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04:09
Development and Characterization of Fusidic Acid-Loaded Alginate-Aloe vera Based Hydrogel Film
Published on: December 13, 2024
Ascorbic acid retaining using a new calcium alginate-Capsul based edible film
Daniele da Silva Bastos1, Kátia Gomes de Lima Araújo, Maria Helena Miguez da Rocha Leão
1Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Instituto de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil. daninutr@ig.com.br
Journal of Microencapsulation
|July 9, 2008
Summary
This study developed a new edible film using calcium alginate and vitamin C. Refrigeration in the dark best preserved vitamin C, showing potential for ingredient protection.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Edible films offer a sustainable alternative to conventional packaging.
- Incorporating active compounds like antioxidants into edible films enhances their functionality.
- Calcium alginate is a promising biopolymer for developing edible films due to its film-forming properties.
Purpose of the Study:
- To develop and characterize a novel calcium alginate-based edible film incorporating vitamin C as an antioxidant.
- To evaluate the stability and retention of vitamin C within the edible film matrix under various storage conditions.
- To assess the impact of vitamin C incorporation on the mechanical properties and surface morphology of the edible film.
Main Methods:
- Calcium alginate edible films were prepared with vitamin C incorporated into the matrix.
- Vitamin C stability was assessed over 140 days under different storage conditions (refrigeration, room temperature, light/dark cycles).
- Mechanical properties (tensile strength) and surface morphology (microscopy) of the films were characterized.
Main Results:
- A 25.6% incorporation of vitamin C into the film matrix was achieved.
- Films stored under refrigeration in the dark showed no significant decrease in vitamin C retention.
- Significant vitamin C degradation occurred in films stored at room temperature, especially under light exposure.
- Vitamin C addition reduced the tensile strength of the edible film.
- Microscopy confirmed a cohesive matrix structure in the developed edible films.
Conclusions:
- The developed calcium alginate-Capsul edible film effectively protects incorporated vitamin C under optimal storage conditions (refrigeration, dark).
- The film demonstrates potential for protecting sensitive ingredients, though its mechanical properties are slightly reduced by vitamin C.
- Further research is needed to optimize film formulation and explore broader applications for ingredient protection.
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