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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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Gigante V, Aliotta L, Ascrizzi R, Pistelli L, Zinnai A, Batoni G, Coltelli MB, Lazzeri A. Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review. Polymers (Basel) 2023; 15:4700. [PMID: 38139951 PMCID: PMC10747240 DOI: 10.3390/polym15244700] [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: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
| | - Laura Pistelli
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanna Batoni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via S. Zeno 37, 56123 Pisa, Italy;
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
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Lin X, Zhang H, Guo X, Qin Y, Shen P, Peng Q. A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010367. [PMID: 36615561 PMCID: PMC9823535 DOI: 10.3390/molecules28010367] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 01/04/2023]
Abstract
In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm2·d·kPa), and the tensile strength and elongation at break reached the maximum, which were 398.64 MPa and 17.93%, respectively. Additionally, the sodium alginate-carnauba wax film exhibited better performance on the preservation of fresh-cut apples. Compared with other composite films, the color and hardness of fresh-cut apples coated with this composite film were better maintained, and the losses of titration acid content and soluble solid content were reduced. Moreover, the weight loss rate, increase in polyphenol oxidase activity and total colony count were inhibited. All results determined that the edible film has good application value in the field of fresh-cut fruit preservation, which provides a theoretical basis for further research on edible film.
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Affiliation(s)
- Ximeng Lin
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Hanyu Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xi Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yimin Qin
- Key Laboratory of Seaweed Fertilizers, Ministry of Agriculture and Rural Affairs, Qingdao Brightmoon Seaweed Group Co., Ltd., Qingdao 266400, China
| | - Peili Shen
- Key Laboratory of Seaweed Fertilizers, Ministry of Agriculture and Rural Affairs, Qingdao Brightmoon Seaweed Group Co., Ltd., Qingdao 266400, China
- Correspondence: (P.S.); (Q.P.)
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence: (P.S.); (Q.P.)
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Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022; 11:foods11152336. [PMID: 35954102 PMCID: PMC9368048 DOI: 10.3390/foods11152336] [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: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
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Losano Richard P, Steffolani ME, Barrera GN, León AE. Effect of alternative hydrocolloids in gluten‐free chickpea pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pedro Losano Richard
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
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7
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Li C, Zhang Y, Han Y, Zhao X, Tian F. Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films. J Food Saf 2021. [DOI: 10.1111/jfs.12958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Cai‐Yun Li
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yu‐Bin Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yun Han
- Jianyou Science and Technology Park Hangzhou China
| | - Xi‐Ya Zhao
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Fa‐Dong Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
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Zong X, Zhang X, Bi K, Zhou Y, Zhang M, Qi J, Xu X, Mei L, Xiong G, Fu M. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107063] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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9
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Abstract
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.
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11
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Iñiguez-Moreno M, Ragazzo-Sánchez JA, Calderón-Santoyo M. An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges. Polymers (Basel) 2021; 13:polym13193271. [PMID: 34641086 PMCID: PMC8512484 DOI: 10.3390/polym13193271] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/19/2021] [Accepted: 09/19/2021] [Indexed: 12/16/2022] Open
Abstract
Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.
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12
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Pandey S. Polysaccharide‐Based Membrane for Packaging Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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13
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Design of Sodium Alginate/Gelatin-Based Emulsion Film Fused with Polylactide Microparticles Charged with Plant Extract. MATERIALS 2021; 14:ma14040745. [PMID: 33562580 PMCID: PMC7915926 DOI: 10.3390/ma14040745] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 12/29/2022]
Abstract
This study aimed at designing emulsion films based on sodium alginate, gelatin, and glycerol, and their modification by the addition of lipids (cottonseed oil and beeswax). Film composition with the most promising properties was further modified by the incorporation of polylactide (PLA) microparticles with Calendula officinalis flower extract. PLA microspheres were obtained by the emulsion/solvent evaporation method. The size distribution of oily particles in emulsions was investigated. Mechanical properties, moisture content, UV-Vis spectra, and the color of films were analyzed, while biophysical skin parameters were assessed after their application to the skin. Moreover, the contact angles were measured, and the surface free energy of polymeric films was determined. An investigation of the amount of Calendula officinalis flower extract which can be incorporated into PLA microparticles was performed. The modification of the composition of films significantly influenced their physicochemical properties. The selected active ingredient in the form of plant extract was successfully incorporated into polymeric microparticles that were further added into the developed emulsion film. The condition of the skin after the application of obtained emulsion films improved. The prepared materials, especially containing microparticles with plant extract, can be considered for designing new cosmetic forms, such as cosmetic masks, as well as new topical formulations for pharmaceutical delivery.
