Scholarlink

<p>Aiming to develop and characterize an edible sodium alginate film incorporating pequi oil (PO) and inulin in different concentrations and to evaluate its effects on film properties, antioxidant and prebiotic activities, and antimicrobial inhibition. This study employed a completely randomized design with four film formulations: a control (without PO or inulin) and four formulations containing PO (0.07; 0.1 and 0.2%) and inulin (1%), including one positive control with inulin alone. Films containing PO and inulin (1%) exhibited a compact structure, smooth texture, and absence of cracks and porosity, suggesting effective incorporation of these components into the polymeric matrix. The PO -inulin films had a significantly greater thickness (<i>p</i> &lt; 0.05) than the control and inulin-only films. The PO <sub>0.07%</sub>+I<sub>1%</sub> film had the lowest moisture content, while all films containing PO and/or inulin exhibited higher water vapor permeability (<i>p</i> &lt; 0.05). No significant differences (<i>p</i> &lt; 0.05) were found in color parameters. The control film had lower tensile strength than PO-inulin films (<i>p</i> &lt; 0.05). Young was higher (<i>p</i> &lt; 0.05) in the inulin-only and low PO concentration (OP<sub>0.07%</sub>+I<sub>1%</sub>) films. The PO addition increased DPPH activity, with PO<sub>0.1%</sub>+I<sub>1%</sub> showing the highest antioxidant capacity (<i>p</i> &lt; 0.05). All films exhibited antimicrobial activity, with the strongest inhibition against <i>S. aureus</i>. The PO<sub>0.07%</sub>+I<sub>1%</sub> film was recommended for food applications due to its antioxidant and antimicrobial properties.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Production and characterization of bioactive films obtained through the incorporation of pequi oil (Caryocar brasiliense) and inulin blend in a matrix of sodium alginate

  • 期刊论文

  • 发表日期：

    2025年12月10日

查看全文
  • Stella Figueiredo,
  • Marthyna Souza,
  • José Morais Pereira Filho,
  • Abrahão Oliveira Filho,
  • Carolina Sousa,
  • Ronaldo Oliveira,
  • Paulo Soares,
  • Ariane Nascimento,
  • Edson Cavalcanti da Silva Filho,
  • Leilson Bezerra

摘要

Aiming to develop and characterize an edible sodium alginate film incorporating pequi oil (PO) and inulin in different concentrations and to evaluate its effects on film properties, antioxidant and prebiotic activities, and antimicrobial inhibition. This study employed a completely randomized design with four film formulations: a control (without PO or inulin) and four formulations containing PO (0.07; 0.1 and 0.2%) and inulin (1%), including one positive control with inulin alone. Films containing PO and inulin (1%) exhibited a compact structure, smooth texture, and absence of cracks and porosity, suggesting effective incorporation of these components into the polymeric matrix. The PO -inulin films had a significantly greater thickness (p < 0.05) than the control and inulin-only films. The PO 0.07%+I1% film had the lowest moisture content, while all films containing PO and/or inulin exhibited higher water vapor permeability (p < 0.05). No significant differences (p < 0.05) were found in color parameters. The control film had lower tensile strength than PO-inulin films (p < 0.05). Young was higher (p < 0.05) in the inulin-only and low PO concentration (OP0.07%+I1%) films. The PO addition increased DPPH activity, with PO0.1%+I1% showing the highest antioxidant capacity (p < 0.05). All films exhibited antimicrobial activity, with the strongest inhibition against S. aureus. The PO0.07%+I1% film was recommended for food applications due to its antioxidant and antimicrobial properties.