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Bhatia S, Al-Harrasi A, Shah YA, Saif Alrasbi AN, Jawad M, Koca E, Aydemir LY, Alamoudi JA, Almoshari Y, Mohan S. Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil. Heliyon 2024; 10:e25501. [PMID: 38371972 PMCID: PMC10873655 DOI: 10.1016/j.heliyon.2024.e25501] [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: 05/29/2023] [Revised: 01/12/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 ± 0.009 to 0.561 ± 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 ± 0.19 to 8.55 ± 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 ± 3.41 % to 12.68 ± 1.52 %, and a decline in transparency from 87.57 ± 0.65 % to 76.18 ± 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH• and ABTS•+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum-based films, making them more suitable for food packaging applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Aaisha Naseer Saif Alrasbi
- School of Pharmacy, College of Health Sciences, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Jawaher Abdullah Alamoudi
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Yosif Almoshari
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan 45142, Saudi Arabia
| | - Syam Mohan
- Center for Global health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India
- Substance Abuse and Toxicology Research Centre, Jazan University, Jazan, Saudi Arabia
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Suner SC, Oral A, Yildirim Y. Design of Poly(lactic) acid/gelatin core-shell bicomponent systems as a potential wound dressing material. J Mech Behav Biomed Mater 2024; 150:106255. [PMID: 38039772 DOI: 10.1016/j.jmbbm.2023.106255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 12/03/2023]
Abstract
The electrospun core-shell nanofiber has great many advantages such as different types of solvents that can be used for changing flexibility, mechanical properties, or surface chemistry of fiber. Hydrophobic Poly(lactic) acid (PLA) and hydrophilic gelatin (Gel) were electrospun by various preparation conditions to design perfect bicomponent PLA:Gel nanofiber in a core-shell structure. Solvent types, the concentration of polymeric components, flow rate, and voltage of the electrospinning process were changed to optimization of nanofiber. According to the SEM images, the best nanofiber structure without beads was obtained at 0.4 ml/h flow rate of PLA solution and 1.2 ml/h flow rate of Gel solution at 45:55 (w:w %) weight ratio of PLA:Gel in trifluoroethanol solvent with a 10 kV voltage at 10 cm distance to the collector. From the TEM images, the existence of the core-shell structure had been proved which all prepared nanofibers with 2,2,2-Trifluoroethanol solvent. Furthermore, contact angle measurements showed a change in wettability when the Gel amount was increased. Therefore, the mildest synthesis conditions were determined for bicomponent PLA:Gel core-shell nanofibers as a potential wound dressing and dual drug carrier materials.
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Affiliation(s)
- Salih Can Suner
- Department of Chemistry and Chemical Processing Technologies, Lapseki Vocational School, Canakkale Onsekiz Mart University, Canakkale, Turkey; Canakkale Onsekiz Mart University Science and Technology Application and Research Laboratory, 17020, Canakkale, Turkey
| | - Ayhan Oral
- Department of Chemistry, Faculty of Arts and Science, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Yeliz Yildirim
- Department of Chemistry, Faculty of Sciences, Ege University, Izmir, Turkey; Center for Drug Research and Development and Pharmacokinetic Applications (ARGEFAR), Ege University, Izmir, Turkey.
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3
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Wang S, Rao W, Hou C, Suleman R, Zhang Z, Chai X, Tian H. Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation. Food Sci Anim Resour 2023; 43:1128-1149. [PMID: 37969331 PMCID: PMC10636216 DOI: 10.5851/kosfa.2023.e32] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.
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Affiliation(s)
- Shijing Wang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Weili Rao
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, National Risk Assessment
Laboratory of Agro-Products Processing Quality and Safety, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Raheel Suleman
- Department of Food Science and Technology,
Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan 60000, Pakistan
| | - Zhisheng Zhang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Xiaoyu Chai
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Hanxue Tian
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
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4
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Choi I, Lee BY, Kim S, Imm S, Chang Y, Han J. Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation. Food Sci Biotechnol 2023; 32:1067-1077. [PMID: 37215250 PMCID: PMC10195967 DOI: 10.1007/s10068-023-01254-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/29/2023] Open
Abstract
Bio-based single, composite, and bilayer edible films were developed based on chitosan and gelatin, including grapefruit seed extract (GSE) as an antimicrobial agent. The physicochemical and antimicrobial properties of films were analyzed, and it was found that compounding and laminating two polymers could enhance their physicochemical properties. The composite film was strong, endurable, and flexible compared with the single ones. In addition, the composite and bilayer films had lower water vapor permeability than the single ones. Edible films and coatings with GSE presented a greater bactericidal effect than the inactive ones. In addition, the hardness, weight, and color changes of the coated cherry tomatoes during 7-day storage did not differ, whereas a bacterial reduction against Salmonella Typhimurium was revealed. Taken together, composite and bilayer films with CH and GL and enriched with GSE were developed for food packaging applications, and it showed improved mechanical, water barrier, and antimicrobial properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01254-9.
