Abstract
Films with antioxidant properties using acoupa weakfish skin gelatin (Cynoscion acoupa) were obtained after supercritical solvent impregnation with Piper divaricatum essential oil, in order to produce active food packaging. The impregnation process was carried out using CO2 as supercritical solvent, in an autoclave, at 35 °C, pressures of 100, 150, and 200 bar, and times of 60, 90, and 120 min. The film that presented the highest percentage of antioxidant activity was obtained at 100 bar and 60 min (41.63 ± 1.6%). Scanning electron microscopy (SEM) showed that the essential oil had a heterogeneous distribution within the film, confirming its impregnation. The analysis of Fourier-transform infrared spectroscopy (FTIR) showed that the structural properties of the film changed after the process, in which the interaction of the essential oil and the film proteins was confirmed. Impregnation resulted in a film presenting less tensile resistance, greater flexibility, and greater opacity when compared with control film. Thermogravimetric analysis indicated that thermal stability decreased after the impregnation process. The film obtained presented characteristics that suggest its potential as an active packaging for food products.
Similar content being viewed by others
References
Adilah, Z. A. M., & Hanani, Z. A. N. (2016). Active packaging of fish gelatin films with Morinda citrifolia oil. Food Bioscience, 16, 66–71. https://doi.org/10.1016/j.fbio.2016.10.002.
Alparslan, Y., & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842–853. https://doi.org/10.1007/s11947-017-1862-y.
Azeredo, H. M. C. d. (2009). Nanocomposites for food packaging applications. Food Research International, 42(9), 1240–1253. https://doi.org/10.1016/j.foodres.2009.03.019.
Bahram, S., Rezaei, M., Soltani, M., Kamali, A., Ojagh, S. M., & Abdollahi, M. (2014). Whey protein concentrate edible film activated with cinnamon essential oil. Journal of Food Processing and Preservation, 38(3), 1251–1258. https://doi.org/10.1111/jfpp.12086.
Bezerra, F. W. F., da Costa, W. A., de Oliveira, M. S., de Aguiar Andrade, E. H., & de Carvalho, R. N. (2018). Transesterification of palm pressed-fibers (Elaeis guineensis Jacq.) oil by supercritical fluid carbon dioxide with entrainer ethanol. Journal of Supercritical Fluids, 136, 136–143. https://doi.org/10.1016/j.supflu.2018.02.020.
Bof, M. J., Jiménez, A., Locaso, D. E., García, M. A., & Chiralt, A. (2016). Grapefruit seed extract and lemon essential oil as active agents in corn starch–chitosan blend films. Food Bioprocess Technology, 9(12), 2033–2045. https://doi.org/10.1007/s11947-016-1789-8.
Bonilla, J., & Sobral, P. J. A. (2016). Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience, 16, 17–25. https://doi.org/10.1016/j.fbio.2016.07.003.
Burgos, N., Armentano, I., Fortunati, E., Dominici, F., Luzi, F., Fiori, S., Cristofaro, F., Visai, L., Jiménez, A., & Kenny, J. M. (2017). Functional properties of plasticized bio-based poly(lactic acid) _poly(hydroxybutyrate) (PLA_PHB) films for active food packaging. Food and Bioprocess Technology, 10(4), 770–780. https://doi.org/10.1007/s11947-016-1846-3.
Capitani, M. I., Matus-Basto, A., Ruiz-Ruiz, J. C., Santiago-García, J. L., Betancur-Ancona, D. A., Nolasco, S. M., Tomás, M. C., & Segura-Campos, M. R. (2016). Characterization of biodegradable films based on Salvia hispanica L. protein and mucilage. Food and Bioprocess Technology, 9(8), 1276–1286. https://doi.org/10.1007/s11947-016-1717-y.
Casas, L., Mantell, C., & De Ossa, E. J. M. (2017). The Journal of Supercritical Fluids Impregnation of mango leaf extract into a polyester textile using supercritical carbon dioxide. The Journal of Supercritical Fluids, 128, 208–217. https://doi.org/10.1016/j.supflu.2017.05.033.
