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Priyanka S, S Karthick Raja Namasivayam, John F Kennedy, Meivelu Moovendhan. Starch-chitosan-Taro mucilage nanocomposite active food packaging film doped with zinc oxide nanoparticles - Fabrication, mechanical properties, anti-bacterial activity and eco toxicity assessment. Int J Biol Macromol 2024; 277:134319. [PMID: 39097046 DOI: 10.1016/j.ijbiomac.2024.134319] [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: 05/14/2024] [Revised: 07/06/2024] [Accepted: 07/28/2024] [Indexed: 08/05/2024]
Abstract
In this research, a novel active food packaging material was developed by blending starch, chitosan, and plant-based mucilage with zinc oxide nanoparticles. The polymeric nanocomposite film, created by incorporating zinc oxide nanoparticles into the mixture using a straightforward approach, was analyzed for its structural and functional attributes using FTIR, XRD, SEM, and TGA/DSC. These analyses revealed a robust interaction between the polymers' functional groups and the nanoparticles, forming a stable film. The film's mechanical properties, including tensile strength and Young's modulus, were high. It also showed reduced wettability and water solubility, enhancing water resistance. The biodegradability rate was 100 %. Antibacterial tests against Bacillus sp. and Pseudomonas sp. showed significant inhibition zones of 26 mm and 30 mm, respectively, demonstrating strong antibacterial effectiveness. The film's non-target toxicity was assessed through phytotoxicity experiments on Vigna angularis and soil nutrient evaluations, with no negative impact on plant growth or soil health observed. These results indicate that this nanocomposite is a safe, biocompatible option for food packaging.
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Affiliation(s)
- S Priyanka
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai 602105, Tamil Nadu, India.
| | - John F Kennedy
- Chembiotech Ltd, Institute of Research and Development, Kyrewood House, Worcestershire WR15 8FF, UK
| | - Meivelu Moovendhan
- Center for Global Health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Thandalam, Chennai 602105, Tamil Nadu, India.
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2
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Lee HG, Lee SY, Yoo S. Innovative food-upcycling solutions: Comparative analysis of edible films from kimchi-extracted cellulose, sorbitol, and citric acid for food packaging applications. Food Chem 2024; 450:139267. [PMID: 38615526 DOI: 10.1016/j.foodchem.2024.139267] [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: 12/14/2023] [Revised: 03/26/2024] [Accepted: 04/03/2024] [Indexed: 04/16/2024]
Abstract
In this study, kimchi-extracted cellulose was utilized to fabricate edible films using a hot synthetic approach, followed by solvent casting, and employing sorbitol and citric acid as the plasticizer and crosslinker, respectively. The chemical, optical, physical, and thermal properties of these films were explored to provide a comparative assessment of their suitability for various packaging applications. Chemical analyses confirmed that the kimchi-extracted cellulose comprised cellulose Iβ and amorphous cellulose and did not contain any impurities. Optical analyses revealed that kimchi-extracted cellulose-containing films exhibited better-dispersed surfaces than films fabricated from commercial cellulose. Physical property analyses indicated their hydrophilic characteristics with contact angles <20°. In the thermal analysis, similar Tg results confirmed the comparable thermal stability between films containing commercial microcrystalline cellulose-containing films and kimchi-extracted cellulose-containing films. Edible films produced from kimchi-extracted cellulose through food-upcycling approaches are therefore promising for applications as packaging materials.
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Affiliation(s)
- Hyun-Gyu Lee
- Hygienic Safety and Materials Research Group, Technology Innovation Research Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea.
| | - Seong Youl Lee
- Hygienic Safety and Materials Research Group, Technology Innovation Research Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea.
| | - SeungRan Yoo
- Hygienic Safety and Materials Research Group, Technology Innovation Research Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea.
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3
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Lee JS, Ahn J, Han J. Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation. Food Sci Biotechnol 2024; 33:1393-1405. [PMID: 38585569 PMCID: PMC10992078 DOI: 10.1007/s10068-023-01449-0] [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: 08/23/2023] [Revised: 09/18/2023] [Accepted: 09/30/2023] [Indexed: 04/09/2024] Open
Abstract
Various edible polymers [sodium alginate, carboxyl methylcellulose, sodium oleate, liquid paraffin, pectin, pullulan, polyvinyl acetate, and shellac (SHE)] as potato-coating materials and their effect on extending the shelf life of potatoes when combined with an edible coating and UV-C irradiation treatments were evaluated. As a result of the characterization of the edible polymers, SHE was selected as the optimal coating material because it had the best moisture and light barrier properties. SHE coating successfully prevented the greening, respiration, and sprouting of potatoes caused by exposure to light and oxygen. Additionally, it reduced weight loss by inhibiting transpiration on the potato surface. While the SHE coating did not exhibit antimicrobial effects, a significant effect was observed when combined with UV-C irradiation. This study suggests the potential of combined treatment of SHE coating and UV-C irradiation in extending the postharvest quality of potatoes.
