Characterization of Tri-Phasic Edible Films from Chitosan, Guar Gum, and Whey Protein Isolate Loaded with Plant-Based Antimicrobial Compounds

Dhumal, Chanda Vilas; Pal, Kunal; Sarkar, Preetam

doi:10.1080/03602559.2018.1466179

Cited by 35 publications

(11 citation statements)

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“…Additionally, the mechanical properties can divulge the ability of the films and coatings to protect the food products from production to consumption. Various mechanical properties such as tensile strength, Young’s modulus, and percentage stress relaxation were determined to compute the efficacy of the edible films and coatings [ 24 , 108 ]. These properties were related to the microstructure of the films and coatings, and hydrogen bonding within the components of the films and coatings.…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

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Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

“…The presence of the amino groups in the chitosan molecules imparts inherent antimicrobial properties on it. The incorporation of the EOs within the chitosan matrix synergistically increases the antimicrobial properties of the resultant films [ 108 ].…”

Section: Eo-based Active Packaging Systemsmentioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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“…La eficacia del uso de recubrimientos a base de goma arábica se ha demostrado al emplear cantidades desde el 10 % (p/p) aplicadas en mangos, donde su uso redujo la pérdida de peso, retardó el incremento de sólidos solubles totales e incrementó el contenido de β carotenoides, lo que extendió el tiempo vida útil de la fruta hasta en 15 días (Lelgut, Masani, Matofari & Mulwa, 2020). Además, se han obtenido efectos antifúngicos contra Bacillus cereus y E. coli al aplicar quitosano-goma guar-proteína (Dhumal, Pal & Sarkar, 2019). Por tanto, su uso como barrera comestible se está aplicando en frutas con la…”

Section: Recubrimientos Comestibles En La Actualidadunclassified

“…No obstante, puede resultar en un efecto visual significativo, dependiendo de los compuestos que conforman la matriz. La membrana puede tomar coloraciones distintas (Figura 2), que pueden ser usadas dependiendo de la fruta o verdura sobre la que se desee aplicar (Dhumal et al, 2019). En cuanto, al uso de recubrimientos comestibles a base a proteína, sirven como barreras para el CO 2 , O 2 y lípidos.…”

Section: Recubrimientos Comestibles En La Actualidadunclassified

Recubrimiento Comestibles Para La Conservación De Frutas Y Verduras: Una Revisión

Espinoza-Montero

2020

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El uso de los recubrimientos comestibles como una técnica de conservación poscosecha para frutas y verduras, es considerada como segura y ecológica, la cual ofrece ventajas para la conservación y vida útil de los alimentos. El constante evolucionar de esta tecnología, permite obtener nuevos y mejores recubrimientos comestibles de origen natural, que permiten la incorporación a la matriz polimérica de compuestos antimicrobianos, antioxidantes y con potencial bioactivo. Los recubrimientos comestibles a base polisacáridos o proteínas, que incorporan en su formulación lípidos y plastificantes, sirve de barrera para intercambio gaseoso, protegen a los alimentos debido a sus propiedades mecánicas, reducen perdidas nutricionales y organolépticas, no alteran la composición físico-química y adicionan protección antimicrobiana. Este artículo revisa el uso y efecto de los principales polisacáridos, lípidos y proteínas usados para la elaboración de recubrimientos comestibles, y las nuevas innovaciones frente al avance al uso de la nanotecnología.

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“…Given that the viscosity of GG is large due to a high mannose/galactose ratio, it can easily form a stable and strong film on the surface of plants [18,20]. Vilas et al (2018) reported a tri-phasic edible film from GG loaded with plant-based antimicrobial compounds [21]. Saberi et al (2017aSaberi et al ( , 2017b presented an edible pea starch-GG biocomposite edible film as an antimicrobial agent for active food packaging [22,23].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Bioactivity of a New Guar Gum-Based Film Incorporated with Citral to Brown Planthopper, Nilaparvata lugens (Stål) (Hemiptera: Delphacidae)

Gao

Guo

et al. 2020

Molecules

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The brown planthopper (BPH), Nilaparvata lugens (Stål), is the most notorious rice insect pest. In order to repel BPH effectively while being environmentally friendly, a new film based on guar gum incorporated with citral (GC film) was formulated. A toxicity bioassay of citral and guar gum at different proportions (ratios of 3:1, 2:1, 1:1, 1:2, and 1:3 in w/w) of GC film-forming emulsion to BPH was performed with the rice stem dipping method. Results showed that the most effective ratio of citral to guar gum was 1:1 with the median lethal concentration (LC50) of 4.30 mg/mL, far below the LC50 of guar gum (GG)/citral individual (141.51 and 44.38 mg/mL, respectively). The mortality of BPH adults and nymphs in the third instar treated with different dilution multiples of GC film-forming emulsion ranged from 46.67% to 82.22% and from 37.78% to 71.11%, respectively. These indicated that GC film-forming emulsion had a direct toxicity on BPH, and the mixture of citral and GG had synergistic interactions. Subsequently, Fourier-transform infrared spectroscopy showed that the incorporation of guar gum with citral was successful and did not result in the formation of new chemical bonds. The GC film exhibited a darker color and rougher surface topography with larger apertures and deeper gullies (Ra = 1.42 nm, Rq = 2.05 nm, and Rmax = 25.40 nm) compared to the guar gum film (GG film) (Ra = 1.00 nm, Rq = 1.33 nm, and Rmax = 16.40 nm), as determined by transmission electron microscopy and atomic force microscopy. The GC film exhibited a 50.4% lower solubility in water (30.30% vs. 15.00%) and 71.3% oxygen permeability (8.26 × 10−9 vs. 2.37 × 10−9 cm3/m2·d·Pa) (p < 0.05) but did not demonstrate any significant difference in mechanical properties, such as thickness (39.10 vs. 41.70 mm), tensile strength (41.89 vs. 38.30 N/mm2), and elongation at break (1.82% vs. 2.03%) (p < 0.05) compared to the GG film. Our findings established a link between physicochemical properties and bioactivity, which can provide useful information on developing and improving GC films and may offer an alternative approach for the control of BPH in the near future.

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Characterization of Tri-Phasic Edible Films from Chitosan, Guar Gum, and Whey Protein Isolate Loaded with Plant-Based Antimicrobial Compounds

Cited by 35 publications

References 64 publications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Recubrimiento Comestibles Para La Conservación De Frutas Y Verduras: Una Revisión

Physicochemical Properties and Bioactivity of a New Guar Gum-Based Film Incorporated with Citral to Brown Planthopper, Nilaparvata lugens (Stål) (Hemiptera: Delphacidae)

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