1
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Dong Y, Lan T, Wang L, Wang X, Xu Z, Jiang L, Zhang Y, Sui X. Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications. Food Chem X 2023; 20:100995. [PMID: 38144716 PMCID: PMC10739858 DOI: 10.1016/j.fochx.2023.100995] [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: 07/28/2023] [Revised: 10/28/2023] [Accepted: 11/08/2023] [Indexed: 12/26/2023] Open
Abstract
Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) to ESF. Functional ESF based on SAFs/pullulan were successfully fabricated, with SAFs clearly observed entangled in the electrospun fibers using fluorescence microscopy. The addition of SAFs improved the mechanical strength of the ESF threefold and increased its surface hydrophobicity from 24.8° to 49.9°. Moreover, the ESF demonstrated antibacterial properties against Escherichia coli and Staphylococcus aureus. In simulated oral disintegration tests, almost 100% of epigallocatechin gallate (EGCG) dissolved within 4 min from the ESF. In summary, the incorporation of SAFs into ESF improved their mechanical strength, hydrophobicity, and enabled them to exhibit antibacterial properties, making them promising candidates for active delivery applications in food systems. Additionally, the ESF showed efficient release of EGCG, indicating their potential for controlled release of bioactive compounds.
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Affiliation(s)
- Yabo Dong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tian Lan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Luying Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zejian Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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2
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Kruk J, Tkaczewska J, Szuwarzyński M, Mazur T, Jamróz E. Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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4
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Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Zehra K, Nawab A, Alam F, Hadi A, Raza M. Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kishwar Zehra
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Alina Hadi
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Mohib Raza
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
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6
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Gigante V, Panariello L, Coltelli MB, Danti S, Obisesan KA, Hadrich A, Staebler A, Chierici S, Canesi I, Lazzeri A, Cinelli P. Liquid and Solid Functional Bio-Based Coatings. Polymers (Basel) 2021; 13:3640. [PMID: 34771197 PMCID: PMC8586997 DOI: 10.3390/polym13213640] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 12/11/2022] Open
Abstract
The development of new bio-based coating materials to be applied on cellulosic and plastic based substrates, with improved performances compared to currently available products and at the same time with improved sustainable end of life options, is a challenge of our times. Enabling cellulose or bioplastics with proper functional coatings, based on biopolymer and functional materials deriving from agro-food waste streams, will improve their performance, allowing them to effectively replace fossil products in the personal care, tableware and food packaging sectors. To achieve these challenging objectives some molecules can be used in wet or solid coating formulations, e.g., cutin as a hydrophobic water- and grease-repellent coating, polysaccharides such as chitosan-chitin as an antimicrobial coating, and proteins as a gas barrier. This review collects the available knowledge on functional coatings with a focus on the raw materials used and methods of dispersion/application. It considers, in addition, the correlation with the desired final properties of the applied coatings, thus discussing their potential.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Luca Panariello
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Serena Danti
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | | | - Ahdi Hadrich
- Biomass Valorization Platform-Materials, CELABOR s.c.r.l., 4650 Chaineux, Belgium;
| | - Andreas Staebler
- Fraunhofer-Institute for Process Engineering and Packaging, 85354 Freising, Germany;
| | - Serena Chierici
- Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA), 43121 Parma, Italy;
| | | | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Planet Bioplastics s.r.l., 56017 Pisa, Italy;
| | - Patrizia Cinelli
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (V.G.); (L.P.); (S.D.); (A.L.)
- Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Planet Bioplastics s.r.l., 56017 Pisa, Italy;
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7
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Bizymis AP, Tzia C. Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues. Crit Rev Food Sci Nutr 2021; 62:8777-8792. [PMID: 34098828 DOI: 10.1080/10408398.2021.1934652] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Edible films and coatings, despite their practical applications, have only entered the food industry in the last decade. Their main functions are to protect the food products from mechanical damage and from physical, chemical and microbiological deteriorative changes. The ingredients used for their formation are polysaccharides, proteins and lipids, in individual or combined formulations. The edible films and coatings have already been applied on various food products, such as fruits, vegetables, meat products, seafood products, cheese, baked products and deep fat fried products. The techniques for their application on foods are of particular interest. Nowadays, composite edible films and coatings are also being studied, based on combinations of the properties of individual components. In addition to conventional materials, new ones, such as nanomaterials, are being investigated, aiming to enhance the resulting properties. However, before the incorporation of new materials to films and coatings, they must be thoroughly checked according to the legislation, to assure their lawful use. This review covers the recent developments on the edible films and coatings area in terms of the contribution of novel constituting materials to the improvement of their properties.
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Affiliation(s)
- Angelos-Panagiotis Bizymis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
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8
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Fabrication and Characterization of Gluten Film Reinforced by Lycopene-Loaded Electrospun Polylactic Acid Nano-fibers. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02561-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Poudel D, Swilley-Sanchez S, O’keefe S, Matson J, Long T, Fernández-Fraguas C. Novel Electrospun Pullulan Fibers Incorporating Hydroxypropyl-β-Cyclodextrin: Morphology and Relation with Rheological Properties. Polymers (Basel) 2020; 12:E2558. [PMID: 33142774 PMCID: PMC7693914 DOI: 10.3390/polym12112558] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/26/2020] [Accepted: 10/28/2020] [Indexed: 12/16/2022] Open
Abstract
Fibers produced by electrospinning from biocompatible, biodegradable and naturally occurring polymers have potential advantages in drug delivery and biomedical applications because of their unique functionalities. Here, electrospun submicron fibers were produced from mixtures containing an exopolysaccharide (pullulan) and a small molecule with hosting abilities, hydroxypropyl-β-cyclodextrin (HP-β-CD), thus serving as multi-functional blend. The procedure used water as sole solvent and excluded synthetic polymers. Rheological characterization was performed to evaluate the impact of HP-β-CD on pullulan entanglement concentration (CE); the relationship with electrospinnability and fiber morphology was investigated. Neat pullulan solutions required three times CE (~20% w/v pullulan) for effective electrospinning and formation of bead-free nanofibers. HP-β-CD (30% w/v) facilitated electrospinning, leading to the production of continuous, beadless fibers (average diameters: 853-1019 nm) at lower polymer concentrations than those required in neat pullulan systems, without significantly shifting the polymer CE. Rheological, Differential Scanning Calorimetry (DSC) and Dynamic Light Scattering (DLS) measurements suggested that electrospinnability improvement was due to HP-β-CD assisting in pullulan entanglement, probably acting as a crosslinker. Yet, the type of association was not clearly identified. This study shows that blending pullulan with HP-β-CD offers a platform to exploit the inherent properties and advantages of both components in encapsulation applications.
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Affiliation(s)
- Deepak Poudel
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (D.P.); (S.O.)
| | - Sarah Swilley-Sanchez
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (S.S.-S.); (J.M.); (T.L.)
- Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Sean O’keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (D.P.); (S.O.)
| | - John Matson
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (S.S.-S.); (J.M.); (T.L.)
- Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Timothy Long
- Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (S.S.-S.); (J.M.); (T.L.)
- Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA; (D.P.); (S.O.)
- Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
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10
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Zhang C, Li Y, Wang P, Zhang H. Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Compr Rev Food Sci Food Saf 2020; 19:479-502. [DOI: 10.1111/1541-4337.12536] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/20/2019] [Accepted: 12/16/2019] [Indexed: 02/07/2023]
Affiliation(s)
- Cen Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Yang Li
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Peng Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Hui Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang University Hangzhou China
- Ningbo Research InstituteZhejiang University Ningbo China
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11
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 136] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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12
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Pępczyńska M, Díaz-Calderón P, Quero F, Matiacevich S, Char C, Enrione J. Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Hassan AA, Abbas A, Rasheed T, Bilal M, Iqbal HMN, Wang S. Development, influencing parameters and interactions of bioplasticizers: An environmentally friendlier alternative to petro industry-based sources. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 682:394-404. [PMID: 31125753 DOI: 10.1016/j.scitotenv.2019.05.140] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/10/2019] [Accepted: 05/10/2019] [Indexed: 02/08/2023]
Abstract
The current industrial revolution emphasized the necessity to use environmentally friendlier sources and strategies to meet the bio-based economy challenges of the modern world. Owing to the finiteness, human health and environmental impacts of fossil resources, current research efforts are switched to search and develop renewable, sustainable and eco-friendly alternatives of commercial plasticizers to meet the green agenda to establish a green society. The substitution of petroleum-based plasticizers with bioplasticizers offers noteworthy advantages, such as recyclability, biodegradability, high lubricant power, low diffusion coefficients in the polymeric matrix and very low volatility. Moreover, bioplasticizers provide the most suitable platform due to their global availability and industrially-relevant applications. Numerous parameters such as solubility, polarity, and structural compatibility are considered important and can influence the designing of efficient plasticizers. In this context, a plethora of research has given their structural attributes along with their compatibility with different elastomers and plastics. Herein, the valorization of bioplasticizers in several industrial and biotechnological processes is presented with suitable examples. Additionally, it highlights the insight of selection criteria and generalities concerning plasticization theories. A brief discussion is also given on the mechanism of plasticization and modifications, which are being made in the current industrial practices. The description extends towards the design of effective plasticizers with their dependence on structure and how we can improve their performance to the polymer industry.
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Affiliation(s)
- Adeel Ahmad Hassan
- Department of Polymer Science and Engineering, Shanghai Key Lab. of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Anees Abbas
- Chemistry Department University of Sargodha, Mianwali Campus, Pakistan
| | - Tahir Rasheed
- School of Chemistry and Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Muhamad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.
| | - Shifeng Wang
- Department of Polymer Science and Engineering, Shanghai Key Lab. of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China.
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14
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Zhang M, Cai D, Song Q, Wang Y, Sun H, Piao C, Yu H, Liu J, Liu J, Wang Y. Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels. Food Sci Anim Resour 2019; 39:459-473. [PMID: 31304474 PMCID: PMC6612782 DOI: 10.5851/kosfa.2019.e42] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 05/16/2019] [Accepted: 05/26/2019] [Indexed: 12/13/2022] Open
Abstract
Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.
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Affiliation(s)
- Minghao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Qiumei Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Junmei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.,National Processing Laboratory for Soybean Industry and Technology, Changchun, China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
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15
