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Oraç A, Konak Göktepe Ç, Demirci T, Akın N. Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2023. [DOI: 10.1007/s10924-023-02923-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/12/2023] [Indexed: 09/01/2023]
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2
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Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. Int J Biol Macromol 2023; 232:123359. [PMID: 36693611 DOI: 10.1016/j.ijbiomac.2023.123359] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
In this study, konjac glucomannan (KGM) and curdlan were used to fabricate composite coating (KC). The coating solutions were investigated using a rheological method, and the coatings were characterized by water solubility tests, water vapor permeability (WVP), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The preservation effect of KC coating on cherry tomatoes stored at room temperature was determined. Results indicated that the curdlan addition can adjust the hydrophilicity/hydrophobicity of KGM coatings. Curdlan addition enhanced intermolecular entanglement and film-forming property. Increasing curdlan content in KC coatings significantly decreased the moisture content, dissolution and swelling ratio, and WVP. The KGM-curdlan composites behaved as high-performance coatings with good compatibility and uniformity. The K3C2 coating showed the best uniformity, water barrier, and thermal stability. The application of K3C2 coating significantly reduced the weight loss, decay loss, and delayed the decreases of firmness, soluble solids, total acid, and VC contents of cherry tomatoes. The KGM/curdlan edible coatings have promising potential for prolonging the shelf life of cherry tomatoes and applications in fruits preservation in the future.
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3
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Cheng J, Wang H. Construction and application of nano ZnO/eugenol@yam starch/microcrystalline cellulose active antibacterial film. Int J Biol Macromol 2023; 239:124215. [PMID: 36996962 DOI: 10.1016/j.ijbiomac.2023.124215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023]
Abstract
The goal of this study was to develop new biocomposite films that can better protect and prolong the shelf life of food. Here, a ZnO: eugenol@yam starch/microcrystalline cellulose (ZnO:Eu@SC) antibacterial active film was constructed. Because of the advantages of metal oxides and plant essential oils, codoping with these can effectively improve the physicochemical and functional properties of composite films. The addition of an appropriate amount of nano-ZnO improved the compactness and thermostability, reduced the moisture sensitivity, and enhanced the mechanical and barrier properties of the film. ZnO:Eu@SC exhibited good controlled release of nano-ZnO and Eu in food simulants. Nano-ZnO and Eu release was controlled by two mechanisms: diffusion (primary) and swelling (secondary). After loading Eu, the antimicrobial activity of ZnO:Eu@SC was significantly enhanced, resulting in a synergistic antibacterial effect. Z4:Eu@SC film extended the pork shelf life by 100 % (25 °C). In humus, the ZnO:Eu@SC film was effectively degraded into fragments. Therefore, the ZnO:Eu@SC film has excellent potential in food active packaging.
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Affiliation(s)
- Junfeng Cheng
- School of Food and Health, Zhejiang A&F University, 311300, Hangzhou, Zhejiang, PR China; School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China.
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
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4
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Oraç A, Göktepe ÇK, Demirci T, Akin N. Biodegradable edible film based on basil seed gum: the effect of gum and plasticizer concentrations.. [DOI: 10.21203/rs.3.rs-2626369/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.
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5
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Liu R, Zhang R, Zhai X, Li C, Hou H, Wang W. Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms. Int J Biol Macromol 2022; 219:262-272. [PMID: 35931295 DOI: 10.1016/j.ijbiomac.2022.07.235] [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: 05/27/2022] [Revised: 07/15/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.
