Effect of green tea extract on gelatin-based films incorporated with lemon essential oil
The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin m...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2021-01, Vol.58 (1), p.1-8 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 8 |
|---|---|
| container_issue | 1 |
| container_start_page | 1 |
| container_title | Journal of food science and technology |
| container_volume | 58 |
| creator | Nunes, Juliana Carla Melo, Pamela Thais Sousa Lorevice, Marcos Vinicius Aouada, Fauze Ahmad de Moura, Marcia Regina |
| description | The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film. |
| doi_str_mv | 10.1007/s13197-020-04469-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7813924</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2478662573</sourcerecordid><originalsourceid>FETCH-LOGICAL-c474t-c91474f3070272b4c77ada552c237943f39190c1d55e8a3e91a96719ccd87f9c3</originalsourceid><addsrcrecordid>eNp9kUuPVCEQhYnROJNx_oALQ-LGDcrzctmYmMn4SCZxo4k7QnOLHiZcaIH28e-l7XF8LGRTpOrjcCoHoceMPmeU6heNCWY0oZwSKuVkiLyHTqnRisyS8vvjTjknjCl1gs5bu6HjCK5nTh-iEyEUVVROp-jTZQjgOy4BbytAxh0chm-9ukMz4y0k12MmG9dgwSGmteGYfam7Ul0fra-xX-ME62ChNcg9uoRLTI_Qg-BSg_PbeoY-vr78cPGWXL1_8-7i1RXxUstOvGGjBkE15ZpvpNfaLU4p7rnQRoogDDPUs0UpmJ0Aw5yZNDPeL7MOxosz9PKou9tvVlj8cFBdsrsaV1e_2-Ki_XuS47Xdli9Wz0wYLofAs1uBWj7voXW7xuYhJZeh7JvlcuaTGlbUQJ_-g96Ufc1jvUHpeZq40mJQ_Ej5WlqrEO7MMGoP2dljdnZkZ39mZw8unvy5xt2TX0kNQByBNkZ5C_X33_-R_QFimqRV</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2478662573</pqid></control><display><type>article</type><title>Effect of green tea extract on gelatin-based films incorporated with lemon essential oil</title><source>Springer Nature - Complete Springer Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Nunes, Juliana Carla ; Melo, Pamela Thais Sousa ; Lorevice, Marcos Vinicius ; Aouada, Fauze Ahmad ; de Moura, Marcia Regina</creator><creatorcontrib>Nunes, Juliana Carla ; Melo, Pamela Thais Sousa ; Lorevice, Marcos Vinicius ; Aouada, Fauze Ahmad ; de Moura, Marcia Regina</creatorcontrib><description>The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04469-4</identifier><identifier>PMID: 33505046</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Calorimetry ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Differential scanning calorimetry ; Emulsions ; Essential oils ; Food Science ; Gelatin ; Green tea ; Hydrophobicity ; Lemons ; Melting point ; Melting points ; Nanoemulsions ; Natural polymers ; Nutrition ; Permeability ; Polymers ; Review ; Review Article ; Tea ; Tensile strength ; Thermogravimetric analysis ; Water vapor</subject><ispartof>Journal of food science and technology, 2021-01, Vol.58 (1), p.1-8</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-c91474f3070272b4c77ada552c237943f39190c1d55e8a3e91a96719ccd87f9c3</citedby><cites>FETCH-LOGICAL-c474t-c91474f3070272b4c77ada552c237943f39190c1d55e8a3e91a96719ccd87f9c3</cites><orcidid>0000-0002-2534-5553</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813924/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813924/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51298,53770,53772</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33505046$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nunes, Juliana Carla</creatorcontrib><creatorcontrib>Melo, Pamela Thais Sousa</creatorcontrib><creatorcontrib>Lorevice, Marcos Vinicius</creatorcontrib><creatorcontrib>Aouada, Fauze Ahmad</creatorcontrib><creatorcontrib>de Moura, Marcia Regina</creatorcontrib><title>Effect of green tea extract on gelatin-based films incorporated with lemon essential oil</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film.</description><subject>Calorimetry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Differential scanning calorimetry</subject><subject>Emulsions</subject><subject>Essential oils</subject><subject>Food Science</subject><subject>Gelatin</subject><subject>Green tea</subject><subject>Hydrophobicity</subject><subject>Lemons</subject><subject>Melting point</subject><subject>Melting points</subject><subject>Nanoemulsions</subject><subject>Natural polymers</subject><subject>Nutrition</subject><subject>Permeability</subject><subject>Polymers</subject><subject>Review</subject><subject>Review Article</subject><subject>Tea</subject><subject>Tensile strength</subject><subject>Thermogravimetric analysis</subject><subject>Water vapor</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kUuPVCEQhYnROJNx_oALQ-LGDcrzctmYmMn4SCZxo4k7QnOLHiZcaIH28e-l7XF8LGRTpOrjcCoHoceMPmeU6heNCWY0oZwSKuVkiLyHTqnRisyS8vvjTjknjCl1gs5bu6HjCK5nTh-iEyEUVVROp-jTZQjgOy4BbytAxh0chm-9ukMz4y0k12MmG9dgwSGmteGYfam7Ul0fra-xX-ME62ChNcg9uoRLTI_Qg-BSg_PbeoY-vr78cPGWXL1_8-7i1RXxUstOvGGjBkE15ZpvpNfaLU4p7rnQRoogDDPUs0UpmJ0Aw5yZNDPeL7MOxosz9PKou9tvVlj8cFBdsrsaV1e_2-Ki_XuS47Xdli9Wz0wYLofAs1uBWj7voXW7xuYhJZeh7JvlcuaTGlbUQJ_-g96Ufc1jvUHpeZq40mJQ_Ej5WlqrEO7MMGoP2dljdnZkZ39mZw8unvy5xt2TX0kNQByBNkZ5C_X33_-R_QFimqRV</recordid><startdate>20210101</startdate><enddate>20210101</enddate><creator>Nunes, Juliana