Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties

Pires, Carla; Ramos, Cristina; Teixeira, Bárbara; Batista, Irineu; Nunes, María Leonor; Marques, António

doi:10.1016/j.foodhyd.2012.05.019

Cited by 140 publications

(77 citation statements)

References 45 publications

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“…Hake fish proteins were also employed for preparing edible films by Pires et al [244] that studied their mechanical, antioxidant and antimicrobial properties, also when citronella, coriander, tarragon and thyme oils were added as plasticizers Dried hake proteins were solubilized at pH 11.0 and glycerol and 0.25 mL of each essential oil per gram of protein was added. The obtained films were homogeneous and transparent with a yellowish color.…”

Section: Emerging Proteins From Animal Kingdommentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Emerging Proteins From Animal Kingdommentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…For instance, antioxidative activities have been reported for protein hydrolysates prepared from various fish protein sources, such as jellyfish, sole, squid, tuna, hake, cuttlefish, and scalloped hammerhead (Giménez et al, 2009;Aleman et al, 2011;Hmidet et al, 2011;Wang et al, 2012;Pires et al, 2013). Although the enzymatic treatments are the essential processes, since the modifications of proteins for improving these properties including emulsifying and foaming characteristics need to be addressed, the excessive enzymatic hydrolyses could have a negative effect on the functional properties of hydrolysate Liu et al, 2010;Gbogouri et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates fromSphyrna lewini, Dasyatis akjei, andRaja porosa

Chi

et al. 2015

Journal of Aquatic Food Product Technology

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Acid soluble collagen hydrolysates from the cartilages of Sphyrna lewini, Dasyatis akjei, and Raja porosa on different hydrolysis conditions by trypsin were prepared and named as S, D, and R, respectively. The hydrolysates (S1, D1, and R1) obtained from hydrolysis in pH 2.5, 3 h, 37 °C presented wonderful foaming and emulsifying capacities, caused by their high average molecular weights (AMWs), high degree of Pro and Lys hydroxylation, and imino acid contents (17.1, 15.3, and 14.1%). At the concentration of 0.1% (w/v), the foaming capacities of S1, D1, and R1 were 104.75±2.57, 63.87±2.73, and 76.87±2.02%, and the emulsifying activity indexes of them were 116.07±1.89, 91.04±1.79, and 123.85±2.14 m 2 /g, respectively. Conversely, hydrolysates (S2, D2, Downloaded by [OARE Consortium]A c c e p t e d M a n u s c r i p t 2 and R2) obtained from hydrolysis in pH 7.8, 3 min, 37 °C exhibited strong scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (EC 50 0.568, 0.680, and 1.634 mg/ml), hydroxyl radical (EC 50 0.253, 0.376, and 0.438 mg/ml) and moderate reducing power (0.0465~0.4702 at the concentration of 5 mg/ml), due to their low AMWs. The results indicated that S1, D1, and R1 could be used as emulsifiers and foaming agents, and S2, D2, and R2 could be used as natural antioxidants in food systems.

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“…Se considerarmos todas as etapas de design, confecção, utilização em produtos e descarte/reciclagem de embalagens como um setor independente da produção de bens de consumo no Brasil, sua importância torna-se notória, uma vez que o faturamento das empresas desse setor em 2011 foi de R$ 43,7 bilhões [6] . Existem dois métodos de obtenção de nanoemulsões: os que empregam baixa e alta energia de emulsificação [7][8][9] . 486 Polímeros, vol.…”

Section: Introductionunclassified

Preparação de novos nanobiocompósitos comestíveis ativos contendo nanoemulsão de canela e pectina

et al. 2014

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Resumo: Neste trabalho, o objetivo foi produzir nanobiocompósitos biodegradáveis à base de pectina e nanoemulsão de canela que tenham propriedades satisfatórias para aplicação como embalagens ativas. Foram detalhados os procedimentos de preparação das nanoemulsões e incorporação dessas na matriz polimérica. Foi apresentada uma metodologia nova de análises dos melhores nanocompósitos através de um planejamento baseado em aspectos visuais que nos forneceu resultados interessantes. Os nanocompósitos obtidos foram analisados através de: medidas de espessura, solubilidade, propriedades mecânicas e microscopia eletrônica de varredura (MEV). Resultados das análises visuais mostraram que os nanocompósitos produzidos com concentração de pectina de 2% m/v e nanoemulsões preparadas com velocidade de agitação de 16000 rpm em 2 minutos mostraram melhores condições para serem aplicados como embalagens. Resultados de propriedades mecânicas demonstraram que nanocompósitos contendo nanoemulsões com tamanhos menores de gotículas apresentam maior resistência e elongação, além de serem menos solúveis. O controle dessas propriedades com a variação de tamanho médio das nanoemulsões torna esses materiais potencialmente viáveis, por exemplo, em embalagens ativas. Palavras-chave: Nanoemulsão, nanocompósito polimérico, pectina, óleo essencial de canela. Preparation of New Active Edible Nanobiocomposite Containing Cinnamon Nanoemulsion and PectinAbstract: In this study, the objective was to produce biodegradable nanobiocomposites based on pectin and cinnamon nanoemulsion having satisfactory properties for application as active packaging. Procedures for preparing and incorporating these nanoemulsions in the polymeric matrix are described. The nanocomposites were analyzed through: thickness measurements, solubility, mechanical properties and scanning electron microscopy (SEM). A subjective analysis indicated the nanocomposite made with pectin 2 % w/v and nanoemulsions prepared with stirring speed of 16000 rpm in 2 min was the most suitable for application in packaging. The nanocomposites containing nanoemulsions with smaller nanodroplets had greater strength and elongation, being less soluble. The control of these properties by varying the average size of the nanoemulsion makes these materials potentially viable, for example, for active packaging. Keywords: Nanoemulsion, polymeric nanocomposite, pectin, cinnamon essential oil. IntroduçãoA nanotecnologia é uma aplicação da nanociência que aparece praticamente em todos os setores da ciência. Na área de alimentos o elevado investimento na parte de embalagens tem reforçado a idéia de que produtos nanotecnológicos proporcionam vantagens reais aos consumidores [1,2] . De maneira bem didática podemos afirmar que a função primordial de uma embalagem é acondicionar o produto de forma a permitir todas as outras operações que fazem parte do processo de distribuição física, ou seja, levar o produto acabado até o cliente final. Complementando esta função temos que a embalagem do produto serve para a pro...

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Hake proteins edible films incorporated with essential oils: Physical, mechanical, antioxidant and antibacterial properties

Cited by 140 publications

References 45 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Influence of Different Hydrolysis Processes by Trypsin on the Physicochemical, Antioxidant, and Functional Properties of Collagen Hydrolysates fromSphyrna lewini, Dasyatis akjei, andRaja porosa

Preparação de novos nanobiocompósitos comestíveis ativos contendo nanoemulsão de canela e pectina

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