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Affiliation(s)
- Ruiping Liu
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
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6
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Malik GK, Mitra J, Kaushal M. Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Tang D, Lin Y, Wei F, Quan C, Wei K, Wei Y, Cai Z, Kashif MH, Miao J. Characteristics and comparative analysis of Mesona chinensis Benth chloroplast genome reveals DNA barcode regions for species identification. Funct Integr Genomics 2022; 22:467-479. [PMID: 35318559 DOI: 10.1007/s10142-022-00846-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 01/21/2022] [Accepted: 03/07/2022] [Indexed: 11/25/2022]
Abstract
Mesona chinensis Benth (MCB) is an important medicinal and edible plant in Southern China and Southeast Asian countries. Chloroplast (cp) genome is usually used for plant phylogeny, species identification, and chloroplast genetic engineering. To characterize the cp genome and determine the evolutionary position and perform the genetic diversity analysis of MCB, we sequence and characterize the MCB cp genome. The results show that the cp genome of MCB is a single circular molecule with a length of 152,635 bp. It is a typical quadripartite structure, comprising a large single-copy region (LSC, 83,514 bp) and a small single-copy region (SSC, 17,751 bp) separated by two inverted repeat regions (IRs, 51,370 bp). It encodes 129 unique genes, including 84 protein-coding genes (PCGs), 37 transfer RNAs (tRNAs), and 8 ribosomal RNAs (rRNAs). Altogether 127 simple sequence repeats (SSRs) are identified in the MCB cp genome with 86.61% of mononucleotide repeats. Phylogenetic analysis reveals that MCB is most closely related to Ocimum basilicum based on the whole cp genomes. Several highly divergent regions are found, such as trnH_psbA, rps16_trnQ, trnS_trnG, trnE_trnT, psaA_ycf3, rpl32_trnL, ccsA_ndhD, ndhG_ndhI, and rps15_ycf1, which can be proposed for use as DNA barcode regions. Genetic diversity analysis unveils a relatively narrow genetic basis of MCB germplasm resources. Therefore, the innovative breeding of MCB is very urgent and necessary in future research.
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Affiliation(s)
- Danfeng Tang
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China. .,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.
| | - Yang Lin
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Fan Wei
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Changqian Quan
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Kunhua Wei
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Yanyan Wei
- College of Agriculture, Guangxi University, Nanning, China
| | - Zhongquan Cai
- College of Agriculture, Guangxi University, Nanning, China
| | | | - Jianhua Miao
- Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, China. .,Guangxi Engineering Research Center of TCM Resource Intelligent Creation, Guangxi Botanical Garden of Medicinal Plants, Nanning, China.
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8
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Zhao R, Zhang Y, Chen H, Song R, Li Y. Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16407] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Runan Zhao
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yu Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Huanle Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Rong Song
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology Ministry of Education China
- Functional Food Engineering &Technology Research Center of Hubei Province China
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9
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Rammak T, Boonsuk P, Kaewtatip K. Mechanical and barrier properties of starch blend films enhanced with kaolin for application in food packaging. Int J Biol Macromol 2021; 192:1013-1020. [PMID: 34666130 DOI: 10.1016/j.ijbiomac.2021.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022]
Abstract
Starch blend films of native cassava starch and medium distarch phosphate cassava starch (crosslinked cassava starch) were prepared by solution casting. The effects of kaolin content on the water resistance and mechanical properties of the starch blend films were investigated. The addition of 10 wt% kaolin to the starch blend film lowered water vapor permeability to 3.51 × 10-5 g m day-1 m-2 Pa-1, water solubility to 31.60% and raised tensile strength to 2.99 MPa. At this loading of kaolin, the structural integrity of the starch blend film was maintained during immersion in water and thermal stability was enhanced. Scanning electron microscopy revealed kaolin to be well dispersed and embedded within the starch matrix. In summary, the starch blend film composite with 10 wt% kaolin had interesting properties as a material to replace non-biodegradable synthetic plastics for packaging, particularly sachets for food products.
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Affiliation(s)
- Thitirat Rammak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Phetdaphat Boonsuk
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kaewta Kaewtatip
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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10
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Salazar D, Arancibia M, Casado S, Viteri A, López-Caballero ME, Montero MP. Green Banana ( Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications. Polymers (Basel) 2021; 13:polym13183183. [PMID: 34578084 PMCID: PMC8472418 DOI: 10.3390/polym13183183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.
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Affiliation(s)
- Diego Salazar
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
- Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (D.S.); (M.P.M.)
| | - Mirari Arancibia
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Santiago Casado
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Andrés Viteri
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence: (D.S.); (M.P.M.)
