Methods of incorporation of D-limonene microparticles in edible films
DOI:
https://doi.org/10.5433/1679-0375.2020v41n1p43Keywords:
Essential oil. Ionic gelation. Optical microscopy. Microencapsulation.Abstract
In the present work, D-limonene was microencapsulated by ionic gelation using alginate and calcium ion and applied in the formulation of gelatin and chitosan biodegradable edible films. Three methods of incorporation of the microparticles were evaluated in the film-forming solution: magnetic stirring, high speed stirring (Ultra-turrax), and sonication. The morphology of the microparticles and films were evaluated by optical microscopy and scanning electron microscopy (SEM). The efficiency of encapsulation (EE), and mean diameter of the microparticles, and mechanical properties and water vapor permeability (WVP) of the films were also determined. The D-limonene microparticles showed a spherical shape with a mean diameter of 134.6 ?m, and EE of 83.95 %. The incorporation of the microparticles increased tensile strength, Young’s modulus, and WVP, and it reduced the elongation at break of the films. However, among the incorporation methods there was no significant difference in the evaluated properties, suggesting that simple method such as magnetic stirring was sufficient to disperse the microparticles in the filmogenic solution.
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References
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BONILLA, J.; SOBRAL, P. J. A. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience, v. 16, n. 1, p. 17-25, 2016. DOI: https://doi.org/10.1016/j.fbio.2016.07.003
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DAMMAK, I.; BITTANTE, A. M. Q. B.; LOURENÇO, R. V.; SOBRAL, P. J. A. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin. International Journal of Biological Macromolecules, v. 101, p. 643-652, 2017. DOI: https://doi.org/10.1016/j.ijbiomac.2017.03.163
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MARTÍNEZ-ORTIZ, M. A.; VARGAS-TORRES, A.; ROMÁN-GUTIÉRREZ, A. D.; CHAVARRÍAHERNÁNDEZ, N.; ZAMUDIO-FLORES, P. B.; MEZA-NIETO, M.; PALMA-RODRÍGUEZ, H. M. Partial characterization of chayotextle starchbased films added with ascorbic acid encapsulated in resistant starch. International Journal of Biological Macromolecules, v. 98, p. 341-347, 2017. DOI: https://doi.org/10.1016/j.ijbiomac.2017.02.016
MEDEIROS, J. A. S.; BILCK, A. P.; GALINDO, M. V.; ALVIM, I. D.; YAMASHITA, F.; UENO, C. T.; SHIRAI M. A.; GROSSO, C. R. F.; CORRADINI, E.; SAKANAKA, L. S. Incorporation of oregano essential oil microcapsules in starch-poly (butylenes adipate co-terephthalate) (PBAT) films. Macromolecular Symposia, v. 383, n. 1, p. 1800052, 2019. DOI: https://doi.org/10.1002/masy.201800052
NOGUEIRA, G. F.; PRATA, A. S.; GROSSO, C. R. F. Alginate and whey protein based-multilayered particles: Production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid. Journal of Microencapsulation, v. 34, n. 2, p. 151-161, 2017. DOI: https://doi.org/10.1080/02652048.2017.1310945
ORDOÑEZ, M.; HERRERA A. Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying. Powder Technology, v. 253, p. 89-97, 2014. DOI: https://doi.org/10.1016/j.powtec.2013.11.005
