Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol)

Giteru, Stephen G.; Ali, M. Azam; Oey, Indrawati

doi:10.1016/j.ifset.2020.102287

Cited by 14 publications

(15 citation statements)

References 68 publications

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“…PEF processing has the ability to change the microstructure and macromolecular interactions of biomacromolecules while reducing the overall processing time with great efficiency when compared to conventional heating techniques. PEF is particularly vital for improving interactions between proteins and polysaccharides ( 95 ). Researchers claim that PEF processing might boost the carbon backbone's internal energy fluctuation, enhance mass transfer, and lower the chemical reaction's activation energy ( 94 ).…”

Section: Influencing Factors Of Mfmentioning

confidence: 99%

“…The molecular chains of proteins would be attacked by the free radicals produced by electrolysis or electrochemical reactions when the protein-polysaccharide mixed solution is subjected to the PEF processing, leading to the partial-unfolding of proteins' secondary structure and improved protein-water interactions. Additionally, several previously hidden cationic, surface-free sulfhydryl, and hydrophobic groups on proteins are revealed ( 95 ). The delivered electric energy simultaneously induces the depolymerization and breakdown of carbohydrate chains.…”

Section: Influencing Factors Of Mfmentioning

confidence: 99%

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Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

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Section: Influencing Factors Of Mfmentioning

confidence: 99%

Section: Influencing Factors Of Mfmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…In the spectrum of all MEF-exposed caseinates, the absorption peaks of C-O (1064 cm -1 ) increased, implying that more hydroxyl groups are bonded to carbon atoms in the modified samples. According to Giteru, Ali, and Oey (2020), two possible mechanisms are involved in the electric field modification of biomacromolecules structure. First, the formation of highly reactive hydroxyl radicals via electrochemical and electrolysis reactions, which can attack and modify organic compounds.…”

Section: Ftir Analysismentioning

confidence: 99%

“…helix, sheets, turns, coils) (Singh, Orsat, & Raghavan, 2013). The employment of an external electric field induces re-alignment of protein chains to the direction of the applied field and leads to J o u r n a l P r e -p r o o f 9 conformational changes (Giteru, et al, 2020;Singh, et al, 2013). This mechanism arises from the oppositely charged terminal residues, charged side chains, and peptide dipoles in the secondary structure of the protein.…”

Section: Ftir Analysismentioning

confidence: 99%

Influence of moderate electric field on sodium caseinate structure and its techno-functionality

et al. 2022

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“…Furthermore, increasing awareness regarding food safety and environmental impacts of petrochemical‐based traditional plastics has driven a growing demand for biodegradable materials developed using naturally renewable ingredients (Bi et al., 2020; Giteru et al., 2020). These biodegradable films can be used as carriers of active substances (e.g., antioxidants, antimicrobials, and deodorants).…”

Section: Introductionmentioning

confidence: 99%

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

Jeong¹,

Lee²,

Cho³

et al. 2021

Journal of Food Science

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As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur‐capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.

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Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol)

Cited by 14 publications

References 68 publications

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Influence of moderate electric field on sodium caseinate structure and its techno-functionality

Deodorization films based on polyphenol compound‐rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi

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