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11
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Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Improve properties of sweet potato starch film using dual effects: Combination Mesona chinensis Benth polysaccharide and sodium carbonate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110679] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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13
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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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Hernandez-Perez P, Flores-Silva PC, Velazquez G, Morales-Sanchez E, Rodríguez-Fernández O, Hernández-Hernández E, Mendez-Montealvo G, Sifuentes-Nieves I. Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content. Carbohydr Polym 2021; 255:117349. [PMID: 33436191 DOI: 10.1016/j.carbpol.2020.117349] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/22/2020] [Accepted: 10/28/2020] [Indexed: 11/16/2022]
Abstract
Normal and high amylose corn starches were modified using HMDSO plasma at different time treatments. Changes in functional properties of starch granule, film-forming solutions (FFS) and films were investigated. SEM analysis revealed HMDSO coating deposition on the granule surface, which limited the amylopectin leach out from the granules to the continuous matrix, affecting the rheological properties of the FFS. The amylopectin restriction resulted in a low reinforcement of the network decreasing the viscosity as indicated by n and k values. Also, a gel-like behavior (G' > G″) was observed when the amylose and time treatment increased, suggesting that the matrix becomes less elastic with softer entanglement. This behavior was confirmed by creep test and Burger model parameters. The plasma treatments allowed obtaining FFS with low viscosity, suitable for developing soft and hydrophobic films with low flexibility, as indicated by the decrease of the maximum stress, Hencky strain and permeance values.
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Affiliation(s)
- Pablo Hernandez-Perez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Pamela C Flores-Silva
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Eduardo Morales-Sanchez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Oliverio Rodríguez-Fernández
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico
| | - Ernesto Hernández-Hernández
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico
| | - Guadalupe Mendez-Montealvo
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico.
| | - Israel Sifuentes-Nieves
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico.
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15
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Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene. Int J Biol Macromol 2020; 165:156-168. [DOI: 10.1016/j.ijbiomac.2020.09.192] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/14/2020] [Accepted: 09/22/2020] [Indexed: 11/22/2022]
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16
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Preparation and Characterization of Licorice-Chitosan Coatings for Postharvest Treatment of Fresh Strawberries. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restructuring ability of the coating solutions. The films presented a reduction of the Burger model parameter, indicating a reduction of rigidity. Furthermore, the strawberry coated with chitosan and licorice extract maintained good quality parameters during storage and showed the best microbiological preservation in comparison with controls. Hence, the use of chitosan with licorice extract is a potential strategy to produce edible coating for improving the postharvest quality of fruits.
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Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. Int J Biol Macromol 2020; 156:137-143. [PMID: 32289408 DOI: 10.1016/j.ijbiomac.2020.04.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/07/2020] [Accepted: 04/03/2020] [Indexed: 12/11/2022]
Abstract
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.
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Development of topical natural based film forming system loaded propolis from stingless bees for wound healing application. JOURNAL OF PHARMACEUTICAL INVESTIGATION 2020. [DOI: 10.1007/s40005-020-00493-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Yan Y, Duan S, Zhang H, Liu Y, Li C, Hu B, Liu A, Wu D, He J, Wu W. Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation. Carbohydr Polym 2020; 243:116446. [PMID: 32532393 DOI: 10.1016/j.carbpol.2020.116446] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 12/12/2022]
Abstract
The present study aims to develop the new composite films by blending Konjac glucomannan (KGM) and pullulan with different ratios and concentrations. The structural, physical, barrier properties and morphology of the films were investigated and the practical use on strawberry preservation at 4 ± 1 °C, 85 %±5% relative humidity (RH) and 25 ± 1 °C, 55 %±5% RH was evaluated. Fourier transform infrared and scanning electron microscopy indicated the well-dispersion of film matrix was due to the good compatibility of the components. The mechanical and barrier properties of blend films were markedly enhanced although the light transmittance of which were decreased slightly. It was a further proof that 1% (w/v) KGM/pullulan (with the mass ratio of 2:1) blend film could decrease the weight loss significantly and maintain the titratable acidity, soluble solids and skin color on the strawberry preservation, thus improving the qualities of strawberries during storage time and offering a potential alternative to synthetic materials.
