Dados do Trabalho

Título

Active films based on gelatin and modified curcumin

Introdução

Active packaging with functional properties like antioxidants is increasingly valued. Gelatin (GE) films are promising for this purpose due to their biodegradable and film-forming properties. Meanwhile, modified curcumin (MC) is recognized for its antioxidant properties. Therefore, the objective of this work was to study the effect of different MC concentrations on the properties of GE films.

Material e Métodos

MC by antisolvent precipitation at different concentrations (0.0%, 0.1%, 0.3%, 0.5% and 1%) was added into GE films produced by the casting method. The films were subjected to analysis of color, thickness, morphology, crystalline structure, chemical bonds, water contact angle, surface energy, water vapor permeability and antioxidant activity.

Resultados e Discussão

The films displayed homogeneous coloration with well-distributed MC. GE films remained colorless and those containing MC exhibited hues ranging from yellow to orange. The micrographs obtained by SEM showed that MC was uniformly dispersed in the GE matrix. The films independent of MC concentration exhibited FTIR spectra, XRD diffractograms and Raman spectra typical only of the GE structure, However, in the Raman spectra an additional peak at 1638 cm-1, indicative of C═O stretching associated with MC, was observed in films containing 0.3%, 0.5%, and 1% of MC. The films presenting antioxidant activity values (equivalent to µg/mL of ascorbic acid) of 20.23 ± 0.64a and 29.08 ± 0.82a for 0%, 24.40 ± 0.09a and 44.87 ± 0.88a for 0.1% , 46.20 ± 0.87b and 64.92 ± 3.09b for 0.3%, 63.54 ± 2.82c and 100.37 ± 6.17c for 0.5% and 94.08 ± 4.71d and 144.26 ± 1.48d for 1% for the DPPH and ABTS tests, respectively. Furthermore, the presence of MC did not affect the thickness, water vapor permeability, contact angle and surface energy of the films, which presented average values of 77.60 ± 3.48 3.48 0.27 ± 0.04, 108.44 ± 5.54 and 1.69 ± 1.65 (polar component), 55.83 ± 5.32 (dispersive component) and 57.52 ± 6.83 (total), respectively.

Conclusão

The results revealed that all films exhibited good antioxidant activity. Notably, the one with a concentration of 1% demonstrated the highest antioxidant activity, making it most suitable for possible application in active food packaging.