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Nogueira GF, Meneghetti BB, Soares IHBT, Soares CT, Bevilaqua G, Fakhouri FM, de Oliveira RA. Multipurpose arrowroot starch films with anthocyanin-rich grape pomace extract: Color migration for food simulants and monitoring the freshness of fish meat. Int J Biol Macromol 2024; 265:130934. [PMID: 38493824 DOI: 10.1016/j.ijbiomac.2024.130934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 03/10/2024] [Accepted: 03/14/2024] [Indexed: 03/19/2024]
Abstract
Extraction of anthocyanins from grape pomace, is a way of valuing these abundant by-products with low added value. Its integration into films may allow it to be used in bioactive packaging, which creates new color and solubility properties for food and smart food packaging which tracks the freshness of fish. Films of arrowroot starch added with different concentrations of grape pomace extract (GPE) were flexible to handle, reddish and presented a high content of anthocyanins. The water vapor permeability increased by 17 %, while the tensile strength of arrowroot starch film decreased by 79 % with the addition of 40 % GPE. The addition of GPE increased the solubility of the starch film in aqueous and lipid food simulants by 121 and 119 %. The GPE pigment preferentially migrated to the aqueous simulant due to the hydrophilic nature of anthocyanins and starch. The GPE film showed distinguishable color changes in different pH buffer solutions from pink at pH 2 to light blue at pH 7 and slightly yellowish green at pH 10. When the composite films were monitored for fish meat freshness, the change in color of the film from reddish pink to slightly green after 96 h of storage at 25 °C was evident.
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Affiliation(s)
- Gislaine Ferreira Nogueira
- Department of Biomedical and Health Sciences, Minas Gerais State University, Passos 37900-106, MG, Brazil.
| | | | | | - Cyntia Trevisan Soares
- School of Agricultural Engineering, University of Campinas, Campinas, SP 13083-875, Brazil
| | - Gabriela Bevilaqua
- Department of Physical-Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP 13083-862, Brazil
| | - Farayde Matta Fakhouri
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Poly2 Group, Carrer Colom 11, E-08222 Terrassa, Spain.
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Ribeiro DN, Borges KC, Matsui KN, Hoskin RT. Spray dried acerola ( Malpighia emarginata DC) juice particles to produce phytochemical-rich starch-based edible films. J Microencapsul 2024; 41:112-126. [PMID: 38345078 DOI: 10.1080/02652048.2024.2313234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
This study aimed to produce spray dried acerola juice microparticles with different protein carriers to be incorporated into edible starch films. The microparticles were evaluated for solids recovery, polyphenol retention, solubility, hygroscopicity, particle size distribution, X-ray diffraction, phytochemical compounds and antioxidant activity. Acerola microparticles produced with WPI/hydrolysed collagen carriers (AWC) with higher solids recovery (53.5 ± 0.34% w/w), polyphenol retention (74.4 ± 0.44% w/w), high solubility in water (85.2 ± 0.4% w/w), total polyphenol content (128.45 ± 2.44 mg GAE/g) and good storage stability were selected to produce starch-based films by casting. As a result, cassava films with water vapour permeability of 0.29 ± 0.07 g mm/m2 h KPa, polyphenol content of 10.15 ± 0.22 mg GAE/g film and DPPH radical scavenging activity of 6.57 ± 0.13 μM TE/g film, with greater migration of polyphenol to water (6.30 ± 0.52 mg GAE/g film) were obtained. Our results show that the incorporation of phytochemical-rich fruit microparticles is a promising strategy to create biodegradable edible films.
