Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability

Fernandes, Sibele Santos; Romani, Viviane Patrícia; Filipini, Gabriel da Silva; Martins, Vilásia Guimarães

doi:10.1002/pen.25464

Cited by 44 publications

(33 citation statements)

References 45 publications

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“…The functional properties of the chia mucilage indicate that it is a polymer with a thickening property, a high viscosity in water, and possible beneficial metabolic effects. Chia mucilage is mainly composed of carbohydrates with 75–78%, followed by proteins with 9.7–10.6% [ 9 , 10 ], ash with 8.79%, and lipids with 2% [ 10 ]. Likewise, it is an anionic heteropolysaccharide composed of xylose and glucose in a 2:1 ratio, with uronic acids (glucuronic and galacturonic acids [ 11 ] that can be extracted from the seeds in an aqueous extraction [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Muñoz-Tébar

Molina

Carmona

et al. 2021

Foods

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Chia oil production and consumption have increased in recent years, producing a large number of by-products that had low utility or economic value for the industry. In this study, a biodegradable film was successfully prepared from mucilage extracted from defatted chia flour. The physical-chemical, optical, water vapor permeability (WVP), and mechanical properties of films made with two different types of chia matrixes (defatted flour and whole seeds) were determined. In general, defatted chia flour films exhibited a slightly reddish and yellowish color but still transparent in appearance, were good visible light barriers, and had better mechanical properties than films made with whole seeds. They also have greater WVP values than synthetic films such as low-density polyethylene. The results of the present study demonstrated that defatted chia flour can be used in producing edible films with improved quality characteristics.

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Section: Introductionmentioning

confidence: 99%

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Muñoz-Tébar

Molina

Carmona

et al. 2021

Foods

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“…Chia mucilage is a high viscosity anionic heteropolysaccharide, even at low concentration, with dietary fibers (72%) being its major component (Akcicek & Karasu, 2018; Fernandes & Salas‐Mellado, 2017). The protein content of chia mucilage (10%) favors emulsifying properties, while the high carbohydrate (80%) and fiber content favor encapsulation properties as it tends to form gels (Campo et al., 2017; Fernandes & Salas‐Mellado, 2017; Fernandes et al, 2020). In addition, it has an adequate oil retention capacity, which is advantageous for the retention of oil‐based active compounds (Segura‐Campos et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high‐speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear‐thinning and semi‐liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food.

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“…They are an alternative to substitute the synthetic polymers responsible by environmental problems due to their nonrenewable nature and large accumulation in the landfills and oceans. [1][2][3] Active biopolymers are obtained by incorporating functional substances in polysaccharides, proteins, and/or lipids films. These macromolecules are advantageous because of their availability from biomass sources and their capacity to form three-dimensional networks.…”

Section: Introductionmentioning

confidence: 99%

Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

Romani

Martins

Silva

et al. 2021

J of Applied Polymer Sci

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The wide consumption of açaí fruit results in large amounts of seeds which end up in waste. These seeds have an advantageous composition for the development of biopolymers due to their fibers content and active components (responsible by functional properties as antioxidant capacity). In the present work, active polymers were generated incorporating açaí seed flour in sustainable films produced using starch from broken rice grains as matrix. The effects of different seed flour content (0%, 5%, 10%, and 15%) were studied on the physicochemical and structural properties of the polymers, and their antioxidant capacity. The packaging-related properties were affected by the açaí seed flour incorporation mainly due to its high-fiber content and polyphenolic compounds. The physicochemical and structural properties results demonstrated

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Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability

Cited by 44 publications

References 45 publications

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

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