Mechanical And Water Vapor Permeability Properties Of Biodegradables Films Based On Methylcellulose, Glucomannan, Pectin And Gelatin [propriedades Mecânicas E De Permeabilidade Ao Vapor De água De Filmes Biodegradáveis à Base De Metilcelulose, Glucomanana, Pectina E Gelatina]

Mimic biological structures such as the cell wall of plant tissues may be an alternative to obtain biodegradable films with improved mechanical and water vapor barrier properties. This study aims to evaluate the mechanical properties and water vapor permeability (WVP) of films produced by using the solvent-casting technique from blended methylcellulose, glucomannan, pectin and gelatin. First, films from polysaccharides at pH 4 were produced. The film with the best mechanical performance (tensile strength = 72.63 MPa; elongation = 9.85%) was obtained from methylcellulose-glucomannan-pectin at ratio 1:4:1, respectively. Then, gelatin was added to this polysaccharide blend and the pH was adjusted to 4, 5 and 6. Results showed significant improvement in WVP when films were made at pH 5 and at polysaccharides/gelatin ratio of 90/10 and 10/90, reaching 0.094 and 0.118 g.mm/h.m 2.kPa as values, respectively. Films with the best mechanical properties were obtained from the blend of polysaccharides, whereas WVP was improved from the blend of polysaccharides and gelatin at pH 5.313739746Standard test method for water vapor transmission of materials E96-95 (1995) Annuals Book of ASTM Standards, pp. 697-704. , AMERICAN SOCIETY FOR TESTING AND MATERIALS - ASTM, In: STORER, R. A. (Ed.), Philadelphia: American Society for Testing and MaterialsStandard test method for tensile properties of thin plastic sheeting D882-98 (1998) Annuals Book of ASTM Standards, pp. 163-171. , AMERICAN SOCIETY FOR TESTING AND MATERIALS - ASTM, In: STORER, R. A. 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Influence Of The Addition Of Lauric Acid To Films Made From Gelatin, Triacetin And A Blend Of Stearic And Palmitic Acids

The objective of this research was to verify the influence of adding increasing amounts of lauric acid on the functional properties of homogenized films made from gelatin, triacetin and a blend of palmitic and stearic acids. The films were characterised with respect to their visual aspect, water vapour permeability (WVP), water solubility, mechanical properties (tensile strength and percent elongation), oxygen permeability (O2P), opacity (OP) and melting and glass transitions temperatures. The films produced were malleable and macroscopically homogeneous. The addition of 1% of lauric acid to the film of gelatin, triacetin and blend of palmitic and stearic acids (5.84 ± 0.31 gmm · m-2 dkPa) caused a slight decrease in WVP. The additions of 2.5% (5.70 ± 0.76 gmm · m-2 dkPa), 5% (5.38 ± 0.64 gmm · m-2 dkPa) and 10% (4.50 ± 0.55 gmm · m-2 dkPa) of lauric acid were sufficient to make a significant difference in the WVP at the higher levels used. As compared to the gelatin and triacetin film, the addition of lauric acid at all the concentrations studied resulted in a slight increase in the film solubility. The addition of hydrophobic substances to gelatin/triacetin films (15.26 ± 0.28 cm3 · μm · m-2 dkPa) favoured an increase in O2P permeability, this effect being greater in the films made from gelatin, triacetin, blend of palmitic and stearic acids and 10% lauric acid (24.48 ± 0.07 cm3 · μm · m-2 dkPa). The increasing addition of lauric acid significantly reduced the tensile strength and increased elongation of the films composed of gelatin, triacetin and blend that being more evident at the concentrations of 5% (67.58 ± 1.23 MPa and 11.45 ± 0.57%) and 10% (63.50 ± 1.56 MPa and 12.90 ± 0.57%). The addition of 1% (OP, 27%) and 10% (OP, 28%) of lauric acid induced no visible effect on the opacity of the films. The thermogrammes showed three transitions for the gelatin/triacetin/stearic-palmitic blend/1% lauric acid films (-57.42°C, 23.74°C and 44.11°C) and two for the gelatin/triacetin/stearic-palmitic acids blend/10% lauric acid films (-56.22°C and 17.35°C). As observed by DSC, the addition of fatty acids resulted in the appearance of more than one melting peak for all films in relation to the gelatin and triacetin film. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA.229143149(1995) ASTM, pp. E96-95(1995) ASTM, pp. D882(1990) ASTM, 1177, pp. D3985-81Baldwin, A., Nisperos, O., Hagenmaier, D., Baker, R.A., (1997) Food Technol., 51 (6), p. 56Bertan, L.C., Tanada-Palmu, P.S., Siani, A.C., Grosso, C.R.F., (2005) Food Hydrocol., 19 (1), p. 73Callegarin, F., Gallo, J.-A.Q., Debeaufort, F., (1997) Voilley.J.Am. Oil Chem. Soc., 74 (10), p. 1183Cherian, G., Gennadios, A., Weller, C., Chinachoti, P., (1995) Cereal Chem., 72 (1), p. 1Donhowe, I.G., Fennema, O., (1994) Edible Coating and Films to Improve Food Quality, p. 1. , J. M. Krotcha, E. A. Baldwin, M. O. Nisperos-Carriedo, Eds., Technomic Publishing Company Inc., LancasterFakhouri, F.M., Batista, J.A., Grosso, C.R.F., (2003) Braz. J. Food Technol., 6 (2), p. 301Gontard, N., Duchez, C., Cuq, J.-L., Guilbert, S., (1994) Int. J. Food Sci. Technol., 29, p. 50Kester, J.J., Fennema, O.R., (1986) Food Technol., 40 (12), p. 59Mchugh, T.H., (1996) Macromolecular Interactions in Food Technology, , N. Parris, A. Kato, L. K. Creamer, J. Pearce, EdsMchugh, T.H., Krochta, J.M., (1994) J. Am. Oil Chem. Soc., 71 (3), p. 312Pommet, M., Redl, A., Morel, M.-H., Guilbert, S., (2003) Polymer, 44 (1), p. 115Rhim, J.W., Wu, Y., Weller, C.L., Schinepf, M., (1999) J. Food Sci., 64 (1), p. 149Shellhammer, T.H., Krochta, J.M., (1997) J. Food Sci, 62 (2), p. 390Shih, F.F., (1996) Cereal Chem., 73 (3), p. 40