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Affiliation(s)
- Yansu Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Songqi Duan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Huilan Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jialiang He
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
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20
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Younis HGR, Abdellatif HRS, Ye F, Zhao G. Tuning the physicochemical properties of apple pectin films by incorporating chitosan/pectin fiber. Int J Biol Macromol 2020; 159:213-221. [PMID: 32416291 DOI: 10.1016/j.ijbiomac.2020.05.060] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 05/06/2020] [Accepted: 05/10/2020] [Indexed: 12/20/2022]
Abstract
Various biodegradable or edible films were designed to deal with the environmental threats from plastic films. To overcome the defects of pectin film, the feasibility for the incorporation of CH/PE fiber was explored. Micron-scale novel artificial CH/PE fibers in needle, spindle or whisker shape with a diameter around 25 μm were fabricated via a shearing regime in virtue of electrostatic complexing. The incorporation of CH/PE fiber (mixture) and its size-fractioned portions (small and large) substantially changed PE films in diverse ways. Structurally, the fiber-incorporated films were heterogeneous with the fibers concentrated in the upper layer, although they presented similar FT-IR spectra and XRD pattern to PE film. Regarding the film performance, the incorporation of CH/PE fibers, especially the small portion, rendered the PE film with higher values in water-proof ability, thermal stability, break resistibility, stretchability and UV blocking capacity. More importantly, this work provided an innovative strategy to improve the performance of edible films.
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Affiliation(s)
- Heba G R Younis
- College of Food Science, Southwest University, Chongqing 400715, China; Agricultural Engineering Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Hassan R S Abdellatif
- Agricultural Engineering Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; College of Resources and Environment, Southwest University, Chongqing 400716, China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China.
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21
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Functional and physicochemical properties of Durian seed flour blended with cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00301-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Effects of plasticizer type and concentration on rheological, physico-mechanical and structural properties of chitosan/zein film. Int J Biol Macromol 2020; 143:334-340. [DOI: 10.1016/j.ijbiomac.2019.12.035] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2019] [Revised: 12/02/2019] [Accepted: 12/04/2019] [Indexed: 12/11/2022]
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23
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Liu Y, Cai Z, Sheng L, Ma M, Xu Q. Influence of nanosilica on inner structure and performance of chitosan based films. Carbohydr Polym 2019; 212:421-429. [DOI: 10.1016/j.carbpol.2019.02.079] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
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24
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Younas M, Noreen A, Sharif A, Majeed A, Hassan A, Tabasum S, Mohammadi A, Zia KM. A review on versatile applications of blends and composites of CNC with natural and synthetic polymers with mathematical modeling. Int J Biol Macromol 2019; 124:591-626. [PMID: 30447361 DOI: 10.1016/j.ijbiomac.2018.11.064] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 11/04/2018] [Accepted: 11/12/2018] [Indexed: 12/20/2022]
Abstract
Cellulose is world's most abundant, renewable and recyclable polysaccharide on earth. Cellulose is composed of both amorphous and crystalline regions. Cellulose nanocrystals (CNCs) are extracted from crystalline region of cellulose. The most attractive feature of CNC is that it can be used as nanofiller to reinforce several synthetic and natural polymers. In this article, a comprehensive overview of modification of several natural and synthetic polymers using CNCs as reinforcer in respective polymer matrix is given. The immense activities of CNCs are successfully utilized to enhance the mechanical properties and to broaden the field of application of respective polymer. All the technical scientific issues have been discussed highlighting the recent advancement in biomedical and packaging field.