Cejudo Bastante, C., Cardoso, L. C., Serrano, C. M., & De Ossa, E. J. M. (2017). The Journal of Supercritical Fluids Supercritical impregnation of food packaging fi lms to provide antioxidant properties. The Journal of Supercritical Fluids, 128, 200–207. https://doi.org/10.1016/j.supflu.2017.05.034.
Cejudo Bastante, C., Casas Cardoso, L., Fernández Ponce, M. T., Mantell Serrano, C., & Martínez de la Ossa-Fernández, E. J. (2018). Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films. Journal of Supercritical Fluids, 140, 196–206. https://doi.org/10.1016/j.supflu.2018.06.008.
Cejudo Bastante, C., Cran, M. J., Cardoso, L. C., Serrano, C. M., De, E. J. M., & Bigger, S. W. (2019). Effect of supercritical CO2 and olive leaf extract on the structural, thermal and mechanical properties of an impregnated food packaging film. The Journal of Supercritical Fluids, 145, 181–191. https://doi.org/10.1016/j.supflu.2018.12.009.
Cervigón, F., Cipriani, R., Fischer, W., Garibaldi, L., Hendrickx, M., Lemus, A. J., et al. (1993). FAO species identification sheets for fishery purposes: field guide to the commercial marine and brackish-water resources of the northern coast of South America. Rome: FAO.
Chiralt, A., & Atar, L. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science & Technology, 48, 51–62. https://doi.org/10.1016/j.tifs.2015.12.001.
Costa, V. P., Braga, M. E. M., Guerra, J. P., Duarte, A. R. C., Duarte, C. M. M., Leite, E. O. B., Gil, M. H., & de Sousa, H. C. (2010). Development of therapeutic contact lenses using a supercritical solvent impregnation method. Journal of Supercritical Fluids, 52(3), 306–316. https://doi.org/10.1016/j.supflu.2010.02.001.
Cozmuta, A. M., Turila, A., Apjok, R., Ciocian, A., Cozmuta, L. M., Peter, A., et al. (2015). Preparation and characterization of improved gelatin films incorporating hemp and sage oils. Food Hydrocolloids, 49, 144–155. https://doi.org/10.1016/j.foodhyd.2015.03.022.
de Oliveira, M. S., Almeida, M. M., Salazar, M. L. A. R., Pires, F. C. S., Bezerra, F. W. F., Cunha, V. M. B., et al. (2018). Potential of medicinal use of essential oils from aromatic plants. In H. ElShemy (Ed.), Potential of essential oils (1st ed.). Lodon: InTech. https://doi.org/10.5772/intechopen.78002.
De Oliveira, M. S., da Cruz, J. N., Silva, S. G., da Costa, W. A., De Sousa, S. H. B., Bezerra, F. W. F., et al. (2019). Phytochemical profile, antioxidant activity, inhibition of acetylcholinesterase and interaction mechanism of the major components of the Piper divaricatum essential oil obtained by supercritical CO2. The Journal of Supercritical Fluids, 145, 74–84. https://doi.org/10.1016/j.supflu.2018.12.003.
Deng, L., Li, X., Miao, K., Mao, X., Han, M., Li, D., Mu, C., & Ge, L. (2020). Development of disulfide bond crosslinked gelatin/ε-polylysine active edible film with antibacterial and antioxidant activities. Food and Bioprocess Technology, 13(4), 577–588. https://doi.org/10.1007/s11947-020-02420-1.
Díez-Municio, M., Montilla, A., Herrero, M., Olano, A., & Ibáñez, E. (2011). Supercritical CO2 impregnation of lactulose on chitosan: a comparison between scaffolds and microspheres form. The Journal of Supercritical Fluids, 57(1), 73–79. https://doi.org/10.1016/j.supflu.2011.02.001.
Ejaz, M., Arfat, Y. A., Mulla, M., & Ahmed, J. (2018). Zinc oxide nanorods / clove essential oil incorporated type B gelatin composite films and its applicability for shrimp packaging. Food Packaging and Shelf Life, 15, 113–121. https://doi.org/10.1016/j.fpsl.2017.12.004.
