Antioxidant films based on poly(vinyl alcohol) (PVOH) activated by a flavonoid-rich fraction from Malpighia emarginata DC. pomace in free and nanoencapsulated forms

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-20 DOI:10.1016/j.fpsl.2025.101618

Esther Emily Silva Freitas , Indira Sardinha Caló Esteves , Laís Maciel Rodrigues , Adriane Santana Bomfim , Sthefane Pires dos Santos , Renato Souza Cruz , Alexsandro Branco , Geany Peruch Camilloto

{"title":"Antioxidant films based on poly(vinyl alcohol) (PVOH) activated by a flavonoid-rich fraction from Malpighia emarginata DC. pomace in free and nanoencapsulated forms","authors":"Esther Emily Silva Freitas , Indira Sardinha Caló Esteves , Laís Maciel Rodrigues , Adriane Santana Bomfim , Sthefane Pires dos Santos , Renato Souza Cruz , Alexsandro Branco , Geany Peruch Camilloto","doi":"10.1016/j.fpsl.2025.101618","DOIUrl":null,"url":null,"abstract":"<div><div>Active packaging incorporating natural antioxidants has been extensively studied to minimize quality loss and ensure food safety. This study evaluated the effects of incorporating a flavonoid-enriched fraction (FLA), in both free and nanoencapsulated forms, into poly(vinyl alcohol) (PVOH) films. The FLA was obtained by dynamic adsorption/desorption of <em>Malpighia emarginata</em> DC. (acerola) pomace extract (MEPE) using a PAD 9050 macroporous resin column. FLA-loaded nanocapsules (FLA-NCs) were prepared via nanoprecipitation using polycaprolactone, achieving high encapsulation efficiency (81.43 ± 0.98 %) and a narrow particle size distribution (157.0 ± 10.1 nm). Control films (CF) and active films containing 1 % (w/w) free FLA (FF) or nanoencapsulated FLA (NF) were produced by the solvent casting method. The addition of FLA and FLA-NCs improved the films’ optical properties by increasing yellowing intensity, opacity, and UV light protection, and slightly modified the thermal properties. While the CF exhibited a maximum tensile strength (TS) of 34.31 ± 5.34 MPa and water vapor permeability (WVP) of 1.21 ± 0.10 g·mm/m²·day·kPa, the incorporation of FLA reduced TS and WVP without affecting film thickness (0.08 ± 0.02 mm) or elongation at break (279.05 ± 22.35 %). These modifications remained within acceptable parameters for packaging applications. The antioxidant activity of the films was enhanced, with FF showing superior DPPH and FRAP responses. NF, in turn, exhibited a more controlled and sustained flavonoid release, reaching 1.60 mg QE/g film in aqueous simulant (A) after 240 h. These results highlight NF’s potential for active packaging aimed at preserving lipid-rich foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101618"},"PeriodicalIF":10.6000,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425001887","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Active packaging incorporating natural antioxidants has been extensively studied to minimize quality loss and ensure food safety. This study evaluated the effects of incorporating a flavonoid-enriched fraction (FLA), in both free and nanoencapsulated forms, into poly(vinyl alcohol) (PVOH) films. The FLA was obtained by dynamic adsorption/desorption of Malpighia emarginata DC. (acerola) pomace extract (MEPE) using a PAD 9050 macroporous resin column. FLA-loaded nanocapsules (FLA-NCs) were prepared via nanoprecipitation using polycaprolactone, achieving high encapsulation efficiency (81.43 ± 0.98 %) and a narrow particle size distribution (157.0 ± 10.1 nm). Control films (CF) and active films containing 1 % (w/w) free FLA (FF) or nanoencapsulated FLA (NF) were produced by the solvent casting method. The addition of FLA and FLA-NCs improved the films’ optical properties by increasing yellowing intensity, opacity, and UV light protection, and slightly modified the thermal properties. While the CF exhibited a maximum tensile strength (TS) of 34.31 ± 5.34 MPa and water vapor permeability (WVP) of 1.21 ± 0.10 g·mm/m²·day·kPa, the incorporation of FLA reduced TS and WVP without affecting film thickness (0.08 ± 0.02 mm) or elongation at break (279.05 ± 22.35 %). These modifications remained within acceptable parameters for packaging applications. The antioxidant activity of the films was enhanced, with FF showing superior DPPH and FRAP responses. NF, in turn, exhibited a more controlled and sustained flavonoid release, reaching 1.60 mg QE/g film in aqueous simulant (A) after 240 h. These results highlight NF’s potential for active packaging aimed at preserving lipid-rich foods.

查看原文本刊更多论文

富黄酮类化合物活化聚乙烯醇（PVOH）抗氧化膜。自由和纳米封装形式的渣滓

含有天然抗氧化剂的活性包装已被广泛研究，以尽量减少质量损失并确保食品安全。本研究评估了在聚乙烯醇（PVOH）薄膜中加入游离和纳米封装形式的类黄酮富集部分（FLA）的效果。采用动态吸附/解吸法对马尔匹亚（malpiighia marginata） DC进行吸附和解吸，得到了FLA。采用PAD 9050大孔树脂柱提取（acerola）果渣提取物（MEPE）。以聚己内酯为原料，采用纳米沉淀法制备了负载fla的纳米胶囊（fla - nc），包封效率高（81.43 ± 0.98 %），粒径分布窄（157.0 ± 10.1 nm）。采用溶剂铸造法制备了含有1 % （w/w）游离FLA （FF）或纳米囊化FLA （NF）的对照膜（CF）和活性膜。FLA和FLA- nc的加入提高了薄膜的黄化强度、不透明度和防紫外线性能，并略微改变了薄膜的热性能。虽然CF展出的最大抗拉强度(TS) 34.31 ±5.34  MPa和水蒸气渗透率(冻)1.21 ±0.10  g·mm / m²··kPa,佛罗里达州的掺入降低了TS和冻而不影响膜厚度(0.08 ±0.02  毫米)或断裂伸长率(279.05 ±22.35  %)。这些修改保持在包装应用可接受的参数范围内。膜的抗氧化活性增强，其中FF表现出较好的DPPH和FRAP响应。而NF则表现出更可控和持续的黄酮类化合物释放，在240 h后，在水模拟剂(a)中达到1.60 mg QE/g膜。这些结果突出了NF在旨在保存富含脂质的食品的活性包装方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.