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Yu K, Zhou L, Huang H, Xu J, Li Y, Yu W, Peng S, Zou L, Liu W. The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation. Food Chem 2024; 450:139352. [PMID: 38640532 DOI: 10.1016/j.foodchem.2024.139352] [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: 11/20/2023] [Revised: 03/27/2024] [Accepted: 04/11/2024] [Indexed: 04/21/2024]
Abstract
Gelatin (GL) and carboxymethyl cellulose (CMC) are common natural components for edible films, but their water barrier performance are finite as hydrophilic polymers. In this study, a GL/CMC water barrier film was prepared, characterized and applied. The microstructure results showed that complex coacervation at pH 2.0 and cross-linking effect of sodium benzoate resulted in strong interaction forces and dense structure of this film. Compared with pure GL or CMC film, this novel composite film decreased water vapor permeability by approximately 90%, and possessed applicable water solubility (51.5%) and stronger barrier to oxygen and UV light. Acidic environment and sodium benzoate endowed antibacterial activity. Furthermore, the water barrier coating film decreased water loss by 47.8% and improved overall quality of fresh strawberries stored at 25 °C for 6 d. Therefore, the novel water barrier film based on complex coacervation and cross-linking is promising to control the postharvest quality of perishable berries.
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Affiliation(s)
- Kaibo Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Hairong Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jing Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yangyang Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China.
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2
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Wang Z, Yu X, Song L, Jiao J, Prakash S, Dong X. Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. Int J Biol Macromol 2024; 278:134129. [PMID: 39069046 DOI: 10.1016/j.ijbiomac.2024.134129] [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: 03/21/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
This study investigates the utilization of functional additives (β-carotene microcapsules) and 3D printing technology for the production of innovative surimi products. The β-carotene microcapsules were prepared using different ratios of gelatin (Ge), gum Arabic (Ara), and carboxymethylcellulose sodium (CMC). Among these ratios, the ratio of 5:5:1 (Ge:Ara:CMC) resulted in more stable microcapsules spherical structures and better environmental stability. Subsequently, different concentrations (5-20 %) of the obtained β-carotene microcapsules were added to surimi samples. As the concentration increased, there was an improvement in the gel strength of the surimi. However, no significant changes were observed when the concentration was 15 % (p > 0.05). All samples exhibited shear thinning behavior. The addition of microcapsules improved the resilience and thixotropy of surimi, making it more suitable for 3D printing applications. The inclusion of β-carotene microcapsules in surimi products not only meets the nutritional needs of consumers, but also provides valuable insights for the development of functional surimi products.
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Affiliation(s)
- Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co., Ltd., Dalian 116034, Liaoning, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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3
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Wang F, Xie C, Tang H, Li H, Hou J, Zhang R, Liu Y, Jiang L. Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.). Int J Biol Macromol 2023; 252:126423. [PMID: 37604418 DOI: 10.1016/j.ijbiomac.2023.126423] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/07/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
The innovation of this study was to develop a novel biodegradable intelligent packaging based on chitosan/fucoidan combined with different amounts (1, 3 and 5 wt% on chitosan basis) of coleus grass (Plectranthus scutellarioides) leaves anthocyanins (CGL) to monitor the spoilage of salmon (Salmo salar L.). The addition of fucoidan improved the barrier and mechanical properties of the chitosan films (CS) due to hydrogen bonds and intermolecular electrostatic interactions. Moreover, the addition of CGL not only improved the physical properties but also improved the biological activity of chitosan/fucoidan film (CF). The DPPH and ABTS radical scavenging activity of CF contained 5 wt% CGL was 1.83 and 1.75 times than CF, respectively. The inhibition zone size of CF films containing 5 wt% CGL (CF-5%CGL) was approximately 2.04 (Escherichia coli) and 2.16 (Staphylococcus aureus) times higher than that of CF. Moreover, CF-CGL displayed obvious color changes in different pH environments and is highly sensitive to ammonia gas. The CF-CGL has visible color changes during the monitoring of salmon spoilage and extended the shelf life of salmon. According to our findings, CF-CGL film might be employed as a possible intelligent packaging material for monitoring and preserving salmon in the future.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei 230036, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region, China.