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Affiliation(s)
- Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Bo Young Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Sangbin Kim
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Seulgi Imm
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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Selected Biopolymers' Processing and Their Applications: A Review. Polymers (Basel) 2023; 15:polym15030641. [PMID: 36771942 PMCID: PMC9919854 DOI: 10.3390/polym15030641] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Petroleum-based polymers are used in a multitude of products in the commercial world, but their high degree of contamination and non-biodegradability make them unattractive. The development and use of polymers derived from nature offer a solution to achieve an environmentally friendly and green alternative and reduce waste derived from plastics. This review focuses on showing an overview of the most widespread production methods for the main biopolymers. The parameters affecting the development of the technique, the most suitable biopolymers, and the main applications are included. The most studied biopolymers are those derived from polysaccharides and proteins. These biopolymers are subjected to production methods that improve their properties and modify their chemical structure. Process factors such as temperature, humidity, solvents used, or processing time must be considered. Among the most studied production techniques are solvent casting, coating, electrospinning, 3D printing, compression molding, and graft copolymerization. After undergoing these production techniques, biopolymers are applied in many fields such as biomedicine, pharmaceuticals, food packaging, scaffold engineering, and others.
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Kalantarmahdavi M, Salari A, Pasdar Z, Amiryousefi M. Hyaluronic acid-rich burger separator edible disc prepared from slaughterhouse waste. Food Sci Nutr 2022; 10:3562-3573. [PMID: 36348787 PMCID: PMC9632220 DOI: 10.1002/fsn3.2740] [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: 01/06/2022] [Revised: 01/03/2022] [Accepted: 01/07/2022] [Indexed: 11/30/2022] Open
Abstract
In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10-9 g/m.s.pa) than the MF (1.57 × 10-8 g/m.s.pa) and Gel (1.5 × 10-7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.
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Affiliation(s)
- Mahboubeh Kalantarmahdavi
- Department of Food Hygiene and AquacultureFaculty of Veterinary MedicineFerdowsi University of Mashhad (FUM)MashhadIran
| | - Amir Salari
- Department of Food Hygiene and AquacultureFaculty of Veterinary MedicineFerdowsi University of Mashhad (FUM)MashhadIran
| | - Zahra Pasdar
- School of medicine, medical science and nutritionUniversity of AberdeenAberdeenUK
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Jirukkakul N. Physical and antioxidant properties of gelatine film added with sesame, rice bran, and coconut oil. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.05] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Gelatine is commonly used as packaging in the food industry because it has the proper physical properties. The present work observed that there were no differences in moisture content and solubility of the packaging film after adding 4% of gelatine film with 0.5% of rice bran, sesame, and coconut oil. Meanwhile, water vapour permeability, tensile strength, and elongation of the gelatine films increased when added with the oil. The colour value depended on the colour of the oil added to the gelatine films. The colour value of the gelatine films added with sesame and coconut oil did not differ from the gelatine film without the addition of any oil. The addition of coconut oil to the gelatine film resulted in increased antioxidant activity. Wrapping chicken, pork, and beef with the gelatine films added with all three types of oil showed no differences in pH values for all three types of meat products throughout refrigeration storage for 12 days. Meat wrapped in gelatine film added with coconut oil showed an increase in TBARS, while TBARS were lower in the gelatine film without the addition of any oil or added with rice bran and sesame oil. This indicated that after coconut oil was added to the gelatine film, it decreased oxidation in the meat products during storage.
