Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

Tongdeesoontorn, Wirongrong; Mauer, Lisa J.; Wongruong, Sasitorn; Sriburi, Pensiri; Reungsang, Alissara; Rachtanapun, Pornchai

doi:10.3390/polym13071117

Cited by 40 publications

(25 citation statements)

References 44 publications

(69 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, its low thermal strength, elasticity, and mechanical properties limit the possible applications in different filed [ 6 ]. To overcome these limitations combination of various additives, including synthetic and biopolymer like chitosan (CH) [ 7 ], starch [ 8 ], or pectin [ 9 ], can be used. CH is a cationic biopolymer and natural biomass origin intrinsically biocompatible, biodegradable, and antimicrobial [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

et al. 2021

View full text Add to dashboard Cite

The food packaging industry explores economically viable, environmentally benign, and non-toxic packaging materials. Biopolymers, including chitosan (CH) and gelatin (GE), are considered a leading replacement for plastic packaging materials, with preferred packaging functionality and biodegradability. CH, GE, and different proportions of silver nanoparticles (AgNPs) are used to prepare novel packaging materials using a simple solution casting method. The functional and morphological characterization of the prepared films was carried out by using Fourier transform infrared spectroscopy (FTIR), UV–Visible spectroscopy, and scanning electron microscopy (SEM). The mechanical strength, solubility, water vapor transmission rate, swelling behavior, moisture retention capability, and biodegradability of composite films were evaluated. The addition of AgNPs to the polymer blend matrix improves the physicochemical and biological functioning of the matrix. Due to the cross-linking motion of AgNPs, it is found that the swelling degree, moisture retention capability, and water vapor transmission rate slightly decrease. The tensile strength of pure CH–GE films was 24.4 ± 0.03, and it increased to 25.8 ± 0.05 MPa upon the addition of 0.0075% of AgNPs. The real-time application of the films was tested by evaluating the shelf-life existence of carrot pieces covered with the composite films. The composite film containing AgNPs becomes effective in lowering bacterial contamination while comparing the plastic polyethylene films. In principle, the synthesized composite films possessed all the ideal characteristics of packaging material and were considered biodegradable and biocompatible food packaging material and an alternate option for petroleum-based plastics.

show abstract

Section: Introductionmentioning

confidence: 99%

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Therefore, biodegradable films take part in the natural cycle of decomposition “from nature to nature” and play an important role in environmental sustainability; in addition, films play a key role in containing and protecting the nature of food from external factors such as oxygen, odors, microorganisms, and the integrity of its wall, among others. To improve the functionality of the films, combinations of polymers and, in turn, the integration of plasticizers have been investigated, to provide versatility in the mechanical properties and gas/moisture barrier properties depending on interactions between components within the film structures [ 2 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation

et al. 2021

View full text Add to dashboard Cite

The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food. Analyses by water vapor permeability (WVP), attenuated total reflection Fourier transform infrared spectra (ATR-FTIR), scanning electron microscopy (SEM), tensile strength (TS), and transparency (UV) showed that the best film result was with 1.5 g of Gly and 2.0 g of Sor, conferred shine, elasticity 19.42 ± 6.20%, and mechanical support. The starch oxidized to 2.5%, contributing a greater transparency of 0.33 ± 0.12 and solubility of 78.90 ± 0.94%, as well as less permeability to water vapor 6.22 ± 0.38 gmm−2 d−1 kPa−1. The films obtained provide an alternative for use in food due to their organic compounds, excellent visual presentation, and barrier characteristics that maintain their integrity and, therefore, their functionality.

show abstract

“…More recently, Adilah et al [176] produced nanocomposite fish gelatin from Tilapia fish skin with graphene oxide (up to 2% by weight) characterized by improved barrier and mechanical properties compared to unfilled gelatin. Film properties can be enhanced by adding also proteins (soy protein isolate), oils (sunflower oil, fatty acids, essential oils) [177], pectin [178], starch [179,180] and cross-linkers (glutaraldehyde, MTGase, EDC) in order to improve the rheological properties, barrier properties and water resistance of composite fish-gelatin films [83]. Moreover, antioxidants can be added to the film formulation leading to better food preservation.…”

Section: Applications Of Fish Gelatin In Food Packagingmentioning

confidence: 99%

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Lionetto

Corcione

2021

Polymers

View full text Add to dashboard Cite

Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.

show abstract

Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

Cited by 40 publications

References 44 publications

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Contact Info

Product

Resources

About