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Zhou X, Zong X, Wang S, Yin C, Gao X, Xiong G, Xu X, Qi J, Mei L. Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties. Carbohydr Polym 2021; 251:117100. [PMID: 33142638 DOI: 10.1016/j.carbpol.2020.117100] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 01/31/2023]
Abstract
The objective of this study was to develop a new hydrophobic film based on konjac glucomannan and kappa-carrageenan (KGM-KC) incorporating camellia oil (CO) (2, 4, and 6 %). CO was directly emulsified as a dispersed phase into KGM-KC matrix. The physical, structural, and water barrier properties of the film were studied. The results of Fourier transform infrared and scanning electron microscopy suggested that CO was successfully distributed in KGM-KC matrix by emulsification. Contact angle of the film indicated that addition of CO increased the hydrophobicity and water-resistance properties of film, which corresponding to the moisture content, total soluble mass, water vapor permeability, water vapor adsorption kinetics and water vapor adsorption isotherms. Addition of CO by emulsification improved thermal stability of film, optical properties, and mechanical properties. In conclusion, the incorporation of CO by emulsification is an effective and promising pathway to improve the properties of polysaccharide-based film.
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Affiliation(s)
- Xi Zhou
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanglong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Cong Yin
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xueqin Gao
- Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, 450011, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Lin Mei
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
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Zibaei R, Hasanvand S, Hashami Z, Roshandel Z, Rouhi M, Guimarães JDT, Mortazavian AM, Sarlak Z, Mohammadi R. Applications of emerging botanical hydrocolloids for edible films: A review. Carbohydr Polym 2020; 256:117554. [PMID: 33483057 DOI: 10.1016/j.carbpol.2020.117554] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 11/28/2022]
Abstract
In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.
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Affiliation(s)
- Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Roshandel
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Jonas de Toledo Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00588-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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17
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Moreira BR, Pereira-Júnior MA, Fernandes KF, Batista KA. An ecofriendly edible coating using cashew gum polysaccharide and polyvinyl alcohol. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100722] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100476] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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Mohamed SA, El-Sakhawy M, El-Sakhawy MAM. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydr Polym 2020; 238:116178. [DOI: 10.1016/j.carbpol.2020.116178] [Citation(s) in RCA: 246] [Impact Index Per Article: 61.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 01/21/2023]
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20
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Clapassón P, Merino NB, Campderrós ME, Pirán Arce MF, Rinaldoni AN. Assessment of brea gum as an additive in the development of a gluten-free bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00414-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Cazón P, Vázquez M, Velazquez G. Environmentally Friendly Films Combining Bacterial Cellulose, Chitosan, and Polyvinyl Alcohol: Effect of Water Activity on Barrier, Mechanical, and Optical Properties. Biomacromolecules 2019; 21:753-760. [PMID: 31804071 DOI: 10.1021/acs.biomac.9b01457] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The interest in developing new materials intended for food packaging based on bacterial cellulose is growing in the recent years. Flexible and transparent films from bacterial cellulose-chitosan-polyvinyl alcohol have shown excellent UV-barrier properties. However, this material interacts with ambient moisture modifying its water activity due to its hydrophilic nature. In this work, a study was carried out to evaluate the changes caused by the water activity. Results showed a plasticizing effect of water molecules increasing the water vapor permeability of the samples from 1.86 × 10-12 to 1.17 × 10-11 g/m·s·Pa, percentage of elongation from 3.25 to 36.55%, and distance to burst from 0.64 to 5.12 mm. The increase of the water activity decreased the Young's modulus and tensile strength. The values of the UV-barrier were maintained at the wide range of water activity. Consequently, water molecules do not affect the UV-barrier properties of the films.