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8
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Kalantarmahdavi M, Salari A, Pasdar Z, Amiryousefi MR. Edible hyaluronic acid-rich burger separator discs prepared from slaughterhouse waste. Food Sci Nutr 2022; 10:3515-3526. [PMID: 36249976 PMCID: PMC9548350 DOI: 10.1002/fsn3.2954] [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: 01/06/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 11/09/2022] Open
Abstract
In this study, edible films from chicken feet extract (CF), ovine muscle fascia extract (MF), and bovine bone gelatin powder (Gel) were prepared and their characteristics were analyzed. We also used the films as separators of burger cuts and evaluated the organoleptic characteristics of cooked burgers. Hyaluronic acid quantities of CF and MF were measured using colorimetric and spectrophotometry. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) films. The CF film was more resistant to water vapor permeability (2.75 × 10-9 g/m.s.pa) than the MF (1.57 × 10-8 g/m.s.pa) and Gel (1.5 × 10-7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of cooked burgers in taste and texture.
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Affiliation(s)
- Mahboubeh Kalantarmahdavi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary MedicineFerdowsi University of Mashhad (FUM)MashhadIran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary MedicineFerdowsi University of Mashhad (FUM)MashhadIran
| | - Zahra Pasdar
- School of Medicine, Medical Science and NutritionUniversity of AberdeenAberdeenUK
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Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Parameters Affecting the Water Vapour Permeability of Gelatin Films as Evaluated by the Infrared Detecting Method ASTM F1249. SUSTAINABILITY 2022. [DOI: 10.3390/su14159018] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The purpose of this study was to assess testing parameters for measurement of water vapour permeability (WVP) properties of bovine gelatin films by ASTM F1249. This method utilises an infrared sensor to determine the WVP of conventional plastic-based films and has been widely applied within the packaging industry, but has had very limited application with hydrophilic compostable/edible packaging materials. These films have low WVP properties with highly variable WVP values (as studied by ASTM E96); consequently, this parameter has to be carefully controlled. Assessment of the module was carried out using bovine gelatin films with different thicknesses of film, and gelatin was chosen as an example of such film types using the following Mocon Permatran testing parameters: 50 or 70% relative humidity (RH), 100 or 150 cm3 nitrogen gas flow rates for the module’s RH-cell (100 cm3 for all other cells). In all cases, WVP increased with an increase in gas flow rate. This method showed that WVP increased with increasing gelatin film thickness, and categorically supports previous—and often unexplained—WVP findings for other hydrophilic, biopolymer films. The current study is a helpful guide to the examination of water barrier properties of hydrophilic edible/biodegradable/compostable packaging materials in research and industry.
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Tyuftin AA, Kerry JP. Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100688] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Gutiérrez-Jara C, Bilbao-Sainz C, McHugh T, Chiou BS, Williams T, Villalobos-Carvajal R. Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106133] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tyuftin AA, Wang L, Auty MA, Kerry JP. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int J Mol Sci 2020; 21:E2486. [PMID: 32260095 PMCID: PMC7178003 DOI: 10.3390/ijms21072486] [Citation(s) in RCA: 9] [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: 03/02/2020] [Revised: 03/30/2020] [Accepted: 03/31/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films' preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.
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Affiliation(s)
- Andrey A. Tyuftin
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
| | - Lizhe Wang
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
| | - Mark A.E. Auty
- Reading Scientific Services Ltd., Reading Science Centre, Whiteknights Campus, Pepper Lane, Reading, Berkshire RG6 6LA, UK
| | - Joe P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
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16
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Functional properties of composites containing silver nanoparticles embedded in hyaluronan and hyaluronan-lecithin matrix. Int J Biol Macromol 2020; 149:417-423. [DOI: 10.1016/j.ijbiomac.2020.01.260] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 01/20/2020] [Accepted: 01/26/2020] [Indexed: 12/20/2022]
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Xiao J, Zhang M, Wang W, Teng A, Liu A, Ye R, Liu Y, Wang K, Ding J, Wu X. An Attempt of Using β-Sitosterol-Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin Film. J Food Sci 2019; 84:1447-1455. [PMID: 31116427 DOI: 10.1111/1750-3841.14621] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 03/16/2019] [Accepted: 03/21/2019] [Indexed: 11/27/2022]
Abstract
Oleogel with tailored viscoelasticity is a great interest for food structuring, while its potential benefits for edible film performance are not clear. In this study, β-sitosterol (0, 5, 10, 15, and 20 wt%)-corn oil oleogel was developed and used in the formation of gelatin-based films. Importantly, adding oleogel significantly decreased water vapor permeability of the gelatin films, however, it had little negative influence on film strength. In addition, the results of this study demonstrated that increasing the sitosterol in oleogels led to an increasing number of ordered crystals formed in the oleogel, which contributed to compact and smooth surface of the film. Moreover, the incorporation of oleogel also caused some changes in molecule conformation and film barrier property. Therefore, the superior mechanical performance and moisture resistance properties of the film were obtained when 15% β-sitosterol was used to prepare oleogel. PRACTICAL APPLICATION: Corn oil oleogels β-sitosterol was incorporated with gelatin to prepare the gelatin film aiming to improve the water resistance of the films for its variety of practical production. The enhanced vapor permeability and accepted strength of the emulsion film indicated the potential application of it with a variety of edible packaging forms, such as films, pouch and sachet in medium and high humid condition.
