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Boudjelida S, Li X, Djellali S, Chiappetta G, Russo F, Figoli A, Carraro M. Synthesis and Characterization of Polyaniline Emeraldine Salt (PANI-ES) Colloids Using Potato Starch as a Stabilizer to Enhance the Physicochemical Properties and Processability. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2941. [PMID: 38930310 PMCID: PMC11205985 DOI: 10.3390/ma17122941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/14/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024]
Abstract
Conductive polymers, such as polyaniline (PANI), have interesting applications, ranging from flexible electronics, energy storage devices, sensors, antistatic or anticorrosion coatings, etc. However, the full exploitation of conductive polymers still poses a challenge due to their low processability. The use of compatible stabilizers to obtain dispersible and stable colloids is among the possible solutions to overcome such drawbacks. In this work, potato starch was used as a steric stabilizer for the preparation of colloidal polyaniline (emeraldine salt, ES)/starch composites by exploiting the oxidative polymerization of aniline in aqueous solutions with various starch-to-aniline ratios. The polyaniline/starch bio-composites were subjected to structural, spectroscopic, thermal, morphological, and electrochemical analyses. The samples were then tested for their dispersibility/solubility in a range of organic solvents. The results demonstrated the formation of PANI/starch biocomposites with a smaller average size than starch particles, showing improved aqueous dispersion and enhanced solubility in organic solvents. With respect to previously reported PANI-EB (emeraldine base)/starch composites, the novel colloids displayed a lower overall crystallinity, but the conductive nature of PANI-ES enhanced its electrochemical properties, resulting in richer redox chemistry, particularly evident in its oxidation behavior, as observed through cyclic voltammetry. Finally, as proof of the improved processability, the colloids were successfully integrated into a thin polyether sulfone (PES) membrane.
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Affiliation(s)
- Soufiane Boudjelida
- Department of Chemical Science, University of Padova, Via F. Marzolo 1, 35131 Padova, PD, Italy;
| | - Xue Li
- Department of Chemical Science, University of Padova, Via F. Marzolo 1, 35131 Padova, PD, Italy;
- Institute on Membrane Technology, CNR-ITM, UoS of Padova, Via F. Marzolo 1, 35131 Padova, PD, Italy
- Institute on Membrane Technology, CNR-ITM, Via P. Bucci 17/C, 87036 Arcavacata di Rende, CS, Italy; (G.C.); (F.R.); (A.F.)
| | - Souad Djellali
- Laboratory of Physical Chemistry of High Polymers, University Ferhat Abbas Setif 1, Setif 19000, Algeria;
- Department of Chemistry, Faculty of Sciences, University Ferhat Abbas Setif 1, Setif 19000, Algeria
| | - Giampiero Chiappetta
- Institute on Membrane Technology, CNR-ITM, Via P. Bucci 17/C, 87036 Arcavacata di Rende, CS, Italy; (G.C.); (F.R.); (A.F.)
| | - Francesca Russo
- Institute on Membrane Technology, CNR-ITM, Via P. Bucci 17/C, 87036 Arcavacata di Rende, CS, Italy; (G.C.); (F.R.); (A.F.)
| | - Alberto Figoli
- Institute on Membrane Technology, CNR-ITM, Via P. Bucci 17/C, 87036 Arcavacata di Rende, CS, Italy; (G.C.); (F.R.); (A.F.)