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Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul, 02841 Republic of Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jiwon Ahn
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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4
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Moghadas HC, Chauhan R, Smith JS. Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods 2024; 13:997. [PMID: 38611303 PMCID: PMC11011941 DOI: 10.3390/foods13070997] [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: 02/26/2024] [Revised: 03/19/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.
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Affiliation(s)
| | | | - J. Scott Smith
- Food Science Institute, Kansas State University, Manhattan, KS 66506, USA; (H.C.M.); (R.C.)
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Xiao JH, Zhang ZB, Li J, Chen SM, Gao HL, Liao Y, Chen L, Wang Z, Lu Y, Hou Y, Wu H, Zou D, Yu SH. Bioinspired polysaccharide-based nanocomposite membranes with robust wet mechanical properties for guided bone regeneration. Natl Sci Rev 2024; 11:nwad333. [PMID: 38333231 PMCID: PMC10852990 DOI: 10.1093/nsr/nwad333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/27/2023] [Accepted: 12/12/2023] [Indexed: 02/10/2024] Open
Abstract
Polysaccharide-based membranes with excellent mechanical properties are highly desired. However, severe mechanical deterioration under wet conditions limits their biomedical applications. Here, inspired by the structural heterogeneity of strong yet hydrated biological materials, we propose a strategy based on heterogeneous crosslink-and-hydration (HCH) of a molecule/nano dual-scale network to fabricate polysaccharide-based nanocomposites with robust wet mechanical properties. The heterogeneity lies in that the crosslink-and-hydration occurs in the molecule-network while the stress-bearing nanofiber-network remains unaffected. As one demonstration, a membrane assembled by bacterial cellulose nanofiber-network and Ca2+-crosslinked and hydrated sodium alginate molecule-network is designed. Studies show that the crosslinked-and-hydrated molecule-network restricts water invasion and boosts stress transfer of the nanofiber-network by serving as interfibrous bridge. Overall, the molecule-network makes the membrane hydrated and flexible; the nanofiber-network as stress-bearing component provides strength and toughness. The HCH dual-scale network featuring a cooperative effect stimulates the design of advanced biomaterials applied under wet conditions such as guided bone regeneration membranes.
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Affiliation(s)
- Jian-Hong Xiao
- Department of Chemistry, New Cornerstone Science Laboratory, Institute of Biomimetic Materials & Chemistry, Anhui Engineering Laboratory of Biomimetic Materials, Division of Nanomaterials & Chemistry, Hefei National Research Center for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, China
- Department of Dental Implant Center, Stomatologic Hospital and College, Key Laboratory of Oral Diseases Research of Anhui Province, Anhui Medical University, Hefei 230032, China
| | - Zhen-Bang Zhang
- Department of Chemistry, New Cornerstone Science Laboratory, Institute of Biomimetic Materials & Chemistry, Anhui Engineering Laboratory of Biomimetic Materials, Division of Nanomaterials & Chemistry, Hefei National Research Center for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, China
| | - JiaHao Li
- CAS Key Laboratory of Mechanical Behavior and Design of Materials, Department of Modern Mechanics, CAS Center for Excellence in Complex System Mechanics, University of Science and Technology of China, Hefei 230027, China
| | - Si-Ming Chen
- Department of Chemistry, New Cornerstone Science Laboratory, Institute of Biomimetic Materials & Chemistry, Anhui Engineering Laboratory of Biomimetic Materials, Division of Nanomaterials & Chemistry, Hefei National Research Center for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, China
| | - Huai-Ling Gao
- Department of Chemistry, New Cornerstone Science Laboratory, Institute of Biomimetic Materials & Chemistry, Anhui Engineering Laboratory of Biomimetic Materials, Division of Nanomaterials & Chemistry, Hefei National Research Center for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, China
- CAS Key Laboratory of Mechanical Behavior and Design of Materials, Department of Modern Mechanics, CAS Center for Excellence in Complex System Mechanics, University of Science and Technology of China, Hefei 230027, China
| | - YinXiu Liao
- Department of Oral Surgery, College of Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai Research Institute of Stomatology, Shanghai Ninth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200001, China
