Effect of SiO2 nanoparticle on the physical and chemical properties of eco-friendly agar/sodium alginate nanocomposite film

Hou, Xiubin; Xue, Zhixin; Xia, Yanzhi; Qin, Yimin; Zhang, Guofang; Liu, Hongwu; Li, Kechang

doi:10.1016/j.ijbiomac.2018.09.109

Cited by 100 publications

(56 citation statements)

References 46 publications

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“…Edible coatings are based on biodegradable, biocompatible and food-grade polymers from natural sources, which include polysaccharides, proteins, and lipids (Hassan, Chatha, Hussain, Zia, & Akhtar, 2018). Among these materials, polysaccharides have been widely studied and used for the development of edible coatings due to good film forming availability as well as suitable mechanical and gas barrier properties (Hou et al, 2019). More concretely, research interest in the use of marine polysaccharides (Kanmani & Whan Rhim, 2014;Tavassoli-Kafrani, Shekarchizadeh, & Masoudpour-Behabadi, 2016;Hou et al, 2019) such as carrageenan, agar and alginate as biopolymer matrices has increased as they are highly abundant, inexpensive, absorbent, non-toxic and non-immunogenic Oliveira Filho et al, 2019.…”

Section: Introductionmentioning

confidence: 99%

Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

et al. 2020

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The aim of this work was to develop active edible coatings based on marine polysaccharide matrices and polyphenols-enriched native plant extracts from arid and semiarid regions of Argentina. Initially, four plant extracts were characterized in terms of antioxidant, antibacterial and antiviral activity and the one with better biological properties and no toxicity or genotoxicity, Larrea nitida (Ln) extract, was incorporated into agar, alginate or agar/alginate matrices. The Ln extract-containing films were characterized in terms of antioxidant, antiviral, physicochemical, antibacterial and polyphenols release performance. The incorporation of Ln extract provided darker films, with a more saturated orange-brownish color and with negligible effects on mechanical and barrier properties. The presence of Ln extract within the polysaccharide matrices reduced the bacterial population of Listeria innocua  2.6-3.0 log. Additionally, all the coatings showed antiviral activity when applied to blueberries against murine norovirus (MNV), a cultivable norovirus surrogate. The coatings of agar and Ln extract was able to reduce the infectivity of MNV below the limit of detection after overnight (ON) incubation at 25 ºC and after 4 days at 10 ºC storage. These edible polysaccharides coatings containing Ln extract could be an alternative to reduce or eliminate food contaminant such as viruses and bacteria and protect the food against oxidative process.

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Section: Introductionmentioning

confidence: 99%

Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

et al. 2020

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“…It can be noticed from the microstructure that there were differing densities between the two materials and the three-dimensional network structure clearly exhibited a relatively lower density. The formation of this type of structure is due to the fact that NaAlg itself is rich in hydroxyl and carboxyl groups and can form intermolecular hydrogen bonds with Cu 2 O in situ [39,40]. The continuous network structure formed at the same time affected the mass transfer process of the solid–liquid phases in subsequent crosslinking, which led to the presence of a similar three-dimensional network structure in the final hybrid materials.…”

Section: Resultsmentioning

confidence: 99%

Non-Chloride in Situ Preparation of Nano-Cuprous Oxide and Its Effect on Heat Resistance and Combustion Properties of Calcium Alginate

Shao

Zhang

et al. 2019

Polymers

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With Cu2+ complexes as precursors, nano-cuprous oxide was prepared on a sodium alginate template excluded of Cl− and based on which the calcium alginate/nano-cuprous oxide hybrid materials were prepared by a Ca2+ crosslinking and freeze-drying process. The thermal degradation and combustion behavior of the materials were studied by related characterization techniques using pure calcium alginate as a comparison. The results show that the weight loss rate, heat release rate, peak heat release rate, total heat release rate and specific extinction area of the hybrid materials were remarkably lower than pure calcium alginate, and the flame-retardant performance was significantly improved. The experimental data indicates that nano-cuprous oxide formed a dense protective layer of copper oxide, calcium carbonate and carbon by lowering the initial degradation temperature of the polysaccharide chain during thermal degradation and catalytically dehydrating to char in the combustion process, and thereby can isolate combustible gases, increase carbon residual rates, and notably reduce heat release and smoke evacuation.

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“…This provides the opportunity for the formation of intermolecular hydrogen bonding. Their ideal gelation mechanism is shown in Figure 2 [32].…”

Section: Sodium Alginate-a Basic Component Of Bio-based Polymer Matermentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Effect of SiO2 nanoparticle on the physical and chemical properties of eco-friendly agar/sodium alginate nanocomposite film

Cited by 100 publications

References 46 publications

Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract

Non-Chloride in Situ Preparation of Nano-Cuprous Oxide and Its Effect on Heat Resistance and Combustion Properties of Calcium Alginate

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

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