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Affiliation(s)
- Muhammad Younas
- Department of Mathematics, COMSATS University Islamabad, Lahore Campus, Lahore, Pakistan
| | - Aqdas Noreen
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Aqsa Sharif
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Ayesha Majeed
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Abida Hassan
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Shazia Tabasum
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan
| | - Abbas Mohammadi
- Department of Polymer Chemistry, University of Isfahan, Isfahan, Islamic Republic of Iran
| | - Khalid Mahmood Zia
- Institute of Chemistry, Government College University, Faisalabad 38030, Pakistan.
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25
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Kurt A. RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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26
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Kim SY, Kang JH, Jo JH, Min SC. Development of a Gulfweed-Based Edible Coating Using High-Pressure Homogenization and Its Application to Smoked Salmon. J Food Sci 2018; 83:3027-3034. [PMID: 30444955 DOI: 10.1111/1750-3841.14395] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 10/14/2018] [Accepted: 10/17/2018] [Indexed: 11/28/2022]
Abstract
Gulfweed-based edible materials were developed in forms of food film and coating. Gulfweed suspension was subjected to high-pressure homogenization (HPH) at 103, 138, and 193 MPa with 1, 2, and 3 passes, and mixed with 14, 30, 50, and 70% (w/w gulfweed) glycerol and 1% (w/w gulfweed) polysorbate 20 to produce a film-forming suspension. The particle size of the suspension decreased with increasing pressure from 103 to 193 MPa and pass number from 1 to 3. The HPH-treated gulfweed suspension behaved like a pseudo-plastic non-Newtonian fluid. High pressure and pass number generally decreased the suspension viscosity. Uniformity and compactness of the films increased with increasing pressure. The optimal conditions for forming a film with high stretchability, low water vapor permeability, low and water solubility, as well as for preparing bright-colored coated smoked salmon, were found to be 193 MPa, three passes of HPH, and a glycerol concentration of 70%. Coating smoked salmon with gulfweed suspension enhanced the redness without altering its texture and volatile properties. The method reported in this study may be useful for seaweed-based edible film production, increasing their potential application to various food products like red meats. PRACTICAL APPLICATION: Seaweeds have high nutritional and functional values, but they are not commonly used as food materials owing to their appearance and size. Therefore, it is important to develop methods to utilize seaweeds by overcoming appearance and size limitations. A self-standing film/coating using gulfweed was developed in this study, making use of commercially available high-pressure homogenization technology. The method developed herein might enable increased applications of gulfweed and possibly other seaweeds to food products such as films, rolls, or coatings.
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Affiliation(s)
- Su Yeon Kim
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Joo Hyun Kang
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Jin Ho Jo
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
| | - Sea C Min
- the Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 01797, Republic of Korea
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27
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Preparation and Characterization of a Biodegradable Film Comprising Polyvinyl Alcohol in Balangu Seed Gum. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s41783-018-0050-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Zhang L, Wang XF, Liu H, Yu L, Wang Y, Simon GP, Qian J. Effect of plasticizers on microstructure, compatibility and mechanical property of hydroxypropyl methylcellulose/hydroxypropyl starch blends. Int J Biol Macromol 2018; 119:141-148. [DOI: 10.1016/j.ijbiomac.2018.07.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 06/04/2018] [Accepted: 07/12/2018] [Indexed: 02/02/2023]
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29
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Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film. Carbohydr Polym 2018; 200:498-507. [DOI: 10.1016/j.carbpol.2018.08.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/02/2018] [Accepted: 08/07/2018] [Indexed: 11/23/2022]
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30
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Chalapud MC, Baümler ER, Carelli AA. Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability. Food Res Int 2018; 108:216-225. [DOI: 10.1016/j.foodres.2018.03.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 02/26/2018] [Accepted: 03/17/2018] [Indexed: 10/17/2022]
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31
