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Abdillah AA, Lee RC, Charles AL. Improving physicomechanical properties of arrowroot starch films incorporated with kappa-carrageenan: Sweet cherry coating application. Int J Biol Macromol 2024; 277:133938. [PMID: 39029815 DOI: 10.1016/j.ijbiomac.2024.133938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 06/27/2024] [Accepted: 07/15/2024] [Indexed: 07/21/2024]
Abstract
Arrowroot starch (AS)-based films potential is influenced by its low-cost processing and high transparency packaging material but low tensile strength; hence, AS was blended with kappa-carrageenan (KC) to improve mechanical properties of AS-based films and enhance its potential use in food packaging or coating applications. AS-KC-based films were characterized based on structural, physicomechanical, thermal, pasting properties, and coating application in sweet cherry. The films demonstrated high tensile strength from 3.2 to 29.4 MPa and low elongation properties from 160.3 % to 1.9 %. Moreover, AS/KC films exhibited peak viscosities of 18.7 to 34.8 RVU, and thermal analysis depicted lower weight losses (59-45 %) compared to AS-based films (62 %). In addition, sweet cherry samples coated with AS/KC films and stored at 20 °C for 15 days depicted lower weight losses (26.6 %) compared to non-coated samples (>41 %), which indicated the potential use of the film's coating application in extending the shelf life and quality of fresh fruits.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Rui-Chen Lee
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan.
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2
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Akay KB, Başyiğit B, Karaaslan M. Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability. Int J Biol Macromol 2024; 276:133965. [PMID: 39029831 DOI: 10.1016/j.ijbiomac.2024.133965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 05/30/2024] [Accepted: 07/16/2024] [Indexed: 07/21/2024]
Abstract
The current study was undertaken to synthesize pea protein based films containing fatty acids with various chain lengths. Films namely PFAF1, PFAF2, and PFAF3 were fabricated in the presence of pelargonic acid, margaric acid, and pentacosanoic acid, respectively. Also, negative (PF: film formulated using protein alone) and positive control (PCF: film formulated using mixture of protein and chitosan) control were prepared. Interactions occurring within films were clarified by FTIR. Moreover, morphology and thermal behavior of samples were evaluated by SEM and TGA. Variations in thickness (PF: 0.03 mm, PFAF1: 0.03 mm, PFAF2: 0.04 mm, PFAF3: 0.04 mm, PCF: 0.06 mm) and water content (PF: 28.85 %, PFAF1: 16.20 %, PFAF2: 14.51 %, PFAF3: 12.04 %, PCF: 13.83) were obvious. Superior opacity was identified in PCF, followed by PFAF3, PFAF2, PFAF1, and PF. PFAF3 together with PCF were more successful than others in reducing/protecting oxygen and water permeation. Adding fatty acid or chitosan to protein films led to the decline in tensile strength (TS) and increment in elongation at break (E). As for preservation performances, maximum limitations against shifts in weight and color of bananas during 7-day storage were provided by PFAF3. Also, except for PF, all coatings (especially PFAF3) postponed the rotting of fruits.
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Affiliation(s)
- Kamile Bayrak Akay
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey.
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3
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P A, P A, M RJ, Joy JM, Mathew S. Developmental prospects of carrageenan-based wound dressing films: Unveiling techno-functional properties and freeze-drying technology for the development of absorbent films - A review. Int J Biol Macromol 2024; 276:133668. [PMID: 38992537 DOI: 10.1016/j.ijbiomac.2024.133668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
This review explores the intricate wound healing process, emphasizing the critical role of dressing material selection, particularly for chronic wounds with high exudate levels. The aim is to tailor biodegradable dressings for comprehensive healing, focusing on maximizing moisture retention, a vital element for adequate recovery. Researchers are designing advanced wound dressings that enhance techno-functional and bioactive properties, minimizing healing time and ensuring cost-effective care. The study delves into wound dressing materials, highlighting carrageenan biocomposites superior attributes and potential in advancing wound care. Carrageenan's versatility in various biomedical applications demonstrates its potential for tissue repair, bone regeneration, and drug delivery. Ongoing research explores synergistic effects by combining carrageenan with other novel materials, aiming for complete biocompatibility. As innovative solutions emerge, carrageenan-based wound-healing medical devices are poised for global accessibility, addressing challenges associated with the complex wound-healing process. The exceptional physico-mechanical properties of carrageenan make it well-suited for highly exudating wounds, offering a promising avenue to revolutionize wound care through freeze-drying techniques. This thorough approach to evaluating the wound healing effectiveness of carrageenan-based films, particularly emphasizing the development potential of lyophilized films, has the potential to significantly improve the quality of life for patients receiving wound healing treatments.
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Affiliation(s)
- Amruth P
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India; Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India; Department of Life Sciences, Christ University, Hosur Main Road, Bhavani Nagar, Bangalore 560029, Karnataka, India
| | - Akshay P
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India; Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
| | - Rosemol Jacob M
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India; Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
| | - Jean Mary Joy
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India; Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India; St.Teresa's College (Autonomous), Ernakulam, Kerala-682011
| | - Suseela Mathew
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India.
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4
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Song Y, Sun S, Hao Q, Gao S, Wang W, Hou H. Effect of polydimethylsiloxane on the structure and barrier properties of starch/PBAT composite films. Carbohydr Polym 2024; 336:122119. [PMID: 38670751 DOI: 10.1016/j.carbpol.2024.122119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 03/28/2024] [Accepted: 03/30/2024] [Indexed: 04/28/2024]
Abstract
This study aimed to investigate the effects of polydimethylsiloxane (PDMS) with a low surface energy on the structure and physicochemical properties of starch/poly (butylene adipate-co-terephthalate) (PBAT) blown films. The film's appearance was not significantly changed after the addition of PDMS. Compared with the films without PDMS, the films with PDMS displayed a smoother surface. A 2% w/w PDMS addition resulted in the maximum mechanical properties (8.10 MPa of strength, 211.00% of modulus) and surface hydrophobicity (87°) of the films. By contrast, the film with 3% w/w PDMS showed the lowest light transmittance, water vapor (2.73 × 10-11 g·cm·cm2·s-1·Pa-1) and oxygen permeability (9.73 × 10-13·cm3·cm·cm-2·s-1·Pa-1), owing to the improved tightness of the matrix, which increased the zigzag path for molecules to pass through. Films with higher PDMS contents effectively extended the shelf life of packaged bananas and shiitake mushrooms, benefiting from the outstanding and appropriate barrier properties, according to principal component analysis results. Findings supported that high-content starch/PBAT films containing PDMS had potential in the preservation of fresh agricultural products.