| | - Lu Chen
- Department of Oral Surgery, College of Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai Research Institute of Stomatology, Shanghai Ninth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200001, China
| | - ZiShuo Wang
- Department of Oral Surgery, College of Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai Research Institute of Stomatology, Shanghai Ninth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200001, China
| | - YiFan Lu
- Department of Dental Implant Center, Stomatologic Hospital and College, Key Laboratory of Oral Diseases Research of Anhui Province, Anhui Medical University, Hefei 230032, China
| | - YuanZhen Hou
- CAS Key Laboratory of Mechanical Behavior and Design of Materials, Department of Modern Mechanics, CAS Center for Excellence in Complex System Mechanics, University of Science and Technology of China, Hefei 230027, China
| | - HengAn Wu
- CAS Key Laboratory of Mechanical Behavior and Design of Materials, Department of Modern Mechanics, CAS Center for Excellence in Complex System Mechanics, University of Science and Technology of China, Hefei 230027, China
| | - DuoHong Zou
- Department of Dental Implant Center, Stomatologic Hospital and College, Key Laboratory of Oral Diseases Research of Anhui Province, Anhui Medical University, Hefei 230032, China
- Department of Oral Surgery, College of Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai Research Institute of Stomatology, Shanghai Ninth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200001, China
| | - Shu-Hong Yu
- Department of Chemistry, New Cornerstone Science Laboratory, Institute of Biomimetic Materials & Chemistry, Anhui Engineering Laboratory of Biomimetic Materials, Division of Nanomaterials & Chemistry, Hefei National Research Center for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, China
- Institute of Innovative Materials (I2M), Department of Chemistry, Department of Materials Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China
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Lee JS, Han J. Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties. Food Res Int 2024; 176:113832. [PMID: 38163728 DOI: 10.1016/j.foodres.2023.113832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.
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Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, Republic of Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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7
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Allagui MB, Moumni M, Romanazzi G. Antifungal Activity of Thirty Essential Oils to Control Pathogenic Fungi of Postharvest Decay. Antibiotics (Basel) 2023; 13:28. [PMID: 38247587 PMCID: PMC10812670 DOI: 10.3390/antibiotics13010028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 01/23/2024] Open
Abstract
Essential oils (EOs) extracted from aromatic or medicinal plants are biodegradable, safe, and regarded as alternatives to chemical pesticides to reduce fungal species attacking different crops. In this study, thirty EOs at 0.5 mg/mL were evaluated for in vitro growth inhibition of the main postharvest fungi, which are Alternaria alternata, Botrytis cinerea, and Penicillium italicum. Cinnamomum verrum EO completely inhibited the mycelial growth of A. alternata and B. cinerea, and Syzygium aromaticum EO completely inhibited the mycelia of A. alternata. B. cinerea mycelial growth was completely inhibited by Gautheria fragrantissima, Cymbopogon nardus, Pelargonium asperum, and Cupressus sempervirens EOs. G. fragrantissima EO inhibited the mycelia growth of P. italicum by 98%. Overall, B. cinerea displayed the highest sensitivity to EOs than P. italicum and A. alternata. G. fragrantissima, C. sempervirens, C. nardus, P. asperum, Mentha piperita, Foeniculum vulgare, C. verrum, and S. aromaticum EOs showed the highest inhibition for these three pathogens. Minimum inhibitory concentrations were lower for C. verrum and S. aromaticum EOs, ranging between 0.31 and 0.45 mg/mL and 0.37 to 0.57 mg/mL, respectively, against the three pathogens. The tested EOs inhibited the in vitro growth of three of the main postharvest fungal pathogens. Further studies are needed to confirm these activities in vivo.
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Affiliation(s)
- Mohamed Bechir Allagui
- Laboratory of Plant Protection, National Institute for Agronomic Research of Tunisia (INRAT), University of Carthage, Rue Hedi Karray, Ariana 2080, Tunisia
| | - Marwa Moumni
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy; (M.M.); (G.R.)
| | - Gianfranco Romanazzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy; (M.M.); (G.R.)