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Affiliation(s)
- Jingdong Xiao
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Ming Zhang
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Wenhang Wang
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Anguo Teng
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Anjun Liu
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Ran Ye
- 256 Magnolia trace Dr, Ballwin, MO, 63021, USA
| | - Yaowei Liu
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Kun Wang
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Junsheng Ding
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Xiaomeng Wu
- Key Lab. of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
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Gong C, Sun S, Zhang Y, Sun L, Su Z, Wu A, Wei G. Hierarchical nanomaterials via biomolecular self-assembly and bioinspiration for energy and environmental applications. NANOSCALE 2019; 11:4147-4182. [PMID: 30806426 DOI: 10.1039/c9nr00218a] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bioinspired synthesis offers potential green strategies to build highly complex nanomaterials by utilizing the unique nanostructures, functions, and properties of biomolecules, in which the biomolecular recognition and self-assembly processes play important roles in tailoring the structures and functions of bioinspired materials. Further understanding of biomolecular self-assembly for inspiring the formation and assembly of nanoparticles would promote the design and fabrication of functional nanomaterials for various applications. In this review, we focus on recent advances in bioinspired synthesis and applications of hierarchical nanomaterials based on biomolecular self-assembly. We first discuss biomolecular self-assembly towards biological nanomaterials, in which the mechanisms and ways of biomolecular self-assembly as well as various self-assembled biomolecular nanostructures are demonstrated. Secondly, the bioinspired synthesis strategies including molecule-molecule interaction, molecule-material recognition, molecule-mediated nucleation and growth, and molecule-mediated reduction/oxidation are introduced and discussed. Meanwhile, typical examples and discussions on how biomolecular self-assembly inspires the formation of hierarchical hybrid nanomaterials are presented. Finally, the applications of bioinspired nanomaterials in biofuel cells, light-harvesting systems, batteries, supercapacitors, catalysis, water/air purification, and environmental monitoring are presented and discussed. We believe that this review will be very helpful for readers to understand the self-assembly of biomolecules and the biomimetic/bioinspired strategies for synthesizing hierarchical nanomaterials on the one hand, and on the other hand to design novel materials for extended applications in nanotechnology, materials science, analytical science, and biomedical engineering.
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Affiliation(s)
- Coucong Gong
- Faculty of Production Engineering and Center for Environmental Research and Sustainable technology (UFT), University of Bremen, D-28359 Bremen, Germany.
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Leceta I, Urdanpilleta M, Zugasti I, Guerrero P, de la Caba K. Assessment of gallic acid-modified fish gelatin formulations to optimize the mechanical performance of films. Int J Biol Macromol 2018; 120:2131-2136. [DOI: 10.1016/j.ijbiomac.2018.09.081] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/08/2018] [Accepted: 09/13/2018] [Indexed: 02/07/2023]
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Joanne Kam WY, Mirhosseini H, Abas F, Hussain N, Hedayatnia S, Florence Chong HL. Antioxidant activity enhancement of biodegradable film as active packaging utilizing crude extract from durian leaf waste. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Suderman N, Isa M, Sarbon N. The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.06.006] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.
