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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The development of active packaging for food storage containers is possible through impregnation of natural extracts by supercritical CO2-assisted impregnation processes. The challenge of scCO2-impregnation of natural extracts is to control the total loading and to ensure that the composition of the loaded extract may preserve the properties of the crude extract. This study aimed at investigating the scCO2-impregnation of clove extract (CE) in polycarbonate (PC) to develop antibacterial packaging. A design of experiments was applied to evaluate the influences of temperature (35–60 °C) and pressure (10–30 MPa) on the clove loading (CL%) and on the composition of the loaded extract. The CL% ranged from 6.8 to 18.5%, and the highest CL% was reached at 60 °C and 10 MPa. The composition of the impregnated extract was dependent on the impregnation conditions, and it differed from the crude extract, being richer in eugenol (81.31–86.28% compared to 70.06 in the crude extract). Differential scanning calorimetry showed a high plasticizing effect of CE on PC, and high CL% led to the cracking of the PC surface. Due to the high loading of eugenol, which is responsible for the antibacterial properties of the CE, the impregnated PC is promising for producing antibacterial food containers.

Details

Title
Supercritical CO2 Impregnation of Clove Extract in Polycarbonate: Effects of Operational Conditions on the Loading and Composition
Author
Amanda Martins Jordão 1 ; Isabela Trindade Coutinho 1   VIAFID ORCID Logo  ; Silva, Eric Keven 2   VIAFID ORCID Logo  ; Kato, Ilka Tiemy 1 ; Meireles, Maria Angela A 2   VIAFID ORCID Logo  ; Lígia Passos Maia-Obi 1 ; Bruno Guzzo da Silva 3 ; Champeau, Mathilde 1   VIAFID ORCID Logo 

 Center of Engineering, Modelling, and Applied Social Sciences, Federal University of ABC, Santo André 09210-580, SP, Brazil 
 School of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, Campinas 13083-862, SP, Brazil 
 Center for Natural and Human Sciences, Federal University of ABC, Santo André 09210-580, SP, Brazil 
First page
2661
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
22279717
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2756781440
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.