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8
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Raj VA, Sankar K, Narayanasamy P, Moorthy IG, Sivakumar N, Rajaram SK, Karuppiah P, Shaik MR, Alwarthan A, Oh TH, Shaik B. Development and Characterization of Bio-Based Composite Films for Food Packing Applications Using Boiled Rice Water and Pistacia vera Shells. Polymers (Basel) 2023; 15:3456. [PMID: 37631514 PMCID: PMC10457870 DOI: 10.3390/polym15163456] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/09/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Customer demand for natural packaging materials in the food industry has increased. Biocomposite films developed using boiled rice water could be an eco-friendly and cost-effective packaging product in the future. This study reports the development of bio-based films using waste materials, such as boiled rice water (matrix) and Pistacia vera shells (reinforcement material), using an adapted solution casting method. Several film combinations were developed using various concentrations of plasticizing agent (sorbitol), thickening agent (oil and agar), and stabilizing agents (Arabic gum, corn starch, and Pistacia vera shell powder). Various packaging properties of the film were analyzed and examined to select the best bio-based film for food packaging applications. The film fabricated with Pistacia vera shell powder in the biocomposite film exhibited a reduced water solubility, swelling index, and moisture content, as compared to polyethene packaging material, whereas the biocomposite film exhibited poor antimicrobial properties, high vapor transmission rate, and high biodegradability rate. The packaging properties and characterization of the film indicated that the boiled rice water film with Pistacia vera shell powder was suitable for packaging material applications.
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Affiliation(s)
- Vinnarasi A. Raj
- Department of Biotechnology, Kamaraj College of Engineering and Technology, K. Vellakulam, Virudhunagar 625701, Tamil Nadu, India; (V.A.R.); (K.S.)
| | - Karthikumar Sankar
- Department of Biotechnology, Kamaraj College of Engineering and Technology, K. Vellakulam, Virudhunagar 625701, Tamil Nadu, India; (V.A.R.); (K.S.)
| | - Pandiarajan Narayanasamy
- Department of Mechanical Engineering, Kamaraj College of Engineering and Technology, K. Vellakulam, Virudhunagar 625701, Tamil Nadu, India;
| | - Innasi Ganesh Moorthy
- School of Chemical Engineering, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India;
| | - Natesan Sivakumar
- Department of Molecular Microbiology, School of Life Sciences, Madurai Kamaraj University, Madurai 625021, Tamil Nadu, India;
| | - Shyam Kumar Rajaram
- Department of Biotechnology, Kamaraj College of Engineering and Technology, K. Vellakulam, Virudhunagar 625701, Tamil Nadu, India; (V.A.R.); (K.S.)
| | - Ponmurugan Karuppiah
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Mohammed Rafi Shaik
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; (M.R.S.); (A.A.)
| | - Abdulrahman Alwarthan
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; (M.R.S.); (A.A.)
| | - Tae Hwan Oh
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea;
| | - Baji Shaik
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea;
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9
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Physicochemical properties and solubility of sweet potato starch-based edible films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100867] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Kraskouski A, Hileuskaya K, Ladutska A, Kabanava V, Liubimau A, Novik G, Nhi TTY, Agabekov V. Multifunctional biocompatible films based on
pectin‐Ag
nanocomposites and
PVA
: Design, characterization and antimicrobial potential. J Appl Polym Sci 2022. [DOI: 10.1002/app.53023] [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]
Affiliation(s)
- Aliaksandr Kraskouski
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
| | - Kseniya Hileuskaya
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
| | - Alena Ladutska
- Microbial Collection Laboratory Institute of Microbiology of NAS of Belarus Minsk Belarus
| | - Volha Kabanava
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
- Department of Higher Mathematics and Mathematical Physics Belarusian State University Minsk Belarus
| | - Aliaksandr Liubimau
- Department of Polymer Composite Materials Belarusian State Technological University Minsk Belarus
| | - Galina Novik
- Microbial Collection Laboratory Institute of Microbiology of NAS of Belarus Minsk Belarus
| | - Tran Thi Y. Nhi
- Laboratory of Natural Polymer Institute of Chemistry of Vietnamese Academy of Science and Technology Hanoi Vietnam
| | - Vladimir Agabekov
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
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11
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Santoso B, Dwi Ambar Wati, Umi Rosidah, Hermanto Hermanto. The effect of incorporation of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch based active edible film. POTRAVINARSTVO 2022. [DOI: 10.5219/1736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m-2.d-1, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food.