| | - Mauro Carraro
- Department of Chemical Science, University of Padova, Via F. Marzolo 1, 35131 Padova, PD, Italy;
- Institute on Membrane Technology, CNR-ITM, UoS of Padova, Via F. Marzolo 1, 35131 Padova, PD, Italy
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Choi I, Choi MH, Han J. Exploring the effect of corn starch/pea protein blending on the physicochemical and structural properties of biopolymer films and their aging resistance. Int J Biol Macromol 2024; 269:132092. [PMID: 38718993 DOI: 10.1016/j.ijbiomac.2024.132092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/13/2024]
Abstract
This study investigated the potential effect of blending corn starch and pea protein isolate in various ratios (100:0, 70:30, 50:50, 30:70, and 0:100) on the aging properties of biodegradable films. Unlike previous research, the focus was on the often-overlooked aspect of film aging. Fourier-transform infrared spectroscopy and X-ray diffraction demonstrated the physical blending of corn starch and pea protein, along with chemical bonding and conformational changes. The optical and microstructural properties showed the formation of smooth, homogeneous films with good compatibility between the polymers. The water resistance, barrier, and mechanical properties corresponding to the intrinsic nature of protein polymers showed a minimized fluctuations in film properties as film ages, with a reduction of at least twice when protein is added. Remarkably, the blend with a ratio of 30:70 demonstrated the most stable properties during aging. These results demonstrated that blending the pea protein isolate was favorable for delaying the retrogradation and recrystallization of corn starch films. Understanding how these blends influence the aging characteristics of films is not only a novel contribution to the scientific community but also holds practical significance, potentially opening a potential for applications in various industries.
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Affiliation(s)
- Inyoung Choi
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
| | - Min Hye Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
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3
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Tichané T, Viora L, Garric X, Klem-Robin E, Coudane J, Van Den Berghe H. Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate. Food Chem 2023; 408:135140. [PMID: 36549158 DOI: 10.1016/j.foodchem.2022.135140] [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: 09/28/2022] [Revised: 11/21/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022]
Abstract
Sodium caseinate is a well-known amphiphilic protein derived from natural products currently used for the preparation of edible films. To improve some properties, especially to decrease the hydrophilicity and water solubility of the caseinate, the covalent grafting of a hydrophobic edible fatty acid, namely oleic acid, onto caseinate, appears to be a solution. We describe a new synthesis method for the chemical modification of sodium caseinate involving the synthesis of an acid chloride derivative from oleic acid and a phase transfer catalysis reaction in a biphasic medium. Under these conditions, free amine and alcohol groups of the caseinate are likely to be grafted with a fairly high (>50 %) substitution degree. The caseinate derivative is finely characterized, in particular by DOSY NMR, to assess the formation of a casein/oleic acid grafted compound as well as the absence of residual oleic acid.
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Affiliation(s)
- Teddy Tichané
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Laurianne Viora
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Xavier Garric
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France; Department of Pharmacy, Nîmes University Hospital, 30900 Nimes, France.
| | - Emmanuel Klem-Robin
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Jean Coudane
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Hélène Van Den Berghe
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
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4
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Egea MB, De Sousa TL, Dos Santos DC, De Oliveira Filho JG, Guimarães RM, Yoshiara LY, Lemes AC. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02975-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Hu D, Zhang Z, Li W, Qin X, Zhang R, Yuan L, Yang X. Promoting adsorption performance and mechanical strength in composite porous gel film. Int J Biol Macromol 2022; 223:1115-1125. [PMID: 36395927 DOI: 10.1016/j.ijbiomac.2022.11.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 11/17/2022]
Abstract
Starch is widely used to prepare biodegradable films due to its superior biocompatibility, low immunogenicity, and renewability. In this work, a novel K+/carrageenan porous-starch/casein gel film with high oil absorption was prepared using modified porous starch. Optimal gel stability and uniformity were obtained when adding 10 mg/mL k-carrageenan and 2 mg/mL K+ to 2 mg/mL microgels, with significantly reduced crystallinity and elasticity and increased tensile strength. The concentration of k-carrageenan was the main factor affecting gel strength and the hydrophilic and mechanical properties of the film. In addition, the film-forming solution showed excellent fluidity and spreading typical of non-Newtonian fluids. The film also exhibited a highly porous structure, as visualized by SEM and AFM, in line with a cumulative oil absorption rate of 87.5 % within 20 min, which was significantly higher than that obtained with glutinous rice starch. In conclusion, reinforcement of starch-based microgels as described in this study can maximize the film's adsorption performance and mechanical properties, with promising applications in skin care and beauty products.