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Zhao Z, Xiong X, Zhou H, Xiao Q. Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4150-4157. [PMID: 30767229 DOI: 10.1002/jsfa.9645] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 02/01/2019] [Accepted: 02/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Pullulan is a polysaccharide polymer commonly used to produce edible films. However, pure pullulan film is usually brittle and very hydrophilic, which limit its use in both food and pharmaceutical fields. The objective of this research is to improve the structural and mechanical properties of pullulan film by incorporating globular protein lactoferrin (LF). RESULTS The incorporation of LF increased the surface hydrophobicity and decreased the water vapor permeability (WVP) of pullulan film. The presence of low concentrations of LF (< 0.03%) has no significant influence on tensile strength (TS) and elongation at break (EAB) of pullulan film. However, further increase of LF concentration to levels > 0.03% resulted in a film-weakening effect. LF molecules aggregated with each other during the film-producing process, which presented as spherical particles from the observation of microscopy. LF aggregates dispersed homogeneously throughout the pullulan matrix and their size increased with increasing concentration. Analysis from Fourier transform infrared spectroscopy indicated that the secondary structure of LF molecules was modified during the drying process. CONCLUSIONS It is possible to increase the hydrophobicity of pullulan film while maintaining its mechanical properties. The produced composite film can be potentially used for food and medical packaging. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhengtao Zhao
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Department of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiong Xiong
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Hui Zhou
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qian Xiao
- Department of Food Technology, School of Food Science and Technology, Hunan Agricultural University, Changsha, China
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16
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Storage behavior of caseinate-based films incorporating maize germ oil bodies. Food Res Int 2019; 116:1031-1040. [DOI: 10.1016/j.foodres.2018.09.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 09/11/2018] [Accepted: 09/15/2018] [Indexed: 11/21/2022]
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17
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Zubair M, Ullah A. Recent advances in protein derived bionanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2019; 60:406-434. [DOI: 10.1080/10408398.2018.1534800] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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18
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Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.066] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Saberi B, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols. Int J Biol Macromol 2017; 104:345-359. [PMID: 28606842 DOI: 10.1016/j.ijbiomac.2017.06.051] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 05/31/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films. The results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw <0.4. In general, a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations. Films plasticized with monosaccharide showed similar mechanical properties to those with sorbitol, but lower solubility and water vapour permeability (WVP), higher transparency and moisture content than the sorbitol-plasticized films. The most noticeable plasticization effect was exerted by following order: glycerol > EG > PG > xylitol > fructose > sorbitol > mannitol > galactose > glucose > sucrose > maltitol.
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Affiliation(s)
- Bahareh Saberi
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia.
| | - Suwimol Chockchaisawasdee
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
| | - John B Golding
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; NSW Department of Primary Industries, Ourimbah, NSW 2258, Australia
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK
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20
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Monjazeb Marvdashti L, Koocheki A, Yavarmanesh M. Alyssum homolocarpum seed gum-polyvinyl alcohol biodegradable composite film: Physicochemical, mechanical, thermal and barrier properties. Carbohydr Polym 2017; 155:280-293. [DOI: 10.1016/j.carbpol.2016.07.123] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 07/26/2016] [Accepted: 07/31/2016] [Indexed: 10/21/2022]
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21
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Lee B, Jeong D, Joo SW, Choi JM, Lee JY, Cho E, Park S, Jung S. Preparation of Hydroxypropyl Cyclosophoraose/Dextran Microspheres for the Controlled Release of Ciprofloxacin. B KOREAN CHEM SOC 2016. [DOI: 10.1002/bkcs.11001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Benel Lee
- Department of Systems Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 South Korea
| | - Daham Jeong
- Department of Systems Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 South Korea
| | - Sang-Woo Joo
- Department of Systems Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 South Korea
| | - Jae Min Choi
- Department of Systems Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 South Korea
| | - Jae Yung Lee
- Department of Biological Science; Mokpo National University; Jeonnam 59626 Korea
| | - Eunae Cho
- Institute for Ubiquitous Information Technology and Applications (UBITA), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 Korea
| | - Seyeon Park
- Department of Applied Chemistry; Dongduk Women's University; Seoul 02748 South Korea
| | - Seunho Jung
- Department of Systems Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 South Korea
- Institute for Ubiquitous Information Technology and Applications (UBITA), Center for Biotechnology Research in UBITA (CBRU); Konkuk University; Seoul 05029 Korea
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22
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Saberi B, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Mechanical and Physical Properties of Pea Starch Edible Films in the Presence of Glycerol. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12719] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bahareh Saberi
