ppt tesi

UNIVERSITY OF NAPLES “FEDERICO II”

Food Science and Technologies

Academic Year 2012-2013

Tutor:Ch.ma Prof.ssaSilvana Cavella

Candidate:Raffaele BrunettiMatr. N06/220

INFLUENCE OF THE PARTICLE DISTRIBUTION OF ESSENTIAL OILS

ON CHITOSAN-BASED FILM PROPERTIES

Co-Tutor:Ch.ma Dott.ssaElena Torrieri

Candidate: Raffaele Brunetti

Introduction

One of the current trends in the food industry consistsof the substitution of chemical additives for natural

compounds.

The development of bioactive edible coatingscontaining biodegradable polymers

combined with natural compounds is one of themost promising technologies for maintaining the qualityand the safety of food products during the storage period.

(Dainelli et al., 2008)

In films containing lipids, the stability of the film-formingdispersion (FFD) and the particle size distribution greatly

affect the final microstructure of the film matrix.(Peng et al., 2013)

The characterization of some properties of the FFD contributes to the understanding of the differences in the final

film properties.

Introduction

Candidate: Raffaele Brunetti

This thesis was aimed to investigate on relationship between particle size distribution and FFDs and edible films properties.

Aims of the thesis

Candidate: Raffaele Brunetti

• Chitosan Medium Molecular Weight (CH MMW)• Acetic Acid• Tween 80• Rosemary Essential Oil (REO)• Mix Essential Oils (EA3)

MATERIALS

• FFD Characterization• Film Characterization

METHODS

SAMPLE PREPARATION

• Emulsion and Film making

Materials and Methods

Candidate: Raffaele Brunetti

• Particle Size Analysis

• Rheological Behaviour

FFD CHARACTERIZATION

• SEM Images• Thickness• Water Content• WVTR

FILM CHARACTERIZATION

Materials and Methods

Candidate: Raffaele Brunetti

%EOs D10 D50 D90

0,5 1,92 (±0,27) 3,02 (±0,26) 4,87 (±0,15)

1,0 1,99 (±0,24) 3,25 (±0,48) 5,83 (±1,59)

1,5 1,82 (±0.39) 2,85 (±0,53) 4,55 (±0,99)

2,0 2,00 (±0,28) 3,18 (±0,86) 6,49 (±2,48)

EA3 1,20 (±0,00) 2,75 (±0,00) 4,68 (±0,00)

%EOs D10 D50 D90

0,5 0,120 (±0,020) 0,263 (±0,053) 0,566 (±0,107)

1,0 0,128 (±0,018) 0,295 (±0,055) 0,672 (±0,099)

1,5 0,130 (±0.006) 0,283 (±0,012) 0,596 (±0,017)

2,0 0,133 (±0,002) 0,291 (±0,003) 0,614 (±0,005)

REO 0,325 (±0,022) 0,620 (±0,040) 3,11 (±0,711)

Results and Discussion

Candidate: Raffaele Brunetti

(Ll’ina et al., 2012)

Results and Discussion

Candidate: Raffaele Brunetti

(Bonilla et al., 2012)

Results and Discussion

Candidate: Raffaele Brunetti

CH 1% MMW-0.5% EA3

CH 1% MMW-1.0% EA3 CH 1% MMW-1.5% EA3 CH 1% MMW-2.0% EA3

CH 1% MMW

Results and Discussion

Candidate: Raffaele Brunetti

(Benavides et al., 2012)

CH content (mg/cm2) 3,4233,527

y=32x + 48

y=14x + 48

Results and Discussion

Candidate: Raffaele Brunetti

(Ojagh et al., 2010)

CH content (mg/cm2) 3,4233,527

Results and Discussion

Candidate: Raffaele Brunetti

Candidate: Raffaele Brunetti

• 10-7

(Perdones et al., 2012)

CH content (mg/cm2) 3,4233,527

Results and Discussion

Candidate: Raffaele Brunetti

Particle size distribution was not affected by essentialoil concentration of both samples.

At the contrary, the incorporation of EO led to significantchanges in the properties of edible films.

Futher studies are needed in this regard, focusing the attention on mechanical and sensory properties.

Conclusions

Candidate: Raffaele Brunetti

Thanks for your kind attention…