Biodegradable Electrosprayed Pectin Films: An Alternative to Valorize Coffee Mucilage

Valdespino-León, Mariana; Calderón‐Domínguez, Georgina; Salgado‐Cruz, Ma. de la Paz; Rentería-Ortega, Minerva; Farrera-Rebollo, Reynold R.; Morales-Sánchez, E.; Gaona-Sánchez, V.A.; Terrazas-Valencia, Francisco

doi:10.1007/s12649-020-01194-z

Cited by 28 publications

(52 citation statements)

References 81 publications

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“…A modification of the thermogravimetric method better known as ''cup method'' or ''probe cell'' (ASTM E‐96) and the methodology proposed by Cazón et al (2018) and Valdespino‐León et al (2020) were used to evaluate the water vapor permeability (WVP) 59,63 . To this assessment, the membrane was cut in a circular shape (51.1 mm of diameter), and sealed on a wide‐mouth cell filled with distilled water, which was then placed inside a container with anhydride Drierite desiccant at 37°C.…”

Section: Methodsmentioning

confidence: 99%

“…Denaturation temperature (T D ), decomposition temperature (T DS ), melting temperature (T m ), and glass transition temperature (T g ) are reported. 59,63 To this assessment, the membrane was cut in a circular shape (51.1 mm of diameter), and sealed on a wide-mouth cell filled with distilled water, which was then placed inside a container with anhydride Drierite desiccant at 37 C. The cell weight change was recorded for 4 h on an analytical balance with a precision of 0.0001 g (OHAUS). The data was plotted as weight versus time, and the slope of the curve was calculated (r 2 > 0.99).…”

Section: X-ray Diffractionmentioning

confidence: 99%

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Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization

García-Hernández

Morales-Sánchez

Calderón‐Domínguez

et al. 2021

J of Applied Polymer Sci

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Physicochemical, structural, and thermal properties of electrospun membranes depend on process conditions and the type and concentration of the raw materials used to produce them. In this work, the electrospinning technique (ES) is used to synthesize membranes with hydrolyzed collagen (HC) and polyvinyl alcohol (PVA) at two different distances. The characterization of these membranes is then carried out by X-Ray diffraction, Raman spectroscopy, differential scanning calorimetry, water vapor permeability (WVP), microscopy techniques, and porosity measurements. Results show that the morphology of the ES membranes depends mainly on the polymer/solvent system's physicochemical properties and the distance to the collector. Thicker samples (68-86 μm) are formed when using the furthest distance (10 cm), having fiber diameters smaller than 1 μm, porosity percentages up to 90%, and WVP values close to or in the recommended range for wound dressing commercial products. Moreover, the presence of HC results in samples with a less crystalline structure. To the best of our knowledge, this is the first report in which PVA and HC membranes are successfully synthesized by electrospinning and physicochemically characterized.

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Section: Methodsmentioning

confidence: 99%

Section: X-ray Diffractionmentioning

confidence: 99%

Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization

García-Hernández

Morales-Sánchez

Calderón‐Domínguez

et al. 2021

J of Applied Polymer Sci

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“…Pectin: Pectin is one of the main constituents of the cell wall of a plant that provides integrity and rigidity in shape and is the most complex structure [60]. It is a poly-1-αgalacturonic acid consisting of different degrees of methylation in a carboxylic group or amidated polygalacturonic acids.…”

Section: Polysaccharidesmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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“…On a dry weight basis, CM is mainly constituted by pectic polysaccharides (30%), hemicelluloses (18%), proteins (17%), and cellulose (8%) [ 48 ]. CM pectic polysaccharides have 52% galacturonic acid, 85% DE, 6% DA, and gel-forming ability [ 52 ]. However, this ability may be compromised, given the lower molecular weight of CM pectic polysaccharides (1.2 × 10 4 g/mol) when compared with CP [ 48 ].…”

Section: Coffee By-products and Their Potential For Use In The Devmentioning

confidence: 99%

“…Coffee by-product-derived polysaccharides with film-forming ability can be directly used to form bioplastics. Pectic polysaccharides (DE 85%) obtained from CM can be used as polymeric matrices in bioplastics production, yielding biodegradable films with rigidity and water insolubility [ 52 ] for use as food packaging. Moreover, polysaccharide-rich extracts obtained from SCG can yield light-brownish films [ 64 ], with potential to protect foodstuffs from light when used as packaging.…”

Section: Coffee By-products and Their Potential For Use In The Devmentioning

confidence: 99%

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Oliveira

Passos

Ferreira

et al. 2021

Foods

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The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.

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Biodegradable Electrosprayed Pectin Films: An Alternative to Valorize Coffee Mucilage

Cited by 28 publications

References 81 publications

Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization

Hydrolyzed collagen on PVA‐based electrospun membranes: Synthesis and characterization

Green Coating Polymers in Meat Preservation

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

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