Khan, Muhammad Rehan and Volpe, Stefania and Salucci, Emiliano and Sadiq, M.B and Torrieri, Elena (2022) Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics. [Pubblicazione in rivista scientifica]
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Khan et al., 2022b.pdf Download (4MB) | Anteprima |
| Tipologia del documento: | Pubblicazione in rivista scientifica |
|---|---|
| Lingua: | English |
| Titolo: | Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics |
| Autori: | Autore Email Khan, Muhammad Rehan Muhrehankhan.unina@outlook.com Volpe, Stefania stefania.volpe2@unina.it Salucci, Emiliano [non definito] Sadiq, M.B [non definito] Torrieri, Elena elena.torrieri@unina.it |
| Autore/i: | Khan, M. R., Volpe, S., Salucci, E., Sadiq, M. B., Torrieri, E. |
| Data: | Dicembre 2022 |
| Istituzione: | Università degli studi di Napoli Federico II |
| Dipartimento: | Dipartimento di Agraria |
| Sezione di dipartimento: | Scienze e Tecnologie Alimentari |
| Titolo del periodico: | Journal of Food Engineering |
| Data: | Dicembre 2022 |
| Parole chiave: | Sodium caseinateGuar gum, Gallic acid, Active packaging, Release kinetics, Molecular modelling |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Diritti di accesso: | Accesso aperto |
| Depositato il: | 17 Ott 2022 07:32 |
| Ultima modifica: | 17 Ott 2022 07:32 |
| URI: | http://www.fedoa.unina.it/id/eprint/13445 |
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).
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