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Khatreja K, Santhiya D. Physicochemical characterization of novel okra mucilage/hyaluronic acid-based oral disintegrating films for functional food applications. Int J Biol Macromol 2024; 278:134633. [PMID: 39128761 DOI: 10.1016/j.ijbiomac.2024.134633] [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: 05/27/2024] [Revised: 07/25/2024] [Accepted: 08/08/2024] [Indexed: 08/13/2024]
Abstract
Oral disintegrating films (ODFs) offer a patient-friendly approach with enhanced convenience and rapid onset of action over various health benefits. ODFs are fabricated for geriatric, pediatric, and individuals facing swallowing challenges. The present work aims to fabricate and characterize ODFs mainly composed of okra mucilage (OM), hyaluronic acid (HA), vitamin-C-loaded bioactive glass nanoparticles (VBG NPs), and clove essential oil. A bio-inspired method was employed to synthesize VBG NPs using fructose template. The nutrient analysis of OM depicted that it is a rich source of protein, carbohydrates, magnesium, and flavonoids (quercetin), accounting for its antioxidant activity. The physicochemical characteristics of the ODFs studied using contact angle measurement, surface pH, opacity, and in vitro disintegration time revealed that ODFs disintegrated rapidly in simulated saliva. The neutral surface pH of ODFs indicates their non-irritant behaviour to the oral mucosa. VBG NPs and essential oil (EO) addition enhance the thermal and mechanical properties. Further, EO infusion in the film matrix resulted in the porous and antibacterial nature of the functional film as revealed by FE-SEM micrographs and antibacterial disk diffusion assay respectively. The obtained novel nutrient-rich ODF is hemocompatible with a hemolysis rate (HR%) <5 % and suitable for functional food applications.
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Affiliation(s)
- Krizma Khatreja
- Department of Applied Chemistry, Delhi Technological University, Bawana Road, Delhi 110 042, India
| | - Deenan Santhiya
- Department of Applied Chemistry, Delhi Technological University, Bawana Road, Delhi 110 042, India.
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2
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Fan F, Yue C, Zhai Z, Liao H, Lian X, Xie H. Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. J Food Sci 2024; 89:4047-4063. [PMID: 38778558 DOI: 10.1111/1750-3841.17120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/25/2024]
Abstract
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
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Affiliation(s)
- Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Chenlinrui Yue
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Zhenni Zhai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hailu Liao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xiaoni Lian
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Zhao Y, Shi L, Ren Z, Liu Q, Zhang Y, Weng W. Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol. Food Chem X 2024; 22:101251. [PMID: 38440059 PMCID: PMC10909606 DOI: 10.1016/j.fochx.2024.101251] [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: 12/12/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/06/2024] Open
Abstract
Oil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films. The particle size and migration degree of oil droplets in the SPI film-forming solution with HIP emulsion and the films were lower than those with conventional O/W emulsion or oil. The SPI-based emulsion films with HIP emulsion containing 30 % oil had the lowest water vapor permeability (1.15 × 10-10 g·m-1·s-1·Pa-1), glass transition temperature (40.93 °C) and tensile strength (4.47 MPa), and the highest transparency value (12.87) and elongation at break (160.83 %). The antimicrobial test of the SPI-based emulsion films loaded with thymol showed that the thymol encapsulation efficiency, sustained release effect, and growth inhibition effect on microbes were higher for the films with HIP emulsion than those for the films with O/W emulsion or oil.
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Affiliation(s)
- Yuan Zhao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Qun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Yucang Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
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4
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Shinde MM, Malik M, Kaur K, Gahlawat VK, Kumar N, Chiraang P, Upadhyay A. Formulization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus). Int J Biol Macromol 2024; 262:129630. [PMID: 38336319 DOI: 10.1016/j.ijbiomac.2024.129630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/17/2023] [Accepted: 12/30/2023] [Indexed: 02/12/2024]
Abstract
The current novel study aims was to development and characterization of gum based (guar gum: almond gum) composite formulations with or without addition of oregano essential oils to extend the shelf life of okra at ambient condition. In this study, the optimized composite of guar gum: almond gum (75:25 V/V) prepared with addition of different concentrations (0.05, 0.1 and 0.15 % (V/V) of oregano essential oils to study their physicochemical, rheological, antimicrobial and particle size & zeta potential distribution. In addition, the effects of prepared edible coatings on shelf-life of okra vegetables were also investigated by assessing their postharvest quality attributes at ambient (23 °C) storage up to 7 days storage. The results revealed, increasing concentration of essential oils in composite coating significantly increased in pH, TSS, particle size, antimicrobial (Apergillus. niger, Escherichia coli, Staphylococcus aureus) activity respectively. Furthermore, the increasing EOs improved viscosity (n) and stability of the coatings matrix. In addition, the applications of guar gum (0.25 %): almond gum (0.5 %) composite ratio (75,25) with oregano essential oils exhibited excellent properties and potential to maintain the postharvest characteristics of okra throughout the storage period. The results of this study revealed that the addition of higher concentration (0.15 %) of essential oils in composite formulation of 75 % guar gum +25 % almond gum (03) showed higher value of pH (5.45), antioxidant activity (20.87 %), particle size (899.1 nm), zeta potential (-8.6 mV), polydispersity index (50.6 %) and higher antimicrobial activity against E.coli (19 mm), S. aureus (29 mm) and A. niger (35 mm) as compared to other formulations. Therefore, the lower composite formulation (01) with lower concentration (0.05 %) of oregano essential oil was found most effective formulation to maintain the shelf life of okra for up to 4 days as compared to other treated and control okra samples at ambient temperature by retarded the weight loss (12.74 %), maintained higher firmness (0.998 N), lower respiration rate (484.32 ml Co2/kg/h) respectively on 7 days of storage. The microbial load in the okra samples treated with different guar gum: almond gum composite showed lower microbial load in terms of total plate count and yeast & mold counts as compared to control samples. Samples treated with O3 coating showed lowest TPC (0.1 × 108 cfu/g) and YMC (6.63 × 106 cfu/g) followed by O2 (0.48 × 108 cfu/g, 7.9 × 106 cfu/g) and O1 (0.78 × 108 cfu/g, 9.45 × 106 cfu/g) respectively on 6rd day of storage, overall results indicated that the application of composite coating with different concentrations of oregano essential oils were effective to maintained postharvest shelf life of okra up to 4 days at ambient condition.
