Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

Khan, Muhammad Rehan; Volpe, Stefania; Salucci, Emiliano; Sadiq, Muhammad Bilal; Torrieri, Elena

doi:10.1016/j.jfoodeng.2022.111190

Cited by 26 publications

(3 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This could be due to the fact that the higher concentration of GA altered the structure of the CS/PUL polymer, causing a disruption of the intermolecular interactions and resulting in an increase in WVP values. Khan, Volpe, Salucci, Sadiq, and Torrieri (2022) observed an increase in water vapor permeability (WVP) in the GA/active caseinate/guar gum film when the concentration of GA was increased to 250 μg/mL.…”

Section: Resultsmentioning

confidence: 97%

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging

et al. 2023

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 97%

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging

et al. 2023

View full text Add to dashboard Cite

“…During processing, which is susceptible to processing conditions and environmental influences, it is usually necessary to add plasticizers to improve mechanical properties [62]. The addition of low concentrations of gallic acid to the sodium caseinate and guar gum composite film resulted in a 21% decrease in the water vapor permeability of the film and an increase in the water solubility of the film from 58% to 63%, thus making the film more biodegradable and causing a significant increase in the opacity, with a high antioxidant potential (~80% DPPH inhibition) [63]. Gel films were prepared by combining modified porous starch with casein and adding k-carrageenan as a gelling agent, which resulted in an increase in tensile strength (TS, from 42.37 to 94.05 MPa) and a decrease in elongation at break (EAB, from 13.43 to 8.48%) of the films.…”

Section: Caseinmentioning

confidence: 99%

Protein-Based Packaging Films in Food: Developments, Applications, and Challenges

Zhang,

Liu,

Han

et al. 2024

Gels

View full text Add to dashboard Cite

With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging.

show abstract

“…Microencapsulation is a technique to preserve the food material like food color or bioactive ingredients in a coating material forming nano‐ (<50 nm) or micro‐ (50 nm to 2 mm) particulates. It supplies the phytochemicals effectively, masks the undesirable flavor of core material, and avoids the destruction of bioactive components (Khan et al, 2022). Various microencapsulation techniques are widely applicable in food industries like freeze drying, spray drying, extrusion, liposome entrapment, emulsion, coacervation, and co‐crystallization (Ersus & Yurdagel, 2007; Khazaei et al, 2014; Saikia et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

Shamshad

Haq

Butt

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The present study was conducted to investigate the effect of storage on quality attributes of microencapsulated black carrot anthocyanins-enriched ice cream.Purposely, black carrot anthocyanins were obtained using ethanolic extraction. Later on, extracts were acidified and microencapsulated with gum arabic and maltodextrin (1:1). Results showed that anthocyanin contents for T 3 (9% microencapsulated anthocyanins powder-enriched ice cream) had highest anthocyanin contents in the range of 143.21 ± 1.14 mg/100 g. However, during the storage, it was revealed that there was a slight decline in constituents concentration reasoned to oxygen exposure and interaction with other food ingredients. Similarly, for total phenolic content, the highest amount was found in T 3 as 545.38 ± 4.34 mg GAE/100 g. The quality attributes of prepared ice cream treatments were also found acceptable till the end of the study (60 days). Conclusively, the addition of microencapsulated anthocyanins powder in ice cream proved to stabilize black carrot anthocyanins and contributed positively to the sensory characteristics of ice cream.

show abstract

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

Cited by 26 publications

References 48 publications

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging

Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging

Protein-Based Packaging Films in Food: Developments, Applications, and Challenges

Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

Contact Info

Product

Resources

About