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Affiliation(s)
- Yizhao Song
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Shenglin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Qian Hao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Shan Gao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China.
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5
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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6
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Zheng D, Cao S, Li D, Wu Y, Duan P, Liu S, Li X, Zhang X, Chen Y. Fabrication and characterization of chitosan/anthocyanin intelligent packaging film fortified by cellulose nanocrystal for shrimp preservation and visual freshness monitoring. Int J Biol Macromol 2024; 264:130692. [PMID: 38460646 DOI: 10.1016/j.ijbiomac.2024.130692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/10/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
In this study, a multi-functional packaging film was fabricated, utilizing the natural polysaccharide chitosan (CS) as the base material, integrating natural blueberry anthocyanin (AN) as pH-responsive indicator, and reinforced with cellulose nanocrystals (CNCs). The implications of addition levels of CNCs on the characteristics of the films were systematically investigated, resulting in that CS-AN-CNCs 9 % film exhibited optimal performance. Specifically, the film showed a substantial enhancement in maximum tensile strength from 15 MPa to 35 MPa; On the other hand, the swelling degree properties, the oxygen permeability and water vapor permeability decreased from 159.2 % to 92.0 %, from 51.7 g/(m2d) to 12.2 g/(m2d), from 31.6 × 10-12 g/(m·s·Pa) to 1.6 × 10-12 g/(m·s·Pa), respectively. Moreover, the CS-AN-CNCs 9 % film exhibited antioxidant, antibacterial, coupled with a color metrically responsive to pH variations, displaying great potential in indicating the shrimp freshness and delaying spoilage. Another notable advantage of the-prepared packaging material lies in its completely biodegradability, therefore meeting the requirement of environmental protection. Therefore, the prepared CS-AN-CNCs film as an intelligent packaging solution with potential applications in food preservation and freshness monitoring applications.
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Affiliation(s)
- Dan Zheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Shumin Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Dengming Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yihan Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Peijun Duan
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Shanshan Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Xing Li
- Chongqing Academy of Animal Sciences, Chongqing, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China.
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7
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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8
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do Nascimento WJ, da Costa JCM, Alves ES, de Oliveira MC, Monteiro JP, Souza PR, Martins AF, Bonafe EG. Zinc oxide nanoparticle-reinforced pectin/starch functionalized films: A sustainable solution for biodegradable packaging. Int J Biol Macromol 2024; 257:128461. [PMID: 38042320 DOI: 10.1016/j.ijbiomac.2023.128461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/11/2023] [Accepted: 11/25/2023] [Indexed: 12/04/2023]
Abstract
Environmental pollution caused by non-biodegradable plastic pollutants adversely affects various ecosystems. This study proposes the development of novel functional and biodegradable films based on corn starch (CST) and pectin (PEC) containing zinc oxide nanoparticles (ZnONPs) from the casting method. The films exhibited processability, transparency, low water vapor permeation, and desirable mechanical properties for food packaging and coating applications. The ZnONPs acted as a plasticizer, enhancing the film elongation at the break, increasing the pec25-1 (PEC 25 wt% and ZnONPs 1 wt%) elongation from 79.85 to 162.32 %. The improved film elasticity supported by ZnONPs reduced the material stiffness. However, the films still demonstrated an average tensile strength (0.69 MPa) 17-fold higher than the tensile strength (0.04 MPa) of the non-biodegradable commercial film based on poly(vinyl chloride). Furthermore, the ZnONPs enhanced the UV-blocking capabilities of the films, leading to wettable materials with water contact angles lower than 90°. The films showed high biodegradation rates under natural disposal conditions. The results indicated that the pec25-1/ZnONPs film is a promising eco-friendly coating in food preservation due to its biodegradability, suitable mechanical properties, low water vapor permeability, and UV-blocking properties.
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Affiliation(s)
- Wanderlei J do Nascimento
- Analitycal Applied in Lipids, Sterols, and Antioxidants (APLE-A), State University of Maringá (UEM), Maringá, PR 87020-900, Brazil.
| | - Joice C M da Costa
- Analitycal Applied in Lipids, Sterols, and Antioxidants (APLE-A), State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | - Eloize S Alves
- Analitycal Applied in Lipids, Sterols, and Antioxidants (APLE-A), State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | - Mariana C de Oliveira
- Laboratory for Research and Development of Drug Delivery Systems, State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | - Johny P Monteiro
- Laboratory of Materials, Macromolecules, and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Paulo R Souza
- Group of Polymeric Materials and Composites (GMPC), Department of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, Brazil
| | - Alessandro F Martins
- Laboratory of Materials, Macromolecules, and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil; Department of Chemistry & Biotechnology, University of Wisconsin-River Falls (UWRF), River Falls, WI 54022, USA.
| | - Elton G Bonafe
- Analitycal Applied in Lipids, Sterols, and Antioxidants (APLE-A), State University of Maringá (UEM), Maringá, PR 87020-900, Brazil; Laboratory of Materials, Macromolecules, and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil.
