Physical, structural and thermal properties of composite edible films prepared from pearl millet starch and carrageenan gum: Process optimization using response surface methodology

Preparation and characterization of chitosan/polyvinyl alcohol/Ginkgo biloba leaf extract composite film and its effect on chilled beef preservation

Bioactive composite films containing varying concentrations (0 %, 2 %, 6 %, and 10 %) of the Ginkgo biloba leaf extract (GBLE) were prepared using chitosan (CS) and polyvinyl alcohol (PVA) as substrates and applied to preserve chilled beef. The thickness, density, mechanical properties, barrier properties, antioxidant activity, and thermal stability of the developed composite films significantly increased as the GBLE concentration increased (P < 0.05). Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction confirmed that GBLE was primarily integrated into the film matrix through hydrogen bonding and exhibited good compatibility. Compared with control films, the active composite films significantly inhibited color deterioration and microbial growth in chilled beef during storage, delayed fat and protein oxidation, improved chilled beef quality, and extended shelf life to 12 days. These findings suggest that GBLE/CS/PVA composite films hold great potential as active packaging materials for food preservation.

Characterization of a biocomposite film using coconut jelly powder to improve arrowroot starch and sodium alginate film forming properties

Composite polymers are promising solution to structural setbacks of starch and alginate-based films due to their hydrophilic attributes. Hence, this study aimed to investigate young coconut jelly powder (CJP), an under-utilized by-waste, as a filler using the casting method to develop a novel biocomposite from increments of CJP (1-3 %) to a blended resin of arrowroot starch, sodium alginate, and glycerol. Moreover, the films were characterized by physicomechanical (visual aspect, thickness, color, moisture content, tensile strength, and elongation at break); surface microstructure; water barrier (water vapor permeability, water solubility, and water activities); thermal, crystallinity, and functional group properties; soil, river water, and seawater biodegradability; and coating application in cherry tomato. The results showed CJP improved tensile strength from 1.84 to 9.35 MPa and lowered moisture content from 33.44 to 18.92 %, and revealed compatibility within a semi-crystalline film matrix of high thermal stability, which depicted smooth surface areas and opacity suitable for packaging. The findings demonstrated faster biodegradability rates in soils (14-35 days) than water tests (152-180 days). Furthermore, coating significantly delayed weight loss while preserving visible color and flesh quality of the cherry tomato. In conclusion, the CJP-based biocomposite films presented a potential biodegradable eco-friendly alternative to the food packaging industry.

Synergistic effects of starch and carrageenan from Kappaphycus alvarezii in composite film formation: Physicochemical and degradable properties

Rising concerns around plastic pollution from single-use plastic (SUPs), especially food packaging, have driven interest in sustainable alternatives. As such, algae biomass has gained attention for bioplastic production due to algae's rapid growth and abundant polysaccharides. This research focuses on extracting carrageenan from Kappaphycus alvarezii, extensively cultivated in Sabah, Malaysia, and utilizing it in combination with starch and glycerol to develop algae-based films. The physicochemical properties and degradation rate of these films were evaluated, revealing that the addition of carrageenan enhanced overall thermal stability meanwhile increasing water solubility, water content but reducing the degradation rate and swelling degree. This is primarily due to the crystalline structures of carrageenan, which provide a more rigid arrangement compared to the network of starch polymers. However, the incorporation of starch into the blends has enhanced the elongation and surface morphology, resulting in more balanced properties. Overall, these carrageenan films displayed impressive thermal, mechanical, and biodegradability characteristics, establishing their viability as substitutes for conventional plastics.

Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf-life extension of bell peppers (Capsicum annuum)

In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2 mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.

Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring

The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10-8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.