Carla</creator><creator>Melo, Pamela Thais Sousa</creator><creator>Lorevice, Marcos Vinicius</creator><creator>Aouada, Fauze Ahmad</creator><creator>de Moura, Marcia Regina</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2534-5553</orcidid></search><sort><creationdate>20210101</creationdate><title>Effect of green tea extract on gelatin-based films incorporated with lemon essential oil</title><author>Nunes, Juliana Carla ; Melo, Pamela Thais Sousa ; Lorevice, Marcos Vinicius ; Aouada, Fauze Ahmad ; de Moura, Marcia Regina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-c91474f3070272b4c77ada552c237943f39190c1d55e8a3e91a96719ccd87f9c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Calorimetry</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Differential scanning calorimetry</topic><topic>Emulsions</topic><topic>Essential oils</topic><topic>Food Science</topic><topic>Gelatin</topic><topic>Green tea</topic><topic>Hydrophobicity</topic><topic>Lemons</topic><topic>Melting point</topic><topic>Melting points</topic><topic>Nanoemulsions</topic><topic>Natural polymers</topic><topic>Nutrition</topic><topic>Permeability</topic><topic>Polymers</topic><topic>Review</topic><topic>Review Article</topic><topic>Tea</topic><topic>Tensile strength</topic><topic>Thermogravimetric analysis</topic><topic>Water vapor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nunes, Juliana Carla</creatorcontrib><creatorcontrib>Melo, Pamela Thais Sousa</creatorcontrib><creatorcontrib>Lorevice, Marcos Vinicius</creatorcontrib><creatorcontrib>Aouada, Fauze Ahmad</creatorcontrib><creatorcontrib>de Moura, Marcia Regina</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nunes, Juliana Carla</au><au>Melo, Pamela Thais Sousa</au><au>Lorevice, Marcos Vinicius</au><au>Aouada, Fauze Ahmad</au><au>de Moura, Marcia Regina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of green tea extract on gelatin-based films incorporated with lemon essential oil</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-01-01</date><risdate>2021</risdate><volume>58</volume><issue>1</issue><spage>1</spage><epage>8</epage><pages>1-8</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The use of natural polymers, such as gelatin and other proteins, has increased in an attempt to replace part of the consumption of petroleum-based packaging. This study evaluated the influence of green tea extract and lemon nanoemulsion on mechanical, thermal and permeability properties of gelatin matrix. The results showed that green tea increased the gelatin tensile strength (TS) from 86 ± 7 MPa to 101 ± 5 MPa, on the other hand, the nanoemulsion decreases to 78 ± 8 MPa. The incorporation of green tea and nanoemulsion enhanced the water vapor permeability of gelatin film; this could be due to the interacting with the hydrophobic domains of gelatin. This was indicated by melting point (Tm) in differential scanning calorimetry (DSC) and degradation temperatures in the thermogravimetric analysis (TG), respectively. Changes in FTIR spectra of gelatin film were observed when the green tea and nanoemulsion were incorporated. Therefore, this study showed a new characterization and formulation of gelatin films incorporated by green tea extract and lemon nanoemulsion and their potential for edible film.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33505046</pmid><doi>10.1007/s13197-020-04469-4</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-2534-5553</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2021-01, Vol.58 (1), p.1-8 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7813924 |
| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Calorimetry Chemistry Chemistry and Materials Science Chemistry/Food Science Differential scanning calorimetry Emulsions Essential oils Food Science Gelatin Green tea Hydrophobicity Lemons Melting point Melting points Nanoemulsions Natural polymers Nutrition Permeability Polymers Review Review Article Tea Tensile strength Thermogravimetric analysis Water vapor |
| title | Effect of green tea extract on gelatin-based films incorporated with lemon essential oil |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T09%3A26%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20green%20tea%20extract%20on%20gelatin-based%20films%20incorporated%20with%20lemon%20essential%20oil&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Nunes,%20Juliana%20Carla&rft.date=2021-01-01&rft.volume=58&rft.issue=1&rft.spage=1&rft.epage=8&rft.pages=1-8&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-020-04469-4&rft_dat=%3Cproquest_pubme%3E2478662573%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2478662573&rft_id=info:pmid/33505046&rfr_iscdi=true |