Gómez-estaca, J., Bravo, L., Gómez-Guillén, M. C., Alemán, A., & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112(1), 18–25. https://doi.org/10.1016/j.foodchem.2008.05.034.
Goñi, M. L., Gañán, N. A., Strumia, M. C., & Martini, R. E. (2016). Eugenol-loaded LLDPE films with antioxidant activity by supercritical carbon dioxide impregnation. The Journal of Supercritical Fluids, 111, 28–35. https://doi.org/10.1016/j.supflu.2016.01.012.
Goñi, M. L., Gañán, N. A., Barbosa, S. E., Strumia, M. C., & Martini, R. E. (2017). CO2 -assisted impregnation of LDPE / sepiolite nanocomposite fi lms with insecticidal terpene ketones: Impregnation yield, crystallinity and mechanical properties assessment. The Journal of Supercritical Fluids, 130, 337–346. https://doi.org/10.1016/j.supflu.2017.06.013.
Guerrero, P., Hanani, Z. A. N., Kerry, J. P., & Caba, K. D. (2011). Characterization of soy protein-based films prepared with acids and oils by compression. Journal of Food Engineering, 107(1), 41–49. https://doi.org/10.1016/j.jfoodeng.2011.06.003.
Hoque, S., Benjakul, S., & Prodpran, T. (2011). Effects of partial hydrolysis and plasticizer content on the properties of film from cuttle fish ( Sepia pharaonis ) skin gelatin. Food Hydrocolloids, 25(1), 82–90. https://doi.org/10.1016/j.foodhyd.2010.05.008.
IBAMA (Instituto Brasileiro do Meio Ambiente e dos Recursos Naturais Renováveis - Brazilian Institute of Environment and Renewable Natural Resources). (2000–2007). Estatística da pesca no Brasil: Grandes regiões e unidades da federação. Dados da pesca 2000-2007. Accessed 13 July 2020 https://www.ibama.gov.br/biodiversidade-aquatica/gestao-pesqueira/estatistica-pesqueira.
Li, J., Miao, J., Wu, J., Chen, S., & Zhang, Q. (2014). Preparation and characterization of active gelatin-based fi lms incorporated with natural antioxidants. Food Hydrocolloids, 37, 166–173. https://doi.org/10.1016/j.foodhyd.2013.10.015.
Li, M., Zhang, F., Liu, Z., Guo, X., Wu, Q., & Qiao, L. (2018). Controlled release system by active gelatin film incorporated with β-cyclodextrin-thymol inclusion complexes. Food and Bioprocess Technology, 11(9), 1695–1702. https://doi.org/10.1007/s11947-018-2134-1.
Limpisophon, K., Tanaka, M., & Osako, K. (2010). Characterisation of gelatin-fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin. Food Chemistry, 122(4), 1095–1101. https://doi.org/10.1016/j.foodchem.2010.03.090.
Martucci, J. F., Gende, L. B., Neira, L. M., & Ruseckaite, R. A. (2015). Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Industrial Crops & Products, 71, 205–213. https://doi.org/10.1016/j.indcrop.2015.03.079.
Medeiros, G. R., Ferreira, S. R. S., & Carcio, B. A. M. (2017). High pressure carbon dioxide for impregnation of clove essential oil in LLDPE films. Innovative Food Science & Emerging Technologies, 41, 206–215. https://doi.org/10.1016/j.ifset.2017.03.008.
Milovanovic, S., Stamenic, M., Markovic, D., Ivanovic, J., & Zizovic, I. (2015). Fluids supercritical impregnation of cellulose acetate with thymol. The Journal of Supercritical Fluids, 97, 107–115. https://doi.org/10.1016/j.supflu.2014.11.011.
Mir, S. A., Shah, M. A., Dar, B. N., Wani, A. A., Ganai, S. A., & Nishad, J. (2017). Supercritical impregnation of active components into polymers for food packaging applications. Food and Bioprocess Technology, 10(9), 1749–1754. https://doi.org/10.1007/s11947-017-1937-9.