Anti-listeria Monocytogenes Activity Of Enterocins Microencapsulated By Ionic Gelation

The encapsulation of enterocins synthesized by . Enterococcus faecium CRL1385 through ionic gelation with calcium ions was analyzed. Different enterocins samples were lyophilised and encapsulated using low-methoxyl pectin as the coating material. Lipids present in milk butter were also added to control the release of antimicrobial peptides from the capsules. The morphology of fresh and freeze-dried capsules was examined using light microscopy and scanning electron microscopy, respectively. Antimicrobial activity of encapsulated bacteriocins was assessed against . Listeria monocytogenes 01/155 using the agar diffusion technique and direct contact in microplates. The capsules with higher lipid content showed a more spherical and uniform shape. Pathogen inhibition was observed for capsules prepared with different bacteriocin solutions both on solid (halo diameter = 8.5-13.5 mm) and in an aqueous medium (. ca. 2 log orders decline in . L. monocytogenes viability). The outcomes suggest that bacteriocin encapsulation through ionic gelation can be a potential alternative for the application of these antimicrobial peptides as biopreservatives in food. © 2012 Elsevier Ltd.2912126Anal, A.K., Singh, H., Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery (2007) Trends in Food Science & Technology, 18, pp. 240-251(2002) Official methods of analysis of AOAC international, , AOAC, AOAC International, MarylandAudisio, M.C., Oliver, G., Apella, M.C., Effect of different complex carbon sources on the growth of Enterococcus faecium and on its bacteriocin synthesis (2001) International Journal of Food Microbiology, 63, pp. 235-241Audisio, M.C., Terzolo, H.R., Apella, M.C., Bacteriocin from honeybee beebread Enterococcus avium, active against Listeria monocytogenes (2005) Applied & Environmental Microbiology, 71, pp. 3373-3375Borgogna, M., Bellich, B., Zorzin, L., Lapasin, R., Cesàro, A., Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system (2010) Food Chemistry, 122, pp. 416-423Bower, C.K., McGuire, J., Daeschel, M.A., Suppression of Listeria monocytogenes colonization following adsorption of nisin onto silica surfaces (1995) Applied & Environmental Microbiology, 61, pp. 992-997Champagne, C.P., Fustier, P., Microencapsulation for the improved delivery of bioactive compounds into foods (2007) Current Opinion in Biotechnology, 18, pp. 184-190Daba, H., Pandian, S., Gosselin, J.F., Simard, R.E., Huang, J., Lacroix, C., Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides (1991) Applied & Environmental Microbiology, 57, pp. 3450-3455Gálvez, A., Abriouel, H., López, R.L., Omar, N.B., Bacteriocin-based strategies for food biopreservation (2007) International Journal of Food Microbiology, 120, pp. 51-70Gouin, S., Microencapsulation: industrial appraisal of existing technologies and trends (2004) Trends in Food Science & Technology, 15, pp. 330-347Hoffman, A.S., Hydrogels for biomedical applications (2002) Advance Drug Delivery Reviews, 43, pp. 3-12Ibarguren, C., Audisio, M.C., Farfán Torres, M.E., Apella, M.C., Silicates characterization as potential bacteriocin-carriers (2010) Innovative Food Science & Emerging Technologies, 11, pp. 197-202Ibarguren, C., Raya, R.R., Apella, M.C., Audisio, M.C., Enterococcus faecium isolated from honey synthesized bacteriocin-like substances active against different Listeria monocytogenes strains (2010) Journal of Microbiology, 48 (1), pp. 44-52Kopermsub, P., Varissaporn, M., Choochart, W., Potential use of niosomes for encapsulation of nisin and EDTA and their antibacterial activity enhancement (2011) Food Research International, 44, pp. 605-612Langdon, C.J., Levine, D.M., Jones, D.A., Microparticulate feeds for marine suspension-feeders (1985) Journal of Microencapsulation, 2 (1), pp. 1-11Mukai-Correa, R., Prata, A.S., Alvim, I.D., Grosso, C.R.F., Controlled release of protein from hydrocolloid gel microbeads before and after drying (2004) Current Drug Delivery, 1, pp. 265-273da Silva Malheiros, P., Daroit, D.J., Brandelli, A., Food applications of liposome-encapsulated antimicrobial peptides (2010) Trends in Food Science & Technology, 21 (6), pp. 284-292Siragusa, G.R., Dickson, J.S., Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate cell (1992) Journal of Food Science, 57, pp. 293-296Talukder, R., Fassihi, R., Gastroretentive delivery systems: hollow beads (2004) Drug Development and Industrial Pharmacy, 30 (4), pp. 405-412Teixeira, M.L., dos Santos, J., Silveira, N.P., Brandelli, A., Phospholipid nanovesicles containing a bacteriocin-like substance for control of Listeria monocytogenes (2008) Innovative Food Science & Emerging Technologies, 9, pp. 49-53Wan, J., Gordon, J., Hickey, M.W., Mawson, R.F., Coventry, M.J., Adsorption of bacteriocins by ingestible silica compounds (1996) Journal of Applied Microbiology, 81, pp. 167-173Willaert, R.G., Baron, G.V., Gel entrapment and micro-encapsulation: methods, applications and engineering principles (1996) Reviews in Chemical Engineering, 12, pp. 1-20