PAGLIONE, I. S.; GALINDO, M. V.; MEDEIROS, J. A. S.; YAMASHITA, F.; ALVIM, I. D.; GROSSO, C. R. F. SAKANAKA, L. S.; SHIRAI, M. A. Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil. Food Packaging and Shelf Life, v. 22, p. 100419, 2019. DOI: https://doi.org/10.1016/j.fpsl.2019.100419
PARAMITA, V.; FURUTA, T.; YOSHII, H. Microencapsulation efficacy of D-limonene by spray drying using various combinations of wall materials and emulsifiers. Food Science and Technology Research, v. 16, n. 5, p. 365-372, 2010. DOI: https://doi.org/10.3136/fstr.16.365
PEREDA, M.; PONCE, A. G.; MARCOVICH, N. E.; RUSECKAITE, R. A.; MARTUCCI, J. F. Chitosan gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids, v. 25, n. 5, p. 1372–81, 2011. DOI: https://doi.org/10.1016/j.foodhyd.2011.01.001
PRATA, A. S.; GROSSO, C. R. F. Production of microparticles with gelatin and chitosan. Carbohydrate Polymer, v. 116, p. 292-299, 2015. DOI: https://doi.org/10.1016/j.carbpol.2014.03.056
ROBERTO, D.; MICUCCI, P.; SEBASTIAN, T.; GRACIELA, F.; ANESINI, C. Antioxidant activity of limonene on normal murine lymphocytes: relation to H2O2 modulation and cell proliferation. Basic and Clinical Pharmacology and Toxicology, v. 106, n. 1, p. 38-44, 2010. DOI: https://doi.org/10.1111/j.1742-7843.2009.00467.x
RUIZ-NAVAJAS, Y.; VIUDA-MARTOS, M.; SENDRA, E.; PEREZ-ALVAREZ, J. A.; FERNÁNDEZ-LÓPEZ J. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, v. 30, n. 2, p. 386-392, 2013. DOI: https://doi.org/10.1016/j.foodcont.2012.07.052
SILVÉRIO, G. B.; SAKANAKA, L. S.; ALVIM, I. D.; SHIRAI, M. A.; GROSSO, C. R. F. Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein. Ciência Rural, v. 48, n. 12, p. e20180637, 2018. DOI: http://dx.doi.org/10.1590/0103-8478cr20180637
SUN J. D-Limonene: safety and clinical applications. Alternative Medicine Review, v. 12, n. 3, p. 259-264, 2007.
TELLO, F.; FALFAN-CORTÉS, R. N.; MARTINEZBUSTOS, F.; MARTINS DA SILVA, V.; HUBINGER, M. D.; GROSSO, C. R. F. Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties. Food Hydrocolloids, v.43, p. 670-78, 2015. DOI: https://doi.org/10.1016/j.foodhyd.2014.07.029
WEINBRECK, F.; MINOR, M.; DE KRUIF, C. G. Microencapsulation of oils using whey protein/gum arabic coacervates. Journal of Microencapsulation, v. 21, n. 6, p. 667–79, 2004. DOI: https://doi.org/10.1080/02652040400008499
YIN, Y.; LI, Z.; SUN, Y.; YAO, K. A preliminary study on chitosan/gelatin polyelectrolyte complex formation. Journal of Material Science, v. 40, p. 4649-4652, 2005. DOI: https://doi.org/10.1007/s10853-005-3929-9
ZAHI, M. R.; LIANG, H.; YUAN, Q. Improving the antimicrobial activity of D-limonene using a novel organogel-based nanoemulsion. Food Control, v. 50, p. 554-559, 2015. DOI: https://doi.org/10.1016/j.foodcont.2014.10.001
ASTM - AMERICAN SOCIETY FOR TESTING AND MATERIALS. Standard test method for water vapor transmission of material – E96-00. Philadelphia: ASTM, 2000. Annual book of ASTM Standards.
ASTM - AMERICAN SOCIETY FOR TESTING AND MATERIALS. Standard test methods for tensile properties of thin plastic sheeting – D882-02. Philadelphia: ASTM, 2002. Annual Book of ASTM Standards.
