Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application

Maroufi, Leila Yavari; Tabibiazar, Mahnaz; Ghorbani, Marjan; Jahanban-Esfahlan, Ali

doi:10.1016/j.ijbiomac.2021.07.126

Cited by 72 publications

(19 citation statements)

References 54 publications

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“…(2019) and Maroufi et al. (2021) achieved similar results in investigating pomegranate peel's effect on pectin‐based edible films’ antioxidant activity of chitosan‐modified dialdehyde guar gum films, respectively. The addition of lemon peel powder to polyvinyl alcohol–starch films also significantly increased the antioxidant activity of the film samples (Terzioglu & Sicak, 2021).…”

Section: Resultsmentioning

confidence: 73%

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

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Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.

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Section: Resultsmentioning

confidence: 73%

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

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“…40 A peak at 890 cm À1 in ONar was assigned to the hemiacetal bonds forming between residual aldehyde groups and their neighbor hydroxyl groups. 41 However, due to the existence of the hemiacetal and hydrated aldehydes, the new absorption peak appeared as a weaker shoulder. Nevertheless, the intensity of the peak was still positively correlated with the reaction time.…”

Section: Characterization Of Onarmentioning

confidence: 99%

Feasibility study of oxidized naringin as a novel crosslinking agent for crosslinking decellularized porcine Achilles tendon and its potential application for anterior cruciate ligament repair

Cheng

Xi³

et al. 2022

J Biomedical Materials Res

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Naringin (Nar), a natural flavanone glycoside, has been shown to possess a variety of biological activities, including anti-inflammatory, anti-apoptotic, bone formation, and so forth. In this study, Nar was oxidized by sodium periodate and the oxidized naringin (ONar) was used as a novel biological crosslinking agent. In addition, ONar-fixed porcine decellularized Achilles tendon (DAT) was developed to substitute anterior cruciate ligament (ACL) for researching a novel ACL replacement material. The ONar with a 24 h oxidation time had appropriate aldehyde group content, almost no cytotoxicity,

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“…Another intense peak located at 1600 cm -1 was related to C-O-C stretching vibration. To verify the covalent interaction among the NH 2 of Ge and the aldehyde agents of AD-GG, the spectrum of optimum Ge/AD-GG hydrogel (Ge/AD-GG 1:2) demonstrated an absorption bond at 1682 cm -1 , which can be related to the newly created amide groups (Marou et al 2021). For the FTIR spectra of BNC/Ge/AD-GG and H/BNC/Ge/AD-GG lms, all characteristic peaks of BNC remained to be present, moreover, some additional peaks appeared in the spectrum from the characteristic groups of Ge, honey, and AD-GG.…”

Section: Ftirmentioning

confidence: 99%

Development of a Novel Film Based on Bacterial Nanocellulose Reinforced Gelatin/Guar Gum Containing Honey for Wound Healing Applications

Nezhad‐Mokhtari

Asadi

Ghorbani

et al. 2021

Preprint

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Bacterial nanocellulose (BNC) is a type of 3-dimensionally structured polymer gel produced by Acetobacter that has recently attracted increased interest in wound healing concerns. To produce an effective antibacterial wound dressing, researchers investigated the manufacturing and structural features of honey-infused BNC reinforced gelatin/aldehyde-modified Guar gum films (H/BNC/Ge/AD-GG). Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), mechanical characteristics, water solubility, and degradability were all used to assess the produced films. In addition, the influence of honey addition on the produced films' various properties has been examined. Antibacterial activity, better degradation capability, improved mechanical qualities, and excellent cell adhesion and proliferation by NIH-3T3 fibroblast cells were among the outcomes. The cytotoxicity assay in vitro revealed good cytocompatibility. As a result of the findings, the produced H/BNC/Ge/AD-GG films appear to have a high potential for antibacterial wound dressing applications.

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Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application

Cited by 72 publications

References 54 publications

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Feasibility study of oxidized naringin as a novel crosslinking agent for crosslinking decellularized porcine Achilles tendon and its potential application for anterior cruciate ligament repair

Development of a Novel Film Based on Bacterial Nanocellulose Reinforced Gelatin/Guar Gum Containing Honey for Wound Healing Applications

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