Applications of emerging botanical hydrocolloids for edible films: A review

Zibaei, Rezvan; Hasanvand, Sara; Hashami, Zahra; Roshandel, Zahra; Rouhi, Milad; Guimarães, Jonas de Toledo; Mortazavian, Amir Mohammad; Sarlak, Zahra; Mohammadi, Reza

doi:10.1016/j.carbpol.2020.117554

Cited by 44 publications

(22 citation statements)

References 62 publications

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“…To ensure an inert atmosphere, the samples (≈5 mg) were analyzed in a nitrogen atmosphere at a flow rate of 50 mL min −1 . Solid-state NMR (JEOL 400YH, Japan) was used to analyze the samples, utilizing 13 C CP-MAS NMR techniques with 9216 scans and analyzed using Delta v6.0 software. The spectra were referenced with the external standard γ-glycine (δ 174.1), and intensities normalized to the signal from CH 3 within the samples.…”

Section: Wwwadvsustainsyscommentioning

confidence: 99%

“…[ 12 ] Edible films based on various polysaccharides, proteins, fruits, vegetables, and other plant and animal‐derived components have been evaluated for packaging applications utilizing a wide variety of analytical techniques. [ 13–17 ]…”

Section: Introductionmentioning

confidence: 99%

“…[12] Edible films based on various polysaccharides, proteins, fruits, vegetables, and other plant and animal-derived components have been evaluated for packaging applications utilizing a wide variety of analytical techniques. [13][14][15][16][17] Among the numerous materials investigated, gelatin stands out as one of the widely studied animal-derived proteins for the production of edible films. Gelatin is a partially denatured derivative of insoluble fibrous collagen and is isolated from the skin, bones, and tissues of various animals.…”

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confidence: 99%

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Dialdehyde Modified Tree Gum Karaya: A Sustainable Green Crosslinker for Gelatin‐Based Edible Films

Venkateshaiah

Sehl

Timmins

et al. 2022

Advanced Sustainable Systems

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Natural biopolymers, which are environmentally friendly materials, are an appealing resource for producing edible films. Edible packaging films may be consumed with the food or beverage that they hold since they are made from edible components derived from plants and animals. Even if they are not consumed, they disintegrate quickly, significantly reducing the waste disposal problem. In this work, karaya dialdehyde (KDA) with a variable aldehyde content is effectively produced through the periodate oxidation of gum karaya and subsequently used as an eco‐friendly crosslinking agent for edible gelatin films. Chemical crosslinking between the gelatin protein chains is generated when KDA is added, producing a water‐stable film. The mechanical properties are found to be significantly improved as a result of the covalent bonding between the two polymers. Excessive oxidation, on the other hand, has a detrimental effect on the film properties. Despite the crosslinking, the films are biodegradable, suggesting that composite films made in an environmentally benign manner in an aqueous media using polymers derived from biosources may be utilizable in the edible film‐based packaging sector.

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Section: Wwwadvsustainsyscommentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Dialdehyde Modified Tree Gum Karaya: A Sustainable Green Crosslinker for Gelatin‐Based Edible Films

Venkateshaiah

Sehl

Timmins

et al. 2022

Advanced Sustainable Systems

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“…These materials can be designed to extend the shelf life of food products [ 13 , 14 ]. Edible films are mainly formed using the gelation properties of edible polymers, often held together by electrostatic, hydrogen bonding, hydrophobic, van der Waals forces or a combination thereof, such as gels prepared from botanical hydrocolloids [ 15 ] polysaccharides, protein or making starch-based films [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Fan

Deng

et al. 2022

Polymers

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.

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“…Many storage techniques have been developed in order to extend the shelf lives of food products, such as refrigeration at high humidity, modified atmosphere packaging or UV irradiation [ 1 ]. The use of edible films/coatings is another concept for food quality maintenance that has been receiving considerable attention [ 2 , 3 , 4 , 5 ]. Generally, an edible coating is a thin layer of edible material formed on the surface of food.…”

Section: Introductionmentioning

confidence: 99%

Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

et al. 2021

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The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

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Applications of emerging botanical hydrocolloids for edible films: A review

Cited by 44 publications

References 62 publications

Dialdehyde Modified Tree Gum Karaya: A Sustainable Green Crosslinker for Gelatin‐Based Edible Films

Dialdehyde Modified Tree Gum Karaya: A Sustainable Green Crosslinker for Gelatin‐Based Edible Films

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

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