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Affiliation(s)
- Dan Hu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China; Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
| | - Wenjun Li
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Shandong, Yantai 264003, PR China
| | - Xiaoxiao Qin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Runguang Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Li Yuan
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China; Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
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6
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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8
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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9
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Lopes AC, Barcia MK, Veiga TB, Yamashita F, Grossmann MVE, Olivato JB. Eco‐friendly materials produced by blown‐film extrusion as potential active food packaging. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5130] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Aline C. Lopes
- Departamento de Ciências Farmacêuticas, Setor de Ciências Biológicas e da Saúde Universidade Estadual de Ponta Grossa Ponta Grossa Paraná Brazil
| | - Maiza K. Barcia
- Departamento de Engenharia Ambiental Universidade Estadual do Centro‐Oeste Rua Professora Maria Roza Zanon de Almeida Irati Paraná Brazil
| | - Tatiane B. Veiga
- Departamento de Engenharia Ambiental Universidade Estadual do Centro‐Oeste Rua Professora Maria Roza Zanon de Almeida Irati Paraná Brazil
| | - Fabio Yamashita
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Paraná Brazil
| | - Maria V. E. Grossmann
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Paraná Brazil
| | - Juliana Bonametti Olivato
- Departamento de Ciências Farmacêuticas, Setor de Ciências Biológicas e da Saúde Universidade Estadual de Ponta Grossa Ponta Grossa Paraná Brazil
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10
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Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
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11
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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100589] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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13
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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14
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Antioxidant starch-based films with encapsulated eugenol. Application to sunflower oil preservation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108290] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Characterization of Edible Films Based on Alginate or Whey Protein Incorporated with Bifidobacterium animalis subsp. lactis BB-12 and Prebiotics. COATINGS 2019. [DOI: 10.3390/coatings9080493] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Recently, edible films were shown to be an effective strategy for the delivery of functional ingredients, such as probiotics and prebiotics. With that in mind, two soluble fibres (inulin and fructooligosaccharides) were selected as prebiotic elements, in whey protein isolate (WPI) and alginate (ALG) matrices plasticized with glycerol and used for the incorporation of Bifidobacterium animalis subsp. lactis BB-12. The results obtained showed that the viability of the B. animalis subsp. lactis BB-12 probiotic strain was maintained within the minimum threshold (106 CFU/g) necessary to act as a probiotic throughout 60 days of storage at 23 °C. The incorporation of prebiotic compounds improved B. animalis subsp. lactis BB-12 viability, with inulin showing the best performance, as it maintained the viability at 7.34 log CFU/g. The compositional characteristics (biopolymer type and prebiotics addition) of the film forming solutions had no significant impact upon the viability of the probiotic strain. The incorporation of probiotics and prebiotics did not modify the infrared spectra, revealing that the molecular structure of the films was not modified. The moisture content and water solubility decreased positively in WPI- and ALG-based films with the addition of prebiotics compounds. Overall, the results obtained in this work support the use of WPI films containing inulin as a good strategy to immobilize B. animalis subsp. lactis BB-12, with potential applications in the development of functional foods.
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Influence of oxidized starch on physicomechanical, thermal properties, and atomic force micrographs of cassava starch bioplastic film. Int J Biol Macromol 2019; 135:282-293. [PMID: 31128189 DOI: 10.1016/j.ijbiomac.2019.05.150] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 05/08/2019] [Accepted: 05/21/2019] [Indexed: 11/21/2022]
Abstract
Oxidized starch was produced and its effect on starch-based bioplastic film has been evaluated. The produced oxidized starch was coarse, brownish with 15.68% carbonyl content, insoluble in cold water and has a positive influence on bioplastic films. The film thickness increased with increase in the amount of added oxidized starch from 0.21% (filmO) to 0.23% (film6O). The film moisture content dropped from 7.93% (filmO) to 5.36% (film6O), likewise the film water solubility decreased from 13.48% (filmO) to 5.75% (film6O). Addition of oxidized starch led to longer biodegradability and enduring water absorption kinetics. The mechanical property was improved by the addition of oxidized starch. The derivative thermogravimetry analysis indicates five degradation stages for all the bioplastic films, while films surface roughness was shown by AFM. The research has revealed that oxidized starch can be used to improve the physicomechanical properties of starch based bioplastic film.
