Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

Elisabete Maria Cruz Alexandre*, Rodrigo Vinícius Lourenço, Ana Mônica Quinta Barbosa Bittante, Izabel Cristina Freitas Moraes, Paulo José do Amaral Sobral

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

122 Citations (Scopus)

Abstract

Montmorillonite (MMT) and nanoemulsioned ginger essential oil (GEO) were incorporated into gelatin-based films to produce activated films with improved physical properties, with potential for food packaging applications. Nanoemulsions prepared with 1, 3 or 5% of GEO presented similar characteristics. Rheological properties of film-forming solutions were slightly affected by the concentration of GEO used. The incorporation of MMT and GEO into gelatin-based films increased the thickness and decreased the solubility in water, moisture content and superficial hydrophobicity of films (only with MMT). However, the combined effect of MMT and GEO improved significantly (p < 0.05) the elongation at break, puncture force and puncture deformation of gelatin-based films. The presence of MMT increased the roughness of the films and slightly reduced their crystallinity. The nanocomposite and activated films presented antioxidant activity but not antimicrobial activity.
Original languageEnglish
Pages (from-to)87-96
Number of pages10
JournalFood Packaging and Shelf Life
Volume10
DOIs
Publication statusPublished - 1 Dec 2016
Externally publishedYes

Keywords

  • Active packaging
  • Antioxidant activity
  • Edible films
  • Emulsion
  • Nanocomposite
  • Physical properties

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