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Effect of the addition of boldo-do-Chile (Peumus boldus) extracts on gelatin film properties

Grant number: 14/05113-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): June 01, 2014
Effective date (End): May 31, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Paulo José do Amaral Sobral
Grantee:David Willian Bertan
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID


Films with the addition of natural antioxidants are considered, nowadays, as one of the most interesting technologies regarding active films. Researches have focused on, especially, in the use of phenolic compounds present in aqueous extracts of vegetables. Considering that the antioxidant property of from "boldo-do-Chile" (Peumus boldus) has not been studied on active films, the objective of this work is to study the antioxidant capacity of their aqueous, hydroethanolic, and ethanolic extracts, and also to study the effect of these extracts addition on the physical-chemical properties of gelatin-based films plasticized with glycerol. In this project, characterizations (phenolic compounds, ABTS, and DPPH) of the extracts of boldo-do-Chile produced at 45 °C and using the solvents with different ratios of water and ethanol (0:100, 25:75, 50:50, 75:25 e 100:0). The extracts will be added to the gelatin film-forming solution. After the drying, films will be characterized to determine their mechanical properties (by tensile and puncture test), color and opacity, solubility, UV barrier, and microstructure (SEM). The data will be subjected to statistical analysis using ANOVA and Tukey's test using SAS (version 9.1) program. It is expected, at the end of this project, to obtain a biodegradable material appropriate to be employed as bioactive packaging.(AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BERTAN, DAVID W.; APARECIDA, GISELE L.; BONILLA, JEANNINE; LOURENCO, V, RODRIGO; BITTANTE, ANA MONICA Q. B.; SOBRAL, PAULO J. A.. Boldo (Peumus boldus) leaf's hydroethanolic extracts on gelatin-based active films. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 11, . (13/07914-8, 13/09417-1, 14/05113-0)

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