodríguez-Varillas |
| collection | DOAJ |
| description | The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of impurities that result in the formation of radical species. In this context, several packaging alternatives have recently been developed with the aim to protect and extend the shelf life of oil-based products. This work aimed to study the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25%, 0.50 and 1% <i>w</i>/<i>w</i>, obtained from apple pomace (APCDs) and rosemary powder (RCDs). The resulting films (gCDs-BPFs) have shown that the presence of gCDs not only modified the surface roughness of the films, but also positively affected their antioxidant properties. The addition of gCDs enhanced the radical inhibiting capacity of the raw BPFs by 42 and 62% for the films containing 1% RCDs and 1% APCDs, respectively. As a proof of the concept, two oil samples (edible and cosmetic) were treated with the obtained antioxidant films, and the results demonstrated that in both types of samples the oxidation process was minimized during the five days of the experiment. These results are promising and suggest that the antioxidant bio-polymer-based films could be excellent candidates for further production of active packaging. |
| first_indexed | 2024-03-09T19:19:23Z |
| format | Article |
| id | doaj.art-c26305cc459745c785334817e9904b77 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T19:19:23Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-c26305cc459745c785334817e9904b772023-11-24T03:30:46ZengMDPI AGAntioxidants2076-39212022-11-011111219310.3390/antiox11112193Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based ProductsSandra Rodríguez-Varillas0Clarissa Murru1Marta Elena Díaz-García2Rosana Badía-Laíño3Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, 33006 Asturias, SpainDepartment of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, 33006 Asturias, SpainDepartment of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, 33006 Asturias, SpainDepartment of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, 33006 Asturias, SpainThe deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of impurities that result in the formation of radical species. In this context, several packaging alternatives have recently been developed with the aim to protect and extend the shelf life of oil-based products. This work aimed to study the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25%, 0.50 and 1% <i>w</i>/<i>w</i>, obtained from apple pomace (APCDs) and rosemary powder (RCDs). The resulting films (gCDs-BPFs) have shown that the presence of gCDs not only modified the surface roughness of the films, but also positively affected their antioxidant properties. The addition of gCDs enhanced the radical inhibiting capacity of the raw BPFs by 42 and 62% for the films containing 1% RCDs and 1% APCDs, respectively. As a proof of the concept, two oil samples (edible and cosmetic) were treated with the obtained antioxidant films, and the results demonstrated that in both types of samples the oxidation process was minimized during the five days of the experiment. These results are promising and suggest that the antioxidant bio-polymer-based films could be excellent candidates for further production of active packaging.https://www.mdpi.com/2076-3921/11/11/2193active packagingcomposite filmsnano-additivesgreen carbon dotsantioxidant properties |
| spellingShingle | Sandra Rodríguez-Varillas Clarissa Murru Marta Elena Díaz-García Rosana Badía-Laíño Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products Antioxidants active packaging composite films nano-additives green carbon dots antioxidant properties |
| title | Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products |
| title_full | Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products |
| title_fullStr | Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products |
| title_full_unstemmed | Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products |
| title_short | Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products |
| title_sort | green carbon dots as additives of biopolymer films for preserving from oxidation of oil based products |
| topic | active packaging composite films nano-additives green carbon dots antioxidant properties |
| url | https://www.mdpi.com/2076-3921/11/11/2193 |
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