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Zhang R, Wang B, Zhang F, Zheng K, Liu Y. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese. Int J Food Microbiol 2024; 419:110751. [PMID: 38781648 DOI: 10.1016/j.ijfoodmicro.2024.110751] [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: 11/13/2023] [Revised: 04/08/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151-181 and αs2-casein182-207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151-181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151-181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151-181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.
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Affiliation(s)
- Ruyue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Kai Zheng
- Jiangsu Engineering Research Center of Stomatological Translational Medicine, Nanjing Medical University, Nanjing 210029, China; Jiangsu Key Laboratory of Oral Diseases, Nanjing Medical University, Nanjing 210029, China.
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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2
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Chen Y, Wang S, Yang C, Zhang L, Li Z, Jiang S, Bai R, Ye X, Ding W. Chitosan/konjac glucomannan bilayer films: Physical, structural, and thermal properties. Int J Biol Macromol 2024; 257:128660. [PMID: 38065457 DOI: 10.1016/j.ijbiomac.2023.128660] [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: 09/26/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
To overcome the limitations of chitosan (CS) and konjac glucomannan (KGM), the bilayer films of CS and KGM were prepared by layer-by-layer (LBL) casting method, and the effects of different mass ratios (i.e., C5: K0, C4:K1, C3:K2, C1:K1, C2:K3, C1:K4, and C0:K5) on the microstructures and physicochemical properties of bilayer films were examined to evaluate their applicability in food packaging. The results revealed that the bilayer films had uniform microstructures. When compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. However, the tensile tests revealed a reduction in the mechanical properties of the bilayer films, which was nonetheless superior to that of the pure KGM film. In addition, the intermolecular interactions between the CS and KGM layers were observed through FTIR and XRD analyses. Finally, TGA and DSC analyses demonstrated a decrease in the thermal stability of the bilayer films. Our cumulative results verified that CS-KGM bilayer films may be a promising material for use in food packaging and further properties of the bilayer films can be supplemented in the future through layer-by-layer modification and the addition of active ingredients.
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Affiliation(s)
- Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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3
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Zhao J, Wang Y, Li J, Lei H, Zhen X, Gou D, Liu T. Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation. Int J Biol Macromol 2023; 246:125567. [PMID: 37379940 DOI: 10.1016/j.ijbiomac.2023.125567] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/31/2023] [Accepted: 06/24/2023] [Indexed: 06/30/2023]
Abstract
In this study, the composite cling film was prepared by solution casting method using chitosan and golden mushroom foot polysaccharide as substrates, and the structure and physicochemical indexes of the composite cling film were characterized by Fourier infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results showed that compared with single chitosan film, the composite cling film has better mechanical properties and antioxidant properties, and the barrier of UV light and water vapor is also stronger. Due to its high nutritional value, blueberry has a short shelf life due to its thin skin and poor storage resistance. Therefore, in this study, blueberry was used as the object of freshness preservation, and the single chitosan film group and the uncovered group were used as controls, and the weight loss, total bacterial colony, decay rate, respiration intensity, malondialdehyde content, hardness, soluble solids, titratable acid, anthocyanin content, and VC content of blueberry were used as freshness preservation indexes for experiments. The comprehensive results showed that the freshness preservation effect of the composite film group was significantly higher than that of the control group, with better antibacterial properties, antioxidant properties, etc., which could effectively delay fruit decay and deterioration, thus prolonging the shelf life, and thus the chitosan/Enoki mushroom foot polysaccharide composite preservation film has a high potential as a new freshness preservation material for blueberry.
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Affiliation(s)
- Jun Zhao
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Junbo Li
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
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4
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Sonchaeng U, Wongphan P, Pan-utai W, Paopun Y, Kansandee W, Satmalee P, Tamtin M, Kosawatpat P, Harnkarnsujarit N. Preparation and Characterization of Novel Green Seaweed Films from Ulva rigida. Polymers (Basel) 2023; 15:3342. [PMID: 37631399 PMCID: PMC10460084 DOI: 10.3390/polym15163342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/29/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Ulva rigida green seaweed is an abundant biomass consisting of polysaccharides and protein mixtures and a potential bioresource for bioplastic food packaging. This research prepared and characterized novel biodegradable films from Ulva rigida extracts. The water-soluble fraction of Ulva rigida was extracted and prepared into bioplastic films. 1H nuclear magnetic resonance indicated the presence of rhamnose, glucuronic and sulfate polysaccharides, while major amino acid components determined via high-performance liquid chromatography (HPLC) were aspartic acid, glutamic acid, alanine and glycine. Seaweed extracts were formulated with glycerol and triethyl citrate (20% and 30%) and prepared into films. Ulva rigida films showed non-homogeneous microstructures, as determined via scanning electron microscopy, due to immiscible crystalline component mixtures. X-ray diffraction also indicated modified crystalline morphology due to different plasticizers, while infrared spectra suggested interaction between plasticizers and Ulva rigida polymers via hydrogen bonding. The addition of glycerol decreased the glass transition temperature of the films from -36 °C for control films to -62 °C for films with 30% glycerol, indicating better plasticization. Water vapor and oxygen permeability were retained at up to 20% plasticizer content, and further addition of plasticizers increased the water permeability up to 6.5 g·mm/m2·day·KPa, while oxygen permeability decreased below 20 mL·mm/m2·day·atm when blending plasticizers at 30%. Adding glycerol efficiently improved tensile stress and strain by up to 4- and 3-fold, respectively. Glycerol-plasticized Ulva rigida extract films were produced as novel bio-based materials that supported sustainable food packaging.