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4
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Liu Y, Liu R, Shi J, Zhang R, Tang H, Xie C, Wang F, Han J, Jiang L. Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties. Food Chem X 2023; 18:100714. [PMID: 37397189 PMCID: PMC10314151 DOI: 10.1016/j.fochx.2023.100714] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/07/2023] [Accepted: 05/15/2023] [Indexed: 07/04/2023] Open
Abstract
Active films were developed based on chitosan, esterified chitin nanofibers and rose essential oil (REO). The joint effects of chitin nanofibers and REO on structure and physicochemical properties of chitosan film were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy showed that the chitin nanofibers and REO had significant effects on the morphology and chemical structure of chitosan composite films. The negatively charged esterified chitin nanofibers formed a compact network structure through intermolecular hydrogen bonding and electrostatic interactions with the positively charged chitosan matrix. Chitin nanofibers and REO synergistically enhanced the water resistance, mechanical properties and UV resistance of chitosan-based films, but the addition of REO increased the oxygen permeability. Furthermore, the addition of REO enhanced the inhibition of ABTS and DPPH free radicals and microorganisms by chitosan-based film. Therefore, chitosan/chitin nanofiber-based active films containing REO as food packaging materials can potentially provide protection to extend food shelf life.
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Affiliation(s)
- Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rongxu Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Jingbo Shi
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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5
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Xie C, Wang F, He Z, Tang H, Li H, Hou J, Liu Y, Jiang L. Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas. Int J Biol Macromol 2023; 242:125045. [PMID: 37230454 DOI: 10.1016/j.ijbiomac.2023.125045] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/27/2023]
Abstract
The aim of this study was to develop a novel active packaging using chitosan (CS) and esterified chitin nanofibers (CF) combined with different contents (1, 2 and 4 wt% on CS basis) of scallion flower extract (SFE) to protect banana samples. The addition of CF significantly improved the barrier and mechanical properties of the CS films (p < 0.05) due to hydrogen bonds and electrostatic interactions. Moreover, the addition of SFE not only improved the physical properties of the CS film but also improved the CS film biological activity. The oxygen barrier property and antibacterial ability of CF-4%SFE were approximately 5.3 and 1.9 times higher than those of the CS film, respectively. In addition, CF-4%SFE had strong DPPH radical scavenging activity (74.8 ± 2.3 %) and ABTS radical scavenging activity (84.06 ± 2.08 %). Fresh-cut bananas stored in CF-4%SFE showed less weight loss, starch loss, color and appearance change than those stored in traditional polyethylene film, which indicated that CF-4%SFE was much better at storing fresh-cut bananas than conventional plastic packaging. For these reasons, CF-SFE films have great potential as a candidate to replace traditional plastic packaging and extend the shelf life of packaged foods.
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Affiliation(s)
- Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zichuan He
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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6
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Chen J, Chai J, Chen X, Huang M, Zeng X, Xu X. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins. Food Chem 2023; 417:135820. [PMID: 36940514 DOI: 10.1016/j.foodchem.2023.135820] [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: 12/17/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/11/2023]
Abstract
In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68 MPa, elongation at break: 94.43%), water vapor barrier (10.01 × 10-9 g m-1 s-1 Pa-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingyuan Huang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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7
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Xie H, Wang Y, Ouyang K, Zhang L, Hu J, Huang S, Sun W, Zhang P, Xiong H, Zhao Q. Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals. Int J Biol Macromol 2023; 236:123877. [PMID: 36870658 DOI: 10.1016/j.ijbiomac.2023.123877] [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: 08/21/2022] [Revised: 02/12/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
