scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

scholarly journals Antioxidant Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Caffeic Acid

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3953 ◽  
Author(s):  
Francesca Luzi ◽  
Luigi Torre ◽  
Debora Puglia
Keyword(s):  
Caffeic Acid ◽  
Active Ingredient ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Research Activity ◽  
Ethylene Vinyl Alcohol

The main objective of this research activity was to design and realize active films with tunable food functional properties. In detail, caffeic acid (CA), a polyphenol with high antioxidant effect, was used as active ingredient in poly (vinyl alcohol-co-ethylene) (EVOH) films at 5 wt.% and 15 wt.% and successfully realized by means of the solvent casting process. Optical, morphological, thermal and mechanical studies were considered to define the effect of the presence of the CA component on the structural properties of the matrix. In addition, moisture content and antioxidant activity were evaluated, to have clear information on the CA effect in terms of functional characteristics of realized food packaging systems. Results from tensile tests showed increased values for strength and deformation at break in EVOH_CA based films. Results from colorimetric and transparency analysis underlined that the presence of caffeic acid in EVOH copolymer induces some alterations, whereas the addition of the active ingredient determined a positive radical scavenging activity of the formulations, confirming the possibility of practically using these polymeric systems in the food packaging sector.

scholarly journals Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 629 ◽  
Author(s):  
Arantzazu Valdés García ◽  
Nerea Juárez Serrano ◽  
Ana Beltrán Sanahuja ◽  
María Carmen Garrigós
Keyword(s):  
Food Packaging ◽  
Oxygen Permeability ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Skin Extract ◽  
Vapour Permeability ◽  
Hydrophilic Character ◽  
Dpph Radical Scavenging ◽  
Hexanal Content

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.

scholarly journals In vitro evaluation of the antioxidant, anti-Propioni bacterium acne and antityrosinase effects of Equisetum ramosissimum (Jordanian horsetail)

2020 ◽  
Vol 19 (10) ◽  
pp. 2147-2152
Author(s):  
Noor Sabah Abed Savaya ◽  
Reem Adnan Issa ◽  
Wamidh Hadi Talib
Keyword(s):  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Screening Tests ◽  
Total Phenolic ◽  
Aqueous Methanol

Purpose: The investigation of Equisetum ramosissimum Desf. (Equisetaceae) extracts for total phenolic content, potential antioxidant properties, and antibacterial activity against Propioni bacterium acne and antityrosinase effects.Methods: The aerial parts of the E. ramosissimum from Jordan were extracted by maceration and Soxhlet methods, using solvents of different polarities. The composition of the extracts were qualitatively screened using standard phytochemical tests. Quantitatively, total phenolic content (mg/mL, equivalent to gallic acid), ABTS free radical scavenging activity (IC50), anti-P. acne (MIC and MBC), and tyrosinase inhibitory effects (IC50) were also determined.Results: The aqueous-methanol Soxhlet extract contained the highest total phenolic content (0.675 mg/mL gallic acid equivalents). Besides, phytochemical screening tests revealed the presence of phenols, flavonoids, tannins, alkaloids and saponins in the aqueous methanol Soxhlet extract, contributing to the antioxidant (IC50 = 0.125) and antityrosinase (IC50 = 1.125) effects. This extract also showed potent antimicrobial effects against P. acne (MIC = 6.250 mg/mL; MBC = 12.500 mg/mL). Other extracts, including ethanol, water and ethyl acetate, showed lower total phenolic content with moderate and weak biological activity.Conclusion: E. ramosissimum is a promising plant species to be considered for antioxidant, antiacne, and antityrosinase effects. However, further testing (including invivo, histological examination, and highperformance liquid chromatography (HPLC) analysis) is necessary to understand more about its mechanisms of action. Keywords: Antioxidant, Anti-Propioni bacterium acne, Antityrosinase, Equisetum ramosissimum, Total phenolic content, Jordanian horsetail

scholarly journals Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2104
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Mariangela Clemente ◽  
Edoardo Grande ◽  
Silvia Urciuoli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vinyl Alcohol ◽  
High Performance ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Industrial Wastes ◽  
Poly Vinyl Alcohol ◽  
Active Food Packaging ◽  
Main Components ◽  
By Products

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

scholarly journals Development of Chitosan/Peptide Films: Physical, Antibacterial and Antioxidant Properties

Coatings ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1193
Author(s):  
Chen Li ◽  
Jiliu Pei ◽  
Shengyu Zhu ◽  
Yukang Song ◽  
Xiaohui Xiong ◽  
...  
Keyword(s):  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Barrier Properties ◽  
Surface Hydrophobicity ◽  
Elongation At Break ◽  
Chitosan Films ◽  
Dpph Scavenging

Chitosan/peptide films were prepared by incorporating peptides (0.4%, w/v) from soy, corn and caseins into chitosan films. The presence of peptides significantly affected the physical, antibacterial and antioxidative properties of chitosan films. Among these films, those containing corn peptide showed the best water vapor barrier properties, and the tensile strength and elongation at break increased to 24.80 Mpa and 23.94%, respectively. Characterization of surface hydrophobicity and thermal stability suggested the strongest intermolecular interactions between corn peptides and chitosan. Moreover, films containing casein peptides showed the highest antibacterial activity and radical scavenging activity. The DPPH scavenging rate of films containing casein peptides reached 46.11%, and ABTS scavenging rate reached 66.79%. These results indicate the chitosan/peptide films may be promising food packaging materials.

scholarly journals Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2831
Author(s):  
Yinghua Luo ◽  
Yanbei Wu ◽  
Yali Wang ◽  
Liangli (Lucy) Yu
Keyword(s):  
Gallic Acid ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Microfibrillated Cellulose ◽  
Food Preservation ◽  
Commercial Application ◽  
Scavenging Activity ◽  
Compact Structure

Background: Gelatin is a renewable, biodegradable, and inexpensive food polymer. The insufficient mechanical and functional properties of gelatin-based films (GBF) restrict their commercial application in food packaging. This work proposed a facile strategy to prepare an active and robust GBF that has the potential to be used in food packaging. Methods: A strong and active GBF was prepared based on the principle of supramolecular chemistry via the incorporation of gallic acid (GA) as an active crosslinking agent and of microfibrillated cellulose (MFC) as a reinforcing agent. Results: Under the appropriate concentration (1.0 wt%), MFC was evenly dispersed in a gelatin matrix to endow the film with low surface roughness and compact structure. Compared with the GF, the tensile strength and elongation at break of the resultant film reached 6.09 MPa and 213.4%, respectively, representing the corresponding improvement of 12.8% and 27.6%. Besides, a significantly improved water vapor barrier (from 3.985 × 10−8 to 3.894 × 10−8 g·m−1·Pa−1·s−1) and antioxidant activity (from 54.6% to 86.4% for ABTS radical scavenging activity; from 6.0% to 89.1% for DPPH radical scavenging activity) of GBFs were also observed after introducing the aromatic structure of GA and nano-/microfibrils in MFC. Moreover, the UV blocking performance and thermal stability of GGF and GGCFs were also enhanced. Conclusions: this work paves a promising way toward facile preparation of multifunctional GBFs that have great potential to be used in fabricating active and safe food packaging materials for food preservation.

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