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9
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Bu N, Wang L, Zhang D, Xiao H, Liu X, Chen X, Pang J, Ma C, Mu R. Highly Hydrophobic Gelatin Nanocomposite Film Assisted by Nano-ZnO/(3-Aminopropyl) Triethoxysilane/Stearic Acid Coating for Liquid Food Packaging. ACS APPLIED MATERIALS & INTERFACES 2023. [PMID: 37881864 DOI: 10.1021/acsami.3c10757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Biodegradable gelatin (G) food packaging films are in increasing demand as the substitution of petroleum-based preservative materials. However, G packaging films universally suffer from weak hydrophobicity in practical applications. Constructing a hydrophobic micro/nanocoating with low surface energy is an effective countermeasure. However, the poor compatibility with the hydrophilic G substrate often leads to the weak interfacial adhesion and poor durability of the hydrophobic coating. To overcome this obstacle, we used (3-aminopropyl) triethoxysilane (APS) as an interfacial bridging agent to prepare a highly hydrophobic, versatile G nanocomposite film. Specifically, tannic acid (TA)-modified nanohydroxyapatite (n-HA) particles (THA) were introduced in G matrix (G-THA) to improve the mechanical properties. Micro/nanostructure with low surface energy composed of nanozinc oxide (Nano-ZnO)/APS/stearic acid (SA) (NAS) was constructed on the surface of G-THA film (G-THA/NAS) through one-step spray treatment. Consequently, as-prepared G-THA/NAS film presented excellent mechanics (tensile strength: 7.6 MPa, elongation at break: 292.7%), water resistance ability (water contact angle: 150.4°), high UV-shielding (0% transmittance at 200 nm), degradability (100% degradation rate after buried in the natural soil for 15 days), antioxidant (78.8% of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), and antimicrobial (inhibition zone against Escherichia coli: 15.0 mm and Staphylococcus aureus: 16.5 mm) properties. It should be emphasized that the bridging function of APS significantly improves the interfacial adhesion ability of the NAS coating with more than 95% remaining area after the cross-cut adhesion test. Meanwhile, the G-THA/NAS film could maintain stable and long-lasting hydrophobic surfaces against UV radiation, high temperature, and abrasion. Based on these multifunctional properties, the G-THA/NAS film was successfully applied as a liquid packaging material. To sum up, we provide a feasible and effective method to prepare high-performance green packaging films.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
| | - Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huimin Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoman Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xianrui Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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10
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Zhao P, Yan X, Cheng M, Wang Y, Wang Y, Wang K, Wang X, Wang J. Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Pakseresht S, Hadree J, Sedaghat N. Characterization of active Cerish fructan-sumac extract composite films: Physical, mechanical, and antioxidant properties. Food Sci Nutr 2023; 11:4170-4182. [PMID: 37457155 PMCID: PMC10345710 DOI: 10.1002/fsn3.3406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 04/16/2023] [Accepted: 04/22/2023] [Indexed: 07/18/2023] Open
Abstract
The biodegradable active films have the potential to increase the shelf life and safety of food products. In this study, the properties of Eremurus spectabilis (Cerish) root fructans (ESRF) film and its combination with Rhus coriaria L. (Sumac) extract (RCLE) at different concentrations (1%, 2%, 3%, and 4% w/w) were investigated. The Fourier transform infrared (FTIR) analysis determined the fingerprint region of fructans at 950-1150 cm-1 in all spectrograms. RCLE increased the interactions between the hydroxyl groups and the formation of intermolecular bonds in composite films. Elongation-at-break (EAB) and tensile strength (TS) did not change significantly. However, RCLE increased Young's modulus (YM) (p ˂ .05), thermal stability, and crystallinity of composite films. RCLE also increased the film thickness and decreased the water content, solubility, and swelling degree significantly. RCLE improved the reducing ability and free radical-scavenging activity of composite films. Present results indicated that the ESRF/RCLE films were the protective barriers to the permeability of water vapor. The incorporation of RCLE increased the surface hydrophobicity and caused the composite film microstructure to become uniform and more compact. Overall, the Sumac extract at the specific concentration of 3% can be used to improve the Cerish fructans film properties and extend the product's shelf life in active food packaging.
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Affiliation(s)
- Somaye Pakseresht
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
| | - Jouhaina Hadree
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
| | - Nasser Sedaghat
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
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12
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Prakoso FAH, Indiarto R, Utama GL. Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging. Polymers (Basel) 2023; 15:2800. [PMID: 37447446 DOI: 10.3390/polym15132800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.
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Affiliation(s)
- Fauzi Atsani Harits Prakoso
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Rossi Indiarto
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
- Centre for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan I No. 1, Bandung 40134, Indonesia
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Venkatachalam K, Charoenphun N. Influence of Pomelo ( Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice ( Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films. MEMBRANES 2023; 13:435. [PMID: 37103861 PMCID: PMC10143942 DOI: 10.3390/membranes13040435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 06/19/2023]
Abstract
The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1-3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film's yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film's roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film's surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Surat Thani Campus, Prince of Songkla University, Makham Tia, Mueang, Surat Thani 84000, Thailand;
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Khamong, Thamai, Chanthaburi 22170, Thailand
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14
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Cao J, Wang C, Zou Y, Xu Y, Wang S, Jiang C, Liu T, Zhou X, Zhang Q, Li S. Colorimetric and antioxidant films based on biodegradable polymers and black nightshade (Solanum nigrum L.) extract for visually monitoring Cyclina sinensis freshness. Food Chem X 2023; 18:100661. [PMID: 37077581 PMCID: PMC10106502 DOI: 10.1016/j.fochx.2023.100661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, colorimetric and antioxidant films were developed by using cassava starch (CS), κ-carrageenan (KC) and black nightshade fruit anthocyanins (BNA), and their physical and functional properties were investigated. We found BNA presented significant color changes in different pH solutions. And incorporation of BNA significantly increased the tensile strength, water vapor permeability, UV-vis light barrier property, pH-sensitivity and antioxidant activity of CS-KC film. Results of structural characterization indicated that H-bonds were formed between CS, KC and BNA in films and the film compactness was significantly improved by BNA incorporation. Results of the rheological property assay showed the films had high apparent viscosity with an obvious shear-thinning behavior. When applied to monitoring the quality change of Cyclina sinensis, CS-KC-BNA films exhibited significant color changes with the degradation process of C. sinensis qualities. Our results suggested CS-KC-BNA films could be utilized in smart packaging in food industry.
