1
|
Aaliya B, Sunooj KV, Vijayakumar A, Krina P, Navaf M, Parambil Akhila P, Raviteja P, Mounir S, Lackner M, George J, Nemțanu MR. Fabrication and characterization of talipot starch-based biocomposite film using mucilages from different plant sources: A comparative study. Food Chem 2024; 438:138011. [PMID: 37984000 DOI: 10.1016/j.foodchem.2023.138011] [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: 04/27/2023] [Revised: 10/01/2023] [Accepted: 11/14/2023] [Indexed: 11/22/2023]
Abstract
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.
Collapse
Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Akhila Vijayakumar
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Patel Krina
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Pajjuru Raviteja
- Department of Physics, Pondicherry University, Puducherry 605014, India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, 44519 Zagazig, Egypt
| | - Maximilian Lackner
- Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
| | - Monica R Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| |
Collapse
|
2
|
Sethulakshmi AG, Saravanakumar MP. Sustainable papaya plant waste and green tea residue composite films integrated with starch and gelatin for active food packaging applications. Int J Biol Macromol 2024; 260:129153. [PMID: 38228198 DOI: 10.1016/j.ijbiomac.2023.129153] [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: 10/27/2023] [Revised: 12/07/2023] [Accepted: 12/28/2023] [Indexed: 01/18/2024]
Abstract
This study explores the sustainable utilization of wastes from a papaya plant (papaya peels (PP), papaya seeds (PS), leaf-stem (PL)) and dried green tea residues (GTR) for the synthesis of bioplastics. The dried GTR were individually blended with each papaya waste extract and then boiled in water to get three composite papaya plant waste-green tea supernatants. Potato starch and gelatin-based functional films were prepared by integrating each with the composite papaya waste-green tea supernatant liquid. This work introduces a dissolved organic matter (DOM) study to the field of bioplastics, with the goal of identifying the organic components and macromolecules inherent in the PW supernatants. When compared with the films prepared solely from papaya waste (PW) supernatants, PW-GTR composite supernatant films prevent UV light transmission with superior antioxidant and mechanical properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction spectroscopy (XRD), and atomic force microscopy (AFM) were utilized to characterize the starch and gelatin PW-GTR films. Owing to the exceptional antioxidant, UV barrier, and remarkable biodegradable properties of the starch/PW/GTR and gelatin/PW/GTR composite films, make them ideal for use in food packaging applications.
Collapse
Affiliation(s)
- A G Sethulakshmi
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India
| | - M P Saravanakumar
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India.
| |
Collapse
|
3
|
Zhao Y, Li H, Chen J, Wang Y. A novel high water-soluble antibacterial films-based guar gum incorporated with Aloe vera gel and ε-polylysine. Food Chem 2023; 427:136686. [PMID: 37385057 DOI: 10.1016/j.foodchem.2023.136686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/04/2023] [Accepted: 06/18/2023] [Indexed: 07/01/2023]
Abstract
The high water-soluble films are commonly used in food coating and food encapsulation. In this study, the effect of Aloe vera gel (AV) and ε-polylysine (ε-PL) on the comprehensive properties of films based on guar gum (GG) were investigated. When GG to AV was 8:2, the GG:AV:ε-PL composite films (water solubility = 68.50%) had an 82.42% higher water solubility than pure guar gum (PGG) films (water solubility = 37.55%). Compared with PGG films, the composite films more transparent, better thermal stability and elongation at break. X-ray diffraction and SEM analysis showed the composite films were amorphous structures and the AV and ε-PL did not change the structure of PGG. FITR analysis confirmed the formation of hydrogen bonds within the composite films. Antibacterial properties showed the composite films had a good antibacterial effect against Escherichia coli and Staphylococcus aureus. Therefore, the composite films can be a new option of high water-soluble antibacterial food packaging materials.
Collapse
Affiliation(s)
- Yakun Zhao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| |
Collapse
|
4
|
Production of Thermoplastic Starch- Aloe vera Gel Film with High Tensile Strength and Improved Water Solubility. Polymers (Basel) 2022; 14:polym14194213. [PMID: 36236161 PMCID: PMC9571595 DOI: 10.3390/polym14194213] [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: 08/29/2022] [Revised: 09/12/2022] [Accepted: 09/23/2022] [Indexed: 11/19/2022] Open
Abstract
Biodegradable film packaging made from thermoplastic starch (TPS) has low mechanical performance and high water solubility, which is incomparable with synthetic films. In this work, Aloe vera (AV) gel and plasticized soluble potato starch were utilised to improve the mechanical stability and water solubility of TPS. Dried starch was mixed with glycerol and different AV gel concentrations (0% to 50%). The TPS + 50% AV gel (30 g TPS + 15 g AV gel) showed the best improvement compared to TPS alone. When compared to similar TPS films with AV gel added, this film is stronger and dissolves better in water. Mechanical qualities improved the tensile strength and Young's modulus of the TPS film, with 1.03 MPa to 9.14 MPa and 51.92 MPa to 769.00 MPa, respectively. This was supported by the improvement of TPS water solubility from 57.44% to 46.6% and also by the increase in decomposition temperature of the TPS. This promises better heat resistance. The crystallinity percentage increase to 24.26% suggested that the formation of hydrogen bonding between TPS and AV gel enhanced crosslinking in the polymeric structure. By adding AV gel, the TPS polymeric structure is improved and can be used as a biodegradable food-packaging film.
