Characterization and antibacterial activity of edible films based on carboxymethyl cellulose, Dioscorea opposita mucilage, glycerol and ZnO nanoparticles

Li, Xiaojing; Ren, Zeyue; Wang, Ruijiao; Liu, Lu; Zhang, Jie; Ma, Fuqiu; Khan, Mohammed Zafar Ali; Zhao, Dan; Xiu-hua, Liu

doi:10.1016/j.foodchem.2021.129208

Cited by 80 publications

(25 citation statements)

References 36 publications

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“…This indicates that the incorporation of glycerol and yeast reduced the surface roughness, which in turn would affect the physico-mechanical and biological features of the composite films. The SEM results are in accordance with some previous studies, which show that the microstructural surface of BC-based composites with Gly [ 62 ] and polyvinyl alcohol [ 63 ], chitosan [ 64 ], and other materials show compact and rough surface morphologies.…”

Section: Resultssupporting

confidence: 91%

Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

et al. 2021

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The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study was aimed to develop edible and bioactive food packaging films comprising yeast incorporated into bacterial cellulose (BC) in conjunction with carboxymethyl cellulose (CMC) and glycerol (Gly) to extend the shelf life of packaged food materials. First, yeast biomass and BC hydrogels were produced by Meyerozyma guilliermondii (MT502203.1) and Gluconacetobacter xylinus (ATCC53582), respectively, and then the films were developed ex situ by mixing 30 wt.% CMC, 30 wt.% Gly, 2 wt.% yeast dry biomass, and 2 wt.% BC slurry. FE-SEM observation showed the successful incorporation of Gly and yeast into the fibrous cellulose matrix. FTIR spectroscopy confirmed the development of composite films through chemical interaction between BC, CMC, Gly, and yeast. The developed BC/CMC/Gly/yeast composite films showed high water solubility (42.86%). The yeast-incorporated films showed antimicrobial activities against three microbial strains, including Escherichia coli, Pseudomonas aeruginosa, and Saccharomyces aureus, by producing clear inhibition zones of 16 mm, 10 mm, and 15 mm, respectively, after 24 h. Moreover, the films were non-toxic against NIH-3T3 fibroblast cells. Finally, the coating of oranges and tomatoes with BC/CMC/Gly/yeast composites enhanced the shelf life at different storage temperatures. The BC/CMC/Gly/yeast composite film-coated oranges and tomatoes demonstrated acceptable sensory features such as odor and color, not only at 6 °C but also at room temperature and further elevated temperatures at 30 °C and 40 °C for up to two weeks. The findings of this study indicate that the developed BC/CMC/Gly/yeast composite films could be used as edible packaging material with high nutritional value and distinctive properties related to the film component, which would provide protection to foods and extend their shelf life, and thus could find applications in the food industry.

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Section: Resultssupporting

confidence: 91%

Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

et al. 2021

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“…This result indicates that incorporating glycerol and CMC reduced the surface roughness, which would affect the physicomechanical and biological features of the composite films [ 14 ]. The SEM results follow some previous studies, which show that the microstructural surface of BC-based composites with glycerol and CMC [ 24 , 38 ] and other materials show compact and homogenous surface morphologies.…”

Section: Resultssupporting

confidence: 88%

“…This is probably due to the increased microbial growth in food packaged. The decrease in pH of meat sausage on third days is due to carbohydrate metabolism into lactic acid by lactic acid bacteria, and the fermentation results cause sausage pH to be lower [ 38 , 48 ]. In contrast, the increasing pH of meat sausage occurs because meat proteins undergo proteolysis into essential compounds, such as amino acids, indoles, and amines [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

et al. 2021

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Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, v/v). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young’s modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.

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“…Antibacterial activity packaging technology (Li, Ren, et al, 2021) mixing the antibacterial agent into the packaging materials, the agent can release from the packaging to the food surface and contact with bacteria, then damage their physiological function by damaging their cell walls, thus extending the shelf life (Buchovec et al, 2017).…”

Section: Practical Applicationsmentioning

confidence: 99%

Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton

Wang

Saldaña

et al. 2021

J. Food Process. Preserv.

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In this study, sunlight-driven photodynamic inactivation film (PIF) was created.It aimed to inhibit the growth of pathogenic microorganisms and extend the shelf life of chilled mutton. Polyvinyl alcohol film was used as the substrate, on which 3,3′,4,4′-benzophenone tetracarboxylic dianhydride was grafted by using polyphosphoric acid. The PIF can effectively generate 2,306 μg/g reactive oxygen species under sunlight driving and can be reused for three times. The antibacterial test showed that it can inhibit five pathogenic microorganisms. Later we applied the PIF to chilled mutton. Microbiological analysis results showed the PIF can effectively inhibit the growth of microorganisms on the mutton surface within the safety threshold for 15 days. In addition, total volatile base nitrogen reached the maximum threshold (20 mg/100 g) on the 14th day, and extended the shelf life to 15 days. The PIF had an excellent sterilization effect and the potential of application prospects as responsive packaging.

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Characterization and antibacterial activity of edible films based on carboxymethyl cellulose, Dioscorea opposita mucilage, glycerol and ZnO nanoparticles

Cited by 80 publications

References 36 publications

Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton

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