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Affiliation(s)
- Dayene Nunes Ribeiro
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Cristina Borges
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Nicolau Matsui
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Roberta Targino Hoskin
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
- Department of Food, Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
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Faisal M, Bevilacqua M, Bro R, Bordallo HN, Kirkensgaard JJK, Hebelstrup KH, Blennow A. Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage. Int J Biol Macromol 2023; 250:126250. [PMID: 37562464 DOI: 10.1016/j.ijbiomac.2023.126250] [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: 02/16/2023] [Revised: 07/10/2023] [Accepted: 08/07/2023] [Indexed: 08/12/2023]
Abstract
This study aimed to prepare a novel colorimetric indicator film from virtually pure (99 %) amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a unique engineered bulk material extracted from transgenic barley grains. Films produced by solution casting were compared to normal barely starch (NB) and pure barley amylopectin (AP), with amylose contents of 30 % and 0 %, respectively. The pH-indicator films were produced by incorporation of RCA into the different starch support matrices with different amylose contents. Barrier, thermal, and mechanical properties, photo degradation stability, and release behavior data revealed that RCA interact differently through the glucan matrices. Microstructural observations showed that RCA were evenly dispersed in the glucan matrix, and AM+RCA indicator films showed high UV-barrier and mechanical performance over normal starch. FTIR revealed that RCA was properly affected by the AM matrix. Moreover, the AM+RCA films showed sensitive color changes in the pH range (2-11) and a predominant Fickian diffusion release mechanism for RCA. This study provides for the first time data regarding AM films with RCA and their promising potential for application as support matrices in responsive food and other industrial biodegradable packaging materials.
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Affiliation(s)
- Marwa Faisal
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Marta Bevilacqua
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Rasmus Bro
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Heloisa N Bordallo
- Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Kim H Hebelstrup
- Department of molecular Biology and Genetics, Aarhus University, 4200 Slagelse, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
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Fan X, Zhang B, Zhang X, Ma Z, Feng X. Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation. Food Chem X 2023; 18:100662. [PMID: 37025418 PMCID: PMC10070503 DOI: 10.1016/j.fochx.2023.100662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to investigate the application potential of Portulaca oleracea extract (POE) in active packaging for the preservation of chilled meat. First, the antioxidant capacity and active ingredients of POE were systematically studied. The results demonstrated that POE has excellent antioxidant capacity and contains abundant antioxidant compounds. Subsequently, antioxidant-active packaging films based on chitosan and starch containing different concentrations of POE (CS/POE films) were successfully developed. The main physicochemical and mechanical properties of the CS/POE films were characterized and evaluated. The CS/POE films exhibited remarkable antioxidant activity and can significantly reduce lipid oxidation in meat. Compared with polyethylene film, the CS/POE films-treated meats had better preservation effects and longer shelf-life. These findings suggested that CS/POE film has the potential to become a good alternative to conventional plastics in food packaging. In conclusion, Portulaca oleracea extract is an excellent natural antioxidant with great potential in active packaging for chilled meat preservation.
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Cao J, Wang C, Zou Y, Xu Y, Wang S, Jiang C, Liu T, Zhou X, Zhang Q, Li S. Colorimetric and antioxidant films based on biodegradable polymers and black nightshade (Solanum nigrum L.) extract for visually monitoring Cyclina sinensis freshness. Food Chem X 2023; 18:100661. [PMID: 37077581 PMCID: PMC10106502 DOI: 10.1016/j.fochx.2023.100661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, colorimetric and antioxidant films were developed by using cassava starch (CS), κ-carrageenan (KC) and black nightshade fruit anthocyanins (BNA), and their physical and functional properties were investigated. We found BNA presented significant color changes in different pH solutions. And incorporation of BNA significantly increased the tensile strength, water vapor permeability, UV-vis light barrier property, pH-sensitivity and antioxidant activity of CS-KC film. Results of structural characterization indicated that H-bonds were formed between CS, KC and BNA in films and the film compactness was significantly improved by BNA incorporation. Results of the rheological property assay showed the films had high apparent viscosity with an obvious shear-thinning behavior. When applied to monitoring the quality change of Cyclina sinensis, CS-KC-BNA films exhibited significant color changes with the degradation process of C. sinensis qualities. Our results suggested CS-KC-BNA films could be utilized in smart packaging in food industry.