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Affiliation(s)
- Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yan Xu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Xinru Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Qian Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Songlin Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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15
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Luz RF, Ferreira RDR, Silva CNS, Miranda BM, Piccoli RH, Silva MS, Paula LC, Leles MIG, Fernandes KF, Cruz MV, Batista KA. Development of a Halochromic, Antimicrobial, and Antioxidant Starch-Based Film Containing Phenolic Extract from Jaboticaba Peel. Foods 2023; 12:653. [PMID: 36766181 PMCID: PMC9914361 DOI: 10.3390/foods12030653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films' antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10-6 g m-1 h-1 Pa-1. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity.
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Affiliation(s)
- Rafaela F. Luz
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | | | - Cassio N. S. Silva
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Bruna M. Miranda
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Roberta H. Piccoli
- Food Science Department, Federal University of Lavras, Lavras 37200-000, MG, Brazil
| | - Monique S. Silva
- Food Science Department, Federal University of Lavras, Lavras 37200-000, MG, Brazil
| | - Ladyslene C. Paula
- Department of Food Engineering, Federal University of Rondônia, Ariquemes 76870-000, RO, Brazil
| | - Maria Inês G. Leles
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Kátia F. Fernandes
- Federal University of Goias, Samambaia Campus, Goiânia 74690-900, GO, Brazil
| | - Maurício V. Cruz
- Federal Institute for Education, Science, and Technology of Goias, Goiânia 74270-040, GO, Brazil
| | - Karla A. Batista
- Federal Institute for Education, Science, and Technology of Goias, Goiânia 74270-040, GO, Brazil
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16
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Zhu S, Ukwatta RH, Cai X, Zheng Y, Xue F, Li C, Wang L. The physiochemical and photodynamic inactivation properties of corn starch/erythrosine B composite film and its application on pork preservation. Int J Biol Macromol 2023; 225:112-122. [PMID: 36513176 DOI: 10.1016/j.ijbiomac.2022.12.080] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
This study explored the effect of erythrosine B (EB) as a photosensitizer in corn starch (CS) film and its physicochemical properties and photodynamic bacteriostatic ability against Staphylococcus aureus, Escherichia coli, and Salmonella both in vitro and inoculated on pork under the irradiation of D65 light-emitting diode (LED) (400-800 nm). The study revealed that the physiochemical properties of CS films: moisture content, water solubility, and water vapor transmission were improved with the addition of EB. In addition, the elasticity and the thermal stability of the film were enhanced. The results showed that the CS-EB films stimulated a maximum of 26.36 μg/mL hydrogen peroxide and 74.5 μg/g hydroxyl radical under irradiation. The CS composite films with a 5 % concentration of EB inhibited the bacterial growth by 4.7 Log CFU/mL in vitro after 30 min of illumination, and 2.4 Log CFU/mL on the pork samples under the same experimental condition. Moreover, the antibacterial ability was enhanced with the increase in EB concentration. Overall, the CS-EB composite films can inhibit the growth of bacteria through photodynamic inactivation and has the potential to become a new type of environmentally friendly packaging material.
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Affiliation(s)
- Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | | | - Xingru Cai
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Yalu Zheng
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China.
| | - Luxin Wang
- Department of Food Science and Technology, University of California Davis, CA 95616, USA.
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17
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Wang C, Cao J, Liu T, Jin L, Hang C, Zhang C, Qian X, Jiang D, Jiang C. Preparation and characterization of antioxidant and pH-sensitive films based on arrowhead (Sagittaria sagittifolia) starch, κ-carrageenan and black chokeberry (Aronia melanocarpa) extract for monitoring spoilage of chicken wings. Int J Biol Macromol 2023; 224:544-555. [PMID: 36273549 DOI: 10.1016/j.ijbiomac.2022.10.143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 10/06/2022] [Accepted: 10/15/2022] [Indexed: 11/05/2022]
Abstract
In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry.
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Affiliation(s)
- Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Lanfei Jin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenzhu Hang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenchen Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Xiaoyan Qian
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Dingyun Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
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18
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de Souza MN, Piedade ABS, Santos TP, de Britto VF, Nascimento E, de Faria JLB, de Faria RAPG. Interaction effect of cassava starch × buriti oil on the physical properties of edible films. EFOOD 2022. [DOI: 10.1002/efd2.53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Affiliation(s)
- Mariele Nascimento de Souza
- Department of Research, Federal Institute of Education Science and Technology of Mato Grosso Cuiabá Mato Grosso Brazil
| | - Ana Beatriz Silva Piedade
- Department of Research, Federal Institute of Education Science and Technology of Mato Grosso Cuiabá Mato Grosso Brazil
| | - Thaynara Pegoraro Santos
- Department of Research, Federal Institute of Education Science and Technology of Mato Grosso Cuiabá Mato Grosso Brazil
| | - Vitória França de Britto
- Department of Research, Federal Institute of Education Science and Technology of Mato Grosso Cuiabá Mato Grosso Brazil
| | - Edgar Nascimento
- Department of Research, Federal Institute of Education Science and Technology of Mato Grosso Cuiabá Mato Grosso Brazil
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19
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Process optimization and characterization of composite biopolymer films obtained from fish scale gelatin, agar and chitosan using response surface methodology. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04540-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Algal polysaccharides: structure, preparation and applications in food packaging. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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21
