Alginate films as carriers of probiotic bacteria and Pickering emulsion

Medeiros, Jackson Andson; Otoni, Caio G.; Niro, Carolina Madazio; Sivieri, Kátia; Barud, Hernane S.; Guimarães, Francisco Eduardo Gontijo; Alonso, Jovan D.; Azeredo, Henriette Monteiro Cordeiro de

doi:10.1016/j.fpsl.2022.100987

Cited by 11 publications

(5 citation statements)

References 50 publications

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“…However, the highest hydrophobicity values provided by guacamole did not reflect in the lowest WVP values, probably because the presence of a hydrophobic phase on the hydrophilic matrix promoted the formation of discontinuities, thus increasing water diffusivity, that is to say, the lipids acted as plasticizers (Yousuf et al, 2022), increasing the polymer chain spaces, thus increasing water vapor diffusivity. The effect of lipids on increasing WVP corroborates findings from previous studies (Chen et al, 2022; Medeiros et al, 2022), whereas other studies have reported that the presence of lipids have exhibited the opposite effect, that is to say, they lowered the WVP, due to their effect on hydrophobicity (Oliveira Filho et al, 2020; Sothornvit, 2010).…”

Section: Resultssupporting

confidence: 88%

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

de Matos,

de Medeiros,

Santos

et al. 2023

eFood

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In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50‐min storage.

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Section: Resultssupporting

confidence: 88%

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

de Matos,

de Medeiros,

Santos

et al. 2023

eFood

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“…The incorporation of coconut oil, tannic acid, and sunflower oil in agar/Arabic gum/konjac gum [96], alginate [98], and Persian gum [128] films, respectively, decreased the levels of water vapor permeability and solubility in water and/or water swelling. Some probiotics enhance the hydrophobicity and/or the barrier against water vapor of carrier films, such as Bacillus coagulans in alginate-based films [99]. Finally, the transparency of the edible film/coating may also be an important parameter for deciding their usage.…”

Section: Physical Properties Of Edible Films and Coatingsmentioning

confidence: 99%

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

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The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

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“…The use of probiotics as active ingredients of emulsion films can also contribute to the shelf life extension of food. Bacillus coagulans , the first probiotic to have been incorporated into PEFC, not only exhibited good drying stability but also improved the barrier and mechanical properties of the film/coating, thus providing a promising avenue for the development of innovative active packaging (Medeiros et al., 2022).…”

Section: Composition Of Pefcmentioning

confidence: 99%

“…Additionally, the bacterial cellulose coating layer that formed around droplets restricted the interaction between the hydrophobic phase and the film surface, reducing the film's hydrophobicity and water vapor barrier performance. Therefore, further exploration is needed to fully leverage the advantages of bacterial cellulose (Medeiros et al., 2022).…”

Section: Composition Of Pefcmentioning

confidence: 99%

“…In addition, the involvement of more and more functional materials is extending the performance and application range of such systems. Probiotics, inorganic nanoparticles, and natural pigments have all been successfully applied to the field of PE‐based films for food preservation (Liu et al., 2021; Medeiros et al., 2022; Wu, Zhou, et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

Zhang,

Kong,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film‐forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.

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Alginate films as carriers of probiotic bacteria and Pickering emulsion

Cited by 11 publications

References 50 publications

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

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