Métodos de incorporação de micropartículas de D-limoneno em filmes comestíveis
DOI:
https://doi.org/10.5433/1679-0375.2020v41n1p43Palavras-chave:
Biopolímero. Óleo essencial. Gelificação iônica. Microscopia óptica. Microencapsulação.Resumo
No presente trabalho, D-limoneno foi microencapsulado por gelificação iônica utilizando alginato e íons cálcio e foi aplicado na formulação de filmes comestíveis biodegradáveis de gelatina e quitosana. Foram avaliados três métodos de incorporação das micropartículas na solução filmogênica: agitação magnética, agitação de alta velocidade (Ultra-turrax) e sonicação. A morfologia das micropartículas e dos filmes foram avaliados por microscopia óptica e microscopia eletrônica de varredura (MEV). Além disso, nas micropartículas determinou-se a eficiência de encapsulação (EE) e o diâmetro médio e nos filmes as propriedades mecânicas e a permeabilidade ao vapor de água (PVA). As micropartículas de D-limoneno apresentaram formato esférico, diâmetro médio de 134,6 ?m e EE de 83,95%. A incorporação de micropartículas elevou a resistência à tração, o módulo de Young e a PVA e reduziu a elongação na ruptura dos filmes. Porém, considerando os métodos de incorporação estudados, não houve diferença significativa, sugerindo que um simples método como a agitação magnética foi suficiente para dispersar as micropartículas na solução filmogênica.
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Referências
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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
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). Métodos de incorporação de micropartículas de D-limoneno em filmes comestíveis. Semina: Ciências Exatas E Tecnológicas, 41(1), 43–50. https://doi.org/10.5433/1679-0375.2020v41n1p43
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