ATARÉS, L.; CHIRALT, A. Essential oil as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology, v. 48, p. 51-62, 2016. DOI: https://doi.org/10.1016/j.tifs.2015.12.001
BEAULIEU, L.; SAVOIE, L.; PAQUIN, P.; SUBIRADE, M. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Biomacromolecules, v. 3, n. 2, p. 239–248, 2002. DOI: https://doi.org/10.1021/bm010082z
BENAVIDES, S.; COTÉS, P.; PARADA, J.; FRANCO, W. Development of alginate microspheres containing thyme essential oil using ionic gelation. Food Chemistry, v. 204, p. 77-83, 2016. DOI: https://doi.org/10.1016/j.foodchem.2016.02.104
BONILLA, J.; SOBRAL, P. J. A. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience, v. 16, n. 1, p. 17-25, 2016. DOI: https://doi.org/10.1016/j.fbio.2016.07.003
BURGOS-DÍAZ, C.; HERNÁNDEZ, X.; WANDERSLEBEN, T.; BARAHONA, T.; MEDINA, C.; QUIROZ, A.; RUBILAR, M. Influence of multilayer O/W emulsions stabilized by rom a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying. Colloids and Surface A: Physicochemical and Engineering Aspect, v. 536, p. 234-241, 2018. DOI: https://doi.org/10.1016/j.colsurfa.2017.04.032
CARVALHO, F. A.; BILCK, A. P.; YAMASHITA, F.; MALI, S. Polyvinyl alcohol films with different degrees of hydrolysis and polymerization. Semina: Ciências Exatas e Tecnológicas, v. 40, n. 2, p. 169-178, 2019. DOI: http://dx.doi.org/10.5433/1679-0375.2019v40n2p169
CRIZEL, T. M.; RIOS, A. O.; ALVES, V. D.; BANDARRA, N.; MOLDÃO-MARTINS, M.; FLÔRES, S. H. Biodegradable films based on gelatin and papaya peel microparticles with antioxidant properties. Food and Bioprocess Technology, v. 11, p. 536-550, 2017. DOI: https://doi.org/10.1007/s11947-017-2030-0
CROWELL, P. L.; GOULD, M. N. Chemoprevention and therapy of cancer by D-Limonene. Critical Review on Oncogenesis, v. 5, n. 1, p. 1-22, 1994. DOI: https://doi.org/10.1615/CritRevOncog.v5.i1.10
DAMMAK, I.; BITTANTE, A. M. Q. B.; LOURENÇO, R. V.; SOBRAL, P. J. A. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin. International Journal of Biological Macromolecules, v. 101, p. 643-652, 2017. DOI: https://doi.org/10.1016/j.ijbiomac.2017.03.163
GÓMEZ-ESTACA, J.; LÓPEZ-DE-DICASTILLO, C.; HERNÁNDEZ-MUÑOZ, P.; CATALÁ, R.; GAVARA, R. Advances in antioxidant active food packaging. Trends in Food Science and Technology, v. 35, n. 1, p. 42–51, 2014. DOI: https://doi.org/10.1016/j.tifs.2013.10.008
HOSSEINI, S. F.; REZAEI, M.; ZANDI, M.; FARAHMANDGHAVI, F. Bio-based composite edible films containing Origanum vulgare L. essential oil. Industrial Crops and Products, v. 67, p. 403-413, 2015. DOI: https://doi.org/10.1016/j.indcrop.2015.01.062
KIM, I.; HAN, J.; NA, J. H.; CHANG, P.; CHUNG, M. S.; PARK, K. H.; MIN, S. C. Insect-resistant food packaging film development using cinnamon oil and microencapsulation technologies. Food Science and Technology, v. 78, n. 2, p. E229-E237, 2013.DOI: https://doi.org/10.1111/1750-3841.12006
MARTÍNEZ-ORTIZ, M. A.; VARGAS-TORRES, A.; ROMÁN-GUTIÉRREZ, A. D.; CHAVARRÍAHERNÁNDEZ, N.; ZAMUDIO-FLORES, P. B.; MEZA-NIETO, M.; PALMA-RODRÍGUEZ, H. M. Partial characterization of chayotextle starchbased films added with ascorbic acid encapsulated in resistant starch. International Journal of Biological Macromolecules, v. 98, p. 341-347, 2017. DOI: https://doi.org/10.1016/j.ijbiomac.2017.02.016
MEDEIROS, J. A. S.; BILCK, A. P.; GALINDO, M. V.; ALVIM, I. D.; YAMASHITA, F.; UENO, C. T.; SHIRAI M. A.; GROSSO, C. R. F.; CORRADINI, E.; SAKANAKA, L. S. Incorporation of oregano essential oil microcapsules in starch-poly (butylenes adipate co-terephthalate) (PBAT) films. Macromolecular Symposia, v. 383, n. 1, p. 1800052, 2019. DOI: https://doi.org/10.1002/masy.201800052