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Affiliation(s)
- Mahesh Mohan Shinde
- Department of Basic and Applied Science, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
| | - Mohit Malik
- Department of Basic and Applied Science, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
| | - Kujinder Kaur
- Department of Basic and Applied Science, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
| | - Vijay Kumar Gahlawat
- Department of Basic and Applied Science, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India.
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India.
| | - Poojal Chiraang
- Department of Basic and Applied Science, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Trechnology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
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Kord Z, Taheri A, Ghaffari M, Sharifian S. Incorporation of Prosopis cineraria Extract Improved the Mechanical, Barrier and Antioxidant Properties but Not the Antibacterial Activity of Tigertooth croaker Fish Scale Gelatin Film. Foods 2024; 13:538. [PMID: 38397514 PMCID: PMC10887683 DOI: 10.3390/foods13040538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 02/25/2024] Open
Abstract
Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found to be statistically insignificant (p > 0.05). The results show that the highest solubility (78.57 ± 3.57%) was found for the glycerol film, and the least permeability was found for the water vapor (0.74 ± 0.09 ×10-10g s-1m-1Pa-1); however, the water vapor permeability (WVP) and water solubility (WS) of the films that contained PE were considerably lower than those of the control film (p < 0.05). In contrast to the control film, those infused with 0.7% PE exhibited exceptional UV-barrier properties (>99%) and favorable thermal characteristics. The highest and lowest antioxidant activities were found for the 7% Prosopis cineraria extract (56.96 ± 2.6%) and the glycerol film (40.66 ± 2.46%), respectively. No antibacterial activity was observed in these films. Microscopic pictures showed that all three films had a uniform and plain surface. Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) analysis revealed distinct amide bands and protein-polyphenol interactions within the films that contained the extract.
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Affiliation(s)
| | - Ali Taheri
- Fish Processing Technology Division, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar 99717-78631, Iran; (Z.K.); (M.G.); (S.S.)
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Karamanlioglu M, Yesilkir-Baydar S. Characterization of gelatin-based wound dressing biomaterials containing increasing coconut oil concentrations. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2024; 35:16-44. [PMID: 37773094 DOI: 10.1080/09205063.2023.2265624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 09/22/2023] [Indexed: 09/30/2023]
Abstract
This study determined the influence and ideal ratios of various coconut oil (CO) amounts in gelatin (G) based-films as wound dressings since there are limited comparative studies to evaluate the sole effect of increasing CO on protein-based biomaterials. Homogenous films at G:CO ratio of 4:0,4:2,4:3,4:4 (w:w) corresponding to CO-0, CO-2, CO-3, CO-4, respectively, were obtained using solution casting. SEM showed CO caused rougher surfaces decreasing mechanical strength. However, no pores were observed in CO-4 due to bigger clusters of oil improving stretchability compared to CO-3; and durability since aging of CO-4 was >10% lower than CO-0 in aqueous media. FTIR showed triglycerides' band only in CO films with increasing amplitude. Moreover, amide-I of CO-2 was involved in more hydrogen bonding, therefore, CO-2 had the highest melt-like transition temperatures (Tmax) at ∼163 °C while others' were at ∼133 °C; and had more ideal mechanical properties among CO films. XTT showed that increased CO improved 3T3 cell viability as CO-0 significantly decreased viability at 10,50,75,100 μg/mL (p < 0.05), whereas CO-2 and CO-3 within 5-75 μg/mL and CO-4 within 5-100 μg/mL range increased viability ≥100% suggesting proliferation. All CO samples at 25 μg/mL stimulated 3T3 cell migration in Scratch Assay indicating wound healing. CO amounts mainly improved thermal and healing properties of gelatin-based biomaterial. CO-2 was more thermally stable and CO-4 had better influence on cell viability and wound healing than CO-0. Therefore, increased CO ratios, specifically 4:2 and 4:4, G:CO (w:w), in gelatin-based films can be ideal candidates for wound dressing materials.
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Affiliation(s)
| | - Serap Yesilkir-Baydar
- Department of Biomedical Engineering, Istanbul Gelisim University, Istanbul, Turkey
- Life Sciences and Biomedical Engineering Application and Research Center, Istanbul Gelisim University, Istanbul, Turkey
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Gulzar S, Tagrida M, Prodpran T, Li L, Benjakul S. Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4451-4483. [PMID: 37680068 DOI: 10.1111/1541-4337.13230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 09/09/2023]
Abstract
Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.
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Affiliation(s)
- Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Lleida, Spain
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee Unibersity, Seoul, Republic of Korea
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Tomić A, Šovljanski O, Erceg T. Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging. Antibiotics (Basel) 2023; 12:1473. [PMID: 37760769 PMCID: PMC10525543 DOI: 10.3390/antibiotics12091473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.
