Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil

Ghadetaj, Ali; Almasi, Hadi; Mehryar, Laleh

doi:10.1016/j.fpsl.2018.01.012

Cited by 114 publications

(73 citation statements)

References 36 publications

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“…Therefore, these extended structures are associated with hydrogen, ionic, hydrophobic nature and covalent bonding between the particles to particles of films [22]. The results found non-significant effect on water vapor permeability of edible films (P ≤ 0.05) [34]. reported the close agreement of results for crosslinked peanut protein films with the results of our study.…”

Section: Water Vapor Permeability (Wvp)supporting

confidence: 87%

Formulation of edible films from fenugreek mucilage and taro starch

Mohite

chandel

2020

SN Appl. Sci.

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In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17-78.80 and hue angle values were found in the range of 22.67-33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049-0.099 W/m°K. A least microbial growth of 1.0 × 10 2 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 10 2 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53-2.79 mg/Pa.s.m 2 × 10-11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.

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Section: Water Vapor Permeability (Wvp)supporting

confidence: 87%

Formulation of edible films from fenugreek mucilage and taro starch

Mohite

chandel

2020

SN Appl. Sci.

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“…(2018) for whey protein films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil (Ghadetaj et al ., 2018). The higher solubility of SCL‐containing films in water was probably induced by the presence of glycerol and by its ability interacting with water to exfoliate SCL molecules which expose additional domains able, in turn, to bind with water and to increase film solubility (Gillgren et al ., 2011).…”

Section: Resultsmentioning

confidence: 99%

Rye secalin characterisation and use to improve zein‐based film performance

Qazanfarzadeh

Kadivar

Shekarchizadeh

et al. 2020

Int J of Food Sci Tech

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“…This may relate to the GEO were fast released at an early period caused by (Mastromatteo, Mastromatteo, Conte, & Del Nobile, 2010;Peng et al, 2013). Therefore, the density and water resistance of films influenced the slow release property and preservation effect (Ghadetaj et al, 2018).…”

Section: Release Of Antioxidant Agent From Filmsmentioning

confidence: 99%

“…Moreover, compared with emulsions, the nanoscale oil droplets could contribute to the interaction between essential oil and microorganism and enhancing their antimicrobial activity (Lou et al, 2017; Pérez‐Córdoba et al, 2018). Essential oil nanoemulsions were incorporated in various biopolymer‐based films, such as methylcellulose (Otoni et al, 2014), whey protein isolate (Ghadetaj, Almasi, & Mehryar, 2018), quinoa protein/chitosan (Robledo et al, 2018), basil seed gum (Gahruie et al, 2017) and gelatin (Alexandre, Lourenço, Bittante, Moraes, & do Amaral Sobral, 2016). It has been confirmed that essential oil nanoemulsion could improve the mechanical and preservative properties of films.…”

Section: Introductionmentioning

confidence: 99%

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Cai

Wang

A³

2020

J Food Process Engineering

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Active films with essential oils have attracted more attention in recent years. In order to improve the solubility and stability of ginger essential oil (GEO) in film forming solutions, GEO coarse emulsion and nanoemulsions were prepared named CGEO (z-average = 799.53 nm), NGEO-1 (z-average = 114.71 nm) and NGEO-2 (z-average = 59.30 nm), respectively. And the effect of concentration (0.5% and 1.0% v/v) and particle sizes of GEO emulsions on the physiochemical and preservation properties of fish sarcoplasmic protein and chitosan blend based edible films were studied in this study. The elongation

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Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil

Cited by 114 publications

References 36 publications

Formulation of edible films from fenugreek mucilage and taro starch

Formulation of edible films from fenugreek mucilage and taro starch

Rye secalin characterisation and use to improve zein‐based film performance

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

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