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Affiliation(s)
- Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yan Xu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Xinru Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Qian Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Songlin Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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Jiang C, Liu T, Wang S, Zou Y, Cao J, Wang C, Hang C, Jin L. Antioxidant and ammonia-sensitive films based on starch, κ-carrageenan and Oxalis triangularis extract as visual indicator of beef meat spoilage. Int J Biol Macromol 2023; 235:123698. [PMID: 36801294 DOI: 10.1016/j.ijbiomac.2023.123698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/01/2023] [Accepted: 02/11/2023] [Indexed: 02/21/2023]
Abstract
In this study, we first investigated the rheological property of sweet potato starch (SPS), κ-carrageenan (KC) and Oxalis triangularis extract (OTE) blends and found that the blends exhibited high apparent viscosity with an apparent shear thinning behavior. And then films based on SPS, KC and OTE were developed and their structural and functional properties were studied. The physico-chemical test results showed that OTE exhibited different colors in solutions with different pH values and the incorporation with OTE and KC could significantly increase the thickness, water vapor permeability, light barrier ability, tensile strength and elongation at break as well as the pH- and ammonia-sensitive properties of the SPS film. The structural property test results showed that some intermolecular interactions between OTE and SPS/KC occurred in SPS-KC-OTE films. Finally, the functional properties of SPS-KC-OTE films were examined and SPS-KC-OTE films showed significant DPPH radical scavenging activity as well as a visible color change in response to changes in beef meat freshness. Our results suggested that the SPS-KC-OTE films could be used as an active and intelligent food packaging material in food industry.
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Affiliation(s)
- Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenzhu Hang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Lanfei Jin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
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Santos LG, Alves-Silva GF, Martins VG. Active-intelligent and biodegradable sodium alginate films loaded with Clitoria ternatea anthocyanin-rich extract to preserve and monitor food freshness. Int J Biol Macromol 2022; 220:866-877. [PMID: 35998854 DOI: 10.1016/j.ijbiomac.2022.08.120] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022]
Abstract
The aim of this study was to develop and characterize sodium alginate films loaded with 10-40 % Clitoria ternatea extract (CTE) and apply to monitoring the quality of milk, pork and shrimp. Films loaded with CTE showed high light barrier capacity and improved tensile strength by 3.8 times over control films. The incorporation of CTE in alginate films improved the thermal stability of the materials due to intermolecular interactions and crosslinking of polymeric networks. The addition of 40 % of CTE generated films with antibacterial action against E. coli. The alginate films showed biodegradable characteristics in soil and beach sand in 15 days. The food simulant test revealed that the loaded films show good compatibility with aqueous and acidic foods due to the release of higher levels of polyphenols and anthocyanins. The films showed great colorimetric potential due to their ability to change color at different pH (pink-green), ammonia gas (blue-green) and sterilization process (blue-yellow). When the film loaded with 40 % CTE (F40) was applied to monitor the freshness of milk and meat products (shrimp and pork), its blue color changed to purple and green, respectively. Therefore, the F40 has great potential to be used as a biodegradable indicator of freshness.
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Affiliation(s)
- Luan Gustavo Santos
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
| | - Gisele Fernanda Alves-Silva
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
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Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01531-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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11
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Barbosa TCM, Grisi CVB, da Fonseca SB, de Albuquerque Meireles BRL, de Magalhães Cordeiro AMT. Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers. Meat Sci 2022; 191:108844. [DOI: 10.1016/j.meatsci.2022.108844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 04/25/2022] [Accepted: 05/05/2022] [Indexed: 10/18/2022]
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Abstract
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
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Sun Y, Zhang M, Adhikari B, Devahastin S, Wang H. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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14
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Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3010014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (p < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m2 day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing.
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Ramos da Silva L, Velasco JI, Fakhouri FM. Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application. Polymers (Basel) 2022; 14:polym14040835. [PMID: 35215746 PMCID: PMC8963109 DOI: 10.3390/polym14040835] [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: 01/30/2022] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 01/27/2023] Open
Abstract
Packages from renewable sources have been the focus of many studies, due to the consumer needs for high-quality food, environmental concern related to the inadequate discard of packaging, low percentage of packaging recycling, and starch application by a viable method. Thus, this work aimed to develop bioactive packages based on white, red, and black rice starch and analyze the influence of macromolecule and plasticizer type, even its blends, on the characteristics of films. Films were characterized by color, opacity, thickness, water solubility, water vapor permeability, and bioactive properties. The use of rice starch in the development of edible and/or biodegradable films was feasible, with all the formulations tested presenting a homogeneous matrix and the films obtained varying in hue, to the naked eye, as a function of the starch used. Variation of the type of starch and plasticizer, as well as the concentrations of the same, resulted in films with differences in all studied properties. Films prepared with 5% of starch and 30% of sorbitol showed phenolic compounds and antioxidant capacity, using the DPPH and ABTS methods, indicating that these can be considered bioactive packages and also suitable for food application.
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Affiliation(s)
- Luan Ramos da Silva
- Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados 79804-970, Brazil;
- Faculty of Food Engineering, University of Campinas (FEA/UNICAMP), Campinas 13083-970, Brazil
| | - José Ignacio Velasco
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Calle Colon, 11, 08221 Terrassa, Spain;
| | - Farayde Matta Fakhouri
- Faculty of Engineering, Federal University of Grande Dourados (FAEN/UFGD), Dourados 79804-970, Brazil;
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Calle Colon, 11, 08221 Terrassa, Spain;
- Correspondence:
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Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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Isopencu GO, Stoica-Guzun A, Busuioc C, Stroescu M, Deleanu IM. Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100057] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Laureanti EJG, Paiva TS, Souza Tasso I, Dallabona ID, Helm CV, Matos Jorge LM, Jorge RMM. Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract. J Appl Polym Sci 2021. [DOI: 10.1002/app.50922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná Curitiba Brazil
| | - Thainnane Silva Paiva
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Ivisson Souza Tasso
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Ithiara Dalponte Dallabona
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | | | - Luiz Mario Matos Jorge
- Department of Chemical Engineering State University of Maringá (UEM) Maringá Paraná Brazil
| | - Regina Maria Matos Jorge
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná Curitiba Brazil
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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20
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de Freitas TSM, Garcia VADS, Filgueiras CT, Velasco JI, Fakhouri FM. Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araçá ( Psidium myrtoides). Polymers (Basel) 2021; 13:polym13183134. [PMID: 34578033 PMCID: PMC8472461 DOI: 10.3390/polym13183134] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/13/2021] [Accepted: 09/14/2021] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g−1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging.
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Affiliation(s)
| | - Vitor Augusto dos Santos Garcia
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, Brazil; (T.S.M.d.F.); (V.A.d.S.G.); (C.T.F.)
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
| | - Cristina Tostes Filgueiras
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, Brazil; (T.S.M.d.F.); (V.A.d.S.G.); (C.T.F.)
| | - José Ignacio Velasco
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Carrer Colon 11, 08222 Terrassa, Spain;
| | - Farayde Matta Fakhouri
- Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), Carrer Colon 11, 08222 Terrassa, Spain;
- Correspondence:
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21
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Qin Y, Yun D, Xu F, Li C, Chen D, Liu J. Impact of storage conditions on the structure and functionality of starch/polyvinyl alcohol films containing Lycium ruthenicum anthocyanins. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100693] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Zhu B, Lu W, Qin Y, Cheng G, Yuan M, Li L. An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15822] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bifen Zhu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Wangwei Lu
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Guiguang Cheng
- Institute of Agriculture and Food Engineering Kunming University of Science and Technology Kunming China
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan Yunnan Nationalities University Kunming China
| | - Lin Li
- School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
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Pereira DGM, Vieira JM, Vicente AA, Cruz RMS. Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater. Polymers (Basel) 2021; 13:polym13162632. [PMID: 34451172 PMCID: PMC8398948 DOI: 10.3390/polym13162632] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/02/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
Pectin films were developed by incorporating a halophyte plant Salicornia ramosissima (dry powder from stem parts) to modify the film’s properties. The films’ physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of S. ramosissima significantly increased the thickness (0.25 ± 0.01 mm; control 0.18 ± 0.01 mm), color parameters a* (4.96 ± 0.30; control 3.29 ± 0.16) and b* (28.62 ± 0.51; control 12.74 ± 0.75), water vapor permeability (1.62 × 10−9 ± 1.09 × 10−10 (g/m·s·Pa); control 1.24 × 10−9 ± 6.58 × 10−11 (g/m·s·Pa)), water solubility (50.50 ± 5.00%; control 11.56 ± 5.56%), and elongation at break (5.89 ± 0.29%; control 3.91 ± 0.62%). On the other hand, L* (48.84 ± 1.60), tensile strength (0.13 ± 0.02 MPa), and Young’s modulus (0.01 ± 0 MPa) presented lower values compared with the control (L* 81.20 ± 1.60; 4.19 ± 0.82 MPa; 0.93 ± 0.12 MPa), while the moisture content varied between 30% and 45%, for the film with S. ramosissima and the control film, respectively. The addition of S. ramosissima led to opaque films with relatively heterogeneous microstructures. The films showed also good biodegradation capacity—after 21 days in soil (around 90%), and after 30 days in seawater (fully fragmented). These results show that pectin films with S. ramosissima may have great potential to be used in the future as an eco-friendly food packaging material.