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Affiliation(s)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (A.T.); (T.E.)
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Meng X, Lv Z, Jiang T, Tan Y, Sun S, Feng J. Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation. Foods 2023; 12:2969. [PMID: 37569238 PMCID: PMC10418662 DOI: 10.3390/foods12152969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023] Open
Abstract
In this work, a new food packaging film was synthesized via blending Artemisia oil (AO) into soybean protein isolate (SPI) and gelatin (Gel) for the postharvest storage of mango. The morphological architecture and mechanical properties of the films were characterized using scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), and other technologies. The results show that the prepared films had relatively flat surfaces with good mechanical properties. AO enhanced the light-blocking ability of the film, increased the hydrophobicity, and affected the moisture content and water solubility of the film to a certain extent. Furthermore, the antioxidant performance and antifungal (Colletotrichum gloeosporioides) capacity of the films increased with higher AO concentration due to the presence of the active components contained in AO. During mango storage applications, the films showed good freshness retention properties. The above results indicate that SPI-Gel films containing AO have excellent physicochemical and application properties and have great potential in the field of food packaging.
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Affiliation(s)
| | | | | | | | | | - Jianguo Feng
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
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Sripahco T, Khruengsai S, Pripdeevech P. Biodegradable antifungal films from nanocellulose-gellan gum incorporated with Anethum graveolens essential oil for bread packaging. Int J Biol Macromol 2023; 243:125244. [PMID: 37290550 DOI: 10.1016/j.ijbiomac.2023.125244] [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: 02/28/2023] [Revised: 05/22/2023] [Accepted: 06/05/2023] [Indexed: 06/10/2023]
Abstract
Biodegradable material incorporated with antifungal essential oil has become an alternative food preservation approach to reduce plastic waste. Essential oils of Amomum testaceum, Anethum graveolens, Piper longum, Kaempferia galanga, and Zanthoxylum limonella were tested for their antifungal activity against Aspergillus niger. A. graveolens essential oil demonstrated the highest inhibition zone diameter of 43.51 mm against A. niger after seven days comparing to those obtained from other essential oils ranging from 10.02 mm to 26.13 mm. The volatile compounds of A. graveolens essential oil were identified with major compounds such as carvone, trans-dihydrocarvone, limonene, and α-acorenol. The pineapple nanocellulose-gellan gum (PNC-GG) films incorporated with A. graveolens oil were formulated and tested for its physical and chemical properties. Addition of A. graveolens essential oil in PNC-GG films improved mechanical strength and decreased flexibility while solubility, water vapour permeability, and thermal stability slightly changed. PNC-GG films incorporated with A. graveolens essential oil were also tested as bread packaging inhibiting A. niger. The results indicated that no visible mycelial growth of A. niger was detected during 3-week storage. Therefore, the PNC-GG films incorporated with A. graveolens essential oil were recommended as biodegradable packaging material against A. niger in bread also extending its shelf life.
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Affiliation(s)
| | | | - Patcharee Pripdeevech
- School of Science, Mae Fah Luang University, Chiang Rai, Thailand; Center of Chemical Innovation for Sustainability (CIS), Mae Fah Luang University, Chiang Rai, Thailand.
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11
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Wang Y, Jiang S, Chen Y, Qiu D, Weng Y. Synthesis and Characterization of a Novel Composite Edible Film Based on Hydroxypropyl Methyl Cellulose Grafted with Gelatin. Gels 2023; 9:gels9040332. [PMID: 37102944 PMCID: PMC10137909 DOI: 10.3390/gels9040332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/28/2023] Open
Abstract
A novel composite edible film was synthesized by grafting gelatin chain onto hydroxypropyl methyl cellulose (HPMC) in the presence of glycerol (used as a plasticizer) using a solution polymerization technique. The reaction was carried out in homogeneous aqueous medium. Thermal properties, chemical structure, crystallinity, surface morphology, and mechanical and hydrophilic performance changes of HPMC caused by the addition of gelatin were investigated by differential scanning calorimetry, thermogravimetric, Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, universal testing machine and water contact angle. The results shows that HPMC and gelatin are miscible and the hydrophobic property of the blending film can be enhanced with the introduction of the gelatin. Moreover, the HPMC/gelatin blend films are flexible, and exhibit excellent compatibility, good mechanical properties and also thermal stability, and could be promising candidates for food packaging materials.
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Affiliation(s)
- Yajuan Wang
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
- Zhejiang Institute of Tianjin University, Ningbo 315201, China
| | - Shuting Jiang
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
| | - Yue Chen
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
| | - Dan Qiu
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
- Zhejiang Institute of Tianjin University, Ningbo 315201, China
| | - Yunxuan Weng
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
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12
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Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films. Food Res Int 2023; 165:112542. [PMID: 36869455 DOI: 10.1016/j.foodres.2023.112542] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/19/2022] [Accepted: 01/22/2023] [Indexed: 01/29/2023]
Abstract
The preparation of emulsion films using pre-emulsification has received extensive attention due to the enhancement of oil binding capacity. However, the different effects of water in oil (W/O) and oil in water (O/W) pre-emulsions on the physicochemical properties of films are still unclear. Therefore, the soy protein isolate (SPI) based emulsion films were prepared by W/O or O/W pre-emulsion using sucrose esters with different hydrophile-lipophile balances to investigate the properties of SPI emulsion (SPIE) films. The viscosity, storage moduli, and loss moduli of film-forming solutions (FFSs) with O/W pre-emulsion were higher than those of FFSs with W/O pre-emulsion. The oil droplets of FFSs with W/O pre-emulsion were large and uneven, and the oil droplet size increased after drying. Phase separation and macroporous network appeared in cross-sectional of SPIE films with W/O pre-emulsion according to scanning electron microscope images. Meanwhile, the SPIE films with W/O pre-emulsion demonstrated higher oil concentration and hydrophobicity on the upper surface compared with the SPIE films with O/W pre-emulsion. Low tensile strength, glass transition temperature, and high elongation at break and transparency value of SPIE films with O/W pre-emulsions were founded. The water vapor permeability of SPIE films with W/O pre-emulsion increased with the addition of oil, whereas the opposite trend appeared in that with O/W pre-emulsion. In conclusion, the structure and porosity of emulsion films could be affected by the pre-emulsion types, which can determine the application ranges.