MPA (Ministério da Pesca e Aquicultura - Ministry of Fisheries and Aquaculture Development) (2010). Boletim estatístico da pesca e aquicultura, Brasil 2008–2009. 99
MPA (Ministério da Pesca e Aquicultura - Ministry of Fisheries and Aquaculture Development) (2012). Boletim estatístico da pesca e aquicultura, Brasil 2010. 128
Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry, 86(3), 325–332. https://doi.org/10.1016/j.foodchem.2003.09.038.
Nur Hanani, Z. A., Beatty, E., Roos, Y. H., Morris, M. A., & Kerry, J. P. (2012). Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion. Journal of Food Engineering, 113(4), 606–614. https://doi.org/10.1016/j.jfoodeng.2012.07.002.
Orsuwan, A., & Sothornvit, R. (2018). Active banana flour nanocomposite films incorporated with garlic essential oil as multifunctional packaging material for food application. Food and Bioprocess Technology, 11(6), 1199–1210. https://doi.org/10.1007/s11947-018-2089-2.
Reddy, N. J., Nagoor Vali, D., Rani, M., & Rani, S. S. (2014). Evaluation of antioxidant, antibacterial and cytotoxic effects of green synthesized silver nanoparticles by Piper longum fruit. Materials Science and Engineering C, 34(1), 115–122. https://doi.org/10.1016/j.msec.2013.08.039.
Rojas, A., Cerro, D., Torres, A., José, M., Guarda, A., & Romero, J. (2015). Supercritical impregnation and kinetic release of 2-nonanone in LLDPE films used for active food packaging. The Journal of Supercritical Fluids, 104, 76–84. https://doi.org/10.1016/j.supflu.2015.04.031.
Samsalee, N., & Sothornvit, R. (2020). Characterization of food application and quality of porcine plasma protein–based films incorporated with chitosan or encapsulated turmeric oil. Food and Bioprocess Technology, 3(3), 488–500. https://doi.org/10.1007/s11947-020-02411-2.
Shahbazi, Y. (2017). The properties of chitosan and gelatin films incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as biodegradable materials for active food packaging. Intehrnational Journal of Biological Macromolecules, 99, 746–753. https://doi.org/10.1016/j.ijbiomac.2017.03.065.
Shen, Z., Huvard, G. S., Warriner, C. S., Mc, M., Banyasz, J. L., & Mishra, M. K. (2008). CO2 -assisted fiber impregnation. Polymer, 49(6), 1579–1586. https://doi.org/10.1016/j.polymer.2008.01.020.
Silva, N. d. S., Hernández, E. J. G. P., Araújo, C. D. S. A., Joele, M. R. S. P., & Lourenço, L. D. F. H. (2018). Development and optimization of biodegradable fish gelatin composite film added with buriti oil. CyTA - Journal of Food, 16(1), 340–349. https://doi.org/10.1080/19476337.2017.1406005.
Solano, A. C. V., & Gante, C. R. (2012). Two different processes to obtain antimicrobial packaging containing natural oils. Food and Bioprocess Technology, 5(6), 2522–2528. https://doi.org/10.1007/s11947-011-0626-3.
Souza, C. A. D., Dias, A. M. A., Sousa, H. C., & Tadini, C. C. (2014). Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging. Carbohydrate Polymers, 102, 830–837. https://doi.org/10.1016/j.carbpol.2013.10.082.
Span, R., & Wagner, W. (1996). A new equation of state for carbon dioxide covering the fluid region from the triple-point temperature to 1100 K at pressures up to 800 MPa. Journal of Physical and Chemical Reference Data, 25(6), 1509–1596. https://doi.org/10.1063/1.555991.
Theerawitayaart, W., Prodpran, T., & Benjakul, S. (2019). Properties of films from fish gelatin prepared by molecular modification and direct addition of oxidized linoleic acid. Food Hydrocolloids, 88, 291–300. https://doi.org/10.1016/j.foodhyd.2018.10.022.
Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134(3), 1571–1579. https://doi.org/10.1016/j.foodchem.2012.03.094.
Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2014). Structural, morphological and thermal behaviour characterisations of fi sh gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33–43. https://doi.org/10.1016/j.foodhyd.2014.03.015.
Tongnuanchan, P., Benjakul, S., Prodpran, T., & Nilsuwan, K. (2015). Emulsion film based on fish skin gelatin and palm oil: physical, structural and thermal properties. Food Hydrocolloids, 48, 248–259. https://doi.org/10.1016/j.foodhyd.2015.02.025.
Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2016). Mechanical, thermal and heat sealing properties of fi sh skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids, 56, 93–107. https://doi.org/10.1016/j.foodhyd.2015.12.005.
Torres, A., Romero, J., Macan, A., Guarda, A., & José, M. (2014). Near critical and supercritical impregnation and kinetic release of thymol in LLDPE films used for food packaging. The Journal of Supercritical Fluids, 85, 41–48. https://doi.org/10.1016/j.supflu.2013.10.011.
Varona, S., Rodríguez-Rojo, S., Martín, Á., Cocero, M. J., & Duarte, C. M. M. (2011). Supercritical impregnation of lavandin (Lavandula hybrida) essential oil in modified starch. Journal of Supercritical Fluids, 58(2), 313–319. https://doi.org/10.1016/j.supflu.2011.06.003.
Wang, Y., Xia, Y., Zhang, P., Ye, L., Wu, L., & He, S. (2017). Physical characterization and pork packaging application of chitosan films incorporated with combined essential oils of cinnamon and ginger. Food and Bioprocess Technology, 10(3), 503–511. https://doi.org/10.1007/s11947-016-1833-8.
Weidner, E. (2018). Impregnation via supercritical CO2–what we know and what we need to know. Journal of Supercritical Fluids, 134, 220–227. https://doi.org/10.1016/j.supflu.2017.12.024.
Wu, J., Sun, X., Guo, X., Ge, S., & Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2(4), 185–192. https://doi.org/10.1016/j.aaf.2017.06.004.
Wu, J., Sun, X., Guo, X., Ji, M., Wang, J., Cheng, C., Chen, L., et al. (2018). Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation. Food and Bioprocess Technology, 11, 447–461. https://doi.org/10.1007/s11947-017-2021-1.
Ye, Y., Zhu, M., Miao, K., Li, X., Li, D., & Mu, C. (2017). Development of antimicrobial gelatin-based edible films by incorporation of trans-anethole/β-cyclodextrin inclusion complex. Food and Bioprocess Technology, 10(10), 1844–1853. https://doi.org/10.1007/s11947-017-1954-8.
Zhang, X., Ma, L., Yu, Y., Zhou, H., Guo, T., Dai, H., & Zhang, Y. (2019). Physico-mechanical and antioxidant properties of gelatin fi lm from rabbit skin incorporated with rosemary acid. Food Packaging and Shelf Life, 19(2), 121–130. https://doi.org/10.1016/j.fpsl.2018.12.006.
Acknowledgments
We acknowledge the Graduate Program in food Science and Technology (PPGCTA/Federal University of Para-UFPA) and the LABNANO-AMAZON/UFPA network for the support for this paper. The author Dr Mozaniel Santana de Oliveira thanks PCI-MCTIC/MPEG as well as CNPq for the scholarship process number: 302203/2020-6.
Funding
This study was financed in part by the Coordination of Improvement of Higher Level Personnel—Brazil (CAPES)—Finance Code 001—and by the National Council for Scientific and Technological Development (CNPq)—Approved Project/Number 469101/2014-8.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Albuquerque, G.A., Bezerra, F.W.F., de Oliveira, M.S. et al. Supercritical CO2 Impregnation of Piper divaricatum Essential Oil in Fish (Cynoscion acoupa) Skin Gelatin Films. Food Bioprocess Technol 13, 1765–1777 (2020). https://doi.org/10.1007/s11947-020-02514-w
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-020-02514-w