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Affiliation(s)
- Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Wanida Pan-utai
- Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Yupadee Paopun
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Bangkok 10900, Thailand (W.K.)
| | - Wiratchanee Kansandee
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Bangkok 10900, Thailand (W.K.)
| | - Prajongwate Satmalee
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand;
| | - Montakan Tamtin
- Kung Krabaen Bay Royal Development Study Center, Department of Fisheries, Ministry of Agriculture and Cooperatives, Chantha Buri 22120, Thailand
| | - Prapat Kosawatpat
- Phetchaburi Coastal Aquaculture Research and Development Center, Coastal Aquaculture Research and Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Phetchaburi 76100, Thailand;
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand
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5
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Samani MA, Babaei S, Naseri M, Majdinasab M, Nafchi AM. Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide. Food Sci Nutr 2023; 11:3767-3779. [PMID: 37457178 PMCID: PMC10345713 DOI: 10.1002/fsn3.3361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross-linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT-IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film (p < .05). Further, adding sulfated polysaccharide and citric acid cross-linking agent to the agar-chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films (p < .05), indicating strong cross-linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar-based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross-linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.
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Affiliation(s)
- Maedeh Asad Samani
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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Zhang L, Zhang J, Wen P, Xu H, Cui G, Wang J. Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films. ULTRASONICS SONOCHEMISTRY 2023; 98:106478. [PMID: 37354763 PMCID: PMC10331306 DOI: 10.1016/j.ultsonch.2023.106478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/25/2023] [Accepted: 06/06/2023] [Indexed: 06/26/2023]
Abstract
The β-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method. Effects of HIU pretreatment time (0, 5, 10, 15, and 20 min) on the conformation of 7S and structural and application properties of 7S-TGase films were evaluated. The analysis of 7S conformation results revealed that HIU pretreatment for 0-10 min significantly dissociated the 7S, exposed internal hydrophobic groups of protein, increased its intermolecular hydrogen bonds, and altered the protein secondary and tertiary structure. The structural properties of films were evaluated by SEM, XRD, and ATR-FTIR. SEM showed that HIU reduced film wrinkles and cracks and improved unevenness. XRD and ATR-FTIR indicated that the film obtained an enlarged crystallinity, and the amide I and amide II regions of films were peak-shifted which is usually associated with the formation of covalent bonds. Notably, analysis of intermolecular force showed that HIU facilitated the formation of hydrogen bonds, hydrophobic interactions, and ε-(γ-glutamyl) lysine bonds in 7S-TGase films. The above structural changes in 7S and films were beneficial for the application properties of films. Results indicated that 10 min HIU pretreatment effectively improved the mechanical properties and water resistance, reduced water vapor permeability and oxygen permeability, and decreased the opacity of 7S-TGase films. However, the color of the film was not affected by the HIU, with an overall bright and yellowish color.
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Affiliation(s)
- Lan Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jixin Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Pingping Wen
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Huiqing Xu
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China.