Enhancing mechanical and water barrier properties of starch film using chia mucilage

Biodegradable packaging materials are increasingly being investigated due to rising concerns about food safety and environmental conservation. This study examines the incorporation of chia mucilage (CM) into starch-based films using the casting method, aiming to understand its effects on the structure and functionality of the films. CM, an anionic heteropolysaccharide, is hypothesized to enhance the mechanical and barrier properties of the films through polymer interactions and hydrogen bonding. Our findings confirm that CM incorporation results in films with uniformly smooth surfaces, indicating high compatibility and homogeneity within the starch matrix. Notably, CM improves film transparency and crystallinity. Mechanical assessments show a remarkable elevation in tensile strength, soaring from 5.21 MPa to 12.38 MPa, while elongation at break decreases from 61.73 % to 31.42 %, indicating a trade-off between strength and flexibility. Additionally, water solubility decreases from 57.97 % to 41.40 %, and water vapor permeability is reduced by 30 % with CM loading. These results highlight the role of CM in facilitating the formation of a dense, interconnected polymeric network within the starch matrix. Given the soluble dietary fiber nature of CM, the CS/CM (corn starch/chia mucilage) blended films are expected to be safe for food packaging and applicable as edible films with health benefits.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

UV blocking edible films based on corn starch/moringa gum incorporated with pine cone extract for sustainable food packaging

Corn starch (CS) is a good alternative to synthetic polymers due to its sustainability; nevertheless, because of its weak tensile strength, the matrix requires another polymer. Therefore, 0.5 % (w/v) moringa gum (MG) was added. The purpose of this study was to assess how pine cone extract (PCE) affected the physiochemical and mechanical properties of corn starch and moringa gum (CS/MG) films and their use as UV-blocking composites. The findings suggest that the PCE improved the elongation at break from 3.27 % to 35.2 % while greatly reducing the tensile strength. The hydrogen bonding between CS/MG and PCE was visible in the FTIR spectra. The XRD graph indicated that the films were amorphous. In comparison to CS/MG films, PCE-incorporated edible films demonstrated significant UV-blocking ability indicating their potential as sustainable packaging material for light-sensitive food products.

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

Design of cationic surfactant reinforced carrageenan waterproof composite films and applied as water induced electricity generator

Carrageenan (CR) is a renewable polysaccharide material for packaging application due to its good film-forming property, but its use can be limited by the water solubility. In this research, CR hydrogels were modified by quaternary ammonium surfactants with different length of hydrocarbon tails (n, 8≦n≦16) by adsorption method and waterproof films were obtained after drying. The composition and charge interaction of composite films was confirmed by FTIR. Both thermogravimetric analysis and energy dispersive spectrometer indicated that the surfactant ions replaced K+ to form complexes with CR. The X-ray diffraction revealed the decreased amorphous nature of composite films compared to neat CR film. Water-related physical properties, such as water content, weight percentage change after contact with water, water vapor transmission, and water contact angle were intimately related to n. When 8≦n≦14, the waterproof properties were enhanced with the increase of n. Meanwhile, the waterproof property of composite film was ascertained by the no leakage result in the boiling water packaging experiment. When n = 16, sandwich structure was found in the sectional micromorphology images, and water bag structure formed after immersed into water. By comparing the mechanical properties of the composite films in different condition, we found that quaternary ammonium surfactants improved significantly the tensile strength in water and increased elongation at break in dry state. The composite films can be used as water induced voltage generator for their polyelectrolyte nature. Benefiting from the high stability of the composite films in water, their water-induced voltage generation process had good recyclability. Due to the antimicrobial activity of the quaternary ammonium salts and the waterproof property, composite films were more stable and degraded more slowly than neat CR film in nature environment.

Current and emerging applications of carrageenan in the food industry

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.

Sodium alginate/carboxymethyl starch/κ-carrageenan enteric soft capsule: Processing, characterization, and rupture time evaluation

Although gelatin has good characteristics in preparing soft capsules, its noticeable shortcomings force researchers to further develop substitutes for gelatin soft capsules. In this paper, sodium alginate (SA), carboxymethyl starch (CMS) and κ-carrageenan (κ-C) were used as matrix materials, and the formula of the co-blended solution was screened through rheological method. In addition, films of the different blends were characterized by thermogravimetry analysis, SEM, FTIR, X-ray, water contact angle and mechanical properties. The results showed that κ-C had strong interaction with CMS and SA and the mechanical properties of capsule shell were greatly improved by the addition of κ-C. When the ratio of CMS/SA/κ-C was 2:0.5:1.5, the microstructure of the film was more dense and uniform. In addition, this formula had the best mechanical properties and adhesion properties, and was more suitable for the production of soft capsules. Finally, a novel plant soft capsule was successfully prepared by dropping method, and its appearance and rupture properties met the requirements of enteric soft capsules. In simulated intestinal juice, the soft capsule was almost completely degraded within 15 min, and it was superior to the gelatin soft capsule. Therefore, this study provides an alternative formula for preparing enteric soft capsules.