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
| | - Suwimol Chockchaisawasdee
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
- Faculty of Bioscience Engineering; Ghent University Global Campus; Incheon 406-840 South Korea
| | - John B. Golding
- School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
- NSW Department of Primary Industries; Ourimbah NSW Australia
| | | | - Costas E. Stathopoulos
- Faculty of Bioscience Engineering; Ghent University Global Campus; Incheon 406-840 South Korea
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23
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Nawab A, Alam F, Haq MA, Hasnain A. Biodegradable film from mango kernel starch: Effect of plasticizers on physical, barrier, and mechanical properties. STARCH-STARKE 2016. [DOI: 10.1002/star.201500349] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Anjum Nawab
- Department of Food Science & Technology; University of Karachi; Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology; University of Karachi; Karachi Pakistan
| | - Muhammad Abdul Haq
- Department of Food Science & Technology; University of Karachi; Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science & Technology; University of Karachi; Karachi Pakistan
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24
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Tomasula P, Sousa A, Liou SC, Li R, Bonnaillie L, Liu L. Short communication: Electrospinning of casein/pullulan blends for food-grade applications. J Dairy Sci 2016; 99:1837-1845. [DOI: 10.3168/jds.2015-10374] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Accepted: 11/21/2015] [Indexed: 11/19/2022]
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25
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Liu H, Gong J, Chabot D, Miller SS, Cui SW, Ma J, Zhong F, Wang Q. Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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26
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Hassannia-Kolaee M, Khodaiyan F, Shahabi-Ghahfarrokhi I. Modification of functional properties of pullulan-whey protein bionanocomposite films with nanoclay. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1294-302. [PMID: 27162410 PMCID: PMC4837720 DOI: 10.1007/s13197-015-1778-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2015] [Accepted: 02/19/2015] [Indexed: 11/24/2022]
Abstract
In this study, biodegradable nanocomposite film composed of pullulan - whey protein isolate (WPI) - montmorillonite (MMT) were developed and characterized as a function of incorporating various amounts of MMT nanoparticles (0, 1, 3 and 5 % wt). Results showed that the water-vapor permeability, moisture content, moisture absorption and water solubility decreased when the nano-MMT content was increased. Tensile strength improved and elongation at break simultaneously decreased with increasing MMT content. The glass transition temperature (Tg(and melting-point temperature (Tm) increased with increasing nano-MMT content. Scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis revealed uniform distribution of MMT into the polymer matrix. Atomic force microscopy (AFM) showed enhancement of films' roughness with increasing MMT content.
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Affiliation(s)
- Mahbobeh Hassannia-Kolaee
- />Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Faramarz Khodaiyan
- />Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran
| | - Iman Shahabi-Ghahfarrokhi
- />Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
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27
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Pan H, Xu X, Jiang B, Chen J, Jin Z. Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Bocqué M, Voirin C, Lapinte V, Caillol S, Robin JJ. Petro-based and bio-based plasticizers: Chemical structures to plasticizing properties. ACTA ACUST UNITED AC 2015. [DOI: 10.1002/pola.27917] [Citation(s) in RCA: 190] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maëva Bocqué
- Institut Charles Gerhardt Montpellier UMR5253 CNRS-UM-ENSCM Equipe Ingénierie et Architectures Macromoléculaires, Université Montpellier - Bat 17 - cc1702; Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Coline Voirin
- Institut Charles Gerhardt Montpellier UMR5253 CNRS-UM-ENSCM Equipe Ingénierie et Architectures Macromoléculaires, Université Montpellier - Bat 17 - cc1702; Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Vincent Lapinte
- Institut Charles Gerhardt Montpellier UMR5253 CNRS-UM-ENSCM Equipe Ingénierie et Architectures Macromoléculaires, Université Montpellier - Bat 17 - cc1702; Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Sylvain Caillol
- Institut Charles Gerhardt Montpellier UMR5253 CNRS-UM-ENSCM Equipe Ingénierie et Architectures Macromoléculaires, Université Montpellier - Bat 17 - cc1702; Place Eugène Bataillon 34095 Montpellier Cedex 5 France
| | - Jean-Jacques Robin
- Institut Charles Gerhardt Montpellier UMR5253 CNRS-UM-ENSCM Equipe Ingénierie et Architectures Macromoléculaires, Université Montpellier - Bat 17 - cc1702; Place Eugène Bataillon 34095 Montpellier Cedex 5 France
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29
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Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J. Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging. Journal of Food Science and Technology 2015; 53:326-36. [PMID: 26787952 DOI: 10.1007/s13197-015-2009-7] [Citation(s) in RCA: 141] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2015] [Accepted: 08/24/2015] [Indexed: 11/26/2022]
Abstract
In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.
