Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped ß-carotene for food packaging application.

Nowadays, there is a worldwide demand in the production of innovative packaging that release active compounds to increase the shelf life of perishable food products. Therefore, this study produced methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped ß-carotene. The nanoparticles were produced by the nanoprecipitation method, and 10, 30, and 50 % of nanoparticles colloidal solution was added in the methylcellulose filmogenic solution. The films were characterized by the mechanical, physicochemical properties, antioxidant activity, and release of ß-carotene from the polymeric matrix to a food simulant. The results demonstrated satisfactory mechanical properties; however, the addition of nanoparticles decreased the Young's Modulus and increased the elongation at break. Regarding light transmission, the incorporation of ß-carotene nanoparticles promoted a decrease in the percentage of ultraviolet ray's transmittance through the film matrix, as well as visible light. The incorporation of nanoparticles improved the antioxidant activity of the films, which was proportional to the concentration of ß-carotene used in the formulation. The release of ß-carotene reached a maximum value of 10.93 µg g-1 film containing 70 % nanoparticles, which was a desired profile for food application. Finally, the methylcellulose films functionalized with poly-ε-caprolactone nanocapsules can release ß-carotene, and therefore, can be considered as a novel nanomaterial for food conservation, with a potential to increase the shelf life of perishable food products.

Molecular and rheological characterization of carrageenan solutions extracted from Kappaphycus alvarezii.

This study evaluates and relates the molecular and rheological characteristics of native carrageenan obtained from Kappaphycus alvarezii seaweed. Native carrageenan was extracted by a differentiated methodology by atomization drying process, which reduces the time for obtaining carrageenan dry powder and minimizes costs and environmental damages. Rheological properties of native carrageenan were compared with a commercial carrageenan grade. Molecular properties were performed by SAXS and GPC analysis and the rheological properties by DMTA and stress relaxation tests. Molecular analysis proved a folded and compact molecular structure and indicated the presence of chains with different molecular weights for native carrageenan. The results obtained showed that the helix-coil transition occurs at temperature about 50 °C. The native and commercial grade carrageenan presented the characteristic of viscoelastic materials and their gel properties show a higher contribution from solid elastic component, and the initial force (F(0)) was higher in commercial carrageenan than native one.