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17
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Ali A, Chen Y, Liu H, Yu L, Baloch Z, Khalid S, Zhu J, Chen L. Starch-based antimicrobial films functionalized by pomegranate peel. Int J Biol Macromol 2019; 129:1120-1126. [PMID: 30218726 DOI: 10.1016/j.ijbiomac.2018.09.068] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 09/09/2018] [Accepted: 09/11/2018] [Indexed: 11/16/2022]
Abstract
In this work, pomegranate peel (PGP) as an antimicrobial agent as well as a reinforcing agent was utilized in developing starch-based films. Hydroxypropyl high-amylose starch plasticized by water and glycerol was used in this work. The microstructure and performance of films were investigated using scanning electron microscope (SEM), optical microscope (OM), X-ray diffraction (XRD), dynamic mechanical analyzer, tensile testing, drop impact testing and disc diffusion test. Results clearly demonstrated that PGP inhibited the growth of both gram-positive (S. aureus) and gram-negative (Salmonella) bacteria. Meanwhile, PGP also increased Young's modulus, tensile strength and stiffness of the starch-based films. Both OM and SEM observations indicated reasonably good compatibility between starch and PGP particles. The XRD results indicated that PGP retained its semi-crystalline structure in the film, which can be used to explain the mechanism of mechanical reinforcement. Since all the components are food ingredients, so it is expected that the developed material can be used as an edible film and food grade packaging material.
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18
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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09189-w] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Chevalier E, Chaabani A, Assezat G, Prochazka F, Oulahal N. Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate—A comparative study of waxes and potassium sorbate effect. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Montes-de-Oca-Ávalos JM, Altamura D, Candal RJ, Scattarella F, Siliqi D, Giannini C, Herrera ML. Relationship between nano/micro structure and physical properties of TiO 2 -sodium caseinate composite films. Food Res Int 2018; 105:129-139. [DOI: 10.1016/j.foodres.2017.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 10/30/2017] [Accepted: 11/13/2017] [Indexed: 11/26/2022]
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21
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22
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Zhu JY, Tang CH, Yin SW, Yang XQ. Development and characterization of novel antimicrobial bilayer films based on Polylactic acid (PLA)/Pickering emulsions. Carbohydr Polym 2017; 181:727-735. [PMID: 29254029 DOI: 10.1016/j.carbpol.2017.11.085] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 11/09/2017] [Accepted: 11/23/2017] [Indexed: 11/27/2022]
Abstract
Biodegradable food packaging is sustainable and has a great application prospect. PLA is a promising alternative for petroleum-derived polymers. However, PLA packaging suffers from poor barrier properties compared with petroleum-derived ones. To address this issue, we designed bilayer films based on PLA and Pickering emulsions. The formed bilayer films were compact and uniform and double layers were combined firmly. This strategy enhanced mechanical resistance, ductility and moisture barrier of Pickering emulsion films, and concomitantly enhanced the oxygen barrier for PLA films. Thymol loadings in Pickering emulsion layer endowed them with antimicrobial and antioxidant activity. The release profile of thymol was well fitted with Fick's second law. The antimicrobial activity of the films depended on film types, and Pickering emulsion layer presented larger inhibition zone than PLA layer, hinting that the films possessed directional releasing role. This study opens a promising route to fabricate bilayer architecture creating synergism of each layer.
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Affiliation(s)
- Jun-You Zhu
- Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China
| | - Chuan-He Tang
- Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510640, PR China.
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China
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23
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Pérez Córdoba LJ, Sobral PJ. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.023] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Saberi B, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Development of biocomposite films incorporated with different amounts of shellac, emulsifier, and surfactant. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Rui L, Xie M, Hu B, Zhou L, Yin D, Zeng X. A comparative study on chitosan/gelatin composite films with conjugated or incorporated gallic acid. Carbohydr Polym 2017; 173:473-481. [DOI: 10.1016/j.carbpol.2017.05.072] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 05/23/2017] [Accepted: 05/24/2017] [Indexed: 01/05/2023]
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27
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Basiak E, Lenart A, Debeaufort F. Effect of starch type on the physico-chemical properties of edible films. Int J Biol Macromol 2017; 98:348-356. [PMID: 28137462 DOI: 10.1016/j.ijbiomac.2017.01.122] [Citation(s) in RCA: 169] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 01/16/2017] [Accepted: 01/27/2017] [Indexed: 01/02/2023]
Abstract
Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.
