Production of novel chia-mucilage nanocomposite films with starch nanocrystals; An inclusive biological and physicochemical perspective

Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage

Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w/w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension.

Fabrication and characterization of talipot starch-based biocomposite film using mucilages from different plant sources: A comparative study

Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability.

Changes in the pasting and rheological properties of wheat, corn, water caltrop and lotus rhizome starches by the addition of Annona montana mucilage

Annona montana mucilage (AMM) is a novel mucilage with unique but limited information. This study investigated the effects of AMM addition on the pasting and rheological properties of wheat starch (WS), corn starch (CS), water caltrop starch (WCS), and lotus rhizome starch (LRS). The addition of AMM generally increased the pasting temperature and peak viscosity, but reduced the setback value of all starches to varying degrees, and the initiation of viscosity-increase for cereal starch/AMM systems during pasting occurred at lower temperatures, accompanied with a distinctive two-stage swelling process as well as lower peak and final hot paste viscosity at 50 °C. AMM significantly increased the pseudoplasticity and entanglement of the systems to varying degrees (LRS > WS > WCS > CS). Under a constant shear rate of 50 s-1, the consistency level was found to fall in honey-like for cereal starch/AMM groups, and honey-like to extremely thick levels for WCS and LRS/AMM groups. Except for the WCS/AMM systems, the storage and loss modulus as well as tan increased with increasing AMM concentration. Short-term retrogradation of starch at 4 °C was pronouncedly retarded by the addition of AMM for WS, CS and WCS groups, but was less affected for LRS group.

Linden-based mucilage biodegradable films: A green perspective on functional and sustainable food packaging

This study focuses on the utilization of linden mucilage, extracted from the linden tree, as a potential natural polymer source for the production of composite films. The films, which incorporating linden water extract, essential oil, and oil, exhibited improved thermal stability, surface morphology, and water resistance. Biodegradability assessments, particularly for films using essential oil and oil, showed promising outcomes by maintaining structural integrity. Antimicrobial assays demonstrated significant resistance against pathogens, indicating potential applications requiring microbial resistance. Mechanical analyses revealed a trade-off between tensile strength and elongation at break with addition of components. Composite films exhibited reduced water vapor permeability which correlate with water solubility and contact angle measurements. Soil biodegradation studies highlighted the films' potential to mitigate environmental impact. Cytotoxicity tests confirmed the safety of these films for potential food applications. Additionally, antioxidant assays showed increased radical scavenging activity in films with added components. In conclusion, linden-based composite films exhibit promising characteristics, suggesting their potential as sustainable and functional materials, particularly for use in food packaging.

Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits

The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.

Biodegradable composite films based on mucilage from Opuntia ficus-indica (Cactaceae): Microstructural, functional and thermal properties

This study evaluated the feasibility of using cactus mucilage (CM) to elaborate biobased composite films blended with styrene-butadiene rubber latex (SBL). The CM was extracted and precipitated with ethanol (CMET) and isopropanol (CMIS). Mucilage-based films were formulated using three levels of mucilage (4, 6, and 8 wt%). The microstructure, thickness, moisture content, density, water contact angle, water vapor permeability, film solubility, thermal stability, and toughness of mucilage films blended with SBL (SBL/CMET and SBL/CMIS) were measured. The properties of mucilage-based films varied systematically, depending on the concentration of mucilage. The addition of SBL to CM film produces compatible, hydrophobic, flexible, and stiffer films with low moisture contents and good barrier properties. The mucilage film incorporated with 6 wt% CMET and CMIS reached the highest Young's modulus of 1512 ± 21 and 1988 ± 55 MPa, respectively. The DSC of produced films reveals that the Tg of SBL/CMIS is lower than that of SBL/CMIS. The synthesized films were structurally stable at high temperatures. The biodegradability of the composite films buried in the ground shows that the produced films are 100 % biodegradable after 40 days. Thus, CM blended with SBL can benefit specific applications, especially food packaging.

Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies

The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the food industry. These qualities have been used to form very stable carrier systems, such as capsules, emulsions, coatings, and films that can protect and prolong the functionalities of loaded compounds (e.g., antimicrobial and antioxidant capabilities). This paper presents a review of chia mucilage-based carrier systems and their applications in food products (micro-and nanoparticles, emulsions, coatings, and films for food packaging), as well as the current technological prospects of these systems. The use of chia mucilage in coatings and films shows a high potential for use in biodegradable, edible, and organic packaging. Although many studies have been conducted on chia mucilage encapsulation systems, there is still a gap in the application of capsules and particles in food.

Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In this scenario, there is a growing demand for plant-based foods, making it necessary to find new plant-based ingredients for application in foods and beverages. Flaxseed, chia seed, and Barbados gooseberry contain mucilage, a component with potential application in plant-based products. These hydrocolloids can be used as gelling agents, texture modifiers, stabilizers, and emulsifiers in solid and semi-solid foods. This review presents the extraction, characterization, and application of flaxseed, chia seed, and Barbados gooseberry mucilage for use in plant-based foods. It was found that mucilage composition varies due to the extraction method used, extraction conditions, and geographic location of the seed or leaf. However, applications in plant-based foods are currently limited, mainly focused on applying chia mucilage in bakery products and packaging. Research on applying flaxseed and Barbados gooseberry mucilage to plant-based products is limited, though it has been shown to have potential applications in packaging. Mucilage may also increase the nutritional profile of the product and provide better technological, functional, and sensory characteristics. Therefore, because of mucilage's excellent functional and technological properties, it is a promising candidate to act as an ingredient in plant-based food products.

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives

Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry.

Whey protein isolate/jujube polysaccharide-based edible nanocomposite films reinforced with starch nanocrystals for the shelf-life extension of banana: Optimization and characterization

The formulation of new bionanocomposite (BNC) films using whey protein isolates (WPI, 3.3-11.7 %)-jujube polysaccharide (JPS, 1.59-18.41 %)/starch nanocrystals (SNCs, 0.32-3.68 %) blends was optimized. The ultrasound-assisted acid hydrolysis produced ~63.1 nm SNCs from native starch with -24.3 mV ζ-potential. The extracted JPS purification led to a single symmetrical peak for galactoarabinan-rich fraction (1.35 × 10⁵ Da). The optimal levels of barrier (oxygen (11.85 cm³ m^-2 d^-1 atm^-1) and water vapor (3.22 × 10^-10 g m^-1 s^-1 Pa^-1) permeability rate), optical (opacity index (2.7 AU μm^-1), total color difference (18.69), and whiteness index (77.40)), and thermal (glass transition temperature (-8.29 °C) and melting point (110.38 °C)) properties were obtained at 5.0 % WPI, 15.0 % JPS, and 3.0 % SNCs. The film-forming solution of optimal BNCs had a significant antibacterial effect against Staphylococcus aureus and Escherichia coli. The improved crystallinity of BNCs at an optimal SNC level was confirmed by the XRD. The AFM and SEM images confirmed a continuous and uniform network for the optimal BNCs without any pores or cracks accompanied by low surface roughness. The FTIR spectroscopy proved covalent interaction and hydrogen bonding among chemical functional groups of WPI and JPS reinforced with SNCs. The optimal BNC could preserve banana fruits with favorable physicochemical and microbial quality during storage.

Effect of Psyllium Husk Addition on the Structural and Physical Properties of Biodegradable Thermoplastic Starch Film

The research subject was the analysis of the microstructure, barrier properties, and mechanical resistance of the psyllium husk (PH)-modified thermoplastic starch films. The tensile tests under various static loading conditions were not performed by researchers for this type of material before and are essential for a more precise assessment of the material’s behavior under the conditions of its subsequent use. The film samples were manufactured by the casting method. PH addition improved starch gelatinization and caused a decrease in failure strain by 86% and an increase in failure stress by 48% compared to pure films. Fourier transform infrared spectroscopy results showed the formation of additional hydrogen bonds between polysaccharides in starch and PH. An increase in the number of hydrophilic groups in the modified films resulted in a faster contact angle decrease (27.4% compared to 12.8% for pure ones within the first 5 s); however, it increased the energy of water binding and surface complexity. The modified films showed the opacity at 600 nm, 43% higher than in the pure starch film, and lower transmittance, suggesting effectively improving barrier properties to UV light, a potent lipid-oxidizing agent in food systems.