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13
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Mutlu N. Effects of grape seed oil nanoemulsion on physicochemical and antibacterial properties of gelatin‑sodium alginate film blends. Int J Biol Macromol 2023; 237:124207. [PMID: 36990416 DOI: 10.1016/j.ijbiomac.2023.124207] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
The present study aimed to evaluate the impact of incorporating grape seed oil (GSO) nanoemulsion (NE) at varying concentrations into the film matrix on the physicochemical and antimicrobial properties of the resulting films. In this study, ultrasonic treatment was used to prepare GSO-NE, and different levels (2, 4, and 6 %) of nanoemulsioned GSO were incorporated into gelatin (Ge)/sodium alginate (SA)-based films to produce films with improved physical and antibacterial properties. The results revealed that incorporation of GSO-NE at 6 % concentration decreased the tensile strength (TS) and puncture force (PF) significantly (p < 0.05). The whiteness index (WI) of the films decreased from 63.4 to 47.79, while the total color change (ΔE) increased significantly (p < 0.05) with the increase in GSO-NE concentration. Thermogravimetric analysis (TGA) results showed that GSO-NE at different concentrations had improved the thermal stability of Ge/SA-based films. The incorporation of GSO-NE into the films led to the formation of a slightly porous structure. The incorporation of GSO-NE at 4 and 6 % concentrations decreased the water vapor permeability (WVP), moisture content (MC) %, and water solubility (WS) % significantly (p < 0.05). All composite films exhibited hydrophobic surfaces with contact angles θ > 90°. Ge/SA/GSO-NE films were found to be effective against both Gram-positive and Gram-negative bacteria. The prepared active films containing GSO-NE had a high potential for preventing food spoilage in food packaging.
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14
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Rashidi MJ, Nasiraie LR, Zomorrodi S, Jafarian S. Development and characterization of novel active opopanax gum and gelatin bio-nanocomposite film containing zinc oxide nanoparticles and peppermint essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01744-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Sultan M, Abdelhakim A, Nassar M, Hassan YR. Active packaging of chitosan film modified with basil oil encapsulated in silica nanoparticles as an alternate for plastic packaging materials. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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16
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Zheng H, Zhao M, Dong Q, Fan M, Wang L, Li L. Extruded transglutaminase-modified gelatin–beeswax composite packaging film. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Tagrida M, Nilsuwan K, Gulzar S, Prodpran T, Benjakul S. Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Jirukkakul N. Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.05] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage.
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Kilinç BÖ, Gödelek D, Süfer Ö, Saygideğer Demir B, Sezan A, Saygideğer Y, Bozok F. Essential Oils from Some Lamiaceae Plants: Antioxidant and Anticancer Potentials besides Thermal Properties. Chem Biodivers 2022; 19:e202200418. [PMID: 36031812 DOI: 10.1002/cbdv.202200418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Accepted: 08/25/2022] [Indexed: 11/06/2022]
Abstract
The purpose of this study was to determine the chemical compositions, antioxidant and anticancer activities and thermal behavior of essential oils (EOs) obtained by a microwave assisted Clevenger apparatus from Mentha longifolia subsp. typhoides var. typhoides (ML), Thymus kotschyanus var. glabrescens (TK), Calamintha nepeta subsp. nepeta (CN) and Satureja cuneifolia (SC) in Osmaniye, Turkey. Nepetalactone (34.23 %), thymol (37.40 %), piperitone oxide (27.25 %), and carvacrol (28.34 %) were major compounds in the EOs of ML, TK, CN, and SC. Total phenolic content and antioxidant activity (by FRAP assay) were in the range of 0.27-3.01 mg gallic acid equivalents and 0.62-171.14 μmol trolox equivalent per g EO, respectively. IC50 values of DPPH were mostly greater than ABTS. IC50 levels of the EOs of ML, TK, CN for the cytotoxic activities were 195.7, 265.7, 442.9 μg/ml, and 218.4, 204.2, 133.9 μg/ml for 24 and 48 h, respectively. IC50 of SC-EO could not be calculated in the applied concentration range. The highest fusion enthalpies were in between 58.72 and 81.65 kJ/kg. Both the TK and SC plant EOs had comparable and significant bioactivities. CN-EO reduced cell motility and triggered apoptosis more effectively than the others.