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Affiliation(s)
- Patricia Cazón
- Instituto Politécnico Nacional , CICATA unidad Querétaro . Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico.,Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , Lugo 27002 , Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , Lugo 27002 , Spain
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional , CICATA unidad Querétaro . Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico
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Cazón P, Vázquez M, Velazquez G. Composite Films with UV-Barrier Properties of Bacterial Cellulose with Glycerol and Poly(vinyl alcohol): Puncture Properties, Solubility, and Swelling Degree. Biomacromolecules 2019; 20:3115-3125. [PMID: 31274284 DOI: 10.1021/acs.biomac.9b00704] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The aim of this study was to develop composite films based on bacterial cellulose, glycerol, and poly(vinyl alcohol) with improved optical and mechanical properties and good UV-barrier property. The interaction among the compounds was analyzed using Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetry, and differential scanning calorimetry. The mechanical properties (toughness, burst strength, and distance to burst), solubility, water adsorption, and light barrier properties of the composite films were evaluated. Polynomial models obtained allowed us to predict the behavior of these properties. Poly(vinyl alcohol) showed a reinforcing effect on the bacterial cellulose matrix, while glycerol showed a noticeable plasticizing behavior. The bacterial cellulose-based composites showed toughness values ranging from 0.22 to 2.60 MJ/m3. The burst strength values obtained ranged between 43.74 and 2105.52 g. The distance to burst ranged from 0.39 to 4.94 mm. The film solubility on water ranged from 9.37 to 31.65%, and the water retention ranged from 78.26 to 364.78%. Glycerol decreased the transmittance in the UV region, improving the UV-barrier properties of the films, while poly(vinyl alcohol) improved the transparency and opacity values of the samples. The transmittance in the UV regions (A, B, and C) ranged from 1 to 48.51%, increasing with the poly(vinyl alcohol) concentration.
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Affiliation(s)
- Patricia Cazón
- Instituto Politécnico Nacional , CICATA unidad Querétaro , Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico.,Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , 27002 Lugo , Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , 27002 Lugo , Spain
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional , CICATA unidad Querétaro , Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico
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Cazón P, Velazquez G, Vázquez M. Novel composite films from regenerated cellulose-glycerol-polyvinyl alcohol: Mechanical and barrier properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cazón P, Vázquez M. Applications of Chitosan as Food Packaging Materials. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree. COLLOIDS AND INTERFACES 2018. [DOI: 10.3390/colloids2040072] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Brea gum (BG) is a hydrocolloid obtained as an exudate from the Cercidium praecox tree. The physicochemical properties of brea gum are similar to those of the arabic gum and, in many cases, the former can replace the latter. The brea gum was incorporated in 2013 into the Argentine Food Code because of its ancestral background and its current food uses. Brea gum could be also used as additive or excipient for pharmacological formulations. This work reports intrinsic viscosity, coil overlap, and Mark–Houwink–Kuhn–Sakurada (MHKS) parameters of BG solutions. Partially hydrolyzed BG solution was analyzed using intrinsic viscosity measurements, dynamic light scattering and size-exclusion chromatography (SEC). The MHKS parameters, a and k, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm3 g−1, respectively. The viscometric molecular weight of BG was 1890 kg mol−1. The hydrodynamic parameters of BG were indicative of a hyperbranched structure and spherical conformation. The knowledge obtained on the physicochemical properties of brea gum favors its use in food and pharmaceutical applications.
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Slavutsky AM, Gamboni JE, Bertuzzi MA. Formulation and characterization of bilayer films based on Brea gum and Pectin. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.21317] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.
