Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Combining Chitosan Nanoparticles and Garlic Essential Oil as additive fillers to Pectin Edible Films for Primary Rice Containing

Vanessa Santos
,
Marcos V. Lorevice
,
Graziela Solferini Baccarin
ORCID logo ,
Fabíola Medeiros
,
Fauze Aouada
ORCID logo ,
Marcia Regina de Moura
* ORCID logo
Version 1 : Received: 16 December 2022 / Approved: 23 December 2022 / Online: 23 December 2022 (02:01:47 CET)

A peer-reviewed article of this Preprint also exists.

dos Santos, V.S.; Lorevice, M.V.; Baccarin, G.S.; da Costa, F.M.; da Silva Fernandes, R.; Aouada, F.A.; de Moura, M.R. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers 2023, 15, 2244. dos Santos, V.S.; Lorevice, M.V.; Baccarin, G.S.; da Costa, F.M.; da Silva Fernandes, R.; Aouada, F.A.; de Moura, M.R. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers 2023, 15, 2244.

Abstract

Edible films were produced combining pectin (P) matrix with chitosan nanoparticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. The CSNP were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, WVP and antimicrobial activity. Four filming-forming suspension were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The average particle size was 317nm with zeta potential reaching +21.4 mV, which indicated colloidal stability. The wettability of the films exhibited values of 65°, 43°, 78°, 64° respectively. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S.aureus. For E. coli, the inhibition occurred only in films containing CSNP and by direct contact in the culture. The results indicate a promising alternative for designing stable antimicrobial nanoparticles for application in novel food active packaging.

Keywords

biopolymers; nanoparticles; garlic essential oil; packaging

Subject

Chemistry and Materials Science, Nanotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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