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Affiliation(s)
- Büşra Özlem Kilinç
- Institute of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Duygu Gödelek
- Institute of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Özge Süfer
- Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Burcu Saygideğer Demir
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
| | - Aycan Sezan
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
| | - Yasemin Saygideğer
- Department of Pulmonary, School of Medicine, Cukurova University, Adana, Turkey
| | - Fuat Bozok
- Institute of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
- Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, Osmaniye, Turkey
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20
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Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09759-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Nadeem HR, Akhtar S, Ismail T, Qamar M, Sestili P, Saeed W, Azeem M, Esatbeyoglu T. Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets. Antioxidants (Basel) 2022; 11:1882. [PMID: 36290605 PMCID: PMC9598151 DOI: 10.3390/antiox11101882] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/14/2022] [Accepted: 09/20/2022] [Indexed: 12/23/2022] Open
Abstract
A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC-MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC50 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H2O2. The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10-1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Muhammad Qamar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Piero Sestili
- Department of Biomolecular Sciences, Università degli Studi di Urbino Carlo Bo, 61029 Urbino, Italy
| | - Wisha Saeed
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Muhammad Azeem
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbotabad 22060, Pakistan
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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22
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Hu Y, Yang S, Zhang Y, Shi L, Ren Z, Hao G, Weng W. Effects of microfluidization cycles on physicochemical properties of soy protein isolate-soy oil emulsion films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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23
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Ghiasi F, Golmakani MT. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Campalani C, Causin V, Selva M, Perosa A. Fish-Waste-Derived Gelatin and Carbon Dots for Biobased UV-Blocking Films. ACS APPLIED MATERIALS & INTERFACES 2022; 14:35148-35156. [PMID: 35877809 PMCID: PMC9354012 DOI: 10.1021/acsami.2c11749] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
The fish industry produces every year huge amounts of waste that represent an underutilized source of chemical richness. In this contribution, type I collagen was extracted from the scales of Mugil cephalus and carbon dots (CDs) were synthesized from the scales of Dicentrarchus labrax. These materials were combined to make hybrid films with UV-blocking ability, by casting a mixture of gelatin, glycerol (15%), and CDs (0, 1, 3, and 5%). The films were fully characterized from the mechanical, morphological, and optical point of view. Here, 40 μm thick films were obtained, characterized by a high water solubility (70%); moreover, the presence of CDs improved the film mechanical properties, in particular increasing the tensile strength (TS) up to 17 MPa and elongation at break (EAB) up to 40%. The CDs also modulated water vapor permeability and the thermal stability of the films. From the optical point of view, with just 5% loading of CDs the films blocked almost 70% of the UV radiation with negligible change in transparency (88.6% for the nonloaded vs 84.4% for 5% CDs) and opacity (1.32 for nonloaded vs 1.61 for 5% CDs). These types of hybrid biobased films hold promise for the production of sustainable UV-shields both for human health and for prolonging the shelf life of food.
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Affiliation(s)
- Carlotta Campalani
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
| | - Valerio Causin
- Dipartimento
di Scienze Chimiche, Università di
Padova, via Marzolo 1, 35131 Padova, Italy
| | - Maurizio Selva
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
| | - Alvise Perosa
- Department
of Molecular Sciences and Nanosystems, Università
Ca’ Foscari di Venezia, Via Torino 155, 30172 Venezia Mestre, Italy
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25
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Zhang R, Zhai X, Wang W, Hou H. Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers. Food Chem 2022; 384:132541. [DOI: 10.1016/j.foodchem.2022.132541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/28/2022]
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26
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Fernandes GDJC, Campelo PH, de Abreu Figueiredo J, Barbosa de Souza HJ, Peixoto Joele MRS, Yoshida MI, Henriques Lourenço LDF. Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films. Sci Rep 2022; 12:10497. [PMID: 35729201 PMCID: PMC9213542 DOI: 10.1038/s41598-022-14258-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 06/03/2022] [Indexed: 11/09/2022] Open
Abstract
The objective of this work was to develop biodegradable films by mixing gelatin/carboxymethylcellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) and to evaluate the effect of adding these polymers on the properties of fish gelatin films. The films FG/CMC and FG/PVOH were produced in the proportions 90/10, 80/20 and 70/30 and characterized their physical, chemical and functional properties. The addition of CMC and PVOH improved the mechanical strength, barrier property and water solubility of gelatin films. FG/CMC films showed greater tensile strength and greater solubility than FG/PVOH. The maximum concentration of CMC promoted the highest mechanical resistance, while the highest PVOH content produced the film with the lowest solubility. The proposed mixing systems proved to be adequate to improve the properties of fish gelatin films, with potential for application in the packaging sector.
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Affiliation(s)
- Gleyca de Jesus Costa Fernandes
- Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil.
| | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG, 36570-900, Brazil
| | | | | | | | - Maria Irene Yoshida
- Chemical Department, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Animal Research Laboratory - LAPOA, Graduate Program in Food Science and Technology - PPGCTA, Federal University of Pará - UFPA, Belém, PA, Brazil
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27
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Wardana AA, Kingwascharapong P, Wigati LP, Tanaka F, Tanaka F. The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indonesian sandalwood essential oil composites. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100849] [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]
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28
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Karamanlioglu M, Yeşilkır Baydar S. Production and Characterization of a Coconut Oil Incorporated Gelatin-Based Film and Its Potential Biomedical Application. Biomed Mater 2022; 17. [PMID: 35504270 DOI: 10.1088/1748-605x/ac6c67] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 05/03/2022] [Indexed: 11/12/2022]
Abstract
The influence of coconut oil (CO) on a gelatin-based film was investigated when used as a potential wound dressing material. There is limited study on CO in protein-based wound dressing materials. Therefore, in this study a self-supporting, continuous and homogenous CO incorporated gelatin-based film was formulated and obtained by solution casting method. The influence of CO on physicochemical and thermal properties of gelatin-based film was also determined. Moreover, the effect CO in gelatin films on cell viability and cell migration was analysed with a preliminary cell culture study. Homogenous dispersion of 10% (w/w) CO was obtained in films when 3% (v/w) Tween 80, a surfactant, was incorporated to 20% (w/w) plasticized gelatin film forming solution. Effect of CO on gelatin-based film was observed via phase separation by SEM analysis. Water uptake of gelatin film with no CO, GE film; and 10% (w/w) CO incorporated GE film, GE-CO, were 320% and 210%, respectively, after 3 hours in water. FTIR analysis showed triglyceride component of CO and increased hydrogen bonding between NH groups of gelatin in GE-CO films. DSC results suggested a more ordered structure of GE-CO film due to an increase in melt-like transition temperature and melting enthalpy of GE-CO film. CO content also increased cell viability, assessed by XTT Assay since cell viability was approximately 100% when L929 cell culture was incubated with GE-CO of 5-100 μg/mL. Moreover, GE-CO samples within 5-25 μg/mL concentration range, increased proliferation of L929 cells since cell viability was significantly higher than the 100% viable cell culture control (P < 0.05) which is also an indication of efficient healing. However, GE decreased viability of L929 cells significantly at 100-10 μg/mL concentration range (P < 0.05) and were toxic at concentrations of 100, 75 and 50 μg/mL which decreased ∿50% of the viability of the cells. Scratch Assay to assess in vitro wound healing showed cell migration towards scratch after 24 h as an indication of wound healing only in GE-CO samples. This study showed that, CO could efficiently be added to gelatin-based films for preparation of a primary wound dressing biomaterial which is also demonstrated to have a promising wound healing effect for minor wounds.
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Affiliation(s)
- Mehlika Karamanlioglu
- Biomedical Engineering, Istanbul Gelisim University, Faculty of Engineering and Architecture, Department of Biomedical Engineering, Istanbul, 34310, TURKEY
| | - Serap Yeşilkır Baydar
- Biomedical Engineering, Istanbul Gelisim University, Avcılar, Istanbul, Istanbul, 34310, TURKEY
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29
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Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review. MEMBRANES 2022; 12:membranes12050442. [PMID: 35629768 PMCID: PMC9148007 DOI: 10.3390/membranes12050442] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/01/2022] [Accepted: 02/03/2022] [Indexed: 02/06/2023]
Abstract
This review discusses the potential application of gelatin-based film as biodegradable food packaging material from various types of gelatin sources. The exploitation of gelatin as one of the biopolymer packaging in the food industry has rising interest among researchers as the world becomes more concerned about environmental problems caused by petroleum-based packaging and increasing consumer demands on food safety. Single gelatin-based film properties have been characterized in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as thickness, color, and biodegradability were much influenced by total solid contents in each film. While, for mechanical and light barrier properties, poultry-based gelatin films have shown better properties compared to mammalian and marine gelatin films. This paper detailed the information on gelatin-based film characterization in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as color, UV-Vis absorption spectra, water vapor permeability, thermal, and moisture properties are discussed along with their mechanical properties, including tensile strength and elongation at break.
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30
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Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
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31
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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Luo Y, Wu Y, Wang Y, Yu L(L. Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose. Foods 2021; 10:foods10112831. [PMID: 34829113 PMCID: PMC8619323 DOI: 10.3390/foods10112831] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Gelatin is a renewable, biodegradable, and inexpensive food polymer. The insufficient mechanical and functional properties of gelatin-based films (GBF) restrict their commercial application in food packaging. This work proposed a facile strategy to prepare an active and robust GBF that has the potential to be used in food packaging. METHODS A strong and active GBF was prepared based on the principle of supramolecular chemistry via the incorporation of gallic acid (GA) as an active crosslinking agent and of microfibrillated cellulose (MFC) as a reinforcing agent. RESULTS Under the appropriate concentration (1.0 wt%), MFC was evenly dispersed in a gelatin matrix to endow the film with low surface roughness and compact structure. Compared with the GF, the tensile strength and elongation at break of the resultant film reached 6.09 MPa and 213.4%, respectively, representing the corresponding improvement of 12.8% and 27.6%. Besides, a significantly improved water vapor barrier (from 3.985 × 10-8 to 3.894 × 10-8 g·m-1·Pa-1·s-1) and antioxidant activity (from 54.6% to 86.4% for ABTS radical scavenging activity; from 6.0% to 89.1% for DPPH radical scavenging activity) of GBFs were also observed after introducing the aromatic structure of GA and nano-/microfibrils in MFC. Moreover, the UV blocking performance and thermal stability of GGF and GGCFs were also enhanced. CONCLUSIONS this work paves a promising way toward facile preparation of multifunctional GBFs that have great potential to be used in fabricating active and safe food packaging materials for food preservation.
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Affiliation(s)
- Yinghua Luo
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China;
| | - Yanbei Wu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.)
- Correspondence:
| | - Yali Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.)
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
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Mathematical modeling of cinnamon (Cinnamomum verum) bark oil release from agar/PVA biocomposite film for antimicrobial food packaging: The effects of temperature and relative humidity. Food Chem 2021; 363:130306. [PMID: 34134074 DOI: 10.1016/j.foodchem.2021.130306] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/05/2021] [Accepted: 06/03/2021] [Indexed: 12/27/2022]
Abstract
Antimicrobial biocomposite films were prepared using agar (AG) and polyvinyl alcohol (PVA) as polymer matrix materials and cinnamon bark oil (CBO) as antimicrobial agent. AG and PVA were blended with different mixing ratios. The addition of AG improved the overall water resistance properties of the composite films. To evaluate the effects of temperature and relative humidity (RH) on the release kinetics of CBO from films, CBO release kinetics were analyzed under the 9 combinations of temperature and RH. Then, mathematical modeling of obtained data was conducted using Peleg, Ritger-Peppas, and Peppas-Sahlin models to investigate the release mechanisms of CBO. Consequently, the CBO release rate proportionally increased with the temperature and RH, with the RH being the main factor affecting the release behavior of CBO. In vitro antimicrobial activity tests against gram-positive and gram-negative bacteria showed that the developed composite films have high applicability as an antimicrobial food packaging material.