Physico-Mechanical Optimization and Antimicrobial Properties of the Bionanocomposite Films Containing Gallic Acid and Zinc Oxide Nanoparticles

The mechanical and physical properties of the bionanocomposite films based on κ-carrageenan (KC)-gelatin (Ge) containing zinc oxide nanoparticles (ZnONPs) and gallic acid (GA) were optimized using the response surface method, and the optimum amounts of 11.19 wt% GA and 1.20 wt% ZnONPs were obtained. The results of XRD, SEM, and FT-IR tests showed the uniform distribution of the ZnONPs and GA in the film microstructure, and suitable interactions between biopolymers and these additives, which led to increasing the structural cohesion of the biopolymer matrix and improving the physical and mechanical properties of the KC-Ge-based bionanocomposite. In the films containing gallic acid and ZnONPs, an antimicrobial effect was not observed against E. coli; however, the GA-loaded and optimum films show an antimicrobial effect against S. aureus. The optimum film showed a higher inhibition effect against S. aureus compared to the ampicillin- and gentamicin-loaded discs.

Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films

Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.

Biodegradable edible film based on basil seed gum: the effect of gum and plasticizer concentrations.. [DOI: 10.21203/rs.3.rs-2626369/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.

Antioxidant and ammonia-sensitive films based on starch, κ-carrageenan and Oxalis triangularis extract as visual indicator of beef meat spoilage

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.

Mechanical properties of tef starch based edible films: Development and process optimization

The non-biodegradable synthetic plastic is one of the greatest challenges facing the food packaging business since it seriously harms the environment. To solve this problem, non-biodegradable plastic may be disposed of more affordably and with less harm on the environment by using edible starch-based biodegradable film. Therefore, the present study was focused on the development and optimization of tef starch based edible films based on mechanical properties. In this study response surface methodology was employed by considering 3-5g of tef starch, 0.3-0.5% of agar and 0.3-0.5% of glycerol. The prepared film showed the tensile strength of 17.97-24.25 Mpa, elongation break of 1.21-2.03%, elastic modulus of 17.58-108.69 MPa, puncture force of 2.55-15.02 N, puncture formation of 9.59-14.95 mm. The findings showed that as glycerol concentrations in the film-forming solution increased, the prepared tef starch edible films' tensile strength, elastic modulus, and puncture force declined while their elongation at break and puncture deformation increased. Tef starch edible films' mechanical characteristics, including as tensile strength, elastic modulus, and puncture force, were increased by the increase of agar concentration. The optimized (from 5 gm tef starch, 0.4 g agar and 0.3% glycerol) tef starch edible film exhibited higher tensile strength, elastic modulus, and puncture force while lower elongation at break and puncture deformation. The composite edible film based tef starch with agar exhibited good mechanical properties and can be suggested for application in food industry as food packaging.

Preparation and characterization of antioxidant and pH-sensitive films based on arrowhead (Sagittaria sagittifolia) starch, κ-carrageenan and black chokeberry (Aronia melanocarpa) extract for monitoring spoilage of chicken wings

In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry.

Biodegradable Active Packaging Material Containing Grape Seed Ethanol Extract and Corn Starch/κ-Carrageenan Composite Film

An active film composed of corn starch/κ-carrageenan and ethanolic grape seed extract (0, 1, 3, and 5 wt% of GSE on corn starch basis) were successfully prepared using the solvent casting technique. The effects of the different concentrations of ethanolic grape seed extract (GSE) on the physicochemical properties, antioxidant properties, and antibacterial properties of CS/κC films were analyzed. The results showed that the addition of GSE inhibited the recrystallization of starch in the composite film. The glass transition temperature of composite film is 121.65 °C. With the addition of GSE, the surface roughness of the composite film increased, and the cross-section displayed a stratification phenomenon. Meanwhile, when GSE was added to the composite film, the tensile strength of the composite film decreased (3.50 ± 0.27 MPa), the elongation at break increased (36.87 ± 2.08%), and the WVP increased (1.58 ± 0.03 g mm/m2·d· kPa). With the increase of the concentration of GSE in the composite film, the a* value and b* value of the composite film increase, the L* value decreases, and the opacity increases. The lipid oxidation test proved that the composite films containing 1% GSE has a significant inhibitory effect on the oxidation of lard (p < 0.05). The above results indicate that the GSE can be used as a food-grade packaging material and has a good application prospect in the food industry.