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Affiliation(s)
- Ewelina Basiak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland; UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France.
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland.
| | - Frédéric Debeaufort
- UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France; Dpt. BioEngineering,IUT Dijon-Auxerre,Université Bourgogne,7 Blvd Dr. Petitjean, BP 17867, 21078, Dijon cedex, France.
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28
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Masamba K, Li Y, Zhong F. Effect of homogenization stirring speed on mechanical and water barrier properties of gallic acid treated zein-oleic acid composite films. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.10.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Odila Pereira J, Soares J, Sousa S, Madureira AR, Gomes A, Pintado M. Edible films as carrier for lactic acid bacteria. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.060] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Bof MJ, Jiménez A, Locaso DE, García MA, Chiralt A. Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1789-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Tan TB, Yussof NS, Abas F, Mirhosseini H, Nehdi IA, Tan CP. Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms. Food Chem 2016; 205:155-62. [DOI: 10.1016/j.foodchem.2016.03.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 02/14/2016] [Accepted: 03/02/2016] [Indexed: 01/08/2023]
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32
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Benbettaïeb N, Gay JP, Karbowiak T, Debeaufort F. Tuning the Functional Properties of Polysaccharide-Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking. Compr Rev Food Sci Food Saf 2016; 15:739-752. [PMID: 33401845 DOI: 10.1111/1541-4337.12210] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2016] [Revised: 03/23/2016] [Accepted: 03/24/2016] [Indexed: 01/19/2023]
Abstract
Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor-made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein-based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide-protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.
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Affiliation(s)
- Nasreddine Benbettaïeb
- UMR A 02-102 PAM Food Processing and Physico-Chemistry Laboratory, 1 esplanade Erasme, Univ. Bourgogne Franche-Comté, Dijon, F-21000 Dijon, France.,Dept. Bio Engineering, IUT Dijon-Auxerre, BP17867, 20178, Dijon, Cedex, France
| | - Jean-Pierre Gay
- Dept. Bio Engineering, IUT Dijon-Auxerre, BP17867, 20178, Dijon, Cedex, France
| | - Thomas Karbowiak
- UMR A 02-102 PAM Food Processing and Physico-Chemistry Laboratory, 1 esplanade Erasme, Univ. Bourgogne Franche-Comté, Dijon, F-21000 Dijon, France.,Agrosup Dijon, 26 blvd Dr Petitjean, 21000, Dijon, Cedex, France
| | - Frédéric Debeaufort
- UMR A 02-102 PAM Food Processing and Physico-Chemistry Laboratory, 1 esplanade Erasme, Univ. Bourgogne Franche-Comté, Dijon, F-21000 Dijon, France.,Dept. Bio Engineering, IUT Dijon-Auxerre, BP17867, 20178, Dijon, Cedex, France
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33
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Valencia-Sullca C, Jiménez M, Jiménez A, Atarés L, Vargas M, Chiralt A. Influence of liposome encapsulated essential oils on properties of chitosan films. POLYM INT 2016. [DOI: 10.1002/pi.5143] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Cristina Valencia-Sullca
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Miriam Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Alberto Jiménez
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Lorena Atarés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Maria Vargas
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Amparo Chiralt
- Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
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34
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Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.009] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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36
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Shah U, Naqash F, Gani A, Masoodi FA. Art and Science behind Modified Starch Edible Films and Coatings: A Review. Compr Rev Food Sci Food Saf 2016; 15:568-580. [DOI: 10.1111/1541-4337.12197] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/12/2016] [Accepted: 01/13/2016] [Indexed: 10/22/2022]
Affiliation(s)
- Umar Shah
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Farah Naqash
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Adil Gani
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - F. A. Masoodi
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
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37
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Kowalczyk D. Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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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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39
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Galus S, Kadzińska J. Food applications of emulsion-based edible films and coatings. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.011] [Citation(s) in RCA: 354] [Impact Index Per Article: 39.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Ortega-Toro R, Morey I, Talens P, Chiralt A. Active bilayer films of thermoplastic starch and polycaprolactone obtained by compression molding. Carbohydr Polym 2015; 127:282-90. [DOI: 10.1016/j.carbpol.2015.03.080] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 03/25/2015] [Accepted: 03/26/2015] [Indexed: 10/23/2022]
