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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Item Type: Pubblicazione in rivista scientifica
Resource language: English
Title: Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics
Creators:
CreatorsEmail
Khan, Muhammad RehanMuhrehankhan.unina@outlook.com
Volpe, Stefaniastefania.volpe2@unina.it
Salucci, EmilianoUNSPECIFIED
Sadiq, M.BUNSPECIFIED
Torrieri, Elenaelena.torrieri@unina.it
Autore/i: Khan, M. R., Volpe, S., Salucci, E., Sadiq, M. B., Torrieri, E.
Date: December 2022
Institution: Università degli studi di Napoli Federico II
Department: Dipartimento di Agraria
Sezione di dipartimento: Scienze e Tecnologie Alimentari
Journal or Publication Title: Journal of Food Engineering
Date: December 2022
Keywords: 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
Access rights: Open access
Date Deposited: 17 Oct 2022 07:32
Last Modified: 17 Oct 2022 07:32
URI: http://www.fedoa.unina.it/id/eprint/13445

Collection description

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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