A comparative study on the rheological and thermogelling properties of chitosan/polyvinyl alcohol blends in dairy products

Taherian, Ali R.; Lacasse, P.; Bisakowski, Barbara; Lanctôt, S.; Fustier, Patrick

doi:10.1016/j.lwt.2019.108305

Cited by 9 publications

(3 citation statements)

References 33 publications

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“…Lysozyme is an important antimicrobial found in animal sources, particularly in dairy products like cheese, where it binds easily to casein micelles [61]. It occurs naturally in milk [15] and acts by breaking the β-1,4 bonds between N-acetyl-d-glucosamine and N-acetylmuramic acid residues in the peptidoglycans present in bacterial cell walls [18]. It is especially effective against Gram-positive bacteria.…”

Section: Lysozymementioning

confidence: 99%

“…One example is nisin, which can be added directly to products in its purified form or produced in-situ by probiotics, with efficacy described mainly in milk [11], yogurt [12], and cheeses [11,13]. Biopreservatives of animal origin have also been used in these products, such as lysozyme, lactoferrin, and chitosan [14][15][16][17]. These substances generally can directly inhibit microorganisms and biofilm formation and catalyze reactions that produce antimicrobial compounds [18].…”

Section: Introductionmentioning

confidence: 99%

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Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Soutelino,

Silva,

Rocha

2024

Preprint

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This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It highlights dairy products' most commonly used natural antimicrobials, such as nisin, lysozyme, lactoferrin, chitosan, and essential oils. It discusses the mechanisms by which they inhibit microbial growth and improve the shelf life of dairy products. Moreover, the review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials. It discusses how encapsulation technology can protect these compounds from environmental factors that can reduce their effectiveness, such as pH, temperature, and oxygen exposure. The review also highlights the different materials that can be used for encapsulation, such as alginate, chitosan, and starch, and discusses their properties and suitability for encapsulating different natural antimicrobials. Finally, the review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it's crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. The review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.

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Section: Lysozymementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Soutelino,

Silva,

Rocha

2024

Preprint

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“…Especially, hydrogel‐based flexible sensors have received tremendous interest for their potential applications because of the flexibility, biocompatibility, and excellent mechanical properties of hydrogels 9–11 . A class of smart hydrogel sensors formed by adding specific molecular polymers is more suitable for modern special needs by virtue of its temperature sensitivity, 12,13 pressure sensitivity, 14,15 pH responsiveness 16,17 and electrical conductivity 18,19 . However, most hydrogel sensors can only be used for single sensing, and multiple‐senses hydrogel sensors are not yet to be fully developed.…”

Section: Introductionmentioning

confidence: 99%

Sponge‐inspired multisensory hydrogel

Chen

Liu

et al. 2022

Polymers for Advanced Techs

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The preparation of smart sensors with multiple sensory systems, reusable property, and high sensitivity remains a challenge. Here, inspired by a sponge, we develop a multisensory PCA–poly(vinyl alcohol) (PVA)/borax–LiCl hydrogel (named PPL hydrogel) with low cost and simple fabrication process using sodium polyacrylate (PAAS), PVA, and lithium chloride (LiCl) to address this challenge. PPL hydrogel has a sponge‐like porous structure and can repeatedly “absorb” and “drain” water, while maintaining good tensile (strain up to 1442%) and electrical conductivity. PAAS builds the main skeleton of PPL hydrogels and provides the basis for building the pore structure, PVA enhances the mechanical properties of the crosslinked network, while LiCl ionic solution further improves the conductivity, which can reach 8.8 s m−1 and be increased nearly 42 times better than without LiCl. Therefore, this makes PPL hydrogel a very sensitive sensing system for wearable devices that can be used to detect signals from the human body. Additionally, PPL hydrogel is also capable of detecting temperature due to its temperature‐sensitive properties. Moreover, PPL hydrogel can also roughly identify the basic properties of different solvents. Our simple, low‐cost and multisensory PPL hydrogel offers promising opportunities for multisensory sensors, even functional/smart materials, flexible/wearable devices, and medical care.

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Rheological Additives in Different Polymers

Wypych¹

2022

Handbook of Rheological Additives

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A comparative study on the rheological and thermogelling properties of chitosan/polyvinyl alcohol blends in dairy products

Cited by 9 publications

References 33 publications

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Sponge‐inspired multisensory hydrogel

Rheological Additives in Different Polymers

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