Biodegradable antifungal films from nanocellulose-gellan gum incorporated with Anethum graveolens essential oil for bread packaging

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

“…There was a significant distance between the films containing varying quantities of AFE in the direction of the first component t [1] . And SFs and TFs differed significantly in the direction of the second component t [2] . This phenomenon demonstrated that the gradient of the amount of AFE added to films was appropriate and films' layer structure significantly influenced their properties.…”

“…The PLS-DA was performed using films' MC, WS, WVP, OP, TS, and EAB properties, as well as the lipid oxidation parameters (POV and TBARS) and protein oxidation parameters (total sulphhydryl content, carbonyl content, and hydrophobicity) of dried shrimps packaged with different films. In the analysis, t [1] explained 0.851 of the variance and t [2] explained 0.125 of the variance. Together, these two components account for more than 95% of the variance in the first two new dimensions.…”

“…Polysaccharide compounds such as starch, chitosan, carrageenan, and others have been intensively explored as film substrates due to their good moulding, cheap cost, and non-toxic properties [1]. Instead of petroleum-based plastic, biobased materials not only serve to alleviate the ecological environmental pollution produced by plastic but also help to minimize economic expenses [2]. To improve the application potential of bio-based films in food packaging, some active substances with antioxidant, antibacterial, or food quality indicating properties are incorporated into them, greatly increasing the functionality of biobased packaging films [3].…”

Physicochemical Properties of Films from Semirefined Carrageenan/TiO2 Integrated with Cinnamaldehyde Pickering Emulsion for Active Food Packaging

“…Film transparency is crucial in food packaging for quality control, especially for perishable foods like meat, but it can also cause oxidation reactions from the light, leading to spoilage [13,40]. The opacity of the film is determined by ultraviolet-visible spectroscopy at the absorbance value of 600 nm with the film thickness [9,16]. as compared to the unloaded cinnamaldehyde film.…”

“…Nowadays, researchers have recently shown significant interest in incorporating nanofiller compounds to improve the functional properties of biopolymer-based packaging films, such as nanocellulose/gellan gum [8], gelatin/cellulose nanofiber/zinc oxide nanoparticles [9], chitosan/NiO nanoparticles [10], and cellulose nanofibrils/ZnO nanoparticles/Pickering emulsion-oregano essential oil [11]. In this scenario, titanium dioxide nanoparticles (TNPs) have received a lot of attention as a safe, costeffective, and stable metal oxide nanoparticle used as a functional filler for packaging films [12,13].…”