Combined effects of octenylsuccination and beeswax on pullulan films: Water-resistant and mechanical properties

Omar-Aziz, Maedeh; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Mousavi, Mohammad; Gharaghani, Mohammad; Kennedy, John F.; Hosseini, Seyed Saeid

doi:10.1016/j.carbpol.2020.117471

Cited by 50 publications

(11 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The authors believe that, with a low content of propolis extract, the water sorption is mainly due to the polymer matrix and there seem to be no significant interactions with the components of the propolis extract. In contrast, a significant increase in the moisture content of the films was found when beeswax [ 48 ] was added to edible films. The beeswax addition caused water molecules to be trapped in the biopolymer matrix during the drying of emulsion films [ 56 , 57 ].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging

Gniewosz

Pobiega

Kraśniewska

et al. 2022

Foods

View full text Add to dashboard Cite

Active pullulan films with the addition of 3, 5 or 10% propolis extract produced by the casting method were tested in the study. Propolis extracts from Bochnia County, Siedlce County and Ełk County (Poland) were used. The appearance of the films was characterized, as well as physical parameters (thickness, moisture content, water solubility), tensile strength (TS), elongation at break (EB), optical characteristics (light transparency, UV barrier, color) and antifungal properties. The antifungal activity of the films was tested by the disc diffusion method against yeast (Candida albicans, C. krusei, Saccharomyces cerevisiae, Rhodotorula mucilaginosa) and mold (Alternaria solani, Fusarium solani, Rhizopus stolonifer, Colletotrichum gloeosporioides, C. cladosporioides, Aspergillus niger, A. ochraceus, Mucor mucedo, Penicillium expansum, P. chrysogenum). The origin of propolis influenced the color and water solubility of the films. The addition of increasing concentrations of propolis extract increased the film thickness and the intensity of the yellow color, extended the water dissolution time of the film and reduced the values of TS and EB. The addition of propolis extract in the pullulan film improved UV radiation protection but decreased light transparency. The antifungal activity increased significantly with the increasing concentration of propolis extract in the film, regardless of the origin of propolis. Molds showed greater sensitivity to pullulan films containing propolis extract than yeasts. In general, films made of pullulan with the addition of propolis extract can be considered as natural active packaging to protect against the growth of fungi in food.

show abstract

Section: Resultsmentioning

confidence: 99%

“…2 cm × 2 cm square film samples were immersed in 50 mL of deionized water at a temperature of 25 ± 2 °C. While the samples were stirred with a magnetic stirrer, the time (in seconds) required for complete dissolution of the films was measured [ 48 ].…”

Section: Methodsmentioning

confidence: 99%

Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging

Gniewosz

Pobiega

Kraśniewska

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Pullulan’s inherent hydrophilicity reduces the effectiveness of the material as a water barrier and mechanical component. These limitations can be overcome by adding lipids and fatty acids such as beeswax, palmitic acid, and oleic acid [ 105 ].…”

Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

View full text Add to dashboard Cite

Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

show abstract

“…This revealed that the surface hydrophobicity of κCar-based films was improved after MAH modification, which could be related to the increased roughness of the MC films compared with that of the NC film, as shown in the SEM micrographs (Figure 3). In addition, the introduction of hydrophobic MAH molecules and the reduction of hydrophilic groups (-OH) due to the covalent bonds formed between MAH molecules and κCar were other reasons for the increased surface hydrophobicity of MC films [46,47]. SEM micrographs (Figure 3).…”

Section: Mechanical and Water Affinity Propertiesmentioning

confidence: 99%

“…SEM micrographs (Figure 3). In addition, the introduction of hydrophobic MAH molecules and the reduction of hydrophilic groups (-OH) due to the covalent bonds formed between MAH molecules and κCar were other reasons for the increased surface hydrophobicity of MC films [46,47]. 5a (p < 0.05); a2, b2 indicate significant differences in elongation at break in Figure 5a (p < 0.05); a1 indicates no significant differences in moisture content in Figure 5b (p > 0.05); a2 indicates no significant differences in water vapor permeability in Figure 5b (p > 0.05).…”

Section: Mechanical and Water Affinity Propertiesmentioning

confidence: 99%

Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films

Zhou

Chen

et al. 2021

Marine Drugs

View full text Add to dashboard Cite

In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm2), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.

show abstract

Combined effects of octenylsuccination and beeswax on pullulan films: Water-resistant and mechanical properties

Cited by 50 publications

References 36 publications

Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging

Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films

Contact Info

Product

Resources

About