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Clarke D, Molinaro S, Tyuftin A, Bolton D, Fanning S, Kerry JP. Incorporation of commercially-derived antimicrobials into gelatin-based films and assessment of their antimicrobial activity and impact on physical film properties. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.037] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Halal SLME, Zavareze EDR, Rocha MD, Pinto VZ, Nunes MR, Luvielmo MDM, Prentice C. Films based on protein isolated from croaker (Micropogonias furnieri) and palm oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2478-2485. [PMID: 26250365 DOI: 10.1002/jsfa.7368] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Revised: 06/18/2015] [Accepted: 08/01/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The microstructure and the physical, mechanical, barrier and thermal properties of films based on different concentrations of protein isolated from croaker waste (CPI) and palm oil (PO) were analyzed. Films were elaborated by a casting technique using 2, 3 and 4 g CPI 100 g(-1) of a filmogenic solution and 0, 10 and 20 g of PO 100 g(-1) CPI. RESULT Microstructure of the film surfaces of CPI with PO showed no presence of lipid droplets dispersed in the filmogenic matrix, although a rough surface was present. Films with 3% and 4% CPI and 20% PO had the lowest rates of water vapor permeability. When there was an addition of PO to the reduced tensile strength of the films, regardless of the concentration of CPI, this addition reduced the elongation of films with 3% and 4% CPI; however, it did not influence films with 2% CPI, which did not differ from the control film (0% OP). Thermal analysis revealed that films with the highest PO percentage had a lower initial weight loss when compared with other films, due to higher hydrophobicity. CONCLUSION The use of protein isolate obtained from fish residues of low commercial value and palm oil is viable for the production of biodegradable films because the latter constitute good barrier properties and thermal stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Shanise Lisie Mello El Halal
- School of Chemistry and Food, Federal University of Rio Grande, 96201-900, Rio Grande, RS, Brazil
- Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | | | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande, 96201-900, Rio Grande, RS, Brazil
| | - Vânia Zanella Pinto
- Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Michael Ramos Nunes
- Federal Institute of Science and Technology of Santa Catarina, 88506-400, Lages, SC, Brazil
| | - Márcia de Mello Luvielmo
- School of Chemistry and Food, Federal University of Rio Grande, 96201-900, Rio Grande, RS, Brazil
| | - Carlos Prentice
- School of Chemistry and Food, Federal University of Rio Grande, 96201-900, Rio Grande, RS, Brazil
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Masamba K, Li Y, Hategekimana J, Ma J, Zhong F. Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review. COATINGS 2015. [DOI: 10.3390/coatings6010001] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Molinaro S, Cruz-Romero M, Sensidoni A, Morris M, Lagazio C, Kerry JP. Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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The Effects of Acetic Acid Concentration and Extraction Temperature on Physical and Chemical Properties of Pigskin Gelatin. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.profoo.2015.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Nur Hanani Z, Roos Y, Kerry J. Use and application of gelatin as potential biodegradable packaging materials for food products. Int J Biol Macromol 2014; 71:94-102. [DOI: 10.1016/j.ijbiomac.2014.04.027] [Citation(s) in RCA: 185] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Revised: 04/10/2014] [Accepted: 04/11/2014] [Indexed: 10/25/2022]
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Molinaro S, Cruz Romero M, Boaro M, Sensidoni A, Lagazio C, Morris M, Kerry J. Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.021] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Nur Hanani ZA, Beatty E, Roos YH, Morris MA, Kerry JP. Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources. Foods 2013; 2:1-17. [PMID: 28239092 PMCID: PMC5302233 DOI: 10.3390/foods2010001] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/14/2012] [Accepted: 12/20/2012] [Indexed: 11/29/2022] Open
Abstract
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.
