Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process

Hedayatnia, Simin; Tan, Chin Ping; Kam, Wei-Lee Joanne; Tan, Tai Boon; Mirhosseini, Hamed

doi:10.1016/j.lwt.2019.108575

Cited by 8 publications

(6 citation statements)

References 24 publications

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“…The blending of CS and NaCas increased the L* of the films, indicating that the CS/NaCas composite films were whiter. The difference in lightness between the pure and composite edible films could be due to the interactions between polysaccharides and proteins [ 57 ]. Indeed at acidic pH, electrostatic interactions between cationic chitosan and anionic sodium caseinate were already reported [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation.

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Section: Resultsmentioning

confidence: 99%

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Wai

How

Saleena

et al. 2022

Foods

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“…Given the poor moisture barrier properties of proteins, other polymers (e.g. chitosan, xanthan gum, gelatin or glycerol) are usually added to improve mechanical, barrier and thermal properties of proteins (Hedayatnia, Tan, Joanne Kam, Tan, & Mirhosseini, 2019). Previous studies revealed that pea protein isolates can be used in edible film formation (Carvajal-Piñero, Ramos, Jiménez-Rosado, Perez-Puyana, & Romero, 2019; Huntrakul, Yoksan, Sane, & Harnkarnsujarit, 2020).…”

Section: Film Forming Capacitymentioning

confidence: 99%

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Boukid

Rosell

Castellari

2021

Trends in Food Science & Technology

195

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Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20-25% protein), concentrate (50-75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and Approach:In this perspective, this review offers the lastest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key Findings and Conclusions:Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.

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“…Our literature survey revealed that films with similar mechanical characteristics were studied and considered as potential food packaging. Gelatin/pea protein isolate (PPI) films prepared by Hedayatnia et al [ 40 ] possessed similar mechanical parameters (TS = 3.51–8.08 MPa, EAB = 103.1–154.6%), which were strongly affected by the presence of additional components, such as glycerol, psyllium gum and tragacanth, as well as main base polymers. Films based on gelatin/PVA reinforced with bacterial cellulose nanowhiskers, obtained by Haghighi et al [ 41 ], were characterized by higher TS and EAB values (TS = 21.1–26.5 MPa, EAB = 28.9–40.8%).…”

Section: Resultsmentioning

confidence: 99%

Functional Properties of Gelatin/Polyvinyl Alcohol Films Containing Black Cumin Cake Extract and Zinc Oxide Nanoparticles Produced via Casting Technique

Tymczewska

Furtado

Nowaczyk

et al. 2022

IJMS

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This study aimed to develop and characterize gelatin/polyvinyl alcohol (G/PVA) films loaded with black cumin cake extract (BCCE) and zinc oxide nanoparticles (ZnONPs). The BCCE was also applied for the green synthesis of ZnONPs with an average size of less than 100 nm. The active films were produced by a solvent-casting technique, and their physicochemical and antibacterial properties were investigated. Supplementation of G/PVA film in ZnONPs decreased the tensile strength (TS) from 2.97 MPa to 1.69 MPa. The addition of BCCE and ZnONPs increased the elongation at the break (EAB) of the enriched film by about 3%. The G/PVA/BCCE/ZnONPs film revealed the lowest water vapor permeability (WVP = 1.14 × 10−9 g·mm·Pa−1·h−1·mm−2) and the highest opacity (3.41 mm−1). The QUick, Easy, New, CHEap and Reproducible (QUENCHER) methodologies using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) and cupric ion reducing antioxidant capacity (CUPRAC) were applied to measure antioxidant capacity (AC) of the prepared films. The incorporation of BCCE and ZnONPs into G/PVA films enhanced the AC by 8–144%. The films containing ZnONPs and a mixture of BCCE and ZnONPs inhibited the growth of three Gram-positive bacterial strains. These nanocomposite films with desired functional properties can be recommended to inhibit microbial spoilage and oxidative rancidity of packaged food.

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Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process

Cited by 8 publications

References 24 publications

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Functional Properties of Gelatin/Polyvinyl Alcohol Films Containing Black Cumin Cake Extract and Zinc Oxide Nanoparticles Produced via Casting Technique

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