Development of edible films and coatings from alginates and carrageenans

Tavassoli-Kafrani, Elham; Shekarchizadeh, Hajar; Masoudpour-Behabadi, Mahdieh

doi:10.1016/j.carbpol.2015.10.074

Cited by 508 publications

(254 citation statements)

References 96 publications

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“…Edible films made from seaweeds are nontoxic, degradable and biocompatible, and they demonstrate high rigidity and low deformability. However, films produced by seaweed have poor water vapour barrier properties due to seaweed's hydrophilic nature [7,18]. Since the preparation of film from a single polymer material exhibits both advantages and disadvantages, a combination of two polymer components can improve the desired characteristics, exploit their useful properties and widen their applications.…”

Section: Seaweeds: a Source Of Biodegradablementioning

confidence: 99%

“…Subsequently, the coagulum is pressed to remove solvent and washed. Lastly, it is then dried and milled to an appropriate particle size [18]. Since carrageenan can form a gel through ionotropic gelation coupled to a mechanism that involves helix formation upon cooling and crosslinking in the presence of potassium or calcium ions, it has great potential as a gel-forming material (Figure 3).…”

Section: Carrageenanmentioning

confidence: 99%

“…When forming alginate gels, two adjacent, diaxially linked guluronic residues (G) form a cavity that acts as a binding site for calcium ions ( Figure 2). As a result, the gel characteristics and properties can be improved [18,20,21]. Nevertheless, the alginate gel may dissociate in the presence of acids, although it can be stable from 0-100°C [2].…”

Section: Alginatementioning

confidence: 99%

See 2 more Smart Citations

Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

Khalil¹,

Tye²,

Saurabh³

et al. 2017

Express Polym. Lett.

187

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Section: Seaweeds: a Source Of Biodegradablementioning

confidence: 99%

Section: Carrageenanmentioning

confidence: 99%

Section: Alginatementioning

confidence: 99%

See 1 more Smart Citation

Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

Khalil¹,

Tye²,

Saurabh³

et al. 2017

Express Polym. Lett.

187

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“…Many fruits develop a waxy coat on their epidermis as they mature on the plant but this natural waxy coat is not adequate to offer protection against water loss and high respiration rate that follow when they are removed from the living tree leading to the spoilage of these fresh produce. Such post-harvest losses can be reduced to some extent by increasing the wax content on fruit surface [1,2] utilizing low temperature technologies [3], efficient packaging [4], use of coatings [5][6][7][8][9][10], nanotechnology [11][12][13], osmotic dehydration, irradiation [14,15] and other ______________________________ *Corresponding author: Email: anjali.bishnoi@srict.in, anjali_bishnoi@yahoo.com techniques.…”

Section: Introductionmentioning

confidence: 99%

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

Bishnoi¹,

Chawla²,

Shah³

2018

Can J Biotech

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Large quantities of fresh fruits are produced that never reach the consumers due to heavy post-harvest losses, lack of storage, transportation care and less acceptable quality. These losses are not only concerned in terms of the revenue but it also concern in terms of health and life style of human being. To fulfill consumer demand and to avoid losses due to environmental variability, several methods are being utilized to increase the shelf life of fruits. Fruit coatings are considered as one of the widely used methods. This work investigates the effect of fruit coating developed from oligomer (P-104), isolated from lac resin on the quality of peach (Prunuspersica L.) when stored at room temperature (36-40°C) and at refrigerator temperature (4-8°C) temperature. Fruit quality was evaluated by measuring physiological weight loss, color and textural changes as well as microbiological evaluation at a regular interval of four days. When kept at room temperature, uncoated peaches remained fresh and microbiologically safe for 4 days only while shelf life of coated peaches increased to 12 days. Again the shelf life of coated peaches prolonged to 24 days when stored at refrigerator temperature. These results showed that the combined effect of coating and low storage temperature could improve the shelf life of peaches indicating the potential of this combination for fruits preservation.

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“…Edible coatings (EC) can be used as an alternative to preserve fish quality for extended shelflife while maintaining safety, which is based on consumers demand for natural and safe products. By selection of suitable matrices, food quality changes by moisture transfer, oxidation processes and loss of volatile flavours or microbial growth can be reduced or even prevented (Tavassoli-Kafrani, Shekarchizadeh, & Masoudpour-Behabadi, 2016). Polysaccharides, proteins and lipids are widely used as biopolymers.…”

Section: Introductionmentioning

confidence: 99%

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017

IJFS

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Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1°C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.

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Development of edible films and coatings from alginates and carrageenans

Cited by 508 publications

References 96 publications

Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

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