4.7 Article

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

期刊

JOURNAL OF FOOD ENGINEERING
卷 335, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2022.111190

关键词

Sodium caseinate; Guar gum; Gallic acid; Active packaging; Release kinetics; Molecular modelling

资金

  1. MIUR
  2. European Union [817936]
  3. FT-IR

向作者/读者索取更多资源

Composite active films based on sodium caseinate/guar gum incorporating gallic acid were studied for their structural, physicochemical, and release kinetic properties. The results showed that gallic acid altered the structure and properties of the films and exhibited controlled release behavior.
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 mu g.ml- 1, GAII*250 mu g.ml- 1 and GAIII*650 mu g.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 x 10-12 m2s- 1, 6.23 x 10-12 m2s- 1, and 4.5 x 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).

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