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Affiliation(s)
- Daniela G. M. Pereira
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal;
| | - Jorge M. Vieira
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (J.M.V.); (A.A.V.)
| | - António A. Vicente
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (J.M.V.); (A.A.V.)
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal;
- MED—Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Correspondence:
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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Claudia Leites L, Julia Menegotto Frick P, Isabel Cristina T. Influence of the incorporation form of waste from the production of orange juice in the properties of cassava starch-based films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106730] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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de Almeida Nascimento JA, dos Santos AF, Lima Silva ID, Lago Falcão EH, Britto DD, Vinhas GM. Physico-Chemical, Mechanical and Morphological Properties of Biodegradable Films Based on Arrowroot Starch and Poly(vinyl alcohol). J MACROMOL SCI B 2021. [DOI: 10.1080/00222348.2021.1949836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Amanda Félix dos Santos
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | - Ivo Diego Lima Silva
- Programa de Pós-Graduação em Ciência de Materiais, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | - Douglas de Britto
- Centro de Pesquisa Agropecuária do Trópico Semiárido, Petrolina, Pernambuco, Brazil
| | - Glória Maria Vinhas
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
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Huang J, Liu J, Chen M, Yao Q, Hu Y. Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring. Int J Biol Macromol 2021; 184:666-677. [PMID: 34146561 DOI: 10.1016/j.ijbiomac.2021.06.074] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/02/2021] [Accepted: 06/10/2021] [Indexed: 12/16/2022]
Abstract
The roselle anthocyanin extracts (RAE) were immobilized into polyvinyl alcohol (PVA)/hydroxypropyl methylcellulose (HPMC) film matrix, their interaction behavior and mechanism was fully understood for better shrimp freshness monitoring. Structural characterizations revealed RAE was firmly immobilized PVA/HPMC matrix by hydrogen bonds. With increasing RAE contents, dramatic increases of film thickness (from 15.90 ± 0.14 to 23.20 ± 3.35 μm), tensile strength (from 45.66 ± 1.07 to 56.98 ± 0.24 MPa), light barrier and active properties (increased by 83.18% for antioxidant and 146.91%, 59.18% for antibacterial activity against E. coli and S. aureus) were observed, while hydrophobic properties decreased significantly. Owing to great ammonia-sensitive ability, the PVA/HPMC/RAE (PHR) films were applied on shrimp freshness qualitative monitoring and greater visible color variations were identified with increasing RAE contents. Furthermore, mathematical models were established for quantitative monitoring. In conclusion, with the increasing RAE contents, the tighter interaction between RAE and PVA/HPMC matrix contributed to the better functional properties and freshness monitoring effects of PHR films.
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Affiliation(s)
- Jiayin Huang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Jialin Liu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Meiyu Chen
- Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu 610106, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
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Oldoni FC, Bernardo MP, Oliveira Filho JG, de Aguiar AC, Moreira FK, Mattoso LH, Colnago LA, Ferreira MD. Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111339] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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29
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Ma Q, Lu X, Wang W, Hubbe MA, Liu Y, Mu J, Wang J, Sun J, Rojas OJ. Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100634] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Amin U, Khan MU, Majeed Y, Rebezov M, Khayrullin M, Bobkova E, Shariati MA, Chung IM, Thiruvengadam M. Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications. Int J Biol Macromol 2021; 183:2184-2198. [PMID: 34062159 DOI: 10.1016/j.ijbiomac.2021.05.182] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023]
Abstract
Bio-based packaging materials are gaining importance due to their biodegradability, sustainability and environmental friendliness. To control the food quality and improve the food safety standards, proteins polysaccharide and lipid-based packaging films are enriched with bioactive and functional substances. However, poor permeability and mechanical characteristics are the challenging areas in their commercialization. Scientists and researchers are using a combination of techniques i.e. hydrogels, crosslinking, etc. to improve the intermolecular forces between different components of the film formulation to counter these challenges More recently, biodegradable packaging materials, sometimes edible, are also used for the delivery of functional ingredients which reveals their potential for drug delivery to counter the nutrient deficiency problems. This study highlights the potentials of bio-based materials i.e. proteins, polysaccharides, lipids, etc. to develop biodegradable packaging materials. It also explores the additives used to improve the physicochemical and mechanical properties of biodegradable packaging materials. Furthermore, it highlights the novel trends in biodegradable packaging from a food safety and quality point of view.