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Garavand F, Khodaei D, Mahmud N, Islam J, Khan I, Jafarzadeh S, Tahergorabi R, Cacciotti I. Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2022; 64:3639-3659. [PMID: 36222362 DOI: 10.1080/10408398.2022.2133080] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement strategies to address their poor mechanical, thermal, and physical properties as well as processability aspects. Several natural nanoparticles have been proposed as reinforcing agents for biopolymeric food packaging materials. Among them, zein nanoparticles (ZNPs) have attracted a lot of interest, being an environmentally friendly material. The purpose of the present review paper is to provide a comprehensive overview of the ZNPs-loaded nanocomposites for food packaging applications, starting from the synthesis, characteristics and properties of ZNPs, to the physicochemical properties of the ZNPs-loaded nanocomposites, in terms of morphology, permeability, solubility, optical features, hydrophobic/hydrophilic behavior, structural characteristics, thermal features, and mechanical attributes. Finally, at the end of this review, some considerations about the safety issues and gastrointestinal fate of ZNPs, as well as the use of ZNPs-based nanocomposites as food packaging, are reported, taking into account that, despite the enormous benefits, nanotechnology also presents some risks associated to the use of nanometric materials.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Co. Cork, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise, and Nutrition, Atlantic Technological University, Galway, Ireland
| | - Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Injeela Khan
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolò Cusano', Rome, Italy
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22
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A Comprehensive Characterization of Biodegradable Edible Films Based on Potato Peel Starch Plasticized with Glycerol. Polymers (Basel) 2022; 14:polym14173462. [PMID: 36080537 PMCID: PMC9460672 DOI: 10.3390/polym14173462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Potatoes are a source of starch, which is an eco-friendly alternative to petrochemicals in plastic production. Increasing potato production also creates agricultural waste that could be converted to potato peel starch (PPS) and developed as films. A response surface method approach was employed to optimize the bioconversion of PPS (2, 4, and 6% w/v) and compared with carboxymethyl cellulose (CMC)-based films. The microstructure analysis of PPSF showed increased thickness, decreased swelling power, water solubility, and vapor permeability, which were linked to increased molecular interactions as a function of PPS increments. However, low-starch PPSF exhibited high transparency, good mechanical properties, and thermal stability (high melting temperature), pliability, and accelerated seawater and soil biodegradation (~90%: 20 and 50 days, respectively). All films exhibited thermal stability at >100 °C and retained similar amorphous characteristics, evidenced by their flexibility, which confirmed the potential use for PPS in packaging perishable and cooled foods.
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23
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Zhang R, Zhai X, Wang W, Hou H. Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers. Food Chem 2022; 384:132541. [DOI: 10.1016/j.foodchem.2022.132541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/28/2022]
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24
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Abdillah AA, Lin HH, Charles AL. Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness. Int J Biol Macromol 2022; 211:316-327. [PMID: 35568153 DOI: 10.1016/j.ijbiomac.2022.05.076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 05/09/2022] [Accepted: 05/09/2022] [Indexed: 01/14/2023]
Abstract
Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-based films were combined with 10, 30, 50% Kyoho skin extract (KSE) to produce indicator films with halochromic abilities. The KSE indicator films were characterized based on their physico-mechanical, functional, and crystallinity properties; thermal stability; and their pH-dependent color changes in in situ anthocyanin-based monitoring of shrimp freshness. All KSE indicator films displayed compact structure under scanning electron microscope analysis and increased tensile strength, exhibited UV-vis barrier ability, and presented low water wettability. Moreover, FTIR signaled strong hydrogen bond interactions among polymers and KSE that strengthened peak crystallinity in XRD analysis and lowered weight loss at melting temperature, which indicated thermal stability of the indicator films. Furthermore, pH-sensitivity of the indicator films integrated with natural KSE anthocyanin demonstrated color changes from purple to red under acidic conditions, purple to green in an ammonium environment, and yellow appeared in high alkaline conditions. Finally, this study demonstrated the food packaging and halochromic capacity of biopolymer-based pH-sensitivity of the KSE indicator films in real-time monitoring of shrimp at room storage temperatures.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Hsin-Hung Lin
- Chung Hwa University of Medical Technology, 89 Wenhua 1st, Rende, Tainan, Taiwan 71703; Pao-Can Biomedical Co., Ltd., 20 Shangding, Yongkang, Tainan, Taiwan 710
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201.
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25
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Erna KH, Felicia WXL, Vonnie JM, Rovina K, Yin KW, Nur’Aqilah MN. Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch. BIOSENSORS 2022; 12:211. [PMID: 35448271 PMCID: PMC9032999 DOI: 10.3390/bios12040211] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/03/2022] [Accepted: 03/03/2022] [Indexed: 06/14/2023]
Abstract
Colorimetric indicators, used in food intelligent packaging, have enormous promise for monitoring and detecting food quality by analyzing and interpreting the quality data of packaged food. Hence, our study developed and characterized a biopolymer film based on starch and anthocyanin for prospective meat freshness monitoring applications. The developed film was morphologically characterized using different morphology instruments to identify the interaction between anthocyanin and starch. The color differences of the proposed film in response to different pH buffers have also been investigated. The combination of anthocyanin and starch produces a smooth and homogenous surface with an intermolecular hydrogen bond that increases the biopolymer's wavelength. The film indicated bright red at pH 2.0-6.0, bluish-grey at pH 7.0-11.0, and yellowish-green above 11.0 that the naked eye can see. The indicator film shows high sensitivity toward pH changes. The inclusion of anthocyanin increases the biopolymer film's thickness and crystalline condition with low humidity, water solubility, and swelling values. As a result, the polymer film can be employed in the food industry as an affordable and environmentally friendly indication of meat freshness.
