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Green Propolis Extract as an Antioxidant Additive for Active Films Based on Sodium Alginate and Hydrolyzed Collagen

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Abstract

Herein, sodium alginate (SA) and hydrolyzed collagen (HC) blend films incorporating propolis extract (PE) (1–4 wt%) were prepared. A thorough morphological, structural and property-related evaluation has been provided. Micro-structurally, the incorporation of low PE concentrations resulted in more uniform SA/HC films. The FTIR results confirmed no modifications in the film’s functional groups, and the crystallinity degrees (XRD) of the films ranged from 4.1 to 5.6%. The incorporation of PE caused an increase in tensile strength, from 7.9 MPa (SA/HC) to 16.3 MPa (SA/HC/PE3%). Additionally, PE incorporation reduced the water affinity of the films, leading to a reduction in their moisture content. A type III moisture sorption isotherm was observed for all films at 25 °C, and the Smith’s model provided the best fit, suggesting that SA, HC and PE presented good miscibility, reducing the availability of functional groups for adsorption of water molecules. More importantly, the incorporation of PE improved the antioxidant activity of the films from 3.43% (SA/HC) to 22.5% (SA/HC/PE4%), and provided an exceptional UV light blocking ability. Overall, green PE can be considered an interesting option for the enhancement of SA/HC bioactive film performance.

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Acknowledgements

The authors acknowledge the National Council for Scientific and Technological Development (CNPq), Grant Number 403595/2021-5; and the São Paulo Research Foundation (FAPESP) for the post-doctoral fellowship of L. Marangoni Júnior (2021/04043-2). This study was partly financed by the Coordination for the Improvement of Higher Education Personnel – Brazil (CAPES) – Financial Code 001.

Funding

This study was supported by Fundação de Amparo à Pesquisa do Estado de São Paulo, (Grant Number 2021/04043-2), Conselho Nacional de Desenvolvimento Científico e Tecnológico, (Grant Number 403595/2021-5).

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Authors and Affiliations

  1. Packaging Technology Center, Institute of Food Technology, Av. Brasil, 2880, Campinas, SP, CEP: 13070-178, Brazil

    Luís Marangoni Júnior, Renan Garcia da Silva & Rosa Maria Vercelino Alves

  2. Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, SP, Brazil

    Plínio Ribeiro Rodrigues, Renan Garcia da Silva & Roniérik Pioli Vieira

  3. Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka, Kraków, Poland

    Ewelina Jamróz

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  1. Luís Marangoni Júnior
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Contributions

LMJ: Conceptualization, Data curation, Formal analysis, Investigation, Writing – original draft. PRR: Data curation, Formal analysis, Investigation, Writing – original draft.EJ: Data curation, Investigation, Writing – original draft. RGdaS: Formal analysis, Writing – review & editing. RMVA: Formal analysis, Writing – review & editing. RPV: Conceptualization, Data curation, Funding acquisition, Investigation, Writing – original draft, Writing – review & editing.

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Correspondence to Luís Marangoni Júnior or Roniérik Pioli Vieira.

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Marangoni Júnior, L., Rodrigues, P.R., Jamróz, E. et al. Green Propolis Extract as an Antioxidant Additive for Active Films Based on Sodium Alginate and Hydrolyzed Collagen. J Polym Environ 31, 1853–1865 (2023). https://doi.org/10.1007/s10924-022-02722-9

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