2022
DOI: 10.1111/jfpp.16830
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Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken meat

Abstract: In this research using Zedo gum (ZG) and carboxymethyl cellulose (CMC) as well as Lemon and Ferulago extracts (LVE/FAE) new active packaging was designed. Biodegradable films with five various proportions of ZG to CMC were made by applying the casting process. The incorporation of LVE or FAE into CMC/ZG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP). The tensile strength increased from 6.92 (MPa) for CMC/ZG film to 11.51 MPa for CMC/ZG/2.5 μl LVE and FAE film; as… Show more

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Cited by 8 publications
(3 citation statements)
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“… 61 The weak barrier properties of CMC to water depended on the presence of hydrophilic groups in the polymer matrix. 62 In this study, the range of values optimized by a single-factor experiment was selected for SA addition (0.5 wt%, 0.75 wt%, 1 wt%), CMC addition (0.25 wt%, 0.5 wt%, 0.75 wt%), and Lip addition (1.5 wt%, 2 wt%, 2.5 wt%) for BBD design ( Fig. 4 ).…”
Section: Resultsmentioning
confidence: 99%
“… 61 The weak barrier properties of CMC to water depended on the presence of hydrophilic groups in the polymer matrix. 62 In this study, the range of values optimized by a single-factor experiment was selected for SA addition (0.5 wt%, 0.75 wt%, 1 wt%), CMC addition (0.25 wt%, 0.5 wt%, 0.75 wt%), and Lip addition (1.5 wt%, 2 wt%, 2.5 wt%) for BBD design ( Fig. 4 ).…”
Section: Resultsmentioning
confidence: 99%
“…The paints were applied to the plates using a 60 µm applicator at 22-25 • C, and the curing time was determined based on the ISIRI6456 standard [54,55]. All tests were carried out three times to minimize error and ensure the repeatability of data.…”
Section: Curing Timementioning
confidence: 99%
“…Thus, materials based on biopolymers with incorporated essential oils have been developed. Initially, they were used in the food industry to improve the sensorial quality or to increase the shelf life of various food products, such as those based on meat or fish [ 19 , 20 , 21 , 22 ], fruits or vegetables [ 23 , 24 , 25 ], sweets [ 26 , 27 ], beverages [ 28 ] or dairy products [ 29 , 30 ]. Later, they were added to increase the nutritional value and bioavailability of products, especially those with beneficial effects on health.…”
Section: Introductionmentioning
confidence: 99%