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12
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Vonnie JM, Jing Ting B, Rovina K, Erna KH, Felicia WXL, Nur ‘Aqilah NM, Abdul Wahab R. Development of Aloe Vera-Green Banana Saba-Curcumin Composite Film for Colorimetric Detection of Ferrum (II). Polymers (Basel) 2022; 14:polym14122353. [PMID: 35745929 PMCID: PMC9227415 DOI: 10.3390/polym14122353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/22/2022] [Accepted: 05/29/2022] [Indexed: 12/27/2022] Open
Abstract
This study was performed to develop and characterize a bio-film composed of Aloe vera (Aloe barbadensis), green banana Saba (Musa acuminata x balbisiana), and curcumin for the detection of Fe2+ ions. Cross-linking interaction between banana starch-aloe vera gel and banana starch-curcumin enhanced l the sensing performance of the composite film towards divalent metal ions of Fe2+. The morphological structure of the Aloe vera-banana starch-curcumin composite revealed a smooth and compact surface without cracks and some heterogeneity when observed under Scanning Electron Microscopy (SEM). The thickness, density, color property, opacity, biodegradation, moisture content, water-solubility, water absorption, swelling degree, and water vapor permeability of bio-films were measured. The incorporation of aloe vera gel and curcumin particles onto the banana starch film has successfully improved the film properties. The formation of the curcumin-ferrum (II) complex has triggered the film to transform color from yellow to greenish-brown after interaction with Fe2+ ions that exhibit an accuracy of 101.11% within a swift reaction time. Good linearity (R2 = 0.9845) of response on colorimetric analysis was also obtained in Fe2+ ions concentration that ranges from 0 to 100 ppm, with a limit of detection and quantification found at 27.84 ppm and 92.81 ppm, respectively. In this context, the film was highly selective towards Fe2+ ions because no changes of color occur through naked eye observation when films interact with other metal ions, including Fe3+, Pb2+, Ni2+, Cd2+, and Cu2+. Thus, these findings encourage curcumin-based starch films as sensing materials to detect Fe2+ ions in the field of food and agriculture.
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Affiliation(s)
- Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
| | - Bong Jing Ting
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
- Correspondence: ; Tel.: +0060-88-320000 (ext. 8713); Fax: +0060-88-320993
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia; (J.M.V.); (B.J.T.); (K.H.E.); (W.X.L.F.); (N.M.N.‘A.)
| | - Roswanira Abdul Wahab
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia;
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Pectin as a non-toxic crosslinker for durable and water-resistant biopolymer-based membranes with improved mechanical and functional properties. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Muralidharan V, Janardhanam S, Palanivel S, Madhan B. Sustainable fabrication of bio-derived hybrid films using biomolecules extracted from animal skin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01338-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Ashfaq J, Channa IA, Shaikh AA, Chandio AD, Shah AA, Bughio B, Birmahani A, Alshehri S, Ghoneim MM. Gelatin- and Papaya-Based Biodegradable and Edible Packaging Films to Counter Plastic Waste Generation. MATERIALS 2022; 15:ma15031046. [PMID: 35160991 PMCID: PMC8840015 DOI: 10.3390/ma15031046] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 12/20/2022]
Abstract
Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. In this work, commonly available household materials such as gelatin, soy protein, corn starch, and papaya were used to prepare cost-effective lab-scale biodegradable and edible packaging film as an effective alternative to commercial plastics to reduce waste generation. Prepared films were characterized in terms of Fourier transform infrared spectroscopy (FTIR), water vapor transmission rate (WVTR), optical transparency, and tensile strength. FTIR confirmed the addition of papaya and soy protein to the gelatin backbone. WVTR of the gelatin-papaya films was recorded to be less than 50 g/m2/day. This water vapor barrier was five times better than films of pristine gelatin. The gelatin, papaya, and soy protein films exhibited transparencies of around 70% in the visible region. The tensile strength of the film was 2.44 MPa, which improved by a factor of 1.5 for the films containing papaya and soy protein. The barrier qualities of the gelatin and gelatin-papaya films maintained the properties even after going through 2000 bending cycles. From the results, it is inferred that the prepared films are ideally suitable for food encapsulation and their production on a larger scale can considerably cut down the plastic wastage.
