Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol

Arrieta, Marina P.; Peltzer, Mercedes Ana; López, Juan; Garrigós, María Carmen; Valente, Artur J.M.; Jiménez, Alfonso

doi:10.1016/j.jfoodeng.2013.08.015

Cited by 116 publications

(59 citation statements)

References 52 publications

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“…Arrieta et al . () prepared caseinate films with glycerol and observed that these films showed, in general, excellent barrier properties (≈ 1.8 cc 3 *mm / [m² ‐ day]), making them highly useful in the formulation of food packaging materials where the barrier to oxygen is critical.…”

Section: Resultsmentioning

confidence: 99%

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

Bonilla

Poloni

Sobral

2017

Int J of Food Sci Tech

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Summary Brazil and Cashew nuts were coated with pure (gelatin, chitosan, sodium caseinate) or blended (gelatin:chitosan, gelatin:sodium caseinate) coating solutions, with and without Boldo‐of‐Chile extract. Brazil nuts exhibited lower moisture content (1.6%) and higher fat content (56.5%) when compared to Cashew nuts (4.7% and 45.5%, respectively). Similar content (≈37.0%) of oleic and linoleic fatty acids was displayed by Brazil nuts, in contrast to Cashew nuts, which showed 64.9% of oleic and 17.5% of linoleic fatty acids. Sodium caseinate solution displayed higher instability index, which was significantly reduced when using gelatin. Coating thickness (20 μm) of the nuts was evaluated by scanning electron microscopy analysis. A lower transmission rate of oxygen was observed in blended films with Boldo extract. Lastly, due to the oxygen barrier effect and the addition of Boldo extract, the coatings protected Brazil and Cashew nuts against oxidation, when compared with the unprotected samples, during 120 days of storage.

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Section: Resultsmentioning

confidence: 99%

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

Bonilla

Poloni

Sobral

2017

Int J of Food Sci Tech

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“…Thus, the use of biopolymers from renewable sources as raw materials for packaging has been increased; among them, starch is considered the second most abundant biopolymer in the world, only after cellulose. Starch is a renewable, low‐cost, and abundantly available biopolymer with an interesting balance of properties . Moreover, nowadays, starch is currently produced on a large industrial scale; this is an important point for introducing its use in packaging manufacturing.…”

Section: Introductionmentioning

confidence: 99%

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Luchese

Benelli

Spada

et al. 2018

J of Applied Polymer Sci

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Concern about environmental issues has motivated research into the development of biodegradable packaging from renewable sources. Natural polymers such as starch constitute a good alternative for diminishing the use of nonbiodegradable and nonrenewable components in the packaging industry. However, depending on the botanical source, films with different properties are formed. The aim of this study was to evaluate the film‐forming capacity of different starch sources (cassava, corn, potato, and wheat) by casting with starch contents from 2 to 6%. Principal component analysis methodology was used to evaluate the correlation between the formulations and their physicochemical and mechanical properties. It was not possible to produce continuous films based on potato starch, probably because of its very low amylose content (10%). The corn‐, cassava‐, and wheat‐starch‐based films were characterized by their thicknesses (0.06–0.22 mm), moisture contents (19–26%), water solubilities (13.7–26.5%), water‐vapor permeabilities (WVPs; 0.19–0.48 g mm h−1 m−2 kPa−1), wettabilities (35–106°), biodegradabilities in soil, and thermal and mechanical properties (tensile strength = 1.9–6.7 MPa, elongation = 41–166%, and Young's modulus = 8–127 MPa). The wheat starch films presented higher WVPs and lower mechanical properties. The cassava starch films presented lower wettabilities and good mechanical properties; this suggested that their use in packaging for products, such as fruits and vegetables, with higher water activities could be feasible. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46564.

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“…Milk proteins such as caseins and their derivatives are promising materials for food packaging because of their film‐forming properties through intermolecular hydrogen, electrostatic, and hydrophobic interactions. Moreover, caseinate‐based films have good mechanical as well as barrier properties to oxygen and carbon dioxide at low relative humidity (Arrieta et al, ; Brzoska, Müller, Nasui, & Schmid, ). Particularly, sodium caseinate (CAS) can interact with low methoxyl pectin (LMP) to produce either soluble or insoluble complexes which are significantly influenced by properties and compatibility of such a protein/polysaccharide system.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Eghbal

Dumas

Yarmand

et al. 2019

J Food Process Preserv

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The purpose of the present study was to investigate the effect of increasing sodium caseinate (CAS) of low methoxyl pectin (LMP) based‐film formulations as well as pH on the release kinetics of incorporated natamycin (45 mg/L of film‐forming suspension) and the antimicrobial activity of films against two fungal strains. The diffusion coefficient values of natamycin from composite films to imidazole‐acetate buffer (pH 7.0) were shown to depend on both protein/polysaccharide ratio and pH of formed films. Diffusion agar tests showed that films containing natamycin were more effective in inhibiting the growth of Penicillium chrysogenum than Aspergillus brasiliensis incubated at 30°C during 4 days. Also, active films were able to reduce the growth of P. chrysogenum voluntarily inoculated on a cured meat model with the highest spore count reduction obtained for composite film with CAS/LMP ratio of 1.00 prepared at pH 3.0. Practical applications Natamycin has been safely used as a natural mold inhibitor for the surface treatment of cheese, meat, and other food products due to its low solubility in water and most organic solvents. The application of natamycin in some food products can prevent the production of mycotoxins produced by molds which are known to be harmful for human health. However, the antifungal effects of natamycin can be lowered in the case of direct application in the food matrix. Thus, incorporation of natamycin in various protein/polysaccharide‐based films has been investigated as an alternative in order to reduce the disadvantages of its direct addition into food products. The controlled release of antifungal agent from the film plays an important role in the surface treatment of food.

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Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol

Cited by 116 publications

References 52 publications

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

Impact of the starch source on the physicochemical properties and biodegradability of different starch‐based films

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

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