Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps

Azaza, Youssra Ben; Hamdi, Marwa; Charmette, Christophe; Jridi, Mourad; Li, Suming; Nasri, Monçef; Nasri, Rim

doi:10.1016/j.fpsl.2021.100796

Cited by 42 publications

(14 citation statements)

References 59 publications

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“…In agreement with this finding, Kurek et al [ 13 ] stated that the lower pH from acetic acid could cause the incompatibility between CS and NaCas, leading to limited binding sites, and thus increasing its opacity. This is further supported by Azaza et al [ 55 ], who reported that the opacity of chitosan films increased with the addition of Sardinella aurita protein isolate (SrPI).…”

Section: Resultssupporting

confidence: 58%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation.

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Section: Resultssupporting

confidence: 58%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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“…By controlling the network structure composed of the film matrix and the active compounds, including pore size, thickness, and solubility (Fajardo et al, 2014;Riahi et al, 2023); and (2) by controlling the interactions and binding modes of the two components to reduce the degradation of the active compound (Azaza et al, 2022;Dong et al, 2022;Lin et al, 2023). Typically, covalent bonds are stronger than noncovalent bonds, and covalent bonds lead to stronger attachment of the active molecule to the polymer matrix (Wang, Chen et al, 2022).…”

Section: Biorelease In Active Packagingmentioning

confidence: 99%

“…The protein molecules in the film matrix and the added active agents are cross‐linked by covalent or noncovalent bonds to form a three‐dimensional polymer network structure, which largely limits and controls the release of the active compounds (Shan et al., 2023). The release of active compounds from composite films can be controlled in two ways: (1) By controlling the network structure composed of the film matrix and the active compounds, including pore size, thickness, and solubility (Fajardo et al., 2014; Riahi et al., 2023); and (2) by controlling the interactions and binding modes of the two components to reduce the degradation of the active compound (Azaza et al., 2022; Dong et al., 2022; Lin et al., 2023). Typically, covalent bonds are stronger than noncovalent bonds, and covalent bonds lead to stronger attachment of the active molecule to the polymer matrix (Wang, Chen et al., 2022).…”

Section: Functional Types Of Protein‐based Active Filmsmentioning

confidence: 99%

Protein‐based active films: Raw materials, functions, and food applications

Liu,

Zhang,

Wei

et al. 2024

Comp Rev Food Sci Food Safe

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Biopolymer packaging materials are an emerging trend in food packaging due to their degradability, nontoxicity, low cost, and low environmental stress; moreover, some properties of biopolymer packaging are better than those of traditional packaging. Proteins are a type of natural biopolymer packaging film matrix, and enhancing the packaging properties of proteins has been a focus of research. Preparing protein‐active packaging films by adding natural active substances with antimicrobial and antioxidant properties and nanoparticles to protein‐based films to provide more significant antimicrobial, antioxidant, and UV‐blocking effects is essential in food packaging and demonstrates the potential of using proteins in active food packaging applications. In recent years, the origin of natural actives, their mechanism of action, and their release from active packaging films have attracted much attention. In this review, we provide a comprehensive overview of protein film matrices for active packaging, natural antimicrobial agents, and natural antioxidants and discuss the potential of such active films in the packaging field. The sources of natural antimicrobial active substances and natural antioxidant active substances in packaging materials, their mechanisms of action, and their effects after being used to modify protein active films are summarized. The biorelease functions of protein active films with antimicrobial and antioxidant effects and their applications for various types of food are highlighted to understand the current effects of protein active films in food packaging.

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“…In addition, it inhibits the growth of a wide variety of pathogenic and decomposition microorganisms. Therefore, it has a wide range of packaging applications, including food preservation 6–8 . On the other hand, chemically synthesized biodegradable polymers such as PVA exhibit excellent chemical resistance, high crystallinity, excellent film‐forming ability, and hydrophilic properties.…”

Section: Introductionmentioning

confidence: 99%

Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

Rincón

Bautista

Espinosa

et al. 2022

J of Applied Polymer Sci

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Acorn shell residue is valorized for the efficient obtention of antioxidant extracts by ultrasound-assisted extraction and applied in the development of biopolymerbased films, studying its influence in different matrices for the subsequent preparation of emitting sachets for active food packaging. The effect of increasing extract addition on the physical, mechanical, optical, and antioxidant properties of biopolymer films is studied. It is observed that the water resistance increases with increasing amounts of extract in PVA films and from 5% extract in chitosan films. Furthermore, 3% extract in both types of matrices increases the UV-light blocking capacity (up to 97%). Considering the mechanical performance, not weakening of the structure is observed because of the extract addition. Films possess radical scavenging activity against DPPH with the incremental amounts of extract. Moreover, acorn shell extract as active additive in biopolymer-based sachets demonstrates an effective delay of soybean oil oxidation during 10 days of storage.

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Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps

Cited by 42 publications

References 59 publications

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Protein‐based active films: Raw materials, functions, and food applications

Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

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