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Affiliation(s)
- M L Sanyang
- Green Engineering, Institute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia
| | - S M Sapuan
- Green Engineering, Institute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia ; Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia ; Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia
| | - M Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia
| | - M R Ishak
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia ; Department of Aerospace Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Serdang, Selangor Malaysia
| | - J Sahari
- Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
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30
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Thakhiew W, Champahom M, Devahastin S, Soponronnarit S. Improvement of mechanical properties of chitosan-based films via physical treatment of film-forming solution. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Colak BY, Gouanve F, Degraeve P, Espuche E, Prochazka F. Study of the influences of film processing conditions and glycerol amount on the water sorption and gas barrier properties of novel sodium caseinate films. J Memb Sci 2015. [DOI: 10.1016/j.memsci.2014.12.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Liu F, Antoniou J, Li Y, Ma J, Zhong F. Effect of sodium acetate and drying temperature on physicochemical and thermomechanical properties of gelatin films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.009] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax. Carbohydr Polym 2015; 118:24-9. [DOI: 10.1016/j.carbpol.2014.11.015] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/06/2014] [Accepted: 11/10/2014] [Indexed: 11/19/2022]
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34
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Pereda M, Marcovich NE, Mosiewicki MA. Sodium caseinate films containing linseed oil resin as oily modifier. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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36
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Farris S, Unalan IU, Introzzi L, Fuentes-Alventosa JM, Cozzolino CA. Pullulan-based films and coatings for food packaging: Present applications, emerging opportunities, and future challenges. J Appl Polym Sci 2014. [DOI: 10.1002/app.40539] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Stefano Farris
- Department of Food Environmental and Nutritional Sciences (DeFENS); Packaging Division; University of Milan; Via Celoria 2 Milan I- 20133 Italy
| | - Ilke Uysal Unalan
- Department of Food Environmental and Nutritional Sciences (DeFENS); Packaging Division; University of Milan; Via Celoria 2 Milan I- 20133 Italy
| | - Laura Introzzi
- Department of Food Environmental and Nutritional Sciences (DeFENS); Packaging Division; University of Milan; Via Celoria 2 Milan I- 20133 Italy
| | - José Maria Fuentes-Alventosa
- Centro de Investigación y Formación Agraria “Alameda del Obispo,” Instituto de Investigación y Formación Agraria y Pesquera (IFAPA); Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Carlo A. Cozzolino
- Department of Food Environmental and Nutritional Sciences (DeFENS); Packaging Division; University of Milan; Via Celoria 2 Milan I- 20133 Italy
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37
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Xiao Q, Tong Q. Thermodynamic properties of moisture sorption in pullulan–sodium alginate based edible films. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.019] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Khazaei N, Esmaiili M, Djomeh ZE, Ghasemlou M, Jouki M. Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydr Polym 2013; 102:199-206. [PMID: 24507273 DOI: 10.1016/j.carbpol.2013.10.062] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 09/14/2013] [Accepted: 10/09/2013] [Indexed: 11/17/2022]
Abstract
It is well known that the market for edible films is experiencing remarkable growth and expected to continue. This study investigated the using of basil seed gum (BSG) as a new film-forming material under the influence of addition of glycerol (GLY) as plasticizer. Edible films based on BSG and three different concentrations of GLY (25%, 35%, and 50% w/w BSG) were developed, and their water vapor permeability (WVP), as well as physical, thermal and mechanical properties were measured. The addition of glycerol significantly increased water vapor permeability and solubility of the film (p<0.05). As expected, the increase in GLY concentration from 25% to 50% (w/w) increased the extensibility, but decreased tensile strength. This suggests weaker mechanical strength and higher mobility of polymer chains by plasticizing effect of GLY. The color measurement values showed that increasing the glycerol concentration in polymer matrix caused the b and L values increased while ΔE value decreased. The electron scanning micrograph showed plasticized films as smooth, and uniform which lacked pores or cracks compared with those were not plasticized. This study revealed that the BSG had a good potential to be used in producing edible films for various food applications.