| | - Guiyou Cui
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jun Wang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
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7
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Pre-crosslinking with putrescine improves mechanical and thermal properties of alginate film. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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8
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Ajesh Kumar V, Pravitha M, Yadav A, Pandiselvam R, Srivastav PP. Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Physicochemical and functional properties of chitosan-based edible film incorporated with Sargassum pallidum polysaccharide nanoparticles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Thermally-induced crosslinking altering the properties of chitosan films: Structure, physicochemical characteristics and antioxidant activity. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Dedhia N, Marathe SJ, Singhal RS. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations. Carbohydr Polym 2022; 287:119355. [DOI: 10.1016/j.carbpol.2022.119355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 12/13/2022]
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Zhang L, Li K, Yu D, Regenstein JM, Dong J, Chen W, Xia W. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties. Int J Biol Macromol 2022; 200:378-387. [PMID: 35026223 DOI: 10.1016/j.ijbiomac.2021.12.199] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/20/2021] [Accepted: 12/31/2021] [Indexed: 12/28/2022]
Abstract
Chitosan (C) and zein (Z) were used to develop bilayer films with a characteristic one-way water barrier using a layer-by-layer (LBL) casting method. The effects of mass ratios (C:Z1:1, C:Z1:2, C:Z1:3, C:Z3:1, C:Z2:1) on the microstructure and physicochemical properties of bilayer films were investigated. Bilayer films had uniform microstructures, and C:Z = 1:3 showed a firmer structure as the Z aggregates were distributed in the continuous phase of C. The intermolecular interactions between the C and Z layers were observed using FTIR and XRD analysis. TGA demonstrated that adding Z layer enhanced the thermal stability of C films. LBL coating gave the C/Z bilayer film an increased elongation and tensile strength, as well as a decreased water vapor and oxygen permeability, especially for C:Z = 1:3 which had better properties. The results suggested that C and Z bilayer films may be a promising material for food packaging with the desired water resistance.
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Affiliation(s)
- Liming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kangning Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Joe M Regenstein
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Junli Dong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wanwen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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13
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Synthesis and Characterization of Chanar Gum Films. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
New polysaccharides are being intensely studied as sources of edible materials, with potential application in food packaging systems, eco-materials and the pharmaceutical industry. This investigation aimed to develop biopolymer films based on the polysaccharides obtained from chañar (CH) fruit (Geoffrea decorticans). The resulting polysaccharides, from hydrothermal extraction (CHT) and acid extraction (CHA) were hydrodynamically characterized, with density, viscosity, and diffusion coefficient measurements to obtain their properties in an aqueous solution (intrinsic viscosity, shape factor, partial specific volume, hydration value, molecular weight, and hydrodynamic radius). The polysaccharides films (CHTF and CHAF) were characterized with SEM/EDX, DSC, TGA-DTG, FTIR, DRX, mechanical tests, water vapor permeation, colorimetry, antioxidant capacity, and biodegradability, to determine potential applications based on these properties. The results indicated that the extraction method affects the hydrodynamic properties of the obtained polysaccharide. They differ in molecular weight, and RH of CHT was greater than CHA. Both gums were quasi-spherical, and the νa/b value of CHT was more than CHA. The films properties did not present significant differences in most cases. SEM micrographs illustrate that CHAF presents a much rougher surface. The results of the mechanical analysis show that CHTF has better mechanical properties, it has higher elongation at break and tensile strength, with a Young Modulus of 2.8 MPa. Thermal analysis indicates good thermal stability of the films until about 150 °C. The degradation study shows that CH films are biodegradable in a 35 day range. The study of this properties is critical to demonstrate the functionality of biopolymers and their application. The obtained results represent an advantage and evidence that chañar is an interesting source for extract polysaccharides with film forming properties.
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14
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Li C, Zhang Y, Han Y, Zhao X, Tian F. Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films. J Food Saf 2021. [DOI: 10.1111/jfs.12958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Cai‐Yun Li
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yu‐Bin Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yun Han
- Jianyou Science and Technology Park Hangzhou China
| | - Xi‐Ya Zhao
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Fa‐Dong Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
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15
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Mi T, Zhang X, Liu P, Gao W, Li J, Xu N, Yuan C, Cui B. Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34872394 DOI: 10.1080/10408398.2021.2012420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Biopolymeric films manufactured from materials such as starch, cellulose, protein, chitosan, gelatin, and polyvinyl alcohol are widely applied due to their complete biodegradability. While biopolymer-based films exhibit good gas barriers and optical properties when used in packaging, poor moisture resistance and mechanical properties limit their further application. Ultrasonication is a promising, effective technology for resolving these shortcomings, with its high efficiency, environmentally friendly nature, and safety. This review briefly introduces basic ultrasonication principles and their main effects on mechanical properties, transparency, color, microstructure, water vapor permeability, and oxygen resistance. We also describe the thermal performance of biopolymeric films. While ultrasonication has many positive effects on the physicochemical properties of biopolymeric films, many factors influence their behavior during film preparation, including power density, amplitude, treatment time, frequency, and the inherent properties of the source materials. This review focuses on biopolymers as film-forming materials and comprehensively discusses the promotional effects of ultrasonication on their physicochemical properties.
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Affiliation(s)
- Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong, China
| | - Xiaolei Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Jianpeng Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nuo Xu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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