NOGUEIRA, G. F.; PRATA, A. S.; GROSSO, C. R. F. Alginate and whey protein based-multilayered particles: Production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid. Journal of Microencapsulation, v. 34, n. 2, p. 151-161, 2017. DOI: https://doi.org/10.1080/02652048.2017.1310945
ORDOÑEZ, M.; HERRERA A. Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying. Powder Technology, v. 253, p. 89-97, 2014. DOI: https://doi.org/10.1016/j.powtec.2013.11.005
PAGLIONE, I. S.; GALINDO, M. V.; MEDEIROS, J. A. S.; YAMASHITA, F.; ALVIM, I. D.; GROSSO, C. R. F. SAKANAKA, L. S.; SHIRAI, M. A. Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil. Food Packaging and Shelf Life, v. 22, p. 100419, 2019. DOI: https://doi.org/10.1016/j.fpsl.2019.100419
PARAMITA, V.; FURUTA, T.; YOSHII, H. Microencapsulation efficacy of D-limonene by spray drying using various combinations of wall materials and emulsifiers. Food Science and Technology Research, v. 16, n. 5, p. 365-372, 2010. DOI: https://doi.org/10.3136/fstr.16.365
PEREDA, M.; PONCE, A. G.; MARCOVICH, N. E.; RUSECKAITE, R. A.; MARTUCCI, J. F. Chitosan gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids, v. 25, n. 5, p. 1372–81, 2011. DOI: https://doi.org/10.1016/j.foodhyd.2011.01.001
PRATA, A. S.; GROSSO, C. R. F. Production of microparticles with gelatin and chitosan. Carbohydrate Polymer, v. 116, p. 292-299, 2015. DOI: https://doi.org/10.1016/j.carbpol.2014.03.056
ROBERTO, D.; MICUCCI, P.; SEBASTIAN, T.; GRACIELA, F.; ANESINI, C. Antioxidant activity of limonene on normal murine lymphocytes: relation to H2O2 modulation and cell proliferation. Basic and Clinical Pharmacology and Toxicology, v. 106, n. 1, p. 38-44, 2010. DOI: https://doi.org/10.1111/j.1742-7843.2009.00467.x
RUIZ-NAVAJAS, Y.; VIUDA-MARTOS, M.; SENDRA, E.; PEREZ-ALVAREZ, J. A.; FERNÁNDEZ-LÓPEZ J. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, v. 30, n. 2, p. 386-392, 2013. DOI: https://doi.org/10.1016/j.foodcont.2012.07.052
SILVÉRIO, G. B.; SAKANAKA, L. S.; ALVIM, I. D.; SHIRAI, M. A.; GROSSO, C. R. F. Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein. Ciência Rural, v. 48, n. 12, p. e20180637, 2018. DOI: http://dx.doi.org/10.1590/0103-8478cr20180637
SUN J. D-Limonene: safety and clinical applications. Alternative Medicine Review, v. 12, n. 3, p. 259-264, 2007.
TELLO, F.; FALFAN-CORTÉS, R. N.; MARTINEZBUSTOS, F.; MARTINS DA SILVA, V.; HUBINGER, M. D.; GROSSO, C. R. F. Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties. Food Hydrocolloids, v.43, p. 670-78, 2015. DOI: https://doi.org/10.1016/j.foodhyd.2014.07.029
WEINBRECK, F.; MINOR, M.; DE KRUIF, C. G. Microencapsulation of oils using whey protein/gum arabic coacervates. Journal of Microencapsulation, v. 21, n. 6, p. 667–79, 2004. DOI: https://doi.org/10.1080/02652040400008499
YIN, Y.; LI, Z.; SUN, Y.; YAO, K. A preliminary study on chitosan/gelatin polyelectrolyte complex formation. Journal of Material Science, v. 40, p. 4649-4652, 2005. DOI: https://doi.org/10.1007/s10853-005-3929-9
ZAHI, M. R.; LIANG, H.; YUAN, Q. Improving the antimicrobial activity of D-limonene using a novel organogel-based nanoemulsion. Food Control, v. 50, p. 554-559, 2015. DOI: https://doi.org/10.1016/j.foodcont.2014.10.001
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2020-06-20
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Galindo, M. V., Paglione, I. dos S., Alvim, I. D., Sakanaka, L. S., Grosso, C. R. F., & Shirai, M. A. (2020). Methods of incorporation of D-limonene microparticles in edible films. Semina: Ciências Exatas E Tecnológicas, 41(1), 43–50. https://doi.org/10.5433/1679-0375.2020v41n1p43
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