Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract

Yao, Xiyu; Hu, Huixia; Qin, Yan; Liu, Jun

doi:10.1016/j.foodhyd.2020.105896

Cited by 123 publications

(59 citation statements)

References 41 publications

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“…The family cataceae contain several species like cactus pear-future plant-with different colours ranged from green, yellow and purple due to pigments like carotenoids and betalains [1][2]. The fruits are native in Mediterranean area of Africa, and America.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

2021

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The current investigation carried out on blends of two species from cactus pear (CP) juices with guava juice to evaluate the changes in physicochemical properties, ascorbic acid, phytochemicals, antiradical activity as well as volatile compounds. The blends of purple CP showed a significant increase in pH, TSS and ratio of TSS/TA values compared to blends of green CP with guava juice. An opposite trend had occurred in determination of titratable acidity. Ascorbic acid concentration in blends ranged from 42.45 to 59.43 mg/100 mL in T1 and T3 respectively. The blends showed a remarkable increase in total phenolic content with the increase of cactus pear in blends in formula to reach the maximum level at T1 and T3. Against reducing power, the antiradical activity was generally higher than that of DPPH by factor about 1.3 at T1 and 1.4 at T6. The radical scavenging activities of studied blends were in the range of 8.37 -13.46 μmol TE/100 mL in T6 and T1 respectively when the determination carried out using DPPH assay. The highest score of panellists recorded for the T3 [(3) purple pear: (1) guava juice). Therefore, this blending ratio subjected to GC-MS analysis. Thirty volatile compounds were identified; the major alcohols in T3 were 1hexanol and linalool which represent 12.35% and 7.23% respectively.

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Section: Introductionmentioning

confidence: 99%

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

2021

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“…Films were introduced into the headspace of the shrimp container to evaluate its activity. The addition of CPE (2 and 3% wt %) provided color changes of the films, moving from an original purple color to an orange when the freshness of the shrimp decreased at 24 h [ 70 ]. Additionally, the addition of CPE to the films enhanced the UV-Vis light barrier, the elongation at break, antioxidant and antimicrobial properties.…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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“…The antimicrobial effect observed for E. coli was greater than for S. aureus . All samples containing CS showed excellent antimicrobial effect [ 106 , 107 , 108 , 109 ]. This study shows, on the one hand, that CS would be effective against more than one type of microorganism, filamentous fungi, as well as bacteria, but in the case of bacteria a greater activity against Gram-negative.…”

Section: Chitosan (Cs)mentioning

confidence: 99%

Two Fascinating Polysaccharides: Chitosan and Starch. Some Prominent Characterizations for Applying as Eco-Friendly Food Packaging and Pollutant Remover in Aqueous Medium. Progress in Recent Years: A Review

2021

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The call to use biodegradable, eco-friendly materials is urgent. The use of biopolymers as a replacement for the classic petroleum-based materials is increasing. Chitosan and starch have been widely studied with this purpose: to be part of this replacement. The importance of proper physical characterization of these biopolymers is essential for the intended application. This review focuses on characterizations of chitosan and starch, approximately from 2017 to date, in one of their most-used applications: food packaging for chitosan and as an adsorbent agent of pollutants in aqueous medium for starch.

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Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract

Cited by 123 publications

References 41 publications

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Two Fascinating Polysaccharides: Chitosan and Starch. Some Prominent Characterizations for Applying as Eco-Friendly Food Packaging and Pollutant Remover in Aqueous Medium. Progress in Recent Years: A Review

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