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Affiliation(s)
| | | | | | - Kobun Rovina
- Correspondence: ; Tel.: +60-8-832-0000 (ext. 8713); Fax: +60-8-832-0993
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26
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Braich AK, Kaur G, Singh A, Dar B. Amla
essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters and shelflife extension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana
| | - Arashdeep Singh
- Dept of Food Science and Technology Punjab Agricultural University Ludhiana
| | - B.N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Srinagar
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27
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Tran TT, McCullum R, Vuong Q. Incorporation of fruit by-products on edible seaweed based films: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2042556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Thuy T.B. Tran
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
- Faculty of Food Technology, Nha Trang University, Khanh Hoa, Vietnam
| | - Rebecca McCullum
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
| | - Quan Vuong
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
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28
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Carrageenan‐based Hybrids with Biopolymers and Nano‐structured Materials for Biomimetic Applications. STARCH-STARKE 2022. [DOI: 10.1002/star.202200018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Oliveira NL, Oliveira ACS, Silva SH, Rodrigues AA, Borges SV, Oliveira JE, Resende JV. Development and characterization of starch‐based films added ora‐pro‐nobis mucilage and study of biodegradation and photodegradation. J Appl Polym Sci 2022. [DOI: 10.1002/app.52108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Kumar R, Najda A, Duhan JS, Kumar B, Chawla P, Klepacka J, Malawski S, Kumar Sadh P, Poonia AK. Assessment of Antifungal Efficacy and Release Behavior of Fungicide-Loaded Chitosan-Carrageenan Nanoparticles against Phytopathogenic Fungi. Polymers (Basel) 2021; 14:41. [PMID: 35012063 PMCID: PMC8747246 DOI: 10.3390/polym14010041] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 11/30/2022] Open
Abstract
Biopolymeric Chitosan-Carrageenan nanocomposites 66.6-231.82 nm in size containing the chemical fungicide mancozeb (nano CSCRG-M) were synthesized following a green chemistry approach. The physicochemical study of nanoparticles (NPs) was accomplished using a particle size analyzer, SEM and FTIR. TEM exhibited clover leaf-shaped nanoparticles (248.23 nm) with mancozeb on the inside and entrapped outside. Differential scanning calorimetry and TGA thermogravimetry exhibited the thermal behaviour of the nanoform. Nano CSCRG-1.5 at 1.5 ppm exhibited 83.1% inhibition against Alternaria solani in an in vitro study and performed as well as mancozeb (84.6%). Complete inhibition was exhibited in Sclerotinia sclerotiorum at 1.0 and 1.5 ppm with the nanoformulation. The in vivo disease control efficacy of mancozeb-loaded nanoparticles against A. solani in pathogenized plants was found to be relatively higher (79.4 ± 1.7) than that of commercial fungicide (76 ± 1.1%) in pot conditions. Nanomancozeb showed superior efficacy for plant growth parameters, such as germination percentage, root-shoot ratio and dry biomass. The nanoformulation showed higher cell viability compared to mancozeb in Vero cell cultures at 0.25 and 0.50 mg/mL in the resazurin assay. CSCRG-0.5 showed slow-release behavior up to 10 h. Thus, these green nano-based approaches may help combat soil and water pollution caused by harmful chemical pesticides.
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Affiliation(s)
- Ravinder Kumar
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (R.K.); (P.K.S.)
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland
| | - Joginder Singh Duhan
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (R.K.); (P.K.S.)
| | - Balvinder Kumar
- ICAR-National Research Centre on Equines, Sirsa Road, Hisar 125001, Haryana, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 2 Oczapowskiego Street, 10-719 Olsztyn, Poland;
| | - Seweryn Malawski
- Department of Landscape Architecture, University of Life Science in Lublin, 28 Głęboka Street, 20-400 Lublin, Poland;
| | - Pardeep Kumar Sadh
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (R.K.); (P.K.S.)
| | - Anil Kumar Poonia
- Department of Molecular Biology, Biotechnology & Bioinformatics, CCS HAU, Hisar 125004, Haryana, India;
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31
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Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan-Potato Peel Starch Blended Polymers. Polymers (Basel) 2021; 13:polym13244308. [PMID: 34960859 PMCID: PMC8704430 DOI: 10.3390/polym13244308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/30/2021] [Accepted: 12/06/2021] [Indexed: 11/17/2022] Open
Abstract
κ-carrageenan is useful for its superior gelling, hydrogel, and thickening properties. The purpose of the study was to maximize the hydrogel properties and water-absorbing capacity of κ-carrageenan by blending it with starch from potato peels to be used as safe and biodegradable water-absorbent children’s toys. The prepared materials were analyzed using FTIR and Raman spectroscopy to analyze the functional groups. Results showed that there was a shift in the characteristic peaks of starch and κ-carrageenan, which indicated their proper reaction during blend formation. In addition, samples show a peak at 1220 cm−1 corresponding to the ester sulfate groups, and at 1670 cm−1 due to the carbonyl group contained in D-galactose. SEM micrographs showed the presence of rough surface topology after blending the two polymers, with the appearance of small pores. In addition, the presence of surface cracks indicates the biodegradability of the prepared membranes that would result after enzymatic treatment. These results are supported by surface roughness results that show the surface of the κ-carrageenan/starch membranes became rougher after enzymatic treatment. The hydrophilicity of the prepared membranes was evaluated from contact angle (CA) measurements and the swelling ratio. The swelling ratio of the prepared membranes increased gradually as the starch ratio increased, reaching 150%, while the water-uptake capacity increased from 48 ± 4% for plain κ-carrageenan to 150 ± 5% for 1:2 κ-carrageenan/starch blends. The amylase enzyme showed an effective ability to degrade both the plain κ-carrageenan and κ-carrageenan/starch membranes, and release glucose units for up to 236 and 563, respectively. According to these results, these blends could be effectively used in making safe and biodegradable molded toys with superior water-absorbing capabilities.
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Tiozon RJN, Bonto AP, Sreenivasulu N. Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review. Int J Biol Macromol 2021; 192:100-117. [PMID: 34619270 DOI: 10.1016/j.ijbiomac.2021.09.194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 02/07/2023]
Abstract
Rice starch has been used in various agri-food products due to its hypoallergenic properties. However, rice starch has poor solubility, lower resistant starch content with reduced retrogradation and poor functional properties. Hence, its industrial applications are rather limited. The lack of comprehensive information and a holistic understanding of the interaction between rice starch and endo/exogenous constituents to improve physico-chemical properties is a prerequisite in designing industrial products with enhanced functional attributes. In this comprehensive review, we highlight the potentials of physically mixing of biopolymers in upgrading the functional characteristics of rice starch as a raw material for industrial applications. Specifically, this review tackles rice starch modifications by adding natural/synthetic polymers and plasticizers, leading to functional blends or composites in developing sustainable packaging materials, pharma- and nutraceutical products. Moreover, a brief discussion on rice starch chemical and genetic modifications to alter starch quality for the deployment of rice starch industrial application is also highlighted.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany.
| | - Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Department of Chemistry, College of Science, University of Santo Tomas, España Blvd, Sampaloc, Manila, 1008, Metro Manila, Philippines.
| | - Nese Sreenivasulu
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
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33
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Abdillah AA, Charles AL. Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging. Int J Biol Macromol 2021; 191:618-626. [PMID: 34582908 DOI: 10.1016/j.ijbiomac.2021.09.141] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 08/27/2021] [Accepted: 09/20/2021] [Indexed: 02/06/2023]
Abstract
Future food packaging trends are shifting to natural and eco-friendly materials developed from biopolymers such as starch and other hydrocolloids, to reduce pollution from synthetic polymers. Arrowroot starch (AS) (3.5, 3, 2.5, and 2%) and iota-carrageenan (IC) (0.5, 1, 1.5, and 2%) were blended to develop biodegradable edible films (AS/IC-BEF), which were compared against AS-BEF (4%, control). All films were characterized based on their physico-mechanical and barrier properties, functional group properties, crystallinity properties, thermal properties, and soil and seawater biodegradation. AS-BEF exhibited smooth surface, high transparency, and completed composting soil biodegradation in 7 days whereas AS/IC-BEF samples exhibited higher tensile strength, water solubility, swelling properties, and barrier properties, but completed biodegradation after 30 days. XRD analysis indicated IC fractions contributed to increase in degree of crystallinity (28.35°) and FTIR signaled strong hydrogen bond interactions between polymers. AS/IC-BEF samples demonstrated melting temperatures between 158 and 190 °C while glass transition temperatures ranged from 153 to 176 °C, which resulted in maximum weight loss around 50-55% at melting temperatures. Finally, AS/IC-BEF samples successfully inhibited weight loss of cherry tomatoes at room temperature and extended their shelf life to 10 days, which indicated that the AS/IC composite material produced a BEF with potential food and industrial applications.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu 91201, Pingtung, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu 91201, Pingtung, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia.
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34
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Huo L, Wei Y, Zhang H, Wang Y, Deng B, Wang Y, Jin L. Preparation and properties of triethyl citrate plasticized chitosan‐based membranes for efficient release of curcumin. J Appl Polym Sci 2021. [DOI: 10.1002/app.51908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Li Huo
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Yuru Wei
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Haixia Zhang
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Ying Wang
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Bo Deng
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Yaxiong Wang
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
| | - Li'e Jin
- College of Chemistry and Chemical Engineering Taiyuan University of Technology Taiyuan China
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35
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Tran TTB, Vu QL, Pristijono P, Kirkman T, Nguyen MH, Vuong QV. Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thuy Thi Bich Tran
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Quyen Le Vu
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Penta Pristijono
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
| | - Tim Kirkman
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
| | - Minh Huu Nguyen
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
- School of Science and Health Western Sydney University Penrith New South Wales Australia
| | - Quan Van Vuong
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
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36
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37
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Davoodi MN, Milani JM, Farahmandfar R. Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis. Food Sci Nutr 2021; 9:4108-4116. [PMID: 34401062 PMCID: PMC8358359 DOI: 10.1002/fsn3.2370] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 04/20/2021] [Accepted: 04/20/2021] [Indexed: 01/18/2023] Open
Abstract
Seaweeds can be a suitable, inexpensive, abundant, and renewable source for the production of biodegradable films as an alternative to plastics. Sulfated polysaccharides, which are abundant in Ulva intestinalis seaweed, have shown important biological activities such as anticoagulant, antioxidant, antitumor, anti-inflammatory, and antiviral activities. Mechanical, physicochemical, barrier, and surface properties of sulfated polysaccharide films extracted from Ulva intestinalis using glycerol and polyethylene glycol (PEG) as plasticizers were studied. Ulva intestinalis sulfated polysaccharide films (USP films) were successfully prepared by the incorporation of three concentrations of plasticizers (30, 40, and 50%). The film properties depended on the type and concentration of the plasticizer. Based on the results, by increasing the concentration of the plasticizer, the thickness, moisture content, solubility, and elongation at break of the USP films increased and tensile strength, young's modulus, transparency, and barrier properties of the films decreased. The film plasticized with 30% PEG showed the highest value of tensile strength (36.95 MPa), and the lowest value for permeability to vapor water and oxygen were 1.9 g mm-1 s-1kPa-1 × 10-11 and 7.45 cm-3.cm/cm2.s.cmHg ×10-8, respectively. Scanning electron microscopy (SEM) observations indicated that the surface of the films was free of bubbles, cracks, or fractures. Fourier transform infrared (FTIR) spectroscopy results revealed some interactions between plasticizers and the polymer.
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Affiliation(s)
- Mohammad Nabi Davoodi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
| | - Jafar M. Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
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38
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Chen J, Wu A, Yang M, Ge Y, Pristijono P, Li J, Xu B, Mi H. Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108063] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Response surface methodology model to optimize concentration of agar, alginate and carrageenan for the improved properties of biopolymer film. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-021-03797-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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40
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Praseptiangga D, Mufida N, Panatarani C, Joni I. Enhanced multi functionality of semi-refined iota carrageenan as food packaging material by incorporating SiO 2 and ZnO nanoparticles. Heliyon 2021; 7:e06963. [PMID: 34027169 PMCID: PMC8121650 DOI: 10.1016/j.heliyon.2021.e06963] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/22/2021] [Accepted: 04/26/2021] [Indexed: 11/25/2022] Open
Abstract
This paper reports the incorporation of SiO2-ZnO nanoparticles (NPs) into semi-refined iota carrageenan-based (SRIC) film as active food packaging. The dispersion of the nanoparticles was performed using a bead milling method and the films were prepared using the solution casting method. The incorporation of SiO2-ZnO NPs into SRIC films aims to provide multifunctional food packaging with enhanced water vapor barrier properties, UV-screening, and antimicrobial activity. The effect of the incorporation of SiO2 NPs, ZnO NPs, and the mixtures of SiO2-ZnO NPs varied in SiO2/ZnO ratios (SiO2-ZnO 1:1, 1:2, and 1:3) were investigated. The results showed that the tensile strength, water vapor barrier performance, UV-screening, and antimicrobial activity of the SRIC film were increased by the addition of either SiO2 or ZnO NPs alone. Interestingly, when the mixtures of SiO2-ZnO were incorporated, more significant improvement was observed. Also, the bio-degradability and solubility of all the SRIC films were confirmed. It was concluded that the SiO2-ZnO NPs incorporated into SRIC film provided multifunctional activities and acted as a promising active food packaging material.
