Abstract
Films that incorporate antioxidant agents are widely used and improve the stability of food products that are prone to oxidation. This work evaluated the potential antioxidant activity of PVA/gelatine films incorporated with quercetin. The films were prepared by the casting method and characterised by TG-DSC, FTIR spectroscopy, SEM, optical microscopy and swelling index. Antioxidant properties were evaluated with DPPH, ABTS and FRAP assays. According to the thermal characterisation results, the film was stable up to 68 °C and entirely degraded at 632 °C. The FTIR spectroscopic analysis indicated that there was a physical interaction between the quercetin and the polymeric film, and microscopy indicated a homogeneous and uniform film. The film showed DPPH (315.4 ± 8.2) and ABTS radical potential activity (199.4 ± 9.7), as well as potential iron reduction activity—FRAP (740.6 ± 8.9) mainly when analysed in ethanol: water (95:5 v/v) system, all results expressed as milligram of Trolox per gram of film. Hence, PVA/gelatine films incorporated with quercetin have properties that allow a potential application in active packaging systems to delay oxidative processes in food.
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Acknowledgements
Dr. A. B. Siqueira and Dr. J. A Teixeira are thanked for the TG-DSC measurements. G.L.R.R. B. Vinhal acknowledges a grant from CAPES (Comissão de Aperfeiçoamento de Pessoal de Nível Superior), Finance Code #001.
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de Barros Vinhal, G.L.R.R., Silva-Pereira, M.C., Teixeira, J.A. et al. Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging. J Food Sci Technol 58, 3924–3932 (2021). https://doi.org/10.1007/s13197-020-04853-0
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DOI: https://doi.org/10.1007/s13197-020-04853-0