How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Rostamabadi, Hadis; Karaça, Aslı Can; Nowacka, Małgorzata; Mulla, Mehrajfatema Z.; Ahmadvand, Hasan; Rathnakumar, Kaavya; Subaşı, Büşra Gültekin; Sehrawat, Rachna; Kheto, Ankan; Falsafi, Seid Reza

doi:10.1016/j.foodhyd.2022.108375

Cited by 23 publications

(2 citation statements)

References 122 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the main advantage of this technology is its ability to change the volume of the molecules and modify the structures of the components, which is related to transformations in cell wall polymers. Application of HHP on polysaccharides (i.e., cellulose and chitosan) induced the film-forming ability [ 6 ]. Preparation of cellulose acetate films by HHP (200–400 MPa for 5–10 min) treatment improved the physical properties and water resistance of films [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Huang

Wang

2023

Polymers

View full text Add to dashboard Cite

In the present study, gelatin-based films incorporating squid pen chitosan obtained by high hydrostatic pressure (HHP chitosan) at varying proportions were prepared and their properties were compared with films containing untreated chitosan. The resulting films were characterized by analyzing the physical, morphological, mechanical and barrier properties. The addition of different ratios of HHP chitosan to the gelatin-based film yielded significant improvements in mechanical and moisture barrier properties. The reason for this might be that HHP chitosan contributed to a regular and dense microstructure of the composite films due to forming a three-dimensional network structure in gelatin-based films with enhanced intermolecular interactions. The FTIR spectra showed no new chemical bond formed by incorporating HHP chitosan into gelatin-based film. The SEM micrographs showed that the gelatin-based film fabricated with three types of chitosan had a homogeneous surface morphology, indicating good compatibility of the materials. Compared to the gelatin-based films containing untreated chitosan, films containing HHP chitosan significantly delayed oxidative deterioration in oil during storage. Therefore, the chitosan obtained by HHP treatment could have a potential application in edible gelatin-based films as packaging materials.

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Huang

Wang

2023

Polymers

View full text Add to dashboard Cite

show abstract

“…thermal and non-thermal) and enzymatic techniques has been the most developed approach to come across such shortcomings ( Aaliya et al, 2021 ). Apart from being fast and efficacious in altering the starch attributes, the implementation of chemical modifications is occasionally accompanied by some adverse issues regarding the presence of detrimental chemical residues in the final product, upsurging the consumer's solicitation for safer alternatives ( Rostamabadi et al, 2022 ). Physical modifications are the safe surrogates for chemical modification approaches leading to the generation of novel starches, chemically/architecturally different from the native counterparts, with improved viscoelasticity, water/oil holding capacity, freeze–thaw stability, as well as less retrogradability without leaving chemical residues within the modified product (Barroso et al, 2019; Bashir and Aggarwal, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

et al. 2023

View full text Add to dashboard Cite

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

Self Cite

View full text Add to dashboard Cite

The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

show abstract

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Cited by 23 publications

References 122 publications

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Characterization of Composite Film of Gelatin and Squid Pen Chitosan Obtained by High Hydrostatic Pressure

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Contact Info

Product

Resources

About