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Rheological study of the incorporation of grape seed extract in chitosan and gelatin coatings

机译：壳聚糖和明胶涂料中葡萄种子提取物掺入的流变研究

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This study aims to evaluate the incorporation, addition order and concentration of grape seed extract (Vitis vinifera L.) in chitosan and gelatin solutions, candidates as food coatings due to their excellent antioxidant and barrier properties. This study originally assesses how such variables can affect the rheological parameters of this particular combination of materials. Initially, 1% (w/w) solutions of chitosan (C) and gelatin (G) are mixed at a 1:1 ratio (CG). For grape seed extract addition, ethanolic solutions (50%, v/v) are prepared in different concentrations, with two incorporation orders: 1) addition to CG and 2) addition to the chitosan gel (C), followed by G mixing. The addition order reveals a direct influence on the rheological properties, and low extract concentrations leads to solutions with adequate viscosity for coating applications. The findings of this study confirm that it is essential to standardize the addition procedures during the preparation of the materials.
机译：本研究旨在评估葡萄籽提取物（Vitis vinifera L.）在壳聚糖和明胶溶液中的掺入、添加顺序和浓度，因为它们具有优异的抗氧化性和阻隔性，可作为食品涂料。这项研究最初评估了这些变量如何影响这种特殊材料组合的流变参数。最初，壳聚糖（C）和明胶（G）的1%（w/w）溶液以1:1的比例（CG）混合。对于葡萄籽提取物的添加，乙醇溶液（50%，v/v）以不同浓度制备，有两个加入顺序：1）添加到CG中，2）添加到壳聚糖凝胶（C），然后进行G混合。添加顺序显示出对流变性能的直接影响，低萃取浓度导致溶液具有足够的粘度，适用于涂料应用。本研究结果证实，在材料制备过程中，有必要对添加程序进行标准化。

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