Recent advances in carrageenan-based films for food packaging applications

In order to solve the increasingly serious environmental problems caused by plastic-based packaging, carrageenan-based films are drawing much attentions in food packaging applications, due to low cost, biodegradability, compatibility, and film-forming property. The purpose of this article is to present a comprehensive review of recent developments in carrageenan-based films, including fabrication strategies, physical and chemical properties and novel food packaging applications. Carrageenan can be extracted from red algae mainly by hydrolysis, ultrasonic-assisted and microwave-assisted extraction, and the combination of multiple extraction methods will be future trends in carrageenan extraction methods. Carrageenan can form homogeneous film-forming solutions and fabricate films mainly by direct coating, solvent casting and electrospinning, and mechanism of film formation was discussed in detail. Due to the inherent limitations of the pure carrageenan film, physical and chemical properties of carrageenan films were enhanced by incorporation with other compounds. Therefore, carrageenan-based films can be widely used for extending the shelf life of food and monitoring the food freshness by inhibiting microbial growth, reducing moisture loss and the respiration, etc. This article will provide useful guidelines for further research on carrageenan-based films.

Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.

Assessment of Antifungal Efficacy and Release Behavior of Fungicide-Loaded Chitosan-Carrageenan Nanoparticles against Phytopathogenic Fungi

Biopolymeric Chitosan-Carrageenan nanocomposites 66.6-231.82 nm in size containing the chemical fungicide mancozeb (nano CSCRG-M) were synthesized following a green chemistry approach. The physicochemical study of nanoparticles (NPs) was accomplished using a particle size analyzer, SEM and FTIR. TEM exhibited clover leaf-shaped nanoparticles (248.23 nm) with mancozeb on the inside and entrapped outside. Differential scanning calorimetry and TGA thermogravimetry exhibited the thermal behaviour of the nanoform. Nano CSCRG-1.5 at 1.5 ppm exhibited 83.1% inhibition against Alternaria solani in an in vitro study and performed as well as mancozeb (84.6%). Complete inhibition was exhibited in Sclerotinia sclerotiorum at 1.0 and 1.5 ppm with the nanoformulation. The in vivo disease control efficacy of mancozeb-loaded nanoparticles against A. solani in pathogenized plants was found to be relatively higher (79.4 ± 1.7) than that of commercial fungicide (76 ± 1.1%) in pot conditions. Nanomancozeb showed superior efficacy for plant growth parameters, such as germination percentage, root-shoot ratio and dry biomass. The nanoformulation showed higher cell viability compared to mancozeb in Vero cell cultures at 0.25 and 0.50 mg/mL in the resazurin assay. CSCRG-0.5 showed slow-release behavior up to 10 h. Thus, these green nano-based approaches may help combat soil and water pollution caused by harmful chemical pesticides.

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch-Chitosan Biocomposite Films

This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10⁻¹¹ g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US.

Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

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.

Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues

Edible films and coatings, despite their practical applications, have only entered the food industry in the last decade. Their main functions are to protect the food products from mechanical damage and from physical, chemical and microbiological deteriorative changes. The ingredients used for their formation are polysaccharides, proteins and lipids, in individual or combined formulations. The edible films and coatings have already been applied on various food products, such as fruits, vegetables, meat products, seafood products, cheese, baked products and deep fat fried products. The techniques for their application on foods are of particular interest. Nowadays, composite edible films and coatings are also being studied, based on combinations of the properties of individual components. In addition to conventional materials, new ones, such as nanomaterials, are being investigated, aiming to enhance the resulting properties. However, before the incorporation of new materials to films and coatings, they must be thoroughly checked according to the legislation, to assure their lawful use. This review covers the recent developments on the edible films and coatings area in terms of the contribution of novel constituting materials to the improvement of their properties.

Millet starch: A review

The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications

Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

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.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.