scholarly journals Incorporation of Natural Blueberry, Red Grapes and Parsley Extract by-Products into the Production of Chitosan Edible Films

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3388
Author(s):  
Simona Dordevic ◽  
Dani Dordevic ◽  
Petr Sedlacek ◽  
Michal Kalina ◽  
Karolina Tesikova ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Gas Permeability ◽  
Textural Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Bioactive Substances ◽  
Red Grapes ◽  
Swelling Degree ◽  
Red Grape ◽  
By Products

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p < 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production.

scholarly journals Effect of Adding Guava Epicarp Extract Flour (Psidium guajava) on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurter Sausages

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Viviana Andrea Velasco-Arango ◽  
José Igor Hleap-Zapata ◽  
Luis Eduardo Ordóñez-Santos
Keyword(s):  
Stability Analysis ◽  
Textural Properties ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Partial Substitution ◽  
Meat Industry ◽  
Bioactive Substances ◽  
Industrial Transformation ◽  
Residual Nitrite ◽  
By Products

Research background. The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In said by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, color and conservations characteristics. Although there are some studies in this regard, not carried out with guava residues, there is still a lack of research to verify this hypothesis. Therefore, the aim of this study was to investigate the action of the components of the guava epicarp extract on frankfurters. Experimental approach. Three treatments were proposed (25 %, 50 % and 75 % replacement of guava epicarp flour extract), along with a control treatment without said extract. The physicochemical properties, color coordinates, and texture parameters were analyzed, and a sensory evaluation was also carried out. The treatment that presented the best results was subjected to a stability analysis over 30 days. Results and conclusions. The treatment with the 25 % of guava epicarp flour extract addition showed the best results, which did not affect the coloration of the sausages or the physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and the final products obtained a final residual nitrite load of (23.65±0.16) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution. The partial substitution of the nitrites in Frankfurt sausages by the carotenoids obtained from the guava epicarp, in a concentration not exceeding 25 %, is shown as viable alternative for the reduction of said nitrites, which does not affect the coloration or their useful life times. The above can be seen as a new alternative for the reduction of nitrites in the meat industry, which favors its development as it is a substance of natural origin.

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

2020 ◽  
Vol 179 ◽  
pp. 109285 ◽  
Author(s):  
Hülya Çakmak ◽  
Yeşim Özselek ◽  
Osman Yağız Turan ◽  
Ebru Fıratlıgil ◽  
Funda Karbancioğlu-Güler
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

scholarly journals Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Seyed Mohammad Davachi ◽  
Neethu Pottackal ◽  
Hooman Torabi ◽  
Alireza Abbaspourrad
Keyword(s):  
Fruits And Vegetables ◽  
Uv Light ◽  
Barrier Properties ◽  
Edible Films ◽  
Food Preservation ◽  
Elongation At Break ◽  
The Public ◽  
Medical Benefits ◽  
Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

scholarly journals Assessment of Graphene Oxide and Nanoclay Based Hybrid Filler in Chlorobutyl-Natural Rubber Blend for Advanced Gas Barrier Applications

Nanomaterials ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1098
Author(s):  
Jibin Keloth Paduvilan ◽  
Prajitha Velayudhan ◽  
Ashin Amanulla ◽  
Hanna Joseph Maria ◽  
Allisson Saiter-Fourcin ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
Carbon Black ◽  
Natural Rubber ◽  
Gas Permeability ◽  
Chemical Properties ◽  
Barrier Properties ◽  
Hybrid Filler ◽  
Physical And Chemical ◽  
Chlorobutyl Rubber ◽  
And Chemical Properties

Nanomaterials have engaged response from the scientific world in recent decades due to their exceptional physical and chemical properties counter to their bulk. They have been widely used in a polymer matrix to improve mechanical, thermal, barrier, electronic and chemical properties. In rubber nanocomposites, nanofillers dispersion and the interfacial adhesion between polymer and fillers influences the composites factual properties. In the present work, a comparison of the hybrid effects of carbon black with two different nanofillers (graphene oxide and nanoclay) was studied. The 70/30 composition of chlorobutyl rubber/natural rubber elastomer blend was taken as per the blend composition optimized from our previous studies. The hybrid effects of graphene oxide and nanoclay in dispersing the nanofillers were studied mainly by analyzing nanocomposite barrier properties. The results confirm that the combined effect of carbon black with graphene oxide and nanoclay could create hybrid effects in decreasing the gas permeability. The prepared nanocomposites which partially replace the expensive chlorobutyl rubber can be used for tyre inner liner application. Additionally, the reduction in the amount of carbon black in the nanocomposite can be an added advantage of considering the environmental and economic factors.

scholarly journals Biodegradable Chitosan Films with ZnO Nanoparticles Synthesized Using Food Industry By-Products—Production and Characterization

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 646
Author(s):  
Victor Gomes Lauriano Souza ◽  
Marta M. Alves ◽  
Catarina F. Santos ◽  
Isabel A. C. Ribeiro ◽  
Carolina Rodrigues ◽  
...  
Keyword(s):  
Zinc Oxide Nanoparticles ◽  
Food Industry ◽  
Low Cost ◽  
Young Modulus ◽  
Barrier Properties ◽  
Zno Nps ◽  
Elongation At Break ◽  
Chitosan Films ◽  
By Products ◽  
Different Levels

This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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