Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread

Noshirvani, Nooshin; Ghanbarzadeh, Babak; Mokarram, Reza Rezaei; Hashemi, Mahdi

doi:10.1016/j.fpsl.2017.01.010

Cited by 227 publications

(76 citation statements)

References 50 publications

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“…The defatted process used to prepare DPF achieves a significant reduction in the fat content of DPF (4.06 g/100 g; Riveros et al., ) relative to raw peanuts (49.24 g/100 g; USDA, ). Noshirvani, Ghanbarzadeh, Mokarram, and Hashemi () indicated the beneficial effects of lipids on the hydrophobicity of coatings prepared from carboxymethyl cellulose, such as reducing the water vapor permeability by the addition of oleic acid. The current research followed the same procedure for DPF film‐forming solution preparation developed by Riveros et al.…”

Section: Resultsmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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Section: Resultsmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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“…To meet these expectations, some researchers have focused on technological advancements to control the growth of undesirable microorganisms, ensuring safety assurance by incorporating inhibitory substances into packaging materials . Both nanocomposite and coating technologies based on chitosan‐carboxymethyl cellulose‐oleic acid and zinc oxide nanoparticles have been developed to increase the shelf life of sliced wheat bread . For bread packaging, active papers incorporated with TiO 2 , Ag, and zeolite exhibited good performance both in refrigeration and environmental storage conditions .…”

Section: Introductionmentioning

confidence: 99%

“…acid and zinc oxide nanoparticles have been developed to increase the shelf life of sliced wheat bread. 16 For bread packaging, active papers incorporated with TiO 2 , Ag, and zeolite exhibited good performance both in refrigeration and environmental storage conditions. 17 Sodium benzoate, sodium nitrite, potassium sorbate, and sodium lactate have been incorporated into synthetic plastics, low-density polyethylene (LDPE), poly(maleic acid-co-olefin), polystyrene (PS), and polyethylene terephthalate (PET) to form antimicrobial packaging material for foodstuffs.…”

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confidence: 99%

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

2018

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To prolong the shelf life of bread, polypropylene/sodium propionate (PP/SP) composite films were prepared via a melt‐extrusion process. To investigate the feasibility of using PP/SP composite films as a bread packaging material, their chemical structure, morphology, mechanical properties, barrier properties against water, surface properties, and antimicrobial properties were investigated. A storage test for bread was also conducted. The mechanical and thermal stability of the PP/SP composite films enhanced with increasing SP content. Compared with pure PP, the PP/SP composites had increased hydrophilicity that increased with increasing SP content. These composite films showed enhanced antimicrobial activity against both Gram‐negative and Gram‐positive microorganisms. This was due to the interaction of SP and water originating from the bread, which modifies the pH of the bread and causes destruction of the cellular structures of fungi and also reduces the growth rate of bacteria. The enhanced thermal, mechanical, antifungal, and antimicrobial properties achieved by the addition of SP can be beneficial for maintaining the freshness of bread and prolonging its shelf life.

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“…To evaluate the antioxidant effect, the study of the migration of substances from package to food is important in this kind of technology. Thus, the development of nanocomposites through the incorporation of small amounts of nanometric loads into the matrix of biopolymers has enabled the development of new composite materials of renewable and/or biodegradable origin with improved properties …”

Section: Introductionmentioning

confidence: 99%

“…Thus, the development of nanocomposites through the incorporation of small amounts of nanometric loads into the matrix of biopolymers has enabled the development of new composite materials of renewable and/or biodegradable origin with improved properties. 14,15 Although the evidence indicates that active packaging with nanoparticles is a promising technology for food, it is necessary that more research related to the control of migration of the active agents at appropriate rates for different food systems is needed, in addition to knowledge on migration and toxicity of the nanoparticles to ensure the health of the consumer. There are few results available about the possible migration of nanoparticles in food, 16,17 mainly due to lack of methods to detect nanoparticles in food matrices.…”

mentioning

confidence: 99%

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

et al. 2018

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Fat‐rich fish such as salmon are highly susceptible to lipid oxidation, which affects the quality of the product. The compound α‐tocopherol is widely used as an antioxidant added directly to food or through the incorporation in active packaging besides having activity of vitamin E, which is an essential nutrient to the human body absorbed from food. The objective of this paper was to evaluate the montmorillonite (MMT15A) and α‐tocopherol migration potential and antioxidant effect of chitosan/MMT15A/α‐tocopherol active films on reduction of lipid oxidation in fresh salmon. Chitosan films incorporated with MMT15A (0 and 1 g/100 g) and α‐tocopherol (0, 10, and 15 g/100 g) were applied on the fresh salmon for 8 days. Samples of salmon wrapped in films 3 and 6 (10% tocopherol and 1% MMT15A + 15%tocopherol, respectively) showed the lower values of thiobarbituric acid reactive substances (TBARS) at eighth storage day at 4°C. Film 6 (1% MMT15A and 15% tocopherol) showed better result on reduction in water vapour transmission rate (WVTR) and controlled release of tocopherol. All the films containing MMT15A presented migration of minerals (Mg and Si) for the salmon during the 8 days. Thus, the use of this film for release of active substances is a promising alternative for application as food packaging in order to obtain nutritionally fortified foods and inhibit oxidation reactions.

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Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread

Cited by 227 publications

References 50 publications

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

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