In the present work, the composite films were obtained by the solution casting method from chitosan and rice protein hydrolysates, reinforced with cellulose nanocrystals (CNC) of different contents (0 %, 3 %, 6 % and 9 %). The influence of different CNC loadings on the mechanical, barrier and thermal properties was discussed. SEM showed the formation of intramolecular interactions between the CNC and film matrices, leading to more compact and homogeneous films. These interactions had a positive influence on the mechanical strength properties, which was reflected in higher breaking force of 4.27 MPa. The elongation dwindled from 132.42 % to 79.37 % with increasing CNC levels. The linkages formed between the CNC and film matrices reduced the water affinity, leading to a reduction in their moisture content, water solubility and water vapor transmission. Thermal stability of the composite films was also improved in the presence of CNC, by increasing maximum degradation temperature from 311.21 to 325.67 °C with increasing CNC contents. The strongest DPPH inhibition of the film was 45.42 %. The composite films exhibited the highest inhibition zone diameter against E. coli (12.05 mm) and S. aureus (12.48 mm), and the hybrid of CNC and ZnO nanoparticles exhibited stronger antibacterial activity than their single existent forms. The present work shows the possibility of obtaining CNC-reinforced films with improved mechanical, thermal and barrier properties.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Yufeng Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | | | - Weiwei Sun
- Hongsheng Beverage Group, Zhejiang 311200, China
| | - Peng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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The Fabrication of Gelatin-Elastin-Nanocellulose Composite Bioscaffold as a Potential Acellular Skin Substitute. Polymers (Basel) 2023; 15:polym15030779. [PMID: 36772084 PMCID: PMC9920652 DOI: 10.3390/polym15030779] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Gelatin usage in scaffold fabrication is limited due to its lack of enzymatic and thermal resistance, as well as its mechanical weakness. Hence, gelatin requires crosslinking and reinforcement with other materials. This study aimed to fabricate and characterise composite scaffolds composed of gelatin, elastin, and cellulose nanocrystals (CNC) and crosslinked with genipin. The scaffolds were fabricated using the freeze-drying method. The composite scaffolds were composed of different concentrations of CNC, whereas scaffolds made of pure gelatin and a gelatin-elastin mixture served as controls. The physicochemical and mechanical properties of the scaffolds, and their cellular biocompatibility with human dermal fibroblasts (HDF), were evaluated. The composite scaffolds demonstrated higher porosity and swelling capacity and improved enzymatic resistance compared to the controls. Although the group with 0.5% (w/v) CNC recorded the highest pore size homogeneity, the diameters of most of the pores in the composite scaffolds ranged from 100 to 200 μm, which is sufficient for cell migration. Tensile strength analysis revealed that increasing the CNC concentration reduced the scaffolds' stiffness. Chemical analyses revealed that despite chemical and structural alterations, both elastin and CNC were integrated into the gelatin scaffold. HDF cultured on the scaffolds expressed collagen type I and α-SMA proteins, indicating the scaffolds' biocompatibility with HDF. Overall, the addition of elastin and CNC improved the properties of gelatin-based scaffolds. The composite scaffolds are promising candidates for an acellular skin substitute.
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Muralidharan V, Gochhayat S, Palanivel S, Madhan B. Influence of preparation techniques of cellulose II nanocrystals as reinforcement for tannery solid waste-based gelatin composite films. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:14284-14303. [PMID: 36152092 PMCID: PMC9510280 DOI: 10.1007/s11356-022-23058-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 09/13/2022] [Indexed: 06/16/2023]
Abstract
Tannery waste-based gelatin composite film reinforced with cellulose II nanocrystal (CNC II) extracted from wet wipes using three different hydrolysis techniques is explored for its functional properties and possible utilization as a biodegradable packaging material. CNC II isolated using hydrogen peroxide (PCNC), citric acid (CCNC), and hydrochloric acid (HCNC) differed in morphological and crystalline character as investigated using DLS, FE-SEM, FTIR, and XRD analysis. The crystallinity of PCNC, CCNC, and HCNC was found to be 81.1%, 75.4%, and 86.1%, respectively. The highly crystalline CNC II (PCNC) incorporation improved mechanical stiffness of rawhide trimming waste-based gelatin films by 50% compared to control gelatin film. Maximum thermal decomposition with Tmax of 329 °C was obtained for gelatin films with PCNC nano-reinforcement. Films with CNC II were structurally stable and sufficiently antibacterial against Gram-positive S. aureus microbial strain. Strong interfacial non-covalent and hydrogen bonding interactions between gelatin and cellulose II nanocrystal have likely enhanced the properties of the composite films. Incorporation of CNC II reduced the surface wettability of the films and nanocomposites absorbed UV radiation as evidenced by transmittance value T280 of 0.19%. Nanocomposite films degraded up to 79.9% of initial mass within 7 days of soil burial. Furthermore, based on the optimized system, single-use packaging application of eggplant seeds has been demonstrated.