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Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110987] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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35
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Pulla-Huillca PV, Gomes A, Quinta Barbosa Bittante AM, Lourenço RV, Sobral PJDA. Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110480] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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36
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Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106421] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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37
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Theerawitayaart W, Prodpran T, Benjakul S, Nilsuwan K, de la Caba K. Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106481] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Hubner P, Marcilio NR, Tessaro IC. Gelatin/poly(vinyl alcohol) based hydrogel film - A potential biomaterial for wound dressing: Experimental design and optimization followed by rotatable central composite design. J Biomater Appl 2021; 36:682-700. [PMID: 33557668 DOI: 10.1177/0885328221992260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The development of hydrogel films for biomedical applications is interesting due to their characteristics. Hydrogel films based on gelatin and poly(vinyl alcohol) (PVA) are developed and characterized using a rotatable central composite design. The optimized hydrogel film is obtained by the function desirability of the Statistica® software and is also characterized by swelling kinetics, oxygen permeability, adhesiveness, TGA, DSC, and XRD. The results of the experimental design show that gelatin and PVA concentrations have a significant influence on the response variables, and the exposure doses to UV light show no significant effect. The optimized hydrogel film is elastic, presents good mechanical resistance and swelling capacity in water and exudate solution, is permeable to oxygen, and is capable of adjusting itself and maintains contact close to the skin. In this way, considering all the properties evaluated, the optimized film has characteristics suitable for biomedical applications as wound dressings.
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Affiliation(s)
- Patricia Hubner
- 28124Universidade Federal do Rio Grande do Sul (UFRGS), Chemical Engineering Department (DEQUI), Porto Alegre, Rio Grande do Sul, Brazil
| | - Nilson Romeu Marcilio
- 28124Universidade Federal do Rio Grande do Sul (UFRGS), Chemical Engineering Department (DEQUI), Porto Alegre, Rio Grande do Sul, Brazil
| | - Isabel Cristina Tessaro
- 28124Universidade Federal do Rio Grande do Sul (UFRGS), Chemical Engineering Department (DEQUI), Porto Alegre, Rio Grande do Sul, Brazil
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Fabrication and characterization of composite film based on gelatin and electrospun cellulose acetate fibers incorporating essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00799-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Cai J, Xiao J, Chen X, Liu H. Essential oil loaded edible films prepared by continuous casting method: Effects of casting cycle and loading position on the release properties. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100555] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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41
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Kim J, Yoon CS, Lee SE, Na JH, Han J. Development of insect-proof starch adhesive containing encapsulated cinnamon oil for paper box adhesion to inhibit Plodia interpunctella larvae infestation. J Food Sci 2020; 85:3363-3371. [PMID: 32885433 DOI: 10.1111/1750-3841.15425] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/12/2020] [Accepted: 08/03/2020] [Indexed: 11/27/2022]
Abstract
The objectives of this study were to develop insect-resistant adhesives and apply them to a cardboard packaging system for preventing Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae) larvae infestation. Cinnamon essential oil (CO), an insecticide, was encapsulated with maltodextrin (CS/MD/CO), β-cyclodextrin (CS/β-CD/CO), and polyvinyl alcohol (CS/PVA/CO) in corn starch (CS) paste. This resulted in a sustained and gradual release of CO from the starch-based insect-proof adhesives. Penetration pathways of insects into corrugated cardboard boxes were investigated through the use of a screening test for infestation profiling. Microscopic images of encapsulated CO in an oil in water (O/W) emulsion were observed to confirm the morphology of the adhesives. Adhesion forces of CS, CS/CO, CS/MD/CO, CS/β-CD/CO, and CS/PVA/CO were determined to be 6.2 N, 4.0 N, 3.1 N, 6.0 N, and 5.8 N, respectively. Consequently, significant decreases of adhesion force in the CS/CO and CS/MD/CO were found to be due to the presence of the surfactant (Span® 80) and the low adhesive properties of MD. The duration of the insecticidal activities of the developed adhesives was evaluated by measuring their release rates for 14 days and repellent profiles up to 24 hr and 40 days. As a result, CS/β-CD/CO and CS/PVA/CO were found to have an inhibited rapid release and sustained repellent profiles. In conclusion, CS/β-CD/CO and CS/PVA/CO were determined to be suitable for encapsulation models and could be applied to industrial cardboard containers to prevent cases of insect invasion. PRACTICAL APPLICATION: Corn starch-based natural adhesives with an insect-proof property were applied to food containers consisted of corrugated cardboard boxes. Cornflake cereal packaging using insect-proof corrugated cardboard successfully prohibited pest invasion in commercial food distribution simulation model. Developed insecticidal adhesives are able to control insect penetration in distribution and storage steps.