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Affiliation(s)
- Zainal A Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Eddie Beatty
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Yrjo H Roos
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Mick A Morris
- Department of Chemistry, University College Cork, National University of Ireland, Cork, Ireland.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
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Ma W, Tang CH, Yin SW, Yang XQ, Qi JR, Xia N. Effect of homogenization conditions on properties of gelatin–olive oil composite films. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Nur Hanani Z, Roos Y, Kerry JP. Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.01.015] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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35
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Popović S, Peričin D, Vaštag Ž, Lazić V, Popović L. Pumpkin oil cake protein isolate films as potential gas barrier coating. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.035] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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36
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Andrade RD, Skurtys O, Osorio FA. Atomizing Spray Systems for Application of Edible Coatings. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00186.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nguyen HM, Hwang IC, Park JW, Park HJ. Enhanced payload and photo-protection for pesticides using nanostructured lipid carriers with corn oil as liquid lipid. J Microencapsul 2012; 29:596-604. [DOI: 10.3109/02652048.2012.668960] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- H. M. Nguyen
- School of Life Sciences and Biotechnology, Korea University,
Seoul, South Korea
| | - I. C. Hwang
- Central Research Institute, Kyung-Nong Co. Ltd.,
Kyungju, South Korea
| | - J. W. Park
- Seafood Research and Education Center, Oregon State University,
Astoria, USA
| | - H. J. Park
- School of Life Sciences and Biotechnology, Korea University,
Seoul, South Korea
- Department of Packaging Science, Clemson University,
Clemson, SC 29634-0370, USA
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Gioffrè M, Torricelli P, Panzavolta S, Rubini K, Bigi A. Role of pH on stability and mechanical properties of gelatin films. J BIOACT COMPAT POL 2012. [DOI: 10.1177/0883911511431484] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of the film-forming solution pH on the triple-helix content, thermal stability, and mechanical properties of gelatin films was investigated. The films were prepared from solutions at different pHs of type A pigskin gelatin, and their mechanical characteristics were determined. At pHs higher than 9 and lower than 5, Young’s modulus, E, and the stress at break, σb, of the films decreased significantly. Cross-linking with genipin reduced deformation at break, ϵb, and increased Young’s modulus. The intensity of the 1.1-nm X-ray diffraction reflection and the denaturation enthalpy decreased at these pHs, indicating that the triple helix reduced. Preliminary in vitro tests on the cross-linked samples indicated good cell proliferation and viability.
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Affiliation(s)
- Michela Gioffrè
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | - Paola Torricelli
- Laboratory of Preclinical and Surgical Studies, Research Institute Codivilla Putti-Rizzoli Orthopaedic Institute, Bologna, Italy
| | - Silvia Panzavolta
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | - Katia Rubini
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | - Adriana Bigi
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
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An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.019] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Hoque MS, Benjakul S, Prodpran T, Songtipya P. Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate. Int J Biol Macromol 2011; 49:663-73. [DOI: 10.1016/j.ijbiomac.2011.06.028] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2011] [Revised: 06/24/2011] [Accepted: 06/28/2011] [Indexed: 10/18/2022]
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41
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Zhang L, Qiao C, Ding Y, Cheng J, Li T. Rheological Behavior of Gelatin/1-Allyl-3-Methylimidazolium Chloride Solutions. J MACROMOL SCI B 2011. [DOI: 10.1080/00222348.2011.609796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ling Zhang
- a Shandong Provincial Key Laboratory of Fine Chemicals, Shandong Polytechnic University , Jinan , P. R. China
- b School of Material Science and Engineering, Shandong Polytechnic University , Jinan , P. R. China
| | - Congde Qiao
- a Shandong Provincial Key Laboratory of Fine Chemicals, Shandong Polytechnic University , Jinan , P. R. China
- b School of Material Science and Engineering, Shandong Polytechnic University , Jinan , P. R. China
| | - Yunqiao Ding
- a Shandong Provincial Key Laboratory of Fine Chemicals, Shandong Polytechnic University , Jinan , P. R. China
| | - Jinyong Cheng
- a Shandong Provincial Key Laboratory of Fine Chemicals, Shandong Polytechnic University , Jinan , P. R. China
| | - Tianduo Li
- a Shandong Provincial Key Laboratory of Fine Chemicals, Shandong Polytechnic University , Jinan , P. R. China
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Andreuccetti C, Carvalho RA, Galicia-García T, Martínez-Bustos F, Grosso CR. Effect of surfactants on the functional properties of gelatin-based edible films. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.10.007] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.031] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Andreuccetti C, Carvalho RA, Grosso CR. Gelatin-based films containing hydrophobic plasticizers and saponin from Yucca schidigera as the surfactant. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.05.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Martucci JF, Ruseckaite RA. Three-layer sheets based on gelatin and poly(lactic acid), part 1: Preparation and properties. J Appl Polym Sci 2010. [DOI: 10.1002/app.32751] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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The influence of different cross-linking reactions and glycerol addition on thermal and mechanical properties of biodegradable gliadin-based film. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2010. [DOI: 10.1016/j.msec.2010.02.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.025] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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