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Affiliation(s)
- Jaweria Ashfaq
- Department of Metallurgical, Materials & Environmental Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan; (J.A.); (A.A.S.); (A.A.S.)
| | - Iftikhar Ahmed Channa
- Department of Metallurgical, Materials & Environmental Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan; (J.A.); (A.A.S.); (A.A.S.)
- Correspondence: (I.A.C.); (A.D.C.)
| | - Asif Ahmed Shaikh
- Department of Metallurgical, Materials & Environmental Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan; (J.A.); (A.A.S.); (A.A.S.)
| | - Ali Dad Chandio
- Department of Metallurgical, Materials & Environmental Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan; (J.A.); (A.A.S.); (A.A.S.)
- Correspondence: (I.A.C.); (A.D.C.)
| | - Aqeel Ahmed Shah
- Department of Metallurgical, Materials & Environmental Engineering, NED University of Engineering and Technology, Karachi 75270, Pakistan; (J.A.); (A.A.S.); (A.A.S.)
| | - Bushra Bughio
- Larkana Campus, Shaheed Mohtarma Benazir Bhutto Medical University, Larkana 77150, Pakistan;
| | - Ashfaque Birmahani
- Ojha Campus, DOW University of Health Sciences (DUHS), Karachi City 74200, Pakistan;
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 1145, Saudi Arabia;
| | - Mohammed M. Ghoneim
- Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Ad Diriyah 13713, Saudi Arabia;
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17
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HAN F, ZHANG S, ZHOU W, ZHANG Y, CHEN C. Fabrication and characterization of Pickering high internal phase emulsion stabilized by mung bean flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.85122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Fenxia HAN
- Henan Institute of Science and Technology, China
| | - Sheng ZHANG
- Henan Institute of Science and Technology, China
| | - Wei ZHOU
- Henan Institute of Science and Technology, China
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18
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Physical, Mechanical, and Water Vapor Barrier Properties of Starch/Cellulose Nanofiber/Thymol Bionanocomposite Films. Polymers (Basel) 2021; 13:polym13234060. [PMID: 34883563 PMCID: PMC8659141 DOI: 10.3390/polym13234060] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 12/23/2022] Open
Abstract
The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water vapor barrier of the films by approximately 60.0%, from 4.98 × 10—9 to 2.01 × 10—9 g/d.m.Pa. Starch/CNF/thymol bionanocomposite films are also found to exhibit antibacterial activity against Escherichia coli. In conclusion, the produced starch/CNF/thymol bionanocomposite films have the potential to be used as antibacterial food packaging materials.
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20
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Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Cui C, Ji N, Wang Y, Xiong L, Sun Q. Bioactive and intelligent starch-based films: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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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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Davachi SM, Pottackal N, Torabi H, Abbaspourrad A. Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables. Sci Rep 2021; 11:16608. [PMID: 34400694 PMCID: PMC8368057 DOI: 10.1038/s41598-021-95994-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 07/28/2021] [Indexed: 02/07/2023] Open
Abstract
There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.
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Affiliation(s)
- Seyed Mohammad Davachi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Neethu Pottackal
- Department of Materials Science and Engineering, College of Engineering, Cornell University, Bard Hall, Ithaca, NY, 14853, USA
| | - Hooman Torabi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA.
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Mathematical modeling of cinnamon (Cinnamomum verum) bark oil release from agar/PVA biocomposite film for antimicrobial food packaging: The effects of temperature and relative humidity. Food Chem 2021; 363:130306. [PMID: 34134074 DOI: 10.1016/j.foodchem.2021.130306] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/05/2021] [Accepted: 06/03/2021] [Indexed: 12/27/2022]
Abstract
Antimicrobial biocomposite films were prepared using agar (AG) and polyvinyl alcohol (PVA) as polymer matrix materials and cinnamon bark oil (CBO) as antimicrobial agent. AG and PVA were blended with different mixing ratios. The addition of AG improved the overall water resistance properties of the composite films. To evaluate the effects of temperature and relative humidity (RH) on the release kinetics of CBO from films, CBO release kinetics were analyzed under the 9 combinations of temperature and RH. Then, mathematical modeling of obtained data was conducted using Peleg, Ritger-Peppas, and Peppas-Sahlin models to investigate the release mechanisms of CBO. Consequently, the CBO release rate proportionally increased with the temperature and RH, with the RH being the main factor affecting the release behavior of CBO. In vitro antimicrobial activity tests against gram-positive and gram-negative bacteria showed that the developed composite films have high applicability as an antimicrobial food packaging material.
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An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00895-w] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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