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Affiliation(s)
- Jungheon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea.,SME Solution Center, Korea Food Research Institute, Wanju, Republic of Korea
| | - Chan Suk Yoon
- Agency for Korea National Food Cluster (AnFC), Iksan, Republic of Korea
| | - Sang-Eun Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Ja Hyun Na
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea.,Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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Hu H, Yao X, Qin Y, Yong H, Liu J. Development of multifunctional food packaging by incorporating betalains from vegetable amaranth (Amaranthus tricolor L.) into quaternary ammonium chitosan/fish gelatin blend films. Int J Biol Macromol 2020; 159:675-684. [DOI: 10.1016/j.ijbiomac.2020.05.103] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 05/10/2020] [Accepted: 05/14/2020] [Indexed: 12/16/2022]
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43
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Functional Properties of Biopolymer-Based Films Modified with Surfactants: A Brief Review. Processes (Basel) 2020. [DOI: 10.3390/pr8091039] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
An increase of environmental awareness recently has increased the interest of researchers in using of biopolymer-based films. The films have been prepared extensively by utilizing starch, carboxymethyl cellulose, chitosan, protein, gelatin, carrageenan, alginate, pectin, guar gum and pullulan. They are typically modified with surface-active agents (surfactants) such as glycerol monostearate, sucrose ester, sodium stearoyl lactate, sodium dodecyl sulfate, ethyl lauroyl arginate HCl, Span 20 to 80, Tween-20 to 80 and soy lecithin for improving the functional properties of the films. In this brief review, two types of biopolymer-based films that prepared through casting method were categorized, specifically solution- and emulsion-based films. The four types of surfactants, namely non-ionic, anionic, cationic and amphoteric surfactants that are regularly used to modify biopolymer-based films are also described. The functional properties of the films modified with different types of surfactants are briefly reviewed. This study enhances the attraction of researchers in biopolymer-based films and the improvement of new concepts in this niche area.
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44
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Albuquerque GA, Bezerra FWF, de Oliveira MS, da Costa WA, de Carvalho Junior RN, Joele MRSP. Supercritical CO2 Impregnation of Piper divaricatum Essential Oil in Fish (Cynoscion acoupa) Skin Gelatin Films. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02514-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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45
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Nilsuwan K, Guerrero P, de la Caba K, Benjakul S, Prodpran T. Properties and application of bilayer films based on poly (lactic acid) and fish gelatin containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105792] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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46
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Li X, Tu Z, Sha X, Ye Y, Li Z. Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants. Food Sci Nutr 2020; 8:3099-3109. [PMID: 32724574 PMCID: PMC7382177 DOI: 10.1002/fsn3.1526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 01/16/2020] [Accepted: 01/18/2020] [Indexed: 11/10/2022] Open
Abstract
Different surfactants (lecithin, Tween-20, and Tween-80) were added in composite film during the preparation. Flavor, antimicrobial activity, and physical properties of ginger essential oil -gelatin film were investigated, in order to study the effect of surfactants on the properties of film. The flavor of GEO was not detected in the film prepared with Tween-20 and film prepared with Tween-80, and these two films exhibited stronger antimicrobial activity; film prepared with lecithin possessed higher value in thickness, elongation at break, water solubility, ΔE and opacity, lower value in water vapor property, and tensile strength; attenuated total reflectance-Fourier transform infrared spectrum results suggested, Tween-20 and Tween-80 enhanced the strength of covalent bond, and lecithin weakened the strength of hydrogen bond; and the result of scanning electron microscope showed that Tween-20 and Tween-80 improved the dispersion of oil droplets in film. Therefore, this study suggested that surfactants had an influence on the physical properties and molecular structure of a resulting film; in addition, Tween-20 and Tween-80 could reduce the flavor of GEO in film, improving the antimicrobial activity of film.
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Affiliation(s)
- Xin Li
- College of Chemistry and Chemical EngineeringJiangxi Normal UniversityNanchangChina
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal UniversityNanchangChina
- Engineering Research Center for Freshwater Fish High‐value Utilization of JiangxiJiangxi Normal UniversityNanchangChina
| | - Zong‐Cai Tu
- College of Chemistry and Chemical EngineeringJiangxi Normal UniversityNanchangChina
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal UniversityNanchangChina
- Engineering Research Center for Freshwater Fish High‐value Utilization of JiangxiJiangxi Normal UniversityNanchangChina
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
| | - Xiao‐Mei Sha
- College of Chemistry and Chemical EngineeringJiangxi Normal UniversityNanchangChina
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal UniversityNanchangChina
- Engineering Research Center for Freshwater Fish High‐value Utilization of JiangxiJiangxi Normal UniversityNanchangChina
| | - Yun‐Hua Ye
- College of Chemistry and Chemical EngineeringJiangxi Normal UniversityNanchangChina
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal UniversityNanchangChina
- Engineering Research Center for Freshwater Fish High‐value Utilization of JiangxiJiangxi Normal UniversityNanchangChina
| | - Zhong‐Ying Li
- College of Chemistry and Chemical EngineeringJiangxi Normal UniversityNanchangChina
- National R&D Center for Freshwater Fish ProcessingJiangxi Normal UniversityNanchangChina
- Engineering Research Center for Freshwater Fish High‐value Utilization of JiangxiJiangxi Normal UniversityNanchangChina
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Sáez-Orviz S, Marcet I, Weng S, Rendueles M, Díaz M. PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109751] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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48
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Nurul Syahida S, Ismail-Fitry MR, Ainun ZMA, Nur Hanani ZA. Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100437] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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49
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Nilsuwan K, Guerrero P, Caba KDL, Benjakul S, Prodpran T. Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105236] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Liu J, Yong H, Liu Y, Qin Y, Kan J, Liu J. Preparation and characterization of active and intelligent films based on fish gelatin and haskap berries (Lonicera caerulea L.) extract. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100417] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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