Encapsulation and release of a fluorescent probe, khusimyl dansylate, obtained from vetiver oil by complex coacervation.

International audienc

Effect Of Microencapsulation Of Lactobacillus Acidophilus La-5 On Physicochemical, Sensory And Microbiological Characteristics Of Stirred Probiotic Yoghurt

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during refrigerated storage. L. acidophilus LA-5 was microencapsulated by ionic gelation and complex coacervation techniques using pectin and whey protein as wall and coating materials, respectively. The survival of probiotics subjected to conditions simulating the passage through the gastrointestinal tract and the sensory acceptance of yoghurts were evaluated after 35. days of refrigerated storage. The yoghurt containing encapsulated L. acidophilus LA-5 showed lower post-acidification and improved probiotics survival (62%) when compared to the yoghurt containing free cells of L. acidophilus LA-5 (10%) after 35. days of refrigerated storage. The encapsulated L. acidophilus LA-5 showed higher survival than the free microorganism during simulated gastrointestinal conditions. After 35. days of storage, no significant difference was observed for the attributes appearance, aroma, flavor, and overall impression for both samples. However, with respect to the attribute texture, the yoghurt containing encapsulated L. acidophilus LA-5 was less accepted than yoghurt containing free cells of L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 by ionic gelation and complex coacervation provided lower post-acidification in probiotic yoghurts, and protection to the microorganism, during 35. days of refrigerated storage and during the passage through the simulated gastrointestinal conditions.66424431Adhikari, K., Mustapha, A., Grun, I.U., Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt (2003) Journal of Food Science, 68, pp. 275-280Regulamento técnico sobre padrões microbiológicos para alimentos. Resolução RDC No. 12-02/01/2001, , http://portal.anvisa.gov.br/wps/wcm/connect/a47bab8047458b909541d53fbc4c6735/RDC_12_2001.pdf?MOD=AJPERES, Accessed Jul. 10, 2014Annan, N.T., Borza, A.D., Hansen, L.T., Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions (2008) Food Research International, 41, pp. 184-193Antunes, A.E.C., Marasca, E.T.G., Moreno, I., Dourado, F.M., Rodrigues, L.G., Lerayer, A.L.S., Desenvolvimento de buttermilk probiótico (2007) Ciência e Tecnologia de Alimentos, 27, pp. 83-90(2006) Official method of analysis, , Association of Official Analytical Chemists, GaithesburgBrandão, E.M., Andrade, C.T., Influência de fatores estruturais no processo de gelificação de pectinas de alto grau de metoxilação (1999) Polímeros: Ciência e Tecnologia, pp. 38-44ANVISA - Agência Nacional de Vigilância Sanitária. 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