Collapse
|
5
|
Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
6
|
Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107453] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
7
|
Arora M, Rasane P, Singh J, Kaur S, Bakshi M, Kaur J. Reinventing Plantain as a Functional Food: A Processing Based Approach. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220331120740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Plantains are termed as ‘culinary bananas’ due to the fact that they are only consumed after cooking or other forms of processing. Providing good nutritional value and versatility in diet, it is considered as an important commercial crop and efficient dietary staple in Africa. However, irrespective of geographical locations and economic status of diverse ethnic groups plantains are consumed extensively due to its easy availability and preparation. They are prepared and consumed in numerous forms between the green and yellow stages of maturity and ripeness. The nutritional composition of plantains provides several health benefits and therapeutic applications, making it preferable for consumption. They are processed for the further development of a variety of products like biscuits, baby foods, bread, etc. The present review aims to enlist various traditional dishes and the value added products prepared from plantains after processing. It also highlights other diverse uses of plantain where all the parts of the crop are functional and demonstrates its potential in future scope.
Collapse
Affiliation(s)
- Mehak Arora
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Manish Bakshi
- Department of Horticulture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India
| |
Collapse
|
8
|
Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101638] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
9
|
Su CY, Li D, Wang LJ, Wang Y. Biodegradation behavior and digestive properties of starch-based film for food packaging - a review. Crit Rev Food Sci Nutr 2022; 63:6923-6945. [PMID: 35142240 DOI: 10.1080/10408398.2022.2036097] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Non-degradable plastic places a serious burden on the environment, so consumers and researchers are working to develop biodegradable, safe, and sustainable food packaging materials. The starch-based film has become emerging material for food packaging. Not only does it shows excellent physicochemical properties, but also provides the desired degradation characteristics after use or the digestive properties after consumption, thus needing to comprehensively evaluate the quality of starch-based food packaging materials. This review summarizes the degradation behavior of the starch-based film in different degradation environments, and compares the suitability of degradation environments. Besides, the physicochemical properties of the composite or blend film during the degradation process were further discussed. The factors affecting the digestibility of starch-based edible film were reviewed and analyzed. Finally, the application and the future trend of the biodegradable starch-based film in the food packaging field were proposed. Future studies should combine and evaluate the physical properties and biodegradability of the composite/blend film, to develop food packaging materials with good characteristics and biodegradability.
Collapse
Affiliation(s)
- Chun-Yan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
| |
Collapse
|
10
|
Neog B, Das JK, Vijayakumar A, Badwaik LS. Development and characterization of edible films made with Indian jujube fruit puree and pectin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13977] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Biswajyoti Neog
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Jitul K. Das
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Akhila Vijayakumar
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| |
Collapse
|
11
|
Herniou‐‐Julien C, Gutiérrez TJ. Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends. STARCH-STARKE 2021. [DOI: 10.1002/star.202100053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Clémence Herniou‐‐Julien
- Faculté Sciences & Sciences de l'ingénieur Université de Bretagne‐Sud (UBS) 2 rue Coat Saint‐Haouen Lorient 56100 France
| | - Tomy J. Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP) Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA) Facultad de Ingeniería Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Colón 10850 Mar del Plata B7608FLC Argentina
| |
Collapse
|
12
|
|
13
|
Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
Collapse
Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
| |
Collapse
|
14
|
Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. J Colloid Interface Sci 2021; 588:531-546. [PMID: 33429349 DOI: 10.1016/j.jcis.2020.12.075] [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] [Received: 04/08/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 11/20/2022]
Abstract
HYPOTHESIS The high incompatibility of bio-based materials such as protein and polysaccharides require a series of modifications to develop stable microstructures effectively. By modifying the density and charge of surface residues, pulsed electric fields processing can improve inter/intramolecular interactions, compatibility, and microstructure of bio-based nanostructured composites. EXPERIMENT In this work, the impact of pulsed electric fields at a specific energy of 60-700 kJ/kg (electric field strength = 1.6 kV/cm) on self-assembly of zein-chitosan-poly(vinyl alcohol)-polyethylene glycol composite dispersion was investigated at pH 4.0, 5.7, and 6.8. FINDINGS Superior complex coacervated matrices were assembled at pH 4.0 and 5.7 before and after pulsed electric fields treatment at a specific energy of 390-410 kJ/kg. The compact and homogenous behaviour was attributable to pulsed electric fields-induced alteration of functional group interactions in a pH-dependent manner. Irrespective of the pH, very high electric field intensity caused excessive system perturbation leading to severe fragmentation and poor development of coacervates. The crucial insights from this study reveal that the self-assembly behaviour and integration of biopolymer-based systems possessing different local charges can be enhanced by optimising pulsed electric fields processing parameters and the properties of the colloidal systems such as the pH.
