Grafting gallic acid onto gelatin. Chemical and enzymatic method.

NEIRA, LAURA M.; RUSECKAITE, ROXANA; CONTRERAS, E. M.; MARTUCCI, JOSEFA

Mar del Plata

Congreso; XVI Latin-American Polymer Symposium (SLAP 2018), XIV Iberoamerican Polymer Congress; 2018

XVI Latin-American Polymer Symposium (SLAP 2018), XIV Iberoamerican Polymer Congress (CIP 2018)Mar del Plata, Argentina, 6th ? 9th November 2018Grafting gallic acid onto gelatin. Chemical and enzymatic method.Laura M Neira1, Roxana Ruseckaite1, Edgardo Contreras1, Josefa Martucci1.1Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata ? CONICET, Mar del Plata, Argentinajmartucci@fi.mdp.edu.arINTRODUCTIONNatural biopolymers with antioxidant activity have a huge potential in the field of active packaging. Bovine Gelatin (BG) is a water soluble protein classified as ?Generally Recognized as Safe? by the U.S. Food and Drug Administration, with excellent film-forming ability by different processing methods, abundance and biodegradability1. However, BG has poor (or none) intrinsic antioxidant activity. Therefore, active compounds (AC) are usually added to the formulations to provide antioxidant power. The main disadvantage of this strategy is that the AC is only maintained in the film structure by secondary interactions, thus its migration onto the packed food over time is inevitable2. An interesting alternative is to covalently graft the AC onto gelatin structure to produce films with predictable antioxidant activity. The grafting can be performed by chemical3 or enzymatic modification4. The aim of this work is to compare the efficiency of grafting gallic acid (GA) with recognized antioxidant activity onto BG through a green chemical path by using a redox pair3 and enzymatic synthesis using a peroxidase (Ep), both under mild conditions.