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Da Rocha J, Mustafa SK, Jagnandan A, Ahmad MA, Rebezov M, Shariati MA, Krebs de Souza C. Development of active and biodegradable film of ternary-based for food application. POTRAVINARSTVO 2023. [DOI: 10.5219/1853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
The effectiveness of plastic packaging in protecting food is quite appreciable, but its non-biodegradable characteristic raises concerns about environmental impacts. This has drawn attention to the development of alternative materials for food packaging from bio-based polymers. Chitosan, a polysaccharide with biodegradable, biocompatible, and non-toxic properties, is widely used in the formulation of food films. The objective of this work was to create a biodegradable and sustainable chitosan-based film whose active and intelligent action is obtained from red cabbage anthocyanins and the addition of propolis. The edible film’s thickness and total polyphenol content were 61.0 ±0.1μm and 20.08 ±0.5 mgAG g-1, respectively. The content of phenolic compounds and the biodegradation showed significant results (p <0.05), besides the good thermal stability to 200 °C and transparency. The proposed formulation developed an edible, biodegradable, and active (antioxidant) film with interesting heat-sealing resistance, moisture barrier and gas transfer, which contributes to increasing food shelf life.
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Effects of viscoelasticity on moisture sorption of maltodextrins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Putriani N, Perdana J, Meiliana, Nugrahedi PY. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1745826] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nandya Putriani
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
| | - Jimmy Perdana
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
- Department of Science and Technology, Nestlé NPTC Food, Singen (Hohentwiel), Germany
| | - Meiliana
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
| | - Probo Y. Nugrahedi
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
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Siemons I, Boom R, van der Sman R, Schutyser M. Moisture diffusivity in concentrated and dry protein-carbohydrate films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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