Alginate/aloe vera films reinforced with tragacanth gum

Hadi, Alina; Nawab, Anjum; Alam, Firoz; Zehra, Kishwar

doi:10.1016/j.fochms.2022.100105

Cited by 15 publications

(12 citation statements)

References 36 publications

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“…The opacity of an edible film depends on the composition (polymer, plasticizer, lipids, etc.) and thickness (Hadi et al, 2022). Coatings with a certain degree of opacity can reduce lipid oxidation and nutrient loss problems (Soukoulis et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating

Luna-Zapién

Minjares-Fuentes

Sierra-Campos

et al. 2023

Not Bot Horti Agrobo

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The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE<9) and lower ethylene emission during storage. Also, the content of ascorbic acid, total polyphenols, antioxidant capacity, and the concentration of individually identified polyphenols were higher in the pieces of guava coated with the A-Ac film. In addition, coated guava pieces, stored for nine days in refrigeration, showed greater sensory acceptability compared to uncoated samples. Therefore, applying the A-Ac cover could be a good alternative for conserving sensory attributes and bioactive compounds of guava pieces stored at low temperatures.

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Section: Resultsmentioning

confidence: 99%

Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating

Luna-Zapién

Minjares-Fuentes

Sierra-Campos

et al. 2023

Not Bot Horti Agrobo

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“…O comportamento de inchaço ou intumescimento é um parâmetro que afeta as propriedades mecânicas e de barreira dos filmes. As mudanças dos perfis de liberação do fármaco durante o processo de dissolução dependerão das características de inchaço do filme (Hadi et al, 2022). A razão de intumescimento das formulações preparadas foi determinada medindo-se o aumento de peso das amostras após a imersão nos meios simulados pH 1,2 e pH 7,4 e estão demonstrados na Tabela 3.…”

Section: Teste De Intumescimento E Erosãounclassified

“…O primeiro evento dos grânulos com a média de ΔT° = 30-221°C, corresponde a dessorção vinculada, uma vez que os grânulos são formados por uma emulsão com fase O/A, associada, ou seja sobreposta a descarboxilação e liberação de CO e CO2 da malha polimérica do alginato (Wang et al, 2022), com um segundo evento com média ΔT° = 225-405 °C, corresponde a degradação do polissacarídeo e degradação dos produtos intermediários (Hadi et al, 2022;Lutfi et al, 2021;Wang et al, 2022).…”

Section: Amostrasunclassified

Desenvolvimento de grânulos de alginato para veiculação de derivado tiofênico 5CN06 por gelificação ionotrópica

Medeiros

Rolim

Antonino

et al. 2022

RSD

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O uso de polissacarídeos biodegradáveis com capacidade de formação de gel para produção de grânulos não tem sido relatado na literatura associados a novos derivados 2-aminotiofênicos, que tem demostrado atividade biológica antifúngica seletiva. Dessa forma o objetivo desse estudo foi avaliar a formação de grânulos de alginato para veiculação do derivado tiofênico e Insumo Farmacêutico Ativo (IFA) 5CN06 por gelificação ionotrópica. Foi produzido uma emulsão de 5CN06 a 0,1%, uma solução de alginato de sódio 3% e uma solução de CaCl2 a 10%. Sob distintos volumes a emulsão e o alginato foram misturadas e sob gotejamento, na solução CaCl2, os grânulos foram formados. A alteração da proporção de polímero interfere nesse rendimento, sendo esse igual e acima de 79,50 % ± 0,03. Em meio ácido, pH 1,2, o grânulo não possui significativa taxa de intumescimento, após 180 min. Em meio pH 7,4 ele se dissolve devido a presença de Na+. Utilizando 10mL das misturas de emulsão que contém o fármaco e 10 mL de solução de alginato de sódio a 3%, obteve-se grânulos, com melhor eficiência de encapsulação (65,7%). A maior razão da mistura interferiu na capacidade de intumescimento e na estabilização térmica do IFA. Dessa forma, o estudo desse sistema foi promissor, a partir das condições experimentais, para o entendimento da formação dos grânulos para liberação do composto derivado tiofênico 5CN06, com ação antifúngica.

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“…To overcome these shortcomings, the addition of other biopolymer and natural additives with SA has become one of the effective strategies to improve properties. Several studies have tried to improve the quality of alginate films by adding gum tragacanth, gallnut extract and so on [10,11]. However, SA and AG have no obvious antioxidant effect.…”

Section: Introductionmentioning

confidence: 99%

Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries

Cui

Xin

et al. 2023

Journal of Food Processing and Preservation

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In recent years, edible composite films have attracted more attention instead of plastic packaging in the field of food packaging. Combined with clove essential oil (CO), the edible composite film based on sodium alginate (SA) and Aloe vera gel (AG) was developed. The aim of this study was to explore the effect of SA, AG, and CO on the barrier and mechanical properties of the composite films and the impact of the edible composite film on the freshness of blueberry fruits. Response surface methodology (RSM) based on single factor experiments were used to get the optimum formula with the best property. The results showed that the optimal formula was SA 15.6 gL-1, AG 90 gL-1, and CO 10 gL-1, SA, AG, and CO had significant effect on the characteristics of the films, also, the crossed-linking action of SA and AG was further confirmed by characterization, while CO significantly influenced barrier and mechanical property and improved the antibacterial activity of the film. The composite film kept great hardness, less weight loss, more soluble solid, and more vitamin C of blueberries, proving the bacteriostatic activity of AG and CO. The results suggest that the edible composite film has an enormous potential in extending the shelf-life of blueberries with this formula.

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Alginate/aloe vera films reinforced with tragacanth gum

Cited by 15 publications

References 36 publications

Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating

Conservation of commercial quality and bioactive compounds of guava pieces by application of an alginate-acemannan coating

Desenvolvimento de grânulos de alginato para veiculação de derivado tiofênico 5CN06 por gelificação ionotrópica

Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries

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