The performance and mechanism of simultaneous removal of calcium and heavy metals by Ochrobactrum sp. GMC12 with the chia seed (Salvia hispanica) gum as a synergist

A bacterium Ochrobactrum sp. GMC12, capable of biomineralization and denitrification, was employed to investigate the performance and mechanism of heavy metals removal. A chia seeds (Salvia hispanica) gum was proposed as a synergist for the first time. The results showed that strain GMC12 reduced Ca²⁺, Cd²⁺, Zn²⁺, and nitrate by 83.38, 98.89, 98.95, and 100% (2.09, 0.29, 0.55, and 0.79 mg L^-1 h^-1), respectively, over 96 h continuous determination experiments. The concentration gradient test revealed that strain GMC12 would effectively remove Cd²⁺ and Zn²⁺ by 99.80 and 99.91% (0.67 and 1.35 mg L^-1 h^-1), respectively, under the synergistic effect of gum (1.0%, w/v). The SEM-EDS and XRD manifested that Ca²⁺, HMs ions, and anionic groups coated on the bacteria surface to form CaCO₃, Ca₅(PO₄)₃OH, CdCO₃, Cd₅(PO₄)₃OH, ZnCO₃, and Zn₂(PO₄)OH. The fluorescence spectrometry and fourier transform infrared (FTIR) spectra illustrated that extracellular polymeric substance (EPS) was the key product for the nucleation site of bacteria, and the gum promoted the accumulation of bio-precipitates and accelerated the removal of HMs. In this research, Ochrobactrum sp. GMC12 exhibited great potential in wastewater treatment and chia seeds gum would go deep into material preparation and wastewater treatment due to its non-toxic nature, high viscosity, and advantageous morphology.

Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation

The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.

Starch-Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic-hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

Understanding the effects of copolymerized cellulose nanofibers and diatomite nanocomposite on blend chitosan films

Chitosan films lack various important physicochemical properties and need to be supplemented with reinforcing agents to bridge the gap. Herein, we have produced chitosan composite films supplemented with copolymerized (with polyacrylonitrile monomers) cellulose nanofibers and diatomite nanocomposite at different concentrations. The incorporation of CNFs and diatomite enhanced the physicochemical properties of the films. The mechanical characteristics and hydrophobicity of the films were observed to be improved after incorporating the copolymerized CNFs/diatomite composite at different concentrations (CNFs: 1%, 2% and 5%; diatomite: 10% and 30%). The antioxidant activity gradually increased with an increasing concentration (1-5% and 10-30%) of copolymerized CNFs/diatomite composite in the chitosan matrix. Moreover, the water solubility decreased from 30% for chitosan control film (CH-0) to 21.06% for films containing 30% diatomite and 5% CNFs (CNFs-D30-5). The scanning electron micrographs showed an overall uniform distribution of copolymerized CNFs/diatomite composite in the chitosan matrix with punctual agglomerations.

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch—which will have broader application prospects in the field of safe and biodegradable food packaging.

Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

The increasing interest in the use of natural ingredients has driven keen research and commercial interest in the use of mucilages for a range of applications. Typically, mucilages are polysaccharide hydrocolloids with distinct physicochemical and structural diversity, possessing characteristic functional and health benefits. Apart from their role as binding, thickening, stabilizing, and humidifying agents, they are valued for their antimicrobial, antihypertensive, antioxidant, antiasthmatic, hypoglycemic, and hypolipidemic activities. The focus of this review is to present the range of mucilages that have been explored as encapsulating agents. Encapsulation of food ingredients, nutraceutical, and pharmaceutical ingredients is an attractive technique to enhance the stability of targeted compounds, apart from providing benefits on delivery characteristics. The most widely adopted conventional and emerging extraction and purification methods are explained and supplemented with information on the key criteria involved in characterizing the physicochemical and functional properties of mucilages. The unique traits and benefits of using mucilages as encapsulation agents are detailed with the different methods used by researchers to encapsulate different food and bioactive compounds.

Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO₂) as a reinforcing agent was developed with a solution casting technique. TA and TiO₂ are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO₂ in chitosan/TA further improved the nanocomposite film's mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.

Mucilage as a functional food hydrocolloid: ongoing and potential applications in prebiotics and nutraceuticals

Mucilage is a soluble dietary fiber used as a food additive to give foods a firmer texture, aside from its many health benefits and pharmacological properties. It is a polysaccharide in nature, composed of large molecules of sugars and uronic acid moieties. The extraction of mucilage is achieved from a wide variety of plant parts, including rhizomes, roots, and seeds, and it has also been reported from microorganisms. In this review, the nutritional and medicinal applications of mucilage are described in the context of the different mucilage types. The current article highlights state-of-the-art valorization practices relating to mucilage and its potential novel usages in the food industry and nutraceuticals, and as a prebiotic, in addition to its nutritional and anti-nutritional values. Analysis of the prebiotic action of mucilage with respect to its structure activity relationship, as well as how it modulates gut bacteria, is presented for the first time and in the context of its known health benefits inside the colon. It is recommended that more investigations are carried out to maximize the health benefits of mucilage and ensure its safety, especially upon long-term usage.

Characterization and antibacterial properties of biodegradable films based on CMC, mucilage from Dioscorea opposita Thunb. and Ag nanoparticles

The biodegradable films, composed of carboxymethyl cellulose (CMC), glycerol, mucilage from Dioscorea opposita (DOM) and Ag nanoparticles, were prepared by a casting method and characterised including colour measurement, solubility, mechanical and water barrier properties etc. to fit the requirements for food packaging. The films were also analysed by fourier transformed infrared spectroscopy, thermal analysis, scanning electron microscopy, and rheometer etc., meanwhile, the antimicrobial activities and acute toxicity of the films were investigated. The addition of Ag nanoparticles and DOM decreased the tensile strength, water solubility and transparency value, while increased the elongation at break. The functional groups and thermal analysis of films presented no significant differences, and the film-forming solutions showed similar shear-thinning properties. Antimicrobial evaluation revealed that the films achieved significant antibaterial effects against both Gram-positive (S. aureus) and Gram-negative (E. coli) bacteria. The biodegradable films presented a compact and uniform structure with antibacterial properties and without toxicological responses, which has excellent potential to be applied in food packaging.

Development of chia seed (Salvia hispanica) mucilage films plasticized with polyol mixtures: Mechanical and barrier properties

Food packaging is one of the main contributors to the high rates of environmental contamination; therefore, interest has emerged on the use of biopolymers as alternative materials to replace conventional food packaging. Chia seed (Salvia hispanica) is recognized by having a high content of a polysaccharide called mucilage. The aim of this study was to evaluate the feasibility using of chia seed mucilage (CSM) and a polyol mixture containing glycerol and sorbitol for the development of films. CSM films with higher sorbitol content showed superior tensile strength (3.23 N/mm²) and lower water vapor permeability (1.3*10^-9 g/m*s*Pa), but had poor flexibility compared to other treatments. Conversely, high glycerol content showed high elongation at break (67.55%) and solubility (22.75%), but poor water vapor permeability and tensile strength. Film formulations were optimized implementing a factorial design according to response surface methodology. Raman spectra analysis showed shifts from 854 to 872 cm^-1 and 1061 to 1076 cm^-1, β (CCO) modes, indicating an increase in hydrogen bonding, responsible for the high tensile strength and decreased water vapor permeability observed in this study. The optimum conditions of polyol concentration were 1.3 g of glycerol and 2.0 g of sorbitol per g of CSM. Based on these results, chia seed mucilage can successfully be used to develop biofilms with potential to be used in drug delivery and edible food coating applications.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.