Effect of cellulose and lignocellulose nanofibers on the properties of Origanum vulgare ssp. gracile essential oil-loaded chitosan films

Jahed, Eisa; Khaledabad, Mohammad Alizadeh; Bari, Mahmuod Rezazad; Almasi, Hadi

doi:10.1016/j.reactfunctpolym.2017.06.008

Cited by 78 publications

(42 citation statements)

References 50 publications

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“…Also, it can be said that the water solubility of film can determine the release of bioactive compounds such as antioxidants from film when placed over the food surface. Therefore, more water solubility results in more release of bioactive agents . The trend of water solubility of films after 24 h immersion in distilled water is shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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Developments in the field of biodegradable packaging have led to interests in application of new natural polymers, due to their lower environmental hazards. This study was undertaken to design edible films based on Zedo gum/sodium caseinate (ZG/NaCs) with microalgae (Spirulina platensis) as an antioxidant compound. A central composite design was used to assess structural, physicochemical, barrier, and mechanical parameters of potential antioxidative edible films. Mixture of different ratios of NaCs (2%–6%), ZG (0%–1%), and microalgal biomass (0%–0.5%) was applied to fabricate samples. Films containing higher concentration of microalgae (0.5%) and ZG represented pronounced opacity and antioxidative characteristics. Lower amounts of microalgae by increasing NaCs amount, enhanced elasticity of samples. NaCs‐based films were thicker and more transparent. Fourier transform infrared spectra analysis confirmed combination of microalgae and ZG in NaCs mixture. Taken together, this study suggests a new biocomposite colored formulation, which had satisfactory characteristics for a novel edible film packaging material. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46024.

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Section: Resultsmentioning

confidence: 99%

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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“…Also, interactions occurring between Zn 2+ cations and nucleic acids and other biomolecules that have negative charges (e.g., phosphate, disulfide, and sulfhydryl groups pertaining to enzymes) result in the degradation of bacterial walls, membranes, and proteins, ultimately inducing lysis and death in the bacterial cells (Zhang et al, 2010). The outstanding antimicrobial properties of ZnO NPs and the related mechanisms of action have been documented by other researchers (Espitia et al, 2012;Jahed, Khaledabad, Bari, & Almasi, 2017).…”

Section: Antibacterial Activity Of G/cnf/zno Nanocomposite Filmsmentioning

confidence: 93%

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Ahmadi

Ehsani

2020

Food Science & Nutrition

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In general, food packaging is aimed at preventing food degradation caused by physical and chemical processes or microbial contamination, thereby reducing aroma loss and maintaining product quality during its extended shelf life. To achieve this, the movement of water and gases must be restricted by the packaging material, which must simultaneously conform to the physicomechanical requirements (Talegaonkar, Sharma, Pandey, Mishra, & Wimmer, 2017). The petrochemical polymers currently utilized as food packaging are nonrenewable and nonbiodegradable, presenting remarkable threats such as natural resource depletion, energy crises, global warming, and ecological problems pertaining to waste generation and disposal (Sarwar, Niazi, Jahan, Ahmad, & Hussain, 2018). In recent decades, environmental concerns and increasing consumer demand for healthy and nutritious

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“…The radical-scavenging activities (RSAs) of the nanofiber films were evaluated via the DPPH assay following the method of Jahed et al [28]. Different nanofiber films equivalent to 25 mg were dissolved in 3 mL distilled water.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.

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Effect of cellulose and lignocellulose nanofibers on the properties of Origanum vulgare ssp. gracile essential oil-loaded chitosan films

Cited by 78 publications

References 50 publications

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

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