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Ying Q, Zhan S, Yu H, Li J, Jia R, Wei H, Roura E, Tan X, Qiao Z, Huang T. Gelatin based preservation technologies on the quality of food: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38850027 DOI: 10.1080/10408398.2024.2361298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2024]
Abstract
Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.
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Affiliation(s)
- Qingfang Ying
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Haixia Yu
- Ocean Research Centre of Zhoushan, Zhejiang University, Zhoushan, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Ru Jia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Huamao Wei
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Eugeni Roura
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Xinle Tan
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
- Juxiangyuan Health Food (Zhongshan) Co., Ltd, Zhongshan, China
| | - Zhaohui Qiao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Tao Huang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Wang X, Wang W, Hu X, Zhu X, Wang L, Zhang N, Yu D. Structural and physical properties of soybean protein isolate films with ohmic heating treatment: Impacts of electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Song HG, Choi I, Lee JS, Chang Y, Yoon CS, Han J. Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Song HG, Choi I, Lee JS, Chung MN, Yoon CS, Han J. Comparative study on physicochemical properties of starch films prepared from five sweet potato (Ipomoea batatas) cultivars. Int J Biol Macromol 2021; 189:758-767. [PMID: 34419545 DOI: 10.1016/j.ijbiomac.2021.08.106] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/11/2021] [Accepted: 08/13/2021] [Indexed: 10/20/2022]
Abstract
Five different sweet potato (Ipomoea batatas) cultivars (Daeyumi, Gogeonmi, Sincheonmi [SCM], Singeonmi, and Sinyulmi [SYM]) were used to extract sweet potato starch (SPS) for developing starch-based films. After the chemical composition and amylose contents of all SPSs were evaluated, the morphological, moisture, mechanical, and barrier properties of the SPS-based films were investigated. As one of the film characteristics, the X-ray diffractograms revealed that the SCM-based film with the highest amylose content (26.34%) had the highest relative crystallinity (24.31%). The SCM-based film also showed higher tensile strength (3.05-fold) and elastic modulus (2.38-fold) than the SYM-based film with the lowest amylose content (21.84%). The water vapor and oxygen permeabilities of the SPS-based films were negatively correlated with the amylose content. Thus, the SCM-based film was less permeable for water vapor (3.16-fold) and oxygen (1.81-fold) than the SYM-based film. These results demonstrated that the sweet potato cultivar, especially the amylose content, plays a significant role in determining the physicochemical properties of the SPS-based films.
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Affiliation(s)
- Hong-Geon Song
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Mi-Nam Chung
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan-gun, Jeollanam-do 58545, Republic of Korea.
| | - Chan Suk Yoon
- Agency for Korea National Food Cluster (AnFC), Iksan 54576, Republic of Korea.
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Kanwar S, Ali U, Mazumder K. Effect of cellulose and starch fatty acid esters addition on microstructure and physical properties of arabinoxylan films. Carbohydr Polym 2021; 270:118317. [PMID: 34364590 DOI: 10.1016/j.carbpol.2021.118317] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 04/20/2021] [Accepted: 06/05/2021] [Indexed: 11/26/2022]
Abstract
Arabinoxylan (AX) and cellulose were extracted from wheat straw, whereas starch was extracted from potato peel. Thereafter, cellulose and starch were esterified with lauric, myristic, palmitic and stearic acids to prepare corresponding cellulose (CFAs) and starch fatty acid esters (SFAs) with DS 2.1-2.8. XRD study revealed remarkable loss of crystallinity in cellulose and starch due to fatty acid esterification. The addition of palmitate and stearate esters of cellulose and starch to AX formed laminar film microstructures which limited water vapor permeability whereas films prepared by blending AX with laurate and myristate esters of starch and cellulose were less effective as water vapor barrier due to their non-layer microstructures. The laminar structures also resulted significant reduction in mechanical strength of the composite films. Furthermore, all AX-CFAs and AX-SFAs films were thermally more stable than native composite films. These films might be used to produce industrially useful coating material for food products.
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Affiliation(s)
- Swati Kanwar
- National Agri-Food Biotechnology Institute (NABI), Sector-81 (Knowledge City), S.A.S. Nagar, Mohali 140306, Punjab, India; Department of Biotechnology, Panjab University, Sector-25, Chandigarh, India
| | - Usman Ali
- National Agri-Food Biotechnology Institute (NABI), Sector-81 (Knowledge City), S.A.S. Nagar, Mohali 140306, Punjab, India
| | - Koushik Mazumder
- National Agri-Food Biotechnology Institute (NABI), Sector-81 (Knowledge City), S.A.S. Nagar, Mohali 140306, Punjab, India.