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Affiliation(s)
- Usman Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Yaqoob Majeed
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow 119991, Russian Federation
| | - Mars Khayrullin
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Elena Bobkova
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Mohammad Ali Shariati
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Ill Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
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Rodrigues FAM, Dos Santos SBF, Lopes MMDA, Guimarães DJS, de Oliveira Silva E, de Souza Filho MDSM, Mattos ALA, da Silva LMR, de Azeredo HMC, Ricardo NMPS. Antioxidant films and coatings based on starch and phenolics from Spondias purpurea L. Int J Biol Macromol 2021; 182:354-365. [PMID: 33836202 DOI: 10.1016/j.ijbiomac.2021.04.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 03/03/2021] [Accepted: 04/04/2021] [Indexed: 11/28/2022]
Abstract
The objective of this study was to prepare, for the first time, active films and coatings from fruit starch (SPFS) and phenolic stem bark extract (SBPE) from Spondias purpurea L. Starch film formulations were prepared with different SBPE contents (5-20 wt% on starch), then cast and dried into films. SBPE showed higher antioxidant activity and antimicrobial activity against both Gram-negative and Gram-positive bacteria. Chemical, morphological, thermal, optical, mechanical, and barrier properties were studied for SPFS-SBPE films. In general, the phenolic extract caused significant changes in starch films (especially when in excess), such as gradual reduction of elastic modulus and tensile strength, increased elongation, opacity, and thermal properties (e.g. glass transition and melting enthalpy). On the other hand, SBPE provided the films with active properties (antioxidant and UV-absorbing). Coatings were applied to minimally processed mangoes (MPM), which were stored for 10 days at 12 °C. SBPE-containing coatings provided better protective action, reducing the total color difference (∆E⁎) and delaying the browning index (BI) during storage as well as reducing fungus attack. The active SPFS-SBPE films showed great potential as environmentally friendly active films and coatings.
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Affiliation(s)
- Francisco Alessandro Marinho Rodrigues
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | - Sarah Brenda Ferreira Dos Santos
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | | | - Diana Jessica Souza Guimarães
- Department of Food Engineering, Federal University of Ceará, Fortaleza - CE, Zip Code 60430-160, Brazil; Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil
| | | | | | | | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil; Embrapa Instrumentação, R. XV de Novembro, 2452, São Carlos - SP, Zip Code 13560-970, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil.
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32
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de Oliveira Begali D, Ferreira LF, de Oliveira ACS, Borges SV, de Sena Neto AR, de Oliveira CR, Yoshida MI, Sarantopoulos CIGL. Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion. Int J Biol Macromol 2021; 180:262-271. [PMID: 33737182 DOI: 10.1016/j.ijbiomac.2021.03.076] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/01/2021] [Accepted: 03/13/2021] [Indexed: 11/25/2022]
Abstract
The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.
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Affiliation(s)
| | - Laura Fonseca Ferreira
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | | | - Maria Irene Yoshida
- Department of Chemistry, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
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Zhou W, Yu X, Li Y, Jiao W, Si Y, Yu J, Ding B. Green-Solvent-Processed Fibrous Membranes with Water/Oil/Dust-Resistant and Breathable Performances for Protective Textiles. ACS APPLIED MATERIALS & INTERFACES 2021; 13:2081-2090. [PMID: 33351576 DOI: 10.1021/acsami.0c20172] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Waterproof and breathable membranes (WBMs) are highly demanded worldwide due to their promising applications in outdoor protective clothing, medical hygiene, and electronic devices. However, the design of such materials integrated with environmental friendliness and high functionality has been considered a long-standing challenge. Herein, we report the green-solvent-processed polyamide fibrous membranes with amphiphobicity and bonding structure via ethanol-based electrospinning and water-based impregnating techniques, endowing the fibrous membranes with outstanding water/oil/dust-resistant and good breathable properties. The developed green smart fibrous membranes exhibit integrated properties with robust water and oil intrusion pressures of 101.2 and 32.4 kPa, respectively, excellent dust removal efficiency of above 99.9%, good water vapor transmission rate of 11.2 kg m-2 d-1, air permeability of 2.6 mm s-1, tensile strength of 15.6 MPa, and strong toughness of 22.8 MJ m-3, enabling the membranes to protect human beings and electronic devices effectively. This work may shed light on designing the next generation green smart fibrous WBMs for protective textiles.
