Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film

Li, Jun; Liu, Shuang; Wu, Qingqing; Gu, Yanyang; Kan, Juan; Jin, Changhai

doi:10.1016/j.foodhyd.2017.06.035

Cited by 281 publications

(108 citation statements)

References 39 publications

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“…Figure 1A shows that the CH films appeared as aggregates with rough surface because of the high viscosity of CH film‐forming solution, which was consistent with the observations of Liu et al. (2017) and Ma et al. (2016).…”

Section: Resultssupporting

confidence: 90%

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Chen

GengHui

et al. 2020

Journal of Food Science

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Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm 2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4°C for 16 days. The freshness of pork was prolonged by 7−8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork.Practical Application: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.

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Section: Resultssupporting

confidence: 90%

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Chen

GengHui

et al. 2020

Journal of Food Science

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“…Thus, the incorporation of pure phenolics or phenolic-rich plant extracts [42,268], in addition to the increased antioxidant ability, can greatly enhance the physical property (by crosslinking through non covalent bonds) of chitosan film (thinned young apple polyphenols [250], thyme extract [244], and protocatechuic acid-a potent antioxidant agent found in fruits and vegetables [269]), leading to a more rigid and compact chitosan matrix and improving the film physical properties [244].…”

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosanmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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“…The lower moisture content (9.0%) of 10% glycerol included purified salep films than unpurified salep (19.13%) (Kurt and Kahyaoglu, 2014) could be explained with the decreasing hydrophilic character of salep by removing impurities (such as starch, protein and ash) and also hindering the formation of porous structure, which weakens water retention by capillarity (Pelissari et al, 2013). Moisture content decrement was also attributed to the diminishing the hydrophilic groups as a result of increased interaction between constituents of film mixture which in turn decreased the interaction between polymeric materials and water molecules (Liu et al, 2017).…”

Section: Film Moisture Contentmentioning

confidence: 99%

Rheology of Film-Forming Solutions and Physical Properties of Differently Deacetylated Salep Glucomannan Film

Kurt¹

2019

Food Health

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The aim of this work was to evaluate the influence of deacetylation degrees (DD, 0-50-100%) and concentrations of glycerol (G, 0-5-10%) on the film solution rheology and physical properties of salep glucomannan film. Solution rheology experiments demonstrated that the deacetylation can be used as a tool to regulate film solution flow, its spread and also coating applications. Deacetylated salep films were produced with and without glycerol. The non-plasticized film was obtained with no cracks and bubbles. The deacetylation of purified glucomannan with the aid of glycerol significantly changed the physical properties of the film by increasing its density, opacity whereas light transmittance and moisture content were decreased due to the formation of associations between acetyl free regions of the glucomannan chains. Overall, 100% DD films with 10% glycerol demonstrated better physical characteristics. Findings suggest that deacetylation is promising chemically modification method for the production of food packaging materials.

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Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film

Cited by 281 publications

References 39 publications

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Vegetable Additives in Food Packaging Polymeric Materials

Rheology of Film-Forming Solutions and Physical Properties of Differently Deacetylated Salep Glucomannan Film

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