Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films

Crouvisier-Urion, Kevin; Lagorce-Tachon, Aurélie; Lauquin, Camille; Winckler, Pascale; Tongdeesoontorn, Wirongrong; Domenek, Sandra; Debeaufort, Frédéric; Karbowiak, Thomas

doi:10.1016/j.foodchem.2017.03.094

Cited by 59 publications

(30 citation statements)

References 35 publications

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“…In this case, the surface roughness is higher for films with lignin, as can be seen in Fig. 2, and as reported by Crouvisier-Urion et al (2017) this showed to be strongly related to the homogenization process during film production.…”

Section: Contact Anglesupporting

confidence: 85%

“…This can be explained by the hydrophobic characteristics of the lignin but also can be related to the morphology of the surface. According to Crouvisier-Urion et al (2017) higher values of contact angle may be related to a change in the surface hydrophobicity (surface chemistry) or surface roughness (surface physics) or both. In this case, the surface roughness is higher for films with lignin, as can be seen in Fig.…”

Section: Contact Anglementioning

confidence: 99%

“…It presents several properties, such as biodegradability, high thermal stability, antioxidant activity, UV blocking and antimicrobial properties, hydrophobicity, adhesive and other properties (Naseem et al, 2016). Due to its high availability, renewable and biodegradable character, lignin has been incorporated as filler in different polymeric matrices to enhance the film properties (Crouvisier-Urion et al, 2017;Gordobil et al, 2015;Núñez-Flores et al, 2012). It has been shown to improve water resistance, UV blocking properties, thermal stability, processability and mechanical strength of bio-based films.…”

Section: Introductionmentioning

confidence: 99%

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Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties

Michelin

Marques

Pastrana

et al. 2020

Journal of Food Engineering

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Organosolv lignin was incorporated in carboxymethyl cellulose (CMC)-based films as a reinforcing and bioactive agent. Films were produced by the casting method using compatible and environmentally friendly solvents. The incorporation of lignin in CMC-based films was evaluated in term of morphology, physicochemical, barrier, mechanical and antioxidant properties. Solubility tests showed that lignin improved the water resistance of the films for approx. 60%. This behavior was also observed for the water vapor permeability, achieving a 20% reduction. Morphological characteristics suggested low compatibility between organosolv lignin and CMC matrix, revealed by the small aggregates homogeneously distributed in the film, through scanning electron microscopy, related to the self-assembly behavior of lignin. CMC/lignin-based films also presented higher thermal stability. Fourier transform infrared spectroscopy showed that incorporation of lignin led to small changes in the film's structure. Finally, organosolv lignin proved to be a promising material for the development of active CMCbased films due to its demonstrated antioxidant activity that can be useful to pack food products that suffer from undesirable oxidation reactions.

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Section: Contact Anglesupporting

confidence: 85%

Section: Contact Anglementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties

Michelin

Marques

Pastrana

et al. 2020

Journal of Food Engineering

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show abstract

“…This has another positive effect, as a part of the agro-industrial by-products will become an economical and practical source of potent antioxidants [11,12]. Crouvisier-Urion et al [13] reported that the incorporation of lignin from wood extraction into chitosan film provided to the film a radical scavenging activity, essentially governed by a surface activity mechanism; and with high-pressure homogenization processing, could also increase the hydrophobicity of chitosan-lignin film, which can be useful in application [14]. Hargens-Madsen et al [15] used tocopherols in the edible film to improve precooked meat quality.…”

Section: Introductionmentioning

confidence: 99%

Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

et al. 2020

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Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

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“…Moreover, the use of these films has generated increased consumer interest over minimally processed products [14,15]. Although it seems like a new method, it is part of a tradition; since the 16th century, lipid-based coatings have been used to cover pieces of meat [16].…”

Section: Films and Coatings Used In The Food Industrymentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films

Cited by 59 publications

References 35 publications

Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties

Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties

Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

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