Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid

Bayer, Gözde; Shayganpour, Amirreza; Zia, Jasim; Bayer, Ilker S.

doi:10.1016/j.jfoodeng.2022.111000

Cited by 21 publications

(10 citation statements)

References 72 publications

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“…The surface topography of κCHM films is presented in Figure 5C,D. As illustrated in AFM-2D images (Figure 5C), the dark and light areas can be clearly observed in the whole images, displaying the peaks and valleys of the film surface, respectively [49]. From the AFM-3D images (Figure 5D), it can be directly observed that the surface morphology of the film has changed.…”

Section: Microstructurementioning

confidence: 84%

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Guo

Dong

et al. 2022

Foods

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We investigated the effects of different proportions of hydroxypropyl methylcellulose (HPMC) on the properties of κ-carrageenan film. Biodegradable κ-carrageenan/HPMC films (κCHM film) were prepared by the solution casting method and their physicochemical properties were evaluated. The results show that the addition of HPMC enhanced oxygen barrier capacity, mechanical properties (tensile strength and elongation at break) and thermal stability. Notably, when the addition of HPMC increased to 6% of κ-carrageenan (w:w), the κCHM-6 film not only effectively improved water resistance, including lower water solubility, water vapor permeability and higher water contact angle, but also made the structure of the κCHM-6 film more compact. Moreover, rheological measurement and atomic force microscopy characterization showed that κ-carrageenan had suitable compatibility with HPMC. Attenuated total reflection–Fourier transform infrared spectroscopy analysis further confirmed the enