Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application

Shahabi, Nasim; Soleimani, Sajad; Ghorbani, Marjan

doi:10.1016/j.ijbiomac.2023.123350

Cited by 19 publications

(9 citation statements)

References 82 publications

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“…Halloysite addition significantly increased elongation at break at the two concentrations and also improved tensile strength. In general, it is reported that nanoclay addition involves decreasing elongation at break [ 42 , 44 ]; however, the improvement of this property in starch-based biodegradable biopolymer films due to the addition of halloysite has been described, although it depends on the concentration added, with a maximum at 10% nanoclay [ 45 ]. Elongation at break value increases has been observed in agar/chitosan and regenerate cellulose films, which has been attributed to the good dispersion of halloysite inside the film matrix and the interactions among film components [ 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Cobos,

Díaz

2023

Foods

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Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays’ incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.

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Section: Resultsmentioning

confidence: 99%

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Cobos,

Díaz

2023

Foods

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“…[98][99][100] The specific methods of blending modification include physical blending and chemical blending. [101][102][103] Common blending materials include natural or synthetic polymers, [104,105] nanomaterials, [106][107][108][109][110] and synthetic resins. [111][112][113] The natural polymers have a high level of active groups such as hydroxyls, carboxyls, and aminos, which can form strong hydrogen bonds with SP as well as provide good interfacial interactions.…”

Section: Reinforcement Modificationmentioning

confidence: 99%

“…[77] Copyright 2019, ACS. and 2) multi-agent synergy strategy (including biomass material blending, [135] organic-inorganic hybridization, [107,111,124] organic and metal ion combination, [136] etc. ).…”

Section: Antibacterial Propertiesmentioning

confidence: 99%

“…[ 98–100 ] The specific methods of blending modification include physical blending and chemical blending. [ 101–103 ] Common blending materials include natural or synthetic polymers, [ 104,105 ] nanomaterials, [ 106–110 ] and synthetic resins. [ 111–113 ]…”

Section: Properties Of Sp Filmmentioning

confidence: 99%

“…There are mainly two strategies to achieve antimicrobial properties in SP film: 1) single‐agent strategy (including cationic compounds, [ 77 ] polyphenolic compounds, [ 80,93,132 ] metal ions, [ 133 ] and preservatives, [ 134 ] etc.) and 2) multi‐agent synergy strategy (including biomass material blending, [ 135 ] organic–inorganic hybridization, [ 107,111,124 ] organic and metal ion combination, [ 136 ] etc. ).…”

Section: Properties Of Sp Filmmentioning

confidence: 99%

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Recent Progress in Robust Regenerated Soy Protein Film

Gu,

Tan,

Pang

et al. 2023

Macro Materials & Eng

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This review aims to provide a comprehensive overview of the research progress on soy protein (SP) film. SP film has gained significant attention due to its natural, renewable, and biodegradable characteristics. The review begins by introducing the film formation mechanisms and preparation methods of SP film, including solution casting, dry‐film formation, and other techniques, and discusses the associated preparation conditions and processes. Subsequently, the review explores the structural features, plasticization modifications, mechanical properties, antimicrobial modifications, UV shielding properties, and conductivity of SP film. Lastly, the review summarizes the current challenges and development directions in SP film research. This includes improving the mechanical performance and stability of the film, exploring novel functionalization approaches, and enhancing the sustainability of the film. Through this review of SP film, the study aims to enhance the understanding of their potential in materials science and various applications while providing guidance and insights for future research and applications.

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Effect of tragacanth gum–chitin nanofiber film containing free or nano‐encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber

Shahabi,

Fallah,

Sami

et al. 2024

Food Science & Nutrition

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This research was undertaken to assess the effect of tragacanth gum–chitin nanofiber (TG–CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf‐life of ready‐to‐cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG–CNF as single treatments, TG–CNF + CEO, TG–CNF + CNE, and TG–CNF + OA as binary treatments, TG–CNF + CEO + OA and TG–CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG–CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG–CNF + CNE + OA and TG–CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG–CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG–CNF + CNE + OA and TG–CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample's shelf‐life was 4 days in control and TG–CNF, 8 days in OA and TG–CNF + OA, 12 days in TG–CNF + CEO, 16 days in TG‐CNF + CNE and TG–CNF + CEO + OA, and at least 20 days in TG–CNF + CNE + OA. As a result, the incorporation of TG–CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage.

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Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application

Cited by 19 publications

References 82 publications

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Recent Progress in Robust Regenerated Soy Protein Film

Effect of tragacanth gum–chitin nanofiber film containing free or nano‐encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber

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