Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging

Filipini, Gabriel da Silva; Romani, Viviane Patrícia; Martins, Vilásia Guimarães

doi:10.1016/j.foodhyd.2020.106139

Cited by 119 publications

(56 citation statements)

References 40 publications

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“…Some starch and cellulose groups produced an esterification reaction and formed an aliphatic aromatic ring. Thus, the aromatic C=O skeleton vibration appeared in the FTIR diagram (Da Silva Filipini et al, 2020 ; Li and Wei, 2020 ; Zhou et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Liu

Qin

Xie

et al. 2021

Front. Bioeng. Biotechnol.

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Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.

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Section: Resultsmentioning

confidence: 99%

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Liu

Qin

Xie

et al. 2021

Front. Bioeng. Biotechnol.

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“…Jambolan skin extract is also a source of anthocyanins, was used as a sensing material to develop pH reactive films [ 66 ]. Jambolan is a fruit with low economic value and is highly perishable so the valorization of the skins for the recovery of anthocyanins for packaging use adds value for this particular product [ 84 ].…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

“…When exposed to different buffer solutions (pH range 1 to 10), all films showed a colorimetric response, changing their color from red and pink (acidic conditions) to purple and blue (alkaline conditions). Jambolan fruit extracts improved the mechanical and barrier properties of the films and demonstrated an increase in antioxidant activity [ 66 ]. Therefore, the films proved to be well suited to smart packaging due to their ability to provide a colorimetric response and also to demonstrate antioxidant ability, both by the action of anthocyanins.…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

115

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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“…Methylcellulose (MC) is formed when one or more hydroxyl groups (-OH) in the anhydroglucose are replaced by a methoxide group (-OCH 3 ). The degree of substitution of MC ranges from 1.4 to 2.0, and it is soluble in cold water [ 59 ]. It is reported that MC forms unbreakable, flexible, transparent, tasteless, and non-toxic films that have good barrier properties for oxygen, but bad ones for water vapor [ 60 ].…”

Section: Biopolymers Used For Food Packagingmentioning

confidence: 99%

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

et al. 2021

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Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging

Cited by 119 publications

References 40 publications

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

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