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Affiliation(s)
- Vimudha Muralidharan
- Centre for Academic and Research Excellence (CARE), CSIR-Central Leather Research Institute, Adyar, Chennai, Tamil Nadu, 600 020, India
- Department of Leather Technology, A C Tech (Housed at CSIR-CLRI), Anna University, Chennai, Tamil Nadu, 600 025, India
| | - Saiprasad Gochhayat
- Department of Chemical Engineering, BITS-Pilani, Hyderabad Campus, Hyderabad, Telangana, 500 078, India
| | - Saravanan Palanivel
- Department of Leather Technology, A C Tech (Housed at CSIR-CLRI), Anna University, Chennai, Tamil Nadu, 600 025, India
- Leather Process Technology Department, CSIR-Central Leather Research Institute, Adyar, Chennai, Tamil Nadu, 600 020, India
| | - Balaraman Madhan
- Centre for Academic and Research Excellence (CARE), CSIR-Central Leather Research Institute, Adyar, Chennai, Tamil Nadu, 600 020, India.
- Department of Leather Technology, A C Tech (Housed at CSIR-CLRI), Anna University, Chennai, Tamil Nadu, 600 025, India.
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10
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Feng X, Dai H, Tan H, Tang M, Ma L, Zhang Y. Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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11
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Bio-Nanocomposite Based on Edible Gelatin Film as Active Packaging from Clarias gariepinus Fish Skin with the Addition of Cellulose Nanocrystalline and Nanopropolis. Polymers (Basel) 2022; 14:polym14183738. [PMID: 36145881 PMCID: PMC9506570 DOI: 10.3390/polym14183738] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/22/2022] Open
Abstract
This study develops bio-nano composite gelatin-based edible film (NEF) by combining nanogelatin, cellulose nanocrystal (CNC), and nanopropolis (NP) fillers to improve the resulting film characteristics. The NEF was characterized in terms of thickness, swelling, pH, water content, solubility, vapor and oxygen permeability, mechanical properties, heat resistance, morphology, transparency, and color. The results showed that the thickness and swelling increased significantly, whilst the pH did not significantly differ in each treatment. The water content and the water solubility also showed no significant changes with loadings of both fillers. At the same time, vapor and oxygen permeability decreased with addition of the fillers but were not significantly affected by the loading amounts. The heat resistance properties increased with the filler addition. Tensile strength and Young’s modulus increased for the films loaded with >3% CNC. The elongation at break showed a significant difference together with transparency and color change. The greater the CNC concentration and NP loading were, the darker the resulting transparency and the color of the NEF. Overall results show a considerable improvement in the properties of the resulting NEFs with the incorporation of CNC and NP fillers.
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13
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Pickering emulsions synergistically stabilized by cellulose nanocrystals and peanut protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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14
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Ji F, Zhou W, Zhang Z, Zhang B. Effects of Relative Molecular Weight Distribution and Isoelectric Point on the Swelling Behavior of Gelatin Films. Front Chem 2022; 10:857976. [PMID: 35692688 PMCID: PMC9178206 DOI: 10.3389/fchem.2022.857976] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 04/25/2022] [Indexed: 12/01/2022] Open
Abstract
The swelling behavior of gelatin films with different extraction processes are investigated. The results showed that the swelling ratio of the gelatin film extracted by alkaline hydrolysis of collagen (type-B) in a range of pH environments was higher than the one extracted by enzymatic hydrolysis collagen (type-E). In the drug releasing simulation, type-B gelatin capsules also showed a faster collapse rate than type-E gelatin capsules. Based on analyzing relative molecular weight distribution of type-B and type-E gelatins, the more widely distributed relative molecular weight is the key attribution for enabling easier diffusion of water molecules inside the porous channels of peptide chains. Furthermore, with the pH of solution environment far from the isoelectric point (pI) of gelatin films, the swelling ratios were found to increase remarkably, which is due to electrostatic repulsion expanding the pore size of peptide chains. Finally, the addition of SO42− in gelatin film was performed to confirm the dominant effect of component compared to pI on swelling behavior of gelatin films.