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41
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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.015] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Medina Jaramillo C, González Seligra P, Goyanes S, Bernal C, Famá L. Biofilms based on cassava starch containing extract of
yerba mate
as antioxidant and plasticizer. STARCH-STARKE 2015. [DOI: 10.1002/star.201500033] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Carolina Medina Jaramillo
- Instituto de Tecnología en Polímeros y Nanotecnología ITPN (UBA‐CONICET)Buenos AiresArgentina
- LPMC, IFIBA‐CONICET, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos Aires, Ciudad Universitaria, Buenos AiresArgentina
| | - Paula González Seligra
- LPMC, IFIBA‐CONICET, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos Aires, Ciudad Universitaria, Buenos AiresArgentina
| | - Silvia Goyanes
- LPMC, IFIBA‐CONICET, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos Aires, Ciudad Universitaria, Buenos AiresArgentina
| | - Celina Bernal
- Instituto de Tecnología en Polímeros y Nanotecnología ITPN (UBA‐CONICET)Buenos AiresArgentina
| | - Lucía Famá
- LPMC, IFIBA‐CONICET, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos Aires, Ciudad Universitaria, Buenos AiresArgentina
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43
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Basiak E, Debeaufort F, Lenart A. Effect of oil lamination between plasticized starch layers on film properties. Food Chem 2015; 195:56-63. [PMID: 26575712 DOI: 10.1016/j.foodchem.2015.04.098] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 04/13/2015] [Accepted: 04/19/2015] [Indexed: 11/28/2022]
Abstract
To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination followed by starch solution casting step induced an emulsion type structure of dried films. Composite films are more opalescent and glossier than fatty free starch films. For all the films, structure is heterogeneous in the cross-section only. Adding fat induced a twice decrease of the tensile strength. Thermal gravimetry analysis did not show differences between films with and without oil. Lipid reduced the moisture absorption particularly at higher RH as well as the surface swelling index, when water droplet contact occurred. Addition of lipids always decreases the contact angle for all liquid tested, except for water. Surface affinity of films for liquids less polar that water increased with rapeseed oil addition. The addition of rapeseed oil significantly reduces water vapour and oxygen permeability.
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Affiliation(s)
- Ewelina Basiak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland; UMR A 102-02 PAM-PAPC, University of Burgundy/AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Frédéric Debeaufort
- UMR A 102-02 PAM-PAPC, University of Burgundy/AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France; Dpt Bioengineering, IUT-Dijon-Auxerre, University of Burgundy, 7 Blvd Docteur Petitjean, BP17867, 21078 Dijon, France.
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland
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44
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Calderón-Aguirre ÁG, Chavarría-Hernández N, Mendoza-Mendoza B, Vargas-Torres A, García-Hernández E, Rodríguez-Hernández AI. Antilisterial activity and physical-mechanical properties of bioactive caseinate films. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.1003200] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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45
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Sánchez-González L, Arab-Tehrany E, Cháfer M, González-Martínez C, Chiralt A. Active Edible and Biodegradable Starch Films. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_74] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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46
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Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein–Alpha-Tocopherol Films. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1372-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Eça KS, Sartori T, Menegalli FC. Films and edible coatings containing antioxidants - a review. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/bjft.2014.017] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.
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48
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49
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Sánchez-González L, Arab-Tehrany E, Cháfer M, González-Martínez C, Chiralt A. Active Edible and Biodegradable Starch Films. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_74-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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50
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Bonilla J, Talón E, Atarés L, Vargas M, Chiralt A. Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.04.008] [Citation(s) in RCA: 138] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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