INFLUENCE OF LEMON NANOEMULSION IN FILMS GELATIN-BASED

The development of films from natural polymers is an alternative to reduce the consumption of packaging obtained from non-renewable sources. The formation of edible films requires a polymeric material that forms a homogeneous and continuous matrix. The gelatin is a natural polymer, cheap and abundant, characteristics that instigate its use. The aim of this study was preparing and characterize gelatin films and evaluate the influence of lemon essential oil nanoemulsion on gelatin matrix for an innovative application of the product. The films were characterized for their water vapor permeability (WVP) test, contact angle, thickness and mechanical analysis (tensile strength and elongation at break). The particle size showed an average of 170.6 nm and zeta potential around -10.9 mV. The incorporation of lemon nanoemulsion increased the water vapor permeability of the gelatin and the elongation, but decreased tensile strength due to the interaction with the hydrophobic portion of the polymer matrix.

以天然聚合物制备可食用膜，是减少非可再生资源来源包装材料消耗的可行替代方案。可食用膜的制备需依托可形成均匀连续基质的聚合物材料。明胶（gelatin）作为天然聚合物，兼具廉价与资源丰富的特性，这也是其得以广泛应用的重要诱因。本研究旨在制备并表征明胶膜，同时评估柠檬精油纳米乳液对明胶基质的影响，以推动该产品的创新应用。本研究通过水蒸气透过率（water vapor permeability, WVP）测试、接触角测定、厚度分析以及力学性能分析（涵盖拉伸强度与断裂伸长率）对所制备的膜进行了表征。所制备的柠檬精油纳米乳液平均粒径为170.6 nm，泽塔电势（zeta potential）约为-10.9 mV。掺入柠檬精油纳米乳液后，明胶膜的水蒸气透过率与断裂伸长率均有所提升，但由于其与聚合物基质疏水部分的相互作用，拉伸强度出现下降。