Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps

Andrade, Ricardo; Skurtys, Olivier; Osorio, Fernando

doi:10.1016/j.lwt.2014.12.035

Cited by 21 publications

(9 citation statements)

References 33 publications

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“…One of these phases is obtained from a renewable source [ 1 , 2 ]. Proteins, polysaccharides, or a mixture of these which can provide mechanical and/or barrier properties, are some of those commonly used to make up the polymer structure [ 3 , 4 ]. Gelatin is one of the proteins with greatest industrial application due to its low melting point; in addition, it has a unique amino acid sequence, with high contents of proline, glycine, and hydroxyproline, which help in the formation of flexible films [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

2018

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This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread’s quality characteristics.

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Section: Introductionmentioning

confidence: 99%

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

2018

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“…Surfactant (e.g., lecithin, polysorbate 20, 60, and 80, sorbitan‐fatty acid esters, polyglyceryl‐fatty acid esters) is incorporated to decrease the surface tension and achieve the uniform dispersion of coating suspension, thus improving the wettability of coatings on the designated food surfaces (Cisneros‐Zevallos & Krochta, ). Incorporating appropriate amount of plasticizer or surfactant would reduce cracking or porous structure of CNs‐based or incorporated coating formulations or perfectly wet the food surface when food surface free energy is greater than or equal to that of the coating formulations (Andrade, Skurtys, & Osorio, ; Bolleddula, Berchielli, & Aliseda, ; Casariego et al, ). Coating formulations are excellent vehicles to deliver nutrients (e.g., vitamin E and calcium source), antimicrobial (e.g., potassium sorbate and essential oil) and antioxidant (e.g., ascorbic acid, essential oils) agents, which are absent, short of and/or of great needs in specific fruit, for enhancing the nutritional values, antimicrobial and antioxidant properties of the coating formulation (Zambrano‐Zaragoza et al, ; Zhao, ).…”

Section: Essential Requirements For Effective Fruit Coatingsmentioning

confidence: 99%

“…Reinforcing CNFs to biopolymers could enhance mechanical and thermal properties of films, thus enhancing barrier and stability of the coatings. (Andrade et al, ) investigated the interactions between banana epicarps and CNF reinforced gelatin coating through monitoring drop behavior of the suspension on the banana skin. CNFs improved the viscosity and surface tension of the gelatin coating and the 5% CNF (5 g/100 g of gelatin in the dry base) incorporation maximized the spread factor, leading to enhanced adhesive interactions between coating suspension and fruit surface.…”

Section: Examples Of Cns‐incorporated Fruit Coatingsmentioning

confidence: 99%

A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

Jung

Deng

Zhao

2019

J Food Process Engineering

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Fresh fruit are rich in vitamins, minerals, and phytochemicals, but are highly perishable.Due to the great need for improving storability of fresh fruit, it is necessary to develop cost effective coating technology with targeted moisture and gas barrier, mechanical and other desirable properties to satisfy specific postharvest physiological need and storage conditions of a given fruit. Cellulose nanomaterials (CNs) present distinguished intrinsic properties, including low density, high aspect ratio, high mechanical property, superior gas and moisture barrier, and good thermal stability. For these reasons, applications of CNs in fruit coatings show great promises for improving quality and storability of postharvest fresh fruit under various storage conditions. This review discussed the principles and mechanisms of CNs role in food packaging films and coatings, applications of CNs-incorporated coatings in a wide range of fruit, and the safety, regulations, and future perspectives of CNs-incorporated fruit coating technologies. Practical ApplicationCellulose nanomaterials (CNs), including cellulose nanofibers (CNF) and cellulose nanocrystals (CNC), have great potential as components in fruit coatings for improving barrier, stability, and other functional properties. This review introduced the potential roles of CNs in fruit coating technology as coating matrix, filler for other biopolymers, Pickering emulsion agent, and/or crosslinking agent, thus the principles and mechanisms of using CNs in fruit coatings. This review also reported the recent research and development in CNs-incorporated fruit coatings, and discussed the hurdles and future perspectives of using CNs in fruit coatings. This review provided most updated information and important insights of CNs-incorporated coatings, which is critical for developing effective coating technologies for ensuring quality and improving storability of fresh fruit.

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“…In another patent, gelatin and glucomannan films with garlic juice were described as antimicrobial and favouring agents (CN 103589168A patent) [114]. Other vegetables and fruits recently reported to be coated or wrapped with gelatin-based films and coatings are carrots [115], cherry tomatoes [116], calyx from physalis [117], oranges [118], banana and eggplant epicarps [119], fresh-cut melons [120], peppers [121], strawberries [122], blueberry fruit [123], pineapple fruit [124] and minimally processed persimmon [125].…”

Section: Other Food Productsmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps

Cited by 21 publications

References 33 publications

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications

Gelatin-Based Films and Coatings for Food Packaging Applications

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