Collapse
|
15
|
Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106452] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
16
|
Taweechat C, Wongsooka T, Rawdkuen S. Properties of Banana ( Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. Molecules 2021; 26:molecules26051406. [PMID: 33807750 PMCID: PMC7961874 DOI: 10.3390/molecules26051406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.
Collapse
Affiliation(s)
- Chanitda Taweechat
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Tipapon Wongsooka
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53-916-752
| |
Collapse
|
17
|
In vitro and in vivo digestibility from bionanocomposite edible films based on native pumpkin flour/plum flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106272] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
18
|
Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Cortés Rodríguez M, Villegas Yépez C, Gil González JH, Ortega-Toro R. Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry. Heliyon 2020; 6:e03974. [PMID: 32514481 PMCID: PMC7266784 DOI: 10.1016/j.heliyon.2020.e03974] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/28/2019] [Accepted: 05/07/2020] [Indexed: 11/30/2022] Open
Abstract
The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.
Collapse
Affiliation(s)
- Misael Cortés Rodríguez
- Universidad Nacional de Colombia, Facultad Ciencias Agrarias, Cra. 65 No. 59A - 110, Medellín, Colombia
| | - Camilo Villegas Yépez
- Universidad Nacional de Colombia, Facultad Ciencias Agrarias, Cra. 65 No. 59A - 110, Medellín, Colombia
| | | | - Rodrigo Ortega-Toro
- Universidad de Cartagena, Programa de Ingeniería de Alimentos, Research Group in Complex Fluids Engineering and Food Rheology (IFCRA), Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 - 152, Cartagena de Indias D.T. y C., Colombia
| |
Collapse
|
20
|
Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9120831] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.
Collapse
|
21
|
Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100131] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
22
|
Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
23
|
Gutiérrez TJ. Are modified pumpkin flour/plum flour nanocomposite films biodegradable and compostable? Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.035] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
24
|
Gutiérrez TJ. Plantain flours as potential raw materials for the development of gluten-free functional foods. Carbohydr Polym 2018; 202:265-279. [PMID: 30287000 DOI: 10.1016/j.carbpol.2018.08.121] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/26/2018] [Accepted: 08/27/2018] [Indexed: 12/22/2022]
Abstract
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
Collapse
Affiliation(s)
- Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina.
| |
Collapse
|
25
|
|
26
|
Gutiérrez TJ, Herniou-Julien C, Álvarez K, Alvarez VA. Structural properties and in vitro digestibility of edible and pH-sensitive films made from guinea arrowroot starch and wastes from wine manufacture. Carbohydr Polym 2017; 184:135-143. [PMID: 29352904 DOI: 10.1016/j.carbpol.2017.12.039] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/05/2017] [Accepted: 12/14/2017] [Indexed: 01/08/2023]
Abstract
A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions.
Collapse
Affiliation(s)
- Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina.
| | - Clémence Herniou-Julien
- Département Sciences et Génie des Matériaux, Institut Universitaire et Technologique of Saint-Brieuc, 18 Rue Henri Wallon, 22004 Saint-Brieuc, France
| | - Kelvia Álvarez
- Departamento Químico Analítico, Facultad de Farmacia, Universidad Central de Venezuela, Apartado 40109, Caracas 1040-A, Venezuela
| | - Vera A Alvarez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina
| |
Collapse
|
27
|
Eco-friendly films prepared from plantain flour/PCL blends under reactive extrusion conditions using zirconium octanoate as a catalyst. Carbohydr Polym 2017; 178:260-269. [DOI: 10.1016/j.carbpol.2017.09.026] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Revised: 09/07/2017] [Accepted: 09/08/2017] [Indexed: 12/28/2022]
|
28
|
Gutiérrez TJ. Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens. STARCH-STARKE 2017. [DOI: 10.1002/star.201700124] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tomy J. Gutiérrez
- Departamento Químico Analítico; Facultad de Farmacia; Universidad Central de Venezuela; Caracas Venezuela
- FInstituto de Ciencia y Tecnología de Alimentos; Facultad de Ciencias; Universidad Central de Venezuela; Caracas Venezuela
| |
Collapse
|
29
|
Sui Chin S, Han Lyn F, Nur Hanani Z. Effect of Aloe vera ( Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Gutiérrez TJ. Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 2017; 165:169-179. [DOI: 10.1016/j.carbpol.2017.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 10/20/2022]
|
31
|
Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9458-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|