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Affiliation(s)
- Fangqi Ji
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
| | - Wei Zhou
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
- *Correspondence: Wei Zhou, ; Bing Zhang,
| | - Ze Zhang
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
| | - Bing Zhang
- Technical Institute of Physics and Chemistry, Chinese Academy of Science, Beijing, China
- *Correspondence: Wei Zhou, ; Bing Zhang,
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15
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Mahmud J, Sarmast E, Shankar S, Lacroix M. Advantages of nanotechnology developments in active food packaging. Food Res Int 2022; 154:111023. [DOI: 10.1016/j.foodres.2022.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/29/2022] [Accepted: 02/14/2022] [Indexed: 01/04/2023]
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16
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Li D, Cui H, Hayat K, Zhang X, Ho CT. Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107341] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Maroufi LY, Shahabi N, Ghanbarzadeh MD, Ghorbani M. Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02774-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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19
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Liu Y, Liu S, Liu J, Zheng X, Tang K. Effect of gelatin type on the structure and properties of microfibrillated cellulose reinforced gelatin edible films. J Appl Polym Sci 2022. [DOI: 10.1002/app.52119] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yanchun Liu
- School of Materials Science and Engineering Zhengzhou University Zhengzhou Henan China
| | - Shujie Liu
- School of Materials Science and Engineering Zhengzhou University Zhengzhou Henan China
| | - Jie Liu
- School of Materials Science and Engineering Zhengzhou University Zhengzhou Henan China
| | - Xuejing Zheng
- School of Materials Science and Engineering Zhengzhou University Zhengzhou Henan China
| | - Keyong Tang
- School of Materials Science and Engineering Zhengzhou University Zhengzhou Henan China
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20
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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21
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Cao J, Zhang H, Wang L, Zhang H, Chi Y, Xia N, Ma Y, Li H, Bai S, Zhang X. Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiahui Cao
- College of Food Science Northeast Agricultural University Harbin China
| | - Hong Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Lechuan Wang
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Yujie Chi
- College of Food Science Northeast Agricultural University Harbin China
| | - Ning Xia
- College of Food Science Northeast Agricultural University Harbin China
| | - Yanqiu Ma
- College of Food Science Northeast Agricultural University Harbin China
| | - Hanyu Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Songyuan Bai
- College of Food Science Northeast Agricultural University Harbin China
| | - Xinxin Zhang
- College of Food Science Northeast Agricultural University Harbin China
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22
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Wang H, Ding F, Ma L, Zhang Y. Recent advances in gelatine and chitosan complex material for practical food preservation application. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15340] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hongxia Wang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Fuyuan Ding
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Liang Ma
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
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23
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Kosmulski M. The pH dependent surface charging and points of zero charge. IX. Update. Adv Colloid Interface Sci 2021; 296:102519. [PMID: 34496320 DOI: 10.1016/j.cis.2021.102519] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 01/23/2023]
Abstract
of the points of zero charge (PZC) and isoelectric points (IEP) of various materials published in the recent literature and of older results overlooked in the previous compilations. The roles of experimental conditions, especially of the temperature, of the nature and concentration of supporting electrolyte, and of the type of apparatus are emphasized. The newest results are compared with the zero points reported in previous reviews. Most recent studies were carried out with materials whose pH dependent surface charging is already well-documented, and the newest results are consistent with the older literature. Isoelectric points of Gd(OH)3, Sm(OH)3, and TeO2 have been reported for the first time in the recent literature.
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Affiliation(s)
- Marek Kosmulski
- Lublin University of Technology, Nadbystrzycka 38, PL-20618 Lublin, Poland.
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24
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Wang P, Wang Y, Hong P, Zhou C. Di-aldehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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