Physico-functional and Anti-oxidative Properties of Carp Swim Bladder Gelatin and Brown Seaweed Fucoidan Based Edible Films

Govindaswamy, Raghu; Robinson, Jeya Shakila; Jeyasekaran, G.; Padmavathy, P.

doi:10.1007/s41783-017-0024-z

Cited by 19 publications

(31 citation statements)

References 66 publications

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“…a) that the films have an uneven surface with multiple fluctuation and white precipitates. This indicates the insufficient dispersal of SA and glycerol (Govindaswamy et al , ). Incorporation of probiotic, E. faecium Rp1 (tiny round‐shaped) in the composite edible film was also confirmed by SEM (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

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Section: Resultsmentioning

confidence: 99%

“…Fourier transform infrared spectroscopy spectrum of the film was evaluated to examine the functional groups and intermolecular interaction of casein, pectin, SA and glycerol (Govindaswamy et al , ). The spectra (Fig.…”

Section: Resultsmentioning

confidence: 99%

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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“…The antioxidant activities of FSG-SA films containing carvacrol were determined through DPPH radical scavenging assay, ABTS radical scavenging assay and Ferric reducing antioxidant power (FRAP) assay as proposed by Kaya et al [31], Govindaswamy et al [32], and Polumackanycz et al [33], respectively.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

Fang

Zhou

et al. 2019

Molecules

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The objective of this research was to explore the antimicrobial activity and mechanism of carvacrol against Vibrio Parahemolyticus, Shewanella putrefaciens, Staphylococcus aureus and Pseudomonas fluorescens and evaluate the effect of the addition of carvacrol/β-cyclodextrin emulsions to flaxseed gum (FSG)-sodium alginate (SA) edible films on the preservation of Chinese sea bass (Lateolabrax maculatus) fillets during refrigerated storage. The minimum inhibitory concentration (MIC) of carvacrol against V. parahemolyticus, S. putrefaciens, S. aureus and P. fluorescens were 0.5, 0.5, 0.125, and 0.5 mg/mL, respectively. Alkaline phosphatase activity assay, nucleotide and protein leakage, and scanning electron microscope demonstrated that carvacrol damaged the external structure of the tested bacterial cells causing leakage of cytoplasmic components. At the same time, when FSG-SA films containing carvacrol used as coating agents for Chinese sea bass fillets cold storage, FSG-SA films containing 1.0 or 2.0 mg/mL carvacrol could significantly reduce TVB-N content, K-value, the degree of microbial deterioration and maintain quality of sea bass fillets according to organoleptic evaluation results.

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“…The antioxidant activities of FG-C films were measured through ABTS, DPPH, and FRAP assays, according to Govindaswamy et al [60], Díaz et al [61], and Polumackanycz et al [62], respectively. Take 1 g film samples and mix them with 10 mL of ethanol; react with DPPH, ABTS, and FRAP working solutions; and measure the UV absorbance at 517, 734, and 593 nm, respectively.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Fang

Qiu

Mei

et al. 2020

IJMS

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Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.

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Physico-functional and Anti-oxidative Properties of Carp Swim Bladder Gelatin and Brown Seaweed Fucoidan Based Edible Films

Cited by 19 publications

References 66 publications

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

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