Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

Mohammadi, Reza; Mohammadifar, Mohammad Amin; Rouhi, Milad; Kariminejad, Mohaddeseh; Mortazavian, Amir Mohammad; Sadeghi, Ehsan; Hasanvand, Sara

doi:10.1016/j.ijbiomac.2017.09.003

Cited by 139 publications

(55 citation statements)

References 40 publications

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“…This could be attributed to the formation of intermolecular hydrogen bonds between ammonium of the CS backbone and hydroxyl of the GL in the blend formulations (Leceta, Guerrero, Ibarburu, Dueñas, & De La Caba, 2013). Considering that TS is in correlation with the microstructure of the polymer matrix and intermolecular forces within the film components, the higher TS of the films might be due to the condensed structure of the CS-GL blend film (Mohammadi et al, 2017). Control and active bilayer films showed TS values (22.7 and 24.34 MPa, respectively) similar to CS film.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

Haghighi

Leo

Bedin

et al. 2019

Food Packaging and Shelf Life

129

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Blend and bilayer bio-based active films were developed by solvent casting technique, using chitosan (CS) and gelatin (GL) as biopolymers, glycerol as a plasticizer and lauroyl arginate ethyl (LAE) as an antimicrobial compound. Blend films had higher tensile strength and elastic modulus and lower water vapor permeability than bilayer films (p < 0.05). Bilayer films demonstrated as effective barriers against UV light and showed lower transparency values (p < 0.05). FT-IR spectra indicated that interactions existed between CS and GL due to electrostatic interactions and hydrogen bond formation. However, the addition of LAE did not interfere in the network structure. Active films incorporated with LAE (0.1%, v/v) inhibited the growth of Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Campylobacter jejuni. This study highlighted the development of blend and bilayer bio-based active films based on CS and GL enriched with LAE for food packaging applications with improved physical, mechanical, barrier and antimicrobial properties.

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Section: Mechanical Propertiesmentioning

confidence: 99%

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

Haghighi

Leo

Bedin

et al. 2019

Food Packaging and Shelf Life

129

View full text Add to dashboard Cite

show abstract

“…The most important role of edible films in food packaging is to prevent or reduce moisture loss (Krochta, Baldwin, & Nisperos-Carriedo, 1994). Water vapor permeability is influenced by different factors such as the nature and extraction method of the biopolymers, film thickness, moisture level, the ratio of the hydrophilic to hydrophobic portions, and the reaction between the functional groups of polymers (Garavand, Rouhi, Razavi, Cacciotti, & Mohammadi, 2017;Krochta et al, 1994;Mohammadi et al, 2018). The films' WVP is shown in Table 1.…”

Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Askari

Sadeghi

Mohammadi

et al. 2018

J Food Process Preserv

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The current study investigated the physicochemical and structural properties of different ratios of psyllium gum (PG) and modified starch (MS) (100:0, 50:50, 75:25, 0:100) composite films. The results indicated that the moisture content, water solubility, water vapor permeability (WVP), and tensile strength (TS) of films decreased with increasing proportions of PG. However, the films’ elongation at break (EB) increased with gum content >50%. Cross‐sectional scanning electron microscopy (SEM) of composite films showed homogeneity, integrity, and a smooth structure. The results of differential scanning calorimetry (DSC) indicated a reduction of thermal stability with increasing proportions of PG. The films’ Fourier transform infrared spectroscopy (FTIR) spectra indicated miscibility and good interactions between MS and PG. These findings were in agreement with the results of physicochemical, mechanical, morphological, and thermal analyses. The PG/MS composite films with improved properties have potential for use in food packaging. Practical applications The film forming is a technique that polymer(s) combine with together and may be created cross‐linked between them. The combination of polymers for film forming was used for reinforcement and stability the films networks. In this study, the composite edible films of psyllium gum/modified starch made and the physicochemical, mechanical, and structural properties of films was measured.

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“…Moreover, biopolymers can be eco-friendly, renewable, and abundant, and thus are desired resources for the design and production of biodegradable materials, being alternatives for petroleum-based materials [2,3]. Among the most popular biopolymers, gelatin, being the collagen hydrolysis fragment, has been increasingly used to develop materials with advantages such as proper optical and barrier performance [4,5]. Despite the desirable features of gelatin products, the inherent nature of pure gelatin materials, e.g., relatively low strength and elongation, can limit the applications of associated materials.…”

Section: Introductionmentioning

confidence: 99%

Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature

et al. 2020

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Here, we tailored the multi-level structural and practical (mechanical/hydrophilic) features of gelatin films by varying the konjac glucomannan (KGM) content and the film-forming temperatures (25 and 40 • C). The addition of KGM apparently improved the mechanical properties and properly increased the hydrophilicity. With the lower temperature (25 • C), the increase in KGM reduced the gelatin crystallites of films, with detectable KGM-gelatin interactions, nanostructures, and micron-scale cracks. These structural features, with increased KGM and negligibly-occurred derivatizations, caused initially an insignificant decrease and then an increase in the strength, with a generally-increased elongation. The higher temperature (40 • C) could reduce the strength and slightly increase the elongation, related to the reduced crystallites of especially gelatin. With this higher temperature, the increase in KGM concurrently increased the strength and the elongation, mainly associated with the increased KGM and crystallites. Additionally, the increase in KGM made the film more hydrophilic; the multi-scale structural changes of films did not dominantly affect the changing trend of hydrophilicity.

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Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

Cited by 139 publications

References 40 publications

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications

The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature

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