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Affiliation(s)
- Danar Praseptiangga
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl Ir. Sutami 36 A, Kentingan, Jebres, 57126, Surakarta, Central Java, Indonesia
| | - Nuha Mufida
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (UNS), Jl Ir. Sutami 36 A, Kentingan, Jebres, 57126, Surakarta, Central Java, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl Raya Bandung-Sumedang KM 21, Jatinangor, West Java, 45363, Indonesia
| | - Camellia Panatarani
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl Raya Bandung-Sumedang KM 21, Jatinangor, West Java, 45363, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl Raya Bandung-Sumedang KM 21, Jatinangor, West Java, 45363, Indonesia
| | - I.Made Joni
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jl Raya Bandung-Sumedang KM 21, Jatinangor, West Java, 45363, Indonesia
- Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jl Raya Bandung-Sumedang KM 21, Jatinangor, West Java, 45363, Indonesia
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41
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Pereira GVDS, Pereira GVDS, Oliveira LCD, Cardoso DNP, Calado V, Lourenço LDFH. Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Glauce Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Luã Caldas de Oliveira
- Pará Federal Institute of Education, Science and Technology ‐ IFPA Campus Breves‐PA Brazil
| | | | - Verônica Calado
- Graduate Program in Chemical and Biochemical Process Engineering (EPQB) School of Chemistry, Federal University of Rio de Janeiro ‐ UFRJ Rio de Janeiro‐RJ Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
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42
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Restu WK, Sondari D, Setiasih, Ghozali M, Triwulandari E, Sampora Y, Septevani AA, Kusumaningrum WB, Falah F, Akbar F, Septiyanti M, Yuwono SD. Preparation and characterization of edible films from starch nanoparticles and chitosan. BIOINSPIRED BIOMIMETIC AND NANOBIOMATERIALS 2021. [DOI: 10.1680/jbibn.20.00010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This study aimed to investigate the properties of edible films derived from the biocomposites of starch nanoparticles (SNPs) and chitosan. Chitosan was prepared in concentrations of 1.5, 2.0 and 3.0 wt%. The SNPs and film properties were investigated. The functional group of SNPs and chitosan as the edible film was evaluated. Then, the morphological structure, mechanical properties, thermal behavior and contact angles of the obtained films were also investigated. The data were subjected to a general linear model, and analysis of variance was carried out by using the SPSS version 23 software. The results from the research demonstrated that the solubility in water and the degree of swelling increased after the utilization of SNPs. Additionally, there was less tensile strength and higher elongation after the use of SNPs. Scanning electron microscopy analysis exhibited a smoother surface, and there was no formation of cracks when the starch transformed into nanoparticles. However, the addition of chitosan in SNPGC resulted in a grainy structure with irregularity on the surface of the films. Chitosan enhanced the degree of contact angles to 70.65 ± 2.90°, indicating an increase in the hydrophobicity of the films. This research suggested that the biocomposite films derived from SNPs–chitosan showed better performance.
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Affiliation(s)
- Witta Kartika Restu
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Dewi Sondari
- Research Center for Biomaterial, Indonesian Institute of Sciences (LIPI), Bogor, Indonesia
| | - Setiasih
- Department of Chemistry, Lampung University, Bandar Lampung, Indonesia
| | - Muhammad Ghozali
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Evi Triwulandari
- Research Center for Biomaterial, Indonesian Institute of Sciences (LIPI), Bogor, Indonesia
| | - Yulianti Sampora
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | | | | | - Faizatul Falah
- Research Center for Biomaterial, Indonesian Institute of Sciences (LIPI), Bogor, Indonesia
| | - Fazhar Akbar
- Research Center for Biomaterial, Indonesian Institute of Sciences (LIPI), Bogor, Indonesia
| | - Melati Septiyanti
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
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43
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Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
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44
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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100589] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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45
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Lee HG, Cho CH, Kim HK, Yoo S. Improved physical and mechanical properties of food packaging films containing calcium hydroxide as a CO2 adsorbent by stearic acid addition. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Development and characterization of edible films based on native cassava starch, beeswax, and propolis. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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47
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The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. Int J Biol Macromol 2020; 160:245-251. [DOI: 10.1016/j.ijbiomac.2020.05.136] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 01/13/2023]
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48
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Bharti SK, Pathak V, Alam T, Arya A, Singh VK, Verma AK, Rajkumar V. Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage. J Food Sci 2020; 85:2857-2865. [DOI: 10.1111/1750-3841.15365] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/18/2020] [Accepted: 05/21/2020] [Indexed: 11/28/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Vikas Pathak
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under Aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar Uttarakhand India
| | - Vinod Kumar Singh
- Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura Uttar Pradesh India
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Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese. Int J Biol Macromol 2020; 155:1307-1316. [DOI: 10.1016/j.ijbiomac.2019.11.102] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/06/2019] [Accepted: 11/11/2019] [Indexed: 01/10/2023]
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Silva‐Rodrigues HC, Silveira MP, Helm CV, Matos Jorge LM, Jorge RMM. Gluten free edible film based on rice flour reinforced by guabiroba (
Campomanesia xanthocarpa
) pulp. J Appl Polym Sci 2020. [DOI: 10.1002/app.49254] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Helen C. Silva‐Rodrigues
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | - Maíra P. Silveira
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | | | - Luiz M. Matos Jorge
- Department of Chemical Engineering Maringá State University Maringá, Paraná Brazil
| | - Regina M. M. Jorge
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
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