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Affiliation(s)
- Wen Zhou
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
| | - Xi Yu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
| | - Yang Li
- Innovation Center for Textile Science and Technology, Donghua University, Shanghai 200051, China
| | - Wenling Jiao
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
| | - Yang Si
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
- Innovation Center for Textile Science and Technology, Donghua University, Shanghai 200051, China
| | - Jianyong Yu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
- Innovation Center for Textile Science and Technology, Donghua University, Shanghai 200051, China
| | - Bin Ding
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Textiles, Donghua University, Shanghai 201620, China
- Innovation Center for Textile Science and Technology, Donghua University, Shanghai 200051, China
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34
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Vedove TM, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110274] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100550] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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Development and characterization of edible films based on native cassava starch, beeswax, and propolis. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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37
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Nogueira GF, de Oliveira RA, Velasco JI, Fakhouri FM. Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review. Polymers (Basel) 2020; 12:E2518. [PMID: 33126759 PMCID: PMC7692086 DOI: 10.3390/polym12112518] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/12/2020] [Accepted: 10/27/2020] [Indexed: 12/13/2022] Open
Abstract
Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.
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Affiliation(s)
| | | | - José Ignacio Velasco
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Carrer Colom 114, E-08222 Terrassa, Spain;
| | - Farayde Matta Fakhouri
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Carrer Colom 114, E-08222 Terrassa, Spain;
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil
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38
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39
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Lauer MK, Smith RC. Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties. Compr Rev Food Sci Food Saf 2020; 19:3031-3083. [DOI: 10.1111/1541-4337.12627] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/30/2020] [Accepted: 08/02/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Moira K. Lauer
- Department of Chemistry Clemson University Clemson South Carolina USA
| | - Rhett C. Smith
- Department of Chemistry Clemson University Clemson South Carolina USA
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40
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Sun G, Chi W, Xu S, Wang L. Developing a simultaneously antioxidant and pH-responsive κ-carrageenan/hydroxypropyl methylcellulose film blended with Prunus maackii extract. Int J Biol Macromol 2020; 155:1393-1400. [DOI: 10.1016/j.ijbiomac.2019.11.114] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/29/2019] [Accepted: 11/12/2019] [Indexed: 12/24/2022]
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41
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Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage. J FOOD QUALITY 2020. [DOI: 10.1155/2020/4326840] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.
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42
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Silva‐Rodrigues HC, Silveira MP, Helm CV, Matos Jorge LM, Jorge RMM. Gluten free edible film based on rice flour reinforced by guabiroba (
Campomanesia xanthocarpa
) pulp. J Appl Polym Sci 2020. [DOI: 10.1002/app.49254] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Helen C. Silva‐Rodrigues
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | - Maíra P. Silveira
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
| | | | - Luiz M. Matos Jorge
- Department of Chemical Engineering Maringá State University Maringá, Paraná Brazil
| | - Regina M. M. Jorge
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue Curitiba, Paraná Brazil
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43
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Díaz-Galindo EP, Nesic A, Cabrera-Barjas G, Mardones C, von Baer D, Bautista-Baños S, Dublan Garcia O. Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract. Molecules 2020; 25:E1306. [PMID: 32182987 PMCID: PMC7144104 DOI: 10.3390/molecules25061306] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/06/2020] [Accepted: 03/10/2020] [Indexed: 02/07/2023] Open
Abstract
The aim of this paper is to evaluate the physicochemical and microbiological properties of active thermoplastic starch-based materials. The extract obtained from grape cane waste was used as a source of stilbene bioactive components to enhance the functional properties of thermoplastic starch (TPS). The biomaterials were prepared by the compression molding technique and subjected to mechanical, thermal, antioxidant, and microbiological tests. The results showed that the addition of grape cane extract up to 15 wt% (TPS/WE15) did not significantly influence the thermal stability of obtained biomaterials, whereas mechanical resistance decreased. On the other side, among all tested pathogens, thermoplastic starch based materials showed antifungal activity toward Botrytis cinerea and antimicrobial activity toward Staphylococcus aureus, suggesting potential application in food packaging as an active biomaterial layer.
