Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties

Zheng, Kewang; Xiao, Sa; Li, Wei; Wang, Wei; Chen, Hujian; Yang, Fan; Qin, Caiqin

doi:10.1016/j.ijbiomac.2019.05.151

Cited by 175 publications

(75 citation statements)

References 46 publications

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“…After using a digital micrometer (WHX, Xinzhenwei, Shanghai, China) to record the sample thickness at nine random positions, mechanical testing was performed through the method described by Zheng et al [27]. Samples were cut into rectangular pieces (10 mm × 70 mm); the initial grip separation was 30 mm, and the crosshead displacement rate was 20 mm/min.…”

Section: Methodsmentioning

confidence: 99%

“…It was reported that the addition of TiO 2 -N into food packaging materials could provide food prevention against growth of microorganisms [25,26]. However, TiO 2 -N offers poor anti-oxidation activity which is its main disadvantage in practice (oxidation is one of the important causes of food spoilage), whereas many plant essential oils have been proved to have excellent antioxidant and antibacterial activities [27,28]. Moreover, the essential oils were usually incorporated into the bio-polymer matrix to enhance its water-barrier properties.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Zheng

Chen

et al. 2019

Polymers

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The combined effects of nano titanium dioxide (TiO2-N) and clove oil (CO) on the physico-chemical, biological and structural properties of chitosan (CH)/starch (ST) films were investigated by using a solvent casting method. Results indicated that the incorporation of TiO2-N could improve the compactness of the film, increase the tensile strength (TS) and antioxidant activity, and decrease the water vapour permeability (WVP). As may be expected, the incorporation of CO into the film matrix decreased TS but increased the hydrophobicity as well as water vapour barrier antimicrobial and antioxidant properties. Fourier-transform infrared spectroscopy (FTIR) data supported intermolecular interactions between TiO2-N, CO and the film matrix. Use of a scanning electron microscope (SEM) showed that TiO2-N and CO were well dispersed and emulsified in the film network. Thermogravimetric (TG) and derivative thermogravimetric (DTG) curves demonstrated that TiO2-N and CO were well embedded in the film matrix, hence this blend film system could provide new formulation options for food packaging materials in the future.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Zheng

Chen

et al. 2019

Polymers

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“…In the last several years, interest in the production of edible films has increased because they present a series of advantages, such as prolonging the shelf life of foods and reducing the use of plastics. Therefore, many film-forming materials such as starch [1][2][3][4], gelatin [5], chitosan [6][7][8], cellulose [9], carboxymethyl cellulose [10], methylcellulose [11], pectin [12,13], agar [14], alginate [15,16], carrageenan [16], zein [17], etc., have been used. Mucilage from Mexican Opuntia ficus-indica is suitable for large-scale production due to its abundance in Mexico, low cost, nontoxicity, biodegradability, biocompatibility, film-forming capacity, and renewability.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

et al. 2019

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The consumption of organic products has increased in recent years. One of the most important products in Mexico is nopal. Nopal’s content and properties make the formulation of edible films possible. In this study, we aimed to develop and characterize biodegradable edible films containing mucilage from Opuntia ficus-indica. The mucilage extraction yield, thickness, color, water vapor permeability, light transmission rate, film transparency, solubility, stability of dispersion, and puncture strength were measured. The use of mucilage from different cultivars affected the water vapor permeability (8.40 × 10−11 g·m−1·s−1·Pa−1 for cultivar Villanueva, 3.48 × 10−11 g·m−1·s−1·Pa−1 for Jalpa, and 1.63 × 10−11 g·m−1·s−1·Pa−1 for Copena F1). Jalpa provided the most soluble mucilage with the highest thickness (0.105 mm). Copena F1 provided the clearest film with the greatest transparency (3.81), the best yellowness index, and the highest resistance (4.44 N·mm−1). Furthermore, this film had the best light transmission rate (48.93%). The Copena F1 showed the best film formation solution viscosity. These results indicate that mucilage mixed with pectin is a potential source for the formulation of edible films.

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“…Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering. [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,187,213,238,[241][242][243][244][245][246][247][248][249][250][251][252][253][254][255][256][257][258][259].…”

Section: X-ray Difractionmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties

Cited by 175 publications

References 46 publications

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Formulation and Characterization of Edible Films Based on Organic Mucilage from Mexican Opuntia ficus-indica

Edible and Functionalized Films/Coatings—Performances and Perspectives

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