Poly(vinyl chloride) films incorporated with antioxidant ZnO-flavonoid nanoparticles: a strategy for food preservation

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dc.citation.titleFoods
dc.citation.volume13
dc.contributor.orcidhttps://orcid.org/0000-0002-4125-3536
dc.contributor.orcidhttps://orcid.org/0009-0008-8458-896X
dc.contributor.orcidhttps://orcid.org/0000-0002-3041-1906
dc.creatorBraga, Lilian R.
dc.creatorOliveira, Maria Graciele
dc.creatorPérez, Leonardo Martín
dc.creatorTanus Rangel, Ellen
dc.creatorMachado, Fabricio
dc.date.accessioned2025-02-26T14:43:12Z
dc.date.available2025-02-26T14:43:12Z
dc.date.issued2024-08-29
dc.description.abstractAntioxidant films were prepared using poly(vinyl chloride) (PVC) incorporated with 0.5% or 1.0% zinc oxide (ZnO)-flavonoid (quercetin or morin) nanoparticles (NPZnO-Q% or NPZnO-M%) via the casting method. NP incorporation within the polymer matrix influenced the structural, morphological, optical, and thermal properties of the PVC-based films, as well as their antioxidant activity as assessed using the DPPH radical scavenging method. Our results indicated that increasing ZnO-flavonoid NP concentration increased films thickness, while reducing ultraviolet light (UV) transmittance but conserving transparency. The presence of NPZnO-Q% or NPZnO-M% improved the surface uniformity and thermal stability of the active films. In terms of antioxidant activity, there was an enhancement in the DPPH radical scavenging capacity (PVC/ZnO-Q1.0% > PVC/ZnO-Q0.5% > PVC/ZnO-M0.5% > PVC/ZnO-M1.0% > PVC), suggesting that the packaging can help protect food from oxidative processes. Therefore, these antioxidant films represent an innovative strategy for using as active food packaging material, especially intended for aiding in quality preservation and extending the shelf life of fatty foods.
dc.description.filFil: Braga, Lilian R. Universidade de Brasília. Instituto de Química. Laboratório de Desenvolvimento de Processos Químicos; Brazil.
dc.description.filFil: Oliveira, Maria Graciele. Universidade de Brasília. Instituto de Química. Laboratório de Desenvolvimento de Processos Químicos; Brazil.
dc.description.filFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Pérez, Leonardo Martín. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.
dc.description.filFil: Tanus Rangel, Ellen. Universidade de Brasília. Instituto de Química. Laboratório de Desenvolvimento de Processos Químicos; Brazil.
dc.description.filFil: Machado, Fabricio. Universidade de Brasília. Instituto de Química. Laboratório de Desenvolvimento de Processos Químicos; Brazil.
dc.description.versionpeerreviewed
dc.format.extent1-15
dc.identifier.e-issn2304-8158
dc.identifier.urihttps://hdl.handle.net/2133/28952
dc.language.isoen
dc.publisherMDPI
dc.relation.publisherversionhttps://doi.org/ 10.3390/foods13172745
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/13/17/2745
dc.rightsopenAccess
dc.rights.holderBraga, Lilian R.
dc.rights.holderOliveira, Maria Graciele
dc.rights.holderPérez, Leonardo Martín
dc.rights.holderTanus Rangel, Ellen
dc.rights.holderMachado, Fabricio
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas
dc.rights.textAttribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant films
dc.subjectActive packaging
dc.subjectZinc oxide nanoparticles
dc.subjectQuercetin
dc.subjectMorin
dc.subjectHigh-fat food preservation
dc.titlePoly(vinyl chloride) films incorporated with antioxidant ZnO-flavonoid nanoparticles: a strategy for food preservation
dc.typearticulo
dc.type.collectionarticulo
dc.type.versionpublishedVersion

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(FBIOyF) Departamento de Ciencias de los Alimentos y del Medio Ambiente - Artículo de Revista