Preparation and characterization of sodium alginate films with propolis extract and nano-SiO2

•Sodium alginate (SA) films with green propolis extract (PE) and SiO2 were prepared.•The addition of PE to SA-based films improved their UV-light barrier.•PE incorporation provided SA and SA/SiO2 films with antioxidant activity.•The addition of SiO2 to SA/PE films improved the mechanical properties....

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food hydrocolloids for health 2022-12, Vol.2, p.100094, Article 100094
Hauptverfasser: Marangoni Júnior, Luís, Jamróz, Ewelina, Gonçalves, Sayeny de Ávila, da Silva, Renan Garcia, Alves, Rosa Maria Vercelino, Vieira, Roniérik Pioli
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:•Sodium alginate (SA) films with green propolis extract (PE) and SiO2 were prepared.•The addition of PE to SA-based films improved their UV-light barrier.•PE incorporation provided SA and SA/SiO2 films with antioxidant activity.•The addition of SiO2 to SA/PE films improved the mechanical properties. The objective of this work was to evaluate the effect of green propolis extract (PE) and silica nanoparticles (SiO2) on the structure of sodium alginate-based films (SA), as well as their physical and antioxidant properties. Control samples (only SA), films with SA and PE (SA/PE3%), as well as films simultaneously containing SA, PE and SiO2 (SA/PE3%/SiO25% and SA/PE3%/SiO210%) were systematically evaluated. Scanning electron microscopy revealed homogenous distribution of PE and SiO2 within the film matrix. The addition of both compounds increased tensile strength from 12.9 ± 1.2 (control) to 19.6 ± 1.4 MPa (SA/PE3%/SiO210%), without noting any extreme changes in elongation at break or modulus of elasticity. Additionally, the incorporation of PE provided an outstanding UV light blocking effect, and strong DPPH radical-scavenging activity for all samples, therefore, suggesting their potential for future application in active food packaging. [Display omitted]
ISSN:2667-0259
2667-0259
DOI:10.1016/j.fhfh.2022.100094