Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions

Benbettaïeb, Nasreddine; Kurek, Mia; Bornaz, Salwa; Debeaufort, Frédéric

doi:10.1002/jsfa.6570

Cited by 130 publications

(106 citation statements)

References 72 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Control CS had negative a * and positive b * values, indicating green and yellow tint, respectively. These results followed similar trend as previously reported (Benbettaïeb, Kurek, Bornaz, & Debeaufort, ; Srinivasa, Ramesh, & Tharanathan, ). Films with B extract were green, while in those with P, grayness was dominant.…”

Section: Resultssupporting

confidence: 92%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC‐based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry‐based films and to orange in grape seed extract‐based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. Practical Application This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf‐life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.

show abstract

Section: Resultssupporting

confidence: 92%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…This high TS can be explained in terms of the intramolecular bond of protein in gelatin, which is unique if it is in a pure state. Benbettaieb et al () obtained similar results and explained that pure gelatin edible films had higher mechanical strength. However, pure gelatin films were more rigid compared to chitosan added films.…”

Section: Resultsmentioning

confidence: 69%

“…It can be inferred from Figure b–d that the edible film’s mechanical properties with the same concentration can vary considerably but within a standard deviation range that is similar to previous studies reported by Hosseini et al (). This attribute is due to the unstable rheological properties of gelatin (Benbettaieb et al, ; Nurul & Sarbon, ) and chitosan (Szymanska & Winnicka, ). Fitting of TS in Figure b was obtained using a cubic fitting based on the following function:

TS = 0.70 X_{1} + 0.30 X_{2} - 0.18 X_{1} X_{2} + 0.17 X_{1} X_{2} (X_{2} - X_{1})

…”

Section: Resultsmentioning

confidence: 99%

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Handayasari

Suyatma

Nurjanah

2019

J Food Process Preserv

View full text Add to dashboard Cite

The mechanical properties of edible films upon variation of gelatin (G) and chitosan (C) concentration (G%/C%) were compared using constrained mixture and response surface methodology (RSM) and their antibacterial activities against P. aeruginosa, B. cereus, and L. monocytogenes by the addition of sodium nitrite and garlic essential oil (GEO) were analyzed. Both methods show that increasing chitosan concentration will gradually enhance edible film tensile strength but decrease their elongation at break. Optimization to find the gelatin–chitosan edible film with the maximum elasticity was performed by minimizing the Young’s modulus which yields a value of 0.41 MPa corresponding to a G60/C40 gelatin–chitosan concentration using constrained mixture and 0.31 MPa corresponding to a G76/C24 gelatin–chitosan concentration using the RSM method. Antibacterial analysis of the edible film showed that the addition of sodium nitrite and GEO in gelatin–chitosan edible film enhances their antibacterial activity significantly and increasing the GEO concentration also improve the antibacterial activity of the film. Practical applications The outcome of our work has practical applications in the field of biodegradable edible film, for example, for environmentally friendly meat coatings due to its optimum elasticity property. In addition, our gelatin–chitosan film with garlic essential oil also exhibits significant antibacterial properties which can compete with commercial film that uses nitrite addition and therefore prolong the shelf life of the food without the risk of carcinogenic effects. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with noncarcinogenic antibacterial properties.

show abstract

“…These biomaterials can also be effectively used not only for their adequate barrier properties or microbial stability but also as carriers of color, flavor and bioactive additives, whereby nutrients such as vitamins, minerals and flavonoids can be incorporated within the matrix . For this reason, one of the most important advantage of producing edible coatings and films based on fruits and vegetables is that several naturally occurring bioactive ingredients can be incorporated into the packaging system and consumed with the food, supplementing functional attributes …”

Section: Introductionmentioning

confidence: 99%

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

et al. 2015

View full text Add to dashboard Cite

show abstract

Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions

Abstract: Addition of gelatin in chitosan induced greater functional properties (mechanical, barrier) due to chemical interactions, suggesting an inter-penetrated network.

Cited by 130 publications

References 72 publications

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

Contact Info

Product

Resources

About