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Affiliation(s)
- Naimeh Khazaei
- Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Urmia, Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Urmia, Iran.
| | - Zahra Emam Djomeh
- Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, 6, Iran
| | - Mehran Ghasemlou
- School of Packaging, Michigan State University, MI 48824, East Lansing, USA
| | - Mohammad Jouki
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, 7, Iran
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39
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Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chem 2013; 141:1041-9. [DOI: 10.1016/j.foodchem.2013.03.103] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 03/27/2013] [Accepted: 03/28/2013] [Indexed: 10/27/2022]
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40
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Effects of excipients on the tensile strength, surface properties and free volume of Klucel® free films of pharmaceutical importance. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2013.04.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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WITHDRAWN: Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L) gum. Carbohydr Polym 2013. [DOI: 10.1016/j.carbpol.2013.03.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.025] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Jiménez A, Fabra MJ, Talens P, Chiralt A. Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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44
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Tongdeesoontorn W, Mauer LJ, Wongruong S, Sriburi P, Rachtanapun P. Mechanical and Physical Properties of Cassava Starch-Gelatin Composite Films. INT J POLYM MATER PO 2012. [DOI: 10.1080/00914037.2011.610049] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Hambleton A, Perpiñan-Saiz N, Fabra M, Voilley A, Debeaufort F. The Schroeder paradox or how the state of water affects the moisture transfer through edible films. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.03.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pereda M, Amica G, Rácz I, Marcovich NE. Preparation and characterization of sodium caseinate films reinforced with cellulose derivatives. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.05.063] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cespi M, Bonacucina G, Mencarelli G, Casettari L, Palmieri GF. Dynamic mechanical thermal analysis of hypromellose 2910 free films. Eur J Pharm Biopharm 2011; 79:458-63. [PMID: 21645616 DOI: 10.1016/j.ejpb.2011.05.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Revised: 05/19/2011] [Accepted: 05/23/2011] [Indexed: 11/26/2022]
Abstract
It is common practice to coat oral solid dosage forms with polymeric materials for controlled release purposes or for practical and aesthetic reasons. Good knowledge of thermo-mechanical film properties or their variation as a function of polymer grade, type and amount of additives or preparation method is of prime importance in developing solid dosage forms. This work focused on the dynamic mechanical thermal characteristics of free films of hypromellose 2910 (also known as HPMC), prepared using three grades of this polymer from two different manufacturers, in order to assess whether polymer chain length or origin affects the mechanical or thermo-mechanical properties of the final films. Hypromellose free films were obtained by casting their aqueous solutions prepared at a specific concentrations in order to obtain the same viscosity for each. The films were stored at room temperature until dried and then examined using a dynamic mechanical analyser. The results of the frequency scans showed no significant differences in the mechanical moduli E' and E″ of the different samples when analysed at room temperature; however, the grade of the polymer affected material transitions during the heating process. Glass transition temperature, apparent activation energy and fragility parameters depended on polymer chain length, while the material brand showed little impact on film performance.
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Affiliation(s)
- Marco Cespi
- University of Camerino, School of Pharmacy, Camerino (MC), Italy
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Vieira MGA, da Silva MA, dos Santos LO, Beppu MM. Natural-based plasticizers and biopolymer films: A review. Eur Polym J 2011. [DOI: 10.1016/j.eurpolymj.2010.12.011] [Citation(s) in RCA: 1121] [Impact Index Per Article: 86.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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