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Affiliation(s)
- Edaena Pamela Díaz-Galindo
- Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50100, Mexico; (E.P.D.-G.); (O.D.G.)
| | - Aleksandra Nesic
- Unidad de Desarrollo Tecnológico (UDT), Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile;
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico (UDT), Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile;
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Universidad de Concepción, Barrio Universitario s/n, Concepción P.O-Box 160-C, Concepción 4070386, Chile; (C.M.); (D.v.B.)
| | - Dietrich von Baer
- Departamento de Análisis Instrumental, Universidad de Concepción, Barrio Universitario s/n, Concepción P.O-Box 160-C, Concepción 4070386, Chile; (C.M.); (D.v.B.)
| | - Silvia Bautista-Baños
- Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional. Carretera Yautepec-Jojutla, Km. 6, calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos 62731, Mexico;
| | - Octavio Dublan Garcia
- Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50100, Mexico; (E.P.D.-G.); (O.D.G.)
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44
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Liu Y, Zhang X, Li C, Qin Y, Xiao L, Liu J. Comparison of the structural, physical and functional properties of κ-carrageenan films incorporated with pomegranate flesh and peel extracts. Int J Biol Macromol 2020; 147:1076-1088. [DOI: 10.1016/j.ijbiomac.2019.10.075] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/25/2019] [Accepted: 10/08/2019] [Indexed: 10/25/2022]
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45
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Development of antioxidant and antimicrobial packaging films based on chitosan and mangosteen (Garcinia mangostana L.) rind powder. Int J Biol Macromol 2020; 145:1129-1139. [DOI: 10.1016/j.ijbiomac.2019.10.038] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 09/26/2019] [Accepted: 10/03/2019] [Indexed: 12/13/2022]
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46
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Cowpea starch films containing maqui berry extract and their application in salmon packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100394] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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47
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Qin Y, Liu Y, Yuan L, Yong H, Liu J. Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.017] [Citation(s) in RCA: 139] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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48
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Go E, Song KB. Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast. STARCH-STARKE 2019. [DOI: 10.1002/star.201900116] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Eun‐Jeong Go
- Department of Food Science and TechnologyChungnam National University Daejeon 34134 Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and TechnologyChungnam National University Daejeon 34134 Republic of Korea
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49
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Bioactive Edible Films Based on Arrowroot Starch Incorporated with Cranberry Powder: Microstructure, Thermal Properties, Ascorbic Acid Content and Sensory Analysis. Polymers (Basel) 2019; 11:polym11101650. [PMID: 31614446 PMCID: PMC6835484 DOI: 10.3390/polym11101650] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 10/06/2019] [Accepted: 10/09/2019] [Indexed: 02/07/2023] Open
Abstract
The growing global awareness about environmental preservation has stimulated the search for alternatives to replace conventional plastics made from fossil sources. One of the advantages is using polymers from renewable sources, such as starch and gelatin, which, in addition to being biodegradable, may also be edible. The incorporation of cranberry into a polymeric matrix can transfer bioactive composite films, colour and flavour to the film, which are characteristic of this fruit, expanding its application to fruit stripes or colourful coatings for specific foods. In this context, the aim of this work was to evaluate the influence of the incorporation of 0, 5, 15, 25, 35, 45 and 55% (solids mass/biopolymer mass) cranberry powder on the microstructure, thermal properties, ascorbic acid content and sensory analysis of gelatin and arrowroot starch films obtained by casting. Scanning electron microscopy (SEM) images showed that the incorporation of cranberry made the film surface rough and irregular. All films presented an X-ray diffraction pattern typical of a semicrystalline material. The glass transition temperature (Tg) decreased when increasing the concentration of cranberry in films. All films with cranberry presented high ascorbic acid content and were well accepted by the tasters when sensory analysis was performed.
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50
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Yong H, Wang X, Zhang X, Liu Y, Qin Y, Liu J. Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.012] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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