Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum <i>Cordia</i>

Gahruie, Hadi Hashemi; Safdarianghomsheh, Reza; Zamanifar, Parisa; Salehi, Shahriyar; Niakousari, Mehrdad; Hosseini, Seyed Mohammad Hashem

doi:10.1155/2020/8883916

Cited by 11 publications

(3 citation statements)

References 39 publications

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“…Internationally, the European Chemicals Agency has limited the use of conventional synthetic plastic polymers for food packaging [5]. In the domestic setting, plastic waste materials have been prohibited from importation due to their toxicity [6,7]. erefore, to overcome these issues, replacing traditional plastic packaging with renewable, biodegradable materials has attracted considerable attention in recent decades.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.

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Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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“…Therefore, the decreasing values of the transition temperature of the flour blends might be associated with the presence of a lower degree of crystallinity with the increase in the incorporation levels of APF and DPF in RF. Thus, APF and DPF are known to have amorphous characteristics [ 48 ]. Furthermore, the enthalpy of gelatinization (Δ H ) gradually increased with the level of fortification from 6.11 to 6.82 J/g.…”

Section: Resultsmentioning

confidence: 99%

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Saeed

Ali

Faheem

et al. 2022

Foods

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The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF: DPF: APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.

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“…Guar gum is hydrophilic, linear polymer with β (1→4) linkages of D-mannose and single-linked α (1→6)-D-galactose [171]. Guar gum is widely employed in preparing blends with other biopolymers, such as starch [160,[172][173][174]. Active packaging blends of guar gum and sago starch infused with carvacrol and citral exhibited improved mechanical properties and inhibition of Bacillus cereus and E. coli [175].…”

Section: Gumsmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

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Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia

Cited by 11 publications

References 39 publications

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

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