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Yang H, Li X, Lu G. Effect of Carnauba Wax-Based Coating Containing Glycerol Monolaurate on Decay and Quality of Sweet Potato Roots during Storage. J Food Prot 2018; 81:1643-1650. [PMID: 30204002 DOI: 10.4315/0362-028x.jfp-18-017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Because of high water loss and rot observed in postharvest sweet potato ( Ipomoea batatas (L.) Lam.) roots, a carnauba wax (CW)-based nanoemulsion without or with glycerol monolaurate (CW-GML) was developed by a high-energy emulsification approach. The effects of the two coatings on decay, respiration rate, weight loss, surface color, total soluble sugar, and starch content as well as the sensory quality of sweet potato roots were investigated during storage at 20°C for 50 days. Compared with the control treatment (water) and CW coating alone, CW-GML coating exhibited higher emulsion stability and antifungal activity, and treatment resulted in a uniform and continuous coating on roots. The CW-GML and CW coatings both effectively reduced root weight loss and respiration rate and inhibited decay incidence compared with control roots during storage. The CW-GML coating showed markedly stronger inhibition of root rot than the CW coating. Both the CW-GML and CW coatings promoted an increase in root sweetness but did not negatively impact perceived flavor. The overall results demonstrate that the CW-GML coating holds great promise as an effective postharvest technology to preserve food quality and extend shelf life of sweet potato roots.
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Affiliation(s)
- Huqing Yang
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
| | - Xia Li
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
| | - Guoquan Lu
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
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Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency. Carbohydr Polym 2018; 195:432-443. [DOI: 10.1016/j.carbpol.2018.04.120] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/10/2018] [Accepted: 04/30/2018] [Indexed: 11/18/2022]
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Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging. Carbohydr Polym 2017; 175:241-248. [DOI: 10.1016/j.carbpol.2017.07.086] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 07/26/2017] [Accepted: 07/30/2017] [Indexed: 01/13/2023]
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Cazón P, Velazquez G, Ramírez JA, Vázquez M. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.009] [Citation(s) in RCA: 433] [Impact Index Per Article: 61.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Mohammadi Nafchi A, Olfat A, Bagheri M, Nouri L, Karim AA, Ariffin F. Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1703-1710. [PMID: 28559629 PMCID: PMC5430202 DOI: 10.1007/s13197-017-2602-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2017] [Indexed: 10/19/2022]
Abstract
In this study a novel biodegradable edible film based on Alyssum homolocarpum seed gum (AHSG) was fabricated and characterized. Glycerol at three levels (25, 35, and 45% based on dried AHSG) as plasticizer were added. The microstructure and barrier, electromagnetic, mechanical, and thermal properties of the film were characterized. Results showed that permeability to both oxygen and water vapor, increased as the plasticizer content increased from 25 to 45%. The mechanical properties of AHSG films were comparable to those of polysaccharide films. Results showed that the glycerol content significantly decreased the glass-transition temperature of the film. The color measurement indicated that increasing the plasticizer content augmented the b* and L* values. Results of the field emission scanning electron microscopy revealed a uniform and smooth surface morphology and an absence of phase separation among the film compositions. The findings demonstrated that AHSG has the potential to fabricate edible films with enhanced quality characteristics.
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Affiliation(s)
- Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Ali Olfat
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Mina Bagheri
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Leila Nouri
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - A. A. Karim
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
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Farhan A, Hani NM. Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.034] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Cecchini JP, Spotti MJ, Piagentini AM, Milt VG, Carrara CR. Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum. FOOD SCI TECHNOL INT 2017; 23:371-381. [DOI: 10.1177/1082013217695170] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.
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Affiliation(s)
- Juan Pablo Cecchini
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - María J Spotti
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - Andrea M Piagentini
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
| | - Viviana G Milt
- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina
| | - Carlos R Carrara
- Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, Argentina
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Singh S, Khemariya P, Rai A, Rai AC, Koley TK, Singh B. Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant ( Solanum melongena ) fruits. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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