Desarrollo de un biomaterial a base de mezcla almidón-gelatina: Propiedades físicas, mecánicas y de barrera

Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared in concentrations of SG13, SG22 and SG31 respectively. Two controls were considered; gelatin (G) and starch films (S). Glycerol was added as a plasticizer to all treatments at 2%. G treatment presented higher elasticity, permeability and solubility in comparison to those treatments using starch. FT-IR showed that both ingredients gelatin and starch respected their molecular spaces. However, their contribution was relevant for the formation of the matrix of films. The lowest percentage of crystallinity appeared in S films with 30.8%. This value increased up to 48.5 % in the G treatment. The variation of ratios in the mixture gelatin-starch resulted in different degrees of structural composition and these changes could be configured, adapted and applied to the requirements of the food engineering, pharmaceutical, and biomedical industry.Se prepararon películas a base de una mezcla dealmidón de chayotextle y gelatina (SG) de acuerdo a las siguientes concentraciones SG 3:1, SG 2:2, y SG 1:3. Dos controles fueron considerados en las películas; gelatina (G) y almidón (S). Se adicionó glicerol como plastificante para todos los tratamientos en un 2 %. El objetivo de esta investigación fue el estudio del efecto de las diferentes concentraciones de almidón de chayotextle y gelatina en las propiedades físicas, mecánicas y de barrera de las películas. El tratamiento G presentó la más alta solubilidad comparado con aquellos tratamientos en los que se incluyó al almidón. Los resultados FT-IR exhibieron la huella molecular característica de la gelatina y del almidón. No se detectaron nuevas bandas en los espectrómetros de las mezclas de gelatina. El más bajo porcentaje de cristalinidad apareció en las películas SG 2:2 con 37.8 %. Este valor incrementó hasta un 64.9 % en el tratamiento G. La variación de porcentajes en las mezclas almidón-gelatina produjo diferencias en las estructura y propiedades de las películas. Estas propiedades podrían ser configuradas, adaptadas y aplicadas de acuerdo a losrequerimientos de la industria de ingeniería de alimentos, farmacéutica y biomédica

Hyaluronic Acid—Extraction Methods, Sources and Applications

In this review, a compilation of articles in databases on the extraction methods and applications of hyaluronic acid (HA) was carried out. HA is a highly hydrated component of different tissues, including connective, epithelial, and neural. It is an anionic, linear glycosaminoglycan (GAG) primarily found in the native extracellular matrix (ECM) of soft connective tissues. Included in the review were studies on the extraction methods (chemical, enzymatical, combined) of HA, describing advantages and disadvantages as well as news methods of extraction. The applications of HA in food are addressed, including oral supplementation, biomaterials, medical research, and pharmaceutical and cosmetic industry applications. Subsequently, we included a section related to the structure and penetration routes of the skin, with emphasis on the benefits of systems for transdermal drug delivery nanocarriers as promoters of percutaneous absorption. Finally, the future trends on the applications of HA were included. This final section contains the effects before, during, and after the application of HA-based products

Green Synthesis of Silver Nanoparticles for Preparation of Gelatin Films with Antimicrobial Activity

Silver nanoparticles were successfully synthesized using Thuja orientalis aqueous extract and AgNO3 as a precursor. UV–Vis showed a distinct absorption peak at 424 nm attributed to silver nanoparticles due to their surface plasmon resonance. Atomic absorption analysis reflected an increase in the concentration of nanoparticles in relation to the progress of the synthesis, obtaining a peak concentration value of 15.7 mg/L at 50 min. The FTIR spectra revealed the characteristic functional groups of phytomolecules involved in the silver–ion binding process, such as R–O–H (3335 cm−1) O=C–OH (2314 cm−1) and C—C=C (1450 cm−1). At 50 min, zeta potential showed the stability of the nanoparticles with the value of −21.73 mV. TEM micrographs revealed the formation of spherical nanoparticles with an average size of about 85.77 nm. Furthermore, films incorporated with nanoparticles exhibited a Tg from 66.42 °C to 73.71 °C and Tm at 103.31 °C. Films from the G22 formulation presented excellent antibacterial properties inhibiting the growth of Staphylococcus aureus. Thuja orientalis aqueous extract could be a low-cost, eco-friendly, and efficient reducing and capping agent for the synthesis of nanometric-sized Ag particles. Gelatin films with nanoparticles are expected to have high potential as an active food packaging system