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32
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Drakos A, Pelava E, Evageliou V. Properties of flour films as affected by the flour's source and particle size. Food Res Int 2018; 107:551-558. [DOI: 10.1016/j.foodres.2018.03.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/27/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
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33
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Liu J, Xue Z, Zhang W, Yan M, Xia Y. Preparation and properties of wet-spun agar fibers. Carbohydr Polym 2018; 181:760-767. [DOI: 10.1016/j.carbpol.2017.11.081] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 11/01/2017] [Accepted: 11/22/2017] [Indexed: 01/18/2023]
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34
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You G, Liu XL, Zhao MM. Preparation and characterization of hsian-tsao gum and chitosan complex coacervates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Tang W, Shen M, Xie J, Liu D, Du M, Lin L, Gao H, Hamaker BR, Xie M. Physicochemical characterization, antioxidant activity of polysaccharides from Mesona chinensis Benth and their protective effect on injured NCTC-1469 cells induced by H2O2. Carbohydr Polym 2017; 175:538-546. [DOI: 10.1016/j.carbpol.2017.08.018] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/25/2017] [Accepted: 08/03/2017] [Indexed: 01/17/2023]
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36
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Processing and properties of eco-friendly bio-nanocomposite films filled with cellulose nanocrystals from sugarcane bagasse. Int J Biol Macromol 2017; 96:340-352. [DOI: 10.1016/j.ijbiomac.2016.12.040] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 11/21/2016] [Accepted: 12/07/2016] [Indexed: 10/20/2022]
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37
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Ma Q, Du L, Yang Y, Wang L. Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA). Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.009] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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38
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Abstract
In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased E and WVP (P<0.05), but with no obvious effect on OP (P>0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s−1) and better TS (26.49 Mpa), E (64.98%), WVP (1.79 × 10−10 g·cm−1·s−1·Pa−1), and OP (3.77 × 10−5 cm3·m−2·d−1·Pa−1).
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39
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Romero-Bastida C, Tapia-Blácido D, Méndez-Montealvo G, Bello-Pérez L, Velázquez G, Alvarez-Ramirez J. Effect of amylose content and nanoclay incorporation order in physicochemical properties of starch/montmorillonite composites. Carbohydr Polym 2016; 152:351-360. [DOI: 10.1016/j.carbpol.2016.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2016] [Revised: 06/27/2016] [Accepted: 07/03/2016] [Indexed: 11/29/2022]
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40
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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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41
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Saberi B, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models. Foods 2015; 5:E1. [PMID: 28231096 PMCID: PMC5224579 DOI: 10.3390/foods5010001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 12/16/2015] [Accepted: 12/17/2015] [Indexed: 11/16/2022] Open
Abstract
The moisture sorption isotherm of pea starch films prepared with various glycerol contents as plasticizer was investigated at different storage relative humidities (11%-96% RH) and at 5 ± 1, 15 ± 1, 25 ± 1 and 40 ± 1 °C by using gravimetric method. The results showed that the equilibrium moisture content of all films increased substantially above aw = 0.6. Films plasticized with glycerol, under all temperatures and RH conditions (11%-96%), adsorbed more moisture resulting in higher equilibrium moisture contents. Reduction of the temperature enhanced the equilibrium moisture content and monolayer water of the films. The obtained experimental data were fitted to different models including two-parameter equations (Oswin, Henderson, Brunauer-Emmitt-Teller (BET), Flory-Huggins, and Iglesias-Chirife), three-parameter equations Guggenhiem-Anderson-deBoer (GAB), Ferro-Fontan, and Lewicki) and a four-parameter equation (Peleg). The three-parameter Lewicki model was found to be the best-fitted model for representing the experimental data within the studied temperatures and whole range of relative humidities (11%-98%). Addition of glycerol increased the net isosteric heat of moisture sorption of pea starch film. The results provide important information with estimating of stability and functional characteristics of the films in various environments.