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Li X, Yang X, Deng H, Guo Y, Xue J. Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities. Int J Biol Macromol 2020; 150:161-168. [DOI: 10.1016/j.ijbiomac.2020.02.066] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/03/2020] [Accepted: 02/07/2020] [Indexed: 01/28/2023]
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Pruksarojanakul P, Prakitchaiwattana C, Settachaimongkon S, Borompichaichartkul C. Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei-01® and Orafti®GR, and its application as coating on bread buns. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2610-2617. [PMID: 31975404 DOI: 10.1002/jsfa.10287] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/19/2019] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Konjac glucomannan-based edible films formulated with Lactobacillus casei-01® and chicory-derived inulin Orafti®GR were studied for their properties, stability, and application as coatings on bread buns. RESULTS Thickness and transparency were variable and dependent on the formulations. Alterations in color properties of all supplemented films were unnoticeable by unaided human eyes, with ΔE less than 3. Lactobacillus casei-01® and Orafti®GR were associated with higher water solubility of the films. Lactobacillus casei-01® decreased the water vapor permeability of the films while Orafti®GR promoted it. The mechanical properties in all combinations remained unchanged, although those with Orafti®GR showed profoundly reduced tensile strength. Scanning electron micrographs and Fourier transform infrared spectra of the films confirmed good homogeneity and intermolecular attraction between the prebiotic and konjac glucomannan. Cell viability in the films stored at room temperature decreased sharply, becoming less than the minimum recommended level after day 4, while viable L. casei-01® in coatings on bread buns gradually decreased, with a reduction of ca. 2 log colony-forming units (CFU) portion-1 over the 7 day storage period at room temperature. CONCLUSION The synbiotic film and coating developed in this study are a relatively simple strategy for incorporating L. casei-01® and Orafti®GR into bread buns, which are short shelf-life foods. Bread buns with synbiotic coating could diversify functional food choices. Pretreatment, together with other technologies, is required to maintain a desirable number of active probiotic cells for longer. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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Bharti SK, Pathak V, Alam T, Arya A, Basak G, Awasthi MG. Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s41783-020-00087-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractMuscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.
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Truong PV, Shingleton S, Kammoun M, Black RL, Charendoff M, Willis C, Ardebili H, Stein GE. Structure and Properties of Sulfonated Pentablock Terpolymer Films as a Function of Wet–Dry Cycles. Macromolecules 2018. [DOI: 10.1021/acs.macromol.8b00194] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Stacy Shingleton
- Kraton Performance
Polymers, Inc., 16400 Park Row, Houston, Texas 77084, United States
| | | | - Rephayah L. Black
- Department of Chemical and Biomolecular Engineering, The University of Tennessee at Knoxville, Knoxville, Tennessee 37996, United States
| | - Marc Charendoff
- Kraton Performance
Polymers, Inc., 16400 Park Row, Houston, Texas 77084, United States
| | - Carl Willis
- Kraton Performance
Polymers, Inc., 16400 Park Row, Houston, Texas 77084, United States
| | | | - Gila E. Stein
- Department of Chemical and Biomolecular Engineering, The University of Tennessee at Knoxville, Knoxville, Tennessee 37996, United States
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Habibi Zarabadi M, Kadivar M, Keramat J. Production and evaluation the properties of laminated oat protein film and electrospun nylon. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13513] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maryam Habibi Zarabadi
- Department of Food ScienceCollege of Agriculture, Isfahan University of TechnologyIsfahan 84156 Iran
| | - Mahdi Kadivar
- Department of Food ScienceCollege of Agriculture, Isfahan University of TechnologyIsfahan 84156 Iran
| | - Javad Keramat
- Department of Food ScienceCollege of Agriculture, Isfahan University of TechnologyIsfahan 84156 Iran
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Edrisi Sormoli M, Langrish TA. Spray drying bioactive orange-peel extracts produced by Soxhlet extraction: Use of WPI, antioxidant activity and moisture sorption isotherms. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.033] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.054] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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13
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Ochoa TA, Almendárez BEG, Reyes AA, Pastrana DMR, López GFG, Belloso OM, González CR. Design and Characterization of Corn Starch Edible Films Including Beeswax and Natural Antimicrobials. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1800-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Ma Q, Zhang Y, Zhong Q. Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.012] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Ma Q, Zhang Y, Critzer F, Davidson PM, Zivanovic S, Zhong Q. Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.036] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wan J, Liu C, Liu W, Tu Z, Wu W, Tan H. Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Benbettaïeb N, Kurek M, Bornaz S, Debeaufort F. Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2409-2419. [PMID: 24425236 DOI: 10.1002/jsfa.6570] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 12/17/2013] [Accepted: 01/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The increased use of synthetic packaging films has led to a high ecological problem due to their total non-biodegradability. Thus, there is a vital need to develop renewable and environmentally friendly bio-based polymeric materials. Films and coatings made from polysaccharide polymers, particularly chitosans and gelatins have good gas barrier properties and are envisaged more and more for applications in the biomedical and food fields, as well as for packaging. In this study a casting method was used to develop an edible plasticised film from chitosan and gelatin. Aiming to develop a blend film with enhanced properties, the effects of mixing chitosan (CS) and gelatin (G) in different proportions (CS:G, 75:25, 50:50, 25:75, w/w) on functional and physico-chemical properties have been studied. RESULTS Mean film thickness increased linearly (R2 =0.999) with surface density of the film forming solution. An enhancement of mechanical properties by increasing the tensile strength (38.7±11 MPa for pure chitosan and 76.8±9 MPa for pure gelatin film) was also observed in blends, due to gelatin content.When the gelatin content in blend filmswas increased an improvement of both water vapour barrier properties [(4±0.3)×10(-10) g m(-1) s(-1) Pa(-1) for pure chitosan and (2.5±0.14)×10(-10) g m(-1) s(-1) Pa(-1) for pure gelatin, at 70% RH gradient] and oxygen barrier properties ((822.62±90.24)×10(-12) g m(-1) s(-1) Pa(-1) for blend film chitosan:gelatin (25:75 w/w) and (296.67±18.76)×10(-12) g m(-1) s(-1) Pa(-1) for pure gelatin was observed. Fourier transform infrared spectra of blend films showed a shift in the peak positions related to the amide groups (amide-I and amide-III) indicating interactions between biopolymers. CONCLUSIONS Addition of gelatin in chitosan induced greater functional properties (mechanical, barrier) due to chemical interactions, suggesting an inter-penetrated network.
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Moditsi M, Lazaridou A, Moschakis T, Biliaderis CG. Modifying the physical properties of dairy protein films for controlled release of antifungal agents. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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High barrier polyhydroxyalcanoate food packaging film by means of nanostructured electrospun interlayers of zein. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.007] [Citation(s) in RCA: 106] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Galus S, Mathieu H, Lenart A, Debeaufort F. Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.012] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Andrade RD, Skurtys O, Osorio FA. Atomizing Spray Systems for Application of Edible Coatings. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00186.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Krishna M, Nindo CI, Min SC. Development of fish gelatin edible films using extrusion and compression molding. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Broumand A, Emam-Djomeh Z, Hamedi M, Razavi SH. Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pérez-Gallardo A, Bello-Pérez LA, García-Almendárez B, Montejano-Gaitán G, Barbosa-Cánovas G, Regalado C. Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films. STARCH-STARKE 2011. [DOI: 10.1002/star.201100042] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert. Journal of Food Science and Technology 2010; 47:476-81. [PMID: 23572674 DOI: 10.1007/s13197-010-0081-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/10/2010] [Accepted: 06/14/2010] [Indexed: 10/18/2022]
Abstract
It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 °C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κ-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 ± 1 °C). The shelf-life of sweet samples was determined by microbiological analyses, aw, titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum aw values for the growth of mould and yeasts were 0.85. Coating with chitosan and κ-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the aw value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.
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Pereira RN, Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA. Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules 2010; 11:2912-8. [PMID: 20873858 DOI: 10.1021/bm100681a] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Electric fields application is receiving increased attention because of its uniform heating of liquids. The mechanisms of unfolding and aggregation of whey proteins during ohmic heating may influence properties of edible films made thereof. The aim of this work was to evaluate the effects of ohmic heating on physical and structural properties of whey protein edible films and compare them with those obtained by conventional heating. The results showed that ohmic heating determined less aggregation and lower concentration of free sulphydryls in film-forming solutions. Ohmic films were thinner, less permeable to water vapor and presented nearly the same mechanical properties of conventional films. Ohmic heating induced protein conformational changes by increasing the contents of β-sheet structures in the film network. This work emphasized the effects of ohmic heating in unfolding and aggregation mechanisms of whey proteins during heat denaturation, which determined the production of protein edible films with distinctive properties.
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Affiliation(s)
- Ricardo N Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho Campus de Gualtar, 4700-035 Braga, Portugal
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Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.008] [Citation(s) in RCA: 105] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9001-9] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0950-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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JAVANMARD MAJID. EFFECT OF WHEY PROTEIN EDIBLE FILM PACKAGING ON THE QUALITY AND MOISTURE UPTAKE OF DRIED PEANUTS. J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00165.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Talja RA, Peura M, Serimaa R, Jouppila K. Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films. Biomacromolecules 2008; 9:658-63. [DOI: 10.1021/bm700654h] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Riku A. Talja
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Marko Peura
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Ritva Serimaa
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
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Al-Rawahi AS, Kasapis S, Al-Maamari S, Al-Saadi AM. Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600741482] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0140-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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