Composite active films based on sodium caseinate/guar gum were prepared by the incorporation of gallic acid at different concentrations to investigate its effect on the structure, physicochemical properties, and the release kinetics from the film. The incorporation of gallic acid imparted changes in the FT-IR spectra. Water vapor permeability (WVP) of films decreased up to 21% after the incorporation of gallic acid in the film. The gallic acid released from the films GAI*60 μg.ml−1, GAII*250 μg.ml−1 and GAIII*650 μg.ml−1 was 67%, 32% and 30% respectively. Similarly, the diffusion coefficient was also affected by an increase in the concentration and was: 8.10 × 10−12 m2s−1, 6.23 × 10−12 m2s−1, and 4.5 × 10−12 m2s−1 for GAI, GAII and GAIII films respectively. Molecular docking suggested the potential inactivation of oxidative enzymes due to binding of gallic acid near their active sites. Therefore, gallic acid releasing films maybe considered as an active food packaging for fruits and vegetables (F&V).

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics / Khan, M. R.; Volpe, S.; Salucci, E.; Sadiq, M. B.; Torrieri, E.. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 335:(2022), p. 111190. [10.1016/j.jfoodeng.2022.111190]

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

Khan M. R.
Primo
;
Salucci E.
Penultimo
;
Torrieri E.
Ultimo
2022

Abstract

Composite active films based on sodium caseinate/guar gum were prepared by the incorporation of gallic acid at different concentrations to investigate its effect on the structure, physicochemical properties, and the release kinetics from the film. The incorporation of gallic acid imparted changes in the FT-IR spectra. Water vapor permeability (WVP) of films decreased up to 21% after the incorporation of gallic acid in the film. The gallic acid released from the films GAI*60 μg.ml−1, GAII*250 μg.ml−1 and GAIII*650 μg.ml−1 was 67%, 32% and 30% respectively. Similarly, the diffusion coefficient was also affected by an increase in the concentration and was: 8.10 × 10−12 m2s−1, 6.23 × 10−12 m2s−1, and 4.5 × 10−12 m2s−1 for GAI, GAII and GAIII films respectively. Molecular docking suggested the potential inactivation of oxidative enzymes due to binding of gallic acid near their active sites. Therefore, gallic acid releasing films maybe considered as an active food packaging for fruits and vegetables (F&V).
2022
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics / Khan, M. R.; Volpe, S.; Salucci, E.; Sadiq, M. B.; Torrieri, E.. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 335:(2022), p. 111190. [10.1016/j.jfoodeng.2022.111190]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/920879
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