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Affiliation(s)
- Bahareh Saberi
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah NSW 2258, Australia.
| | - Quan V Vuong
- School of Environmental and Life Sciences, University of Newcastle, Ourimbah NSW 2258, Australia.
| | | | - 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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42
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Valencia GA, Moraes ICF, Hilliou LHG, Lourenço RV, Sobral PJDA. Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Yang H, Wen XL, Guo SG, Chen MT, Jiang AM, Lai LS. Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS). Carbohydr Polym 2015; 134:222-9. [DOI: 10.1016/j.carbpol.2015.07.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 01/04/2023]
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44
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Yang H, Li JG, Wu NF, Fan MM, Shen XL, Chen MT, Jiang AM, Lai LS. Effect of hsian-tsao gum (HG) content upon rheological properties of film-forming solutions (FFS) and physical properties of soy protein/hsian-tsao gum films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Changes induced by UV radiation in the presence of sodium benzoate in films formulated with polyvinyl alcohol and carboxymethyl cellulose. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 56:545-54. [PMID: 26249626 DOI: 10.1016/j.msec.2015.07.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 05/21/2015] [Accepted: 07/08/2015] [Indexed: 11/22/2022]
Abstract
This work was focused on: i) developing single and blend films based on carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVOH) studying their properties, ii) analyzing the interactions between CMC and PVOH and their modifications UV-induced in the presence of sodium benzoate (SB), and iii) evaluating the antimicrobial capacity of blend films containing SB with and without UV treatment. Once the blend films with SB were exposed to UV radiation, they exhibited lower moisture content as well as a greater elongation at break and rougher surfaces compared to those without treatment. Considering oxygen barrier properties, the low values obtained would allow their application as packaging with selective oxygen permeability. Moreover, the characteristics of the amorphous phase of the matrix prevailed with a rearrangement of the structure of the polymer chain, causing a decrease of the crystallinity degree. These results were supported by X-rays and DSC analysis. FT-IR spectra reflected some degree of polymer-polymer interaction at a molecular level in the amorphous regions. The incorporation of sodium benzoate combined with UV treatment in blend films was positive from the microbial point of view because of the growth inhibition of a wide spectrum of microorganisms. From a physicochemical perspective, the UV treatment of films also changed their morphology rendering them more insoluble in water, turning the functionalized blend films into a potential material to be applied as food packaging.
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46
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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.015] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Cano A, Jiménez A, Cháfer M, Gónzalez C, Chiralt A. Effect of amylose:amylopectin ratio and rice bran addition on starch films properties. Carbohydr Polym 2014; 111:543-55. [PMID: 25037386 DOI: 10.1016/j.carbpol.2014.04.075] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2014] [Revised: 03/19/2014] [Accepted: 04/12/2014] [Indexed: 11/22/2022]
Abstract
The influence of the amylose:amylopectin ratio on the properties of pea, potato and cassava starch films and the effect of the incorporation of rice bran of two different particle sizes were studied. The structural, mechanical, optical and barrier properties of the films were analyzed after 1 and 5 weeks. The high content of amylose gave rise to stiffer, more resistant to fracture, but less stretchable films, with lower oxygen permeability and greater water binding capacity. Although no changes in the water vapour permeability values of the films were observed during storage, their oxygen permeability decreased. Throughout storage, films became stiffer, more resistant to break, but less stretchable. Rice bran with the smallest particles improved the elastic modulus of the films, especially in high amylose content films, but reduced the film stretchability and its barrier properties, due to the enhancement of the water binding capacity and the introduction of discontinuities.
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Affiliation(s)
- Amalia Cano
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alberto Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Maite Cháfer
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Chelo Gónzalez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Chiralt
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Collar C, Conte P, Fadda C, Piga A. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. FOOD SCI TECHNOL INT 2014; 21:523-36. [PMID: 25231269 DOI: 10.1177/1082013214552862] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Accepted: 09/02/2014] [Indexed: 11/16/2022]
Abstract
The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.
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Affiliation(s)
- Concha Collar
- Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda, Paterna. Spain
| | - Paola Conte
- Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda, Paterna. Spain Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
| | - Costantino Fadda
- Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
| | - Antonio Piga
- Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
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Ortega-Toro R, Jiménez A, Talens P, Chiralt A. Properties of starch–hydroxypropyl methylcellulose based films obtained by compression molding. Carbohydr Polym 2014; 109:155-65. [DOI: 10.1016/j.carbpol.2014.03.059] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Revised: 03/17/2014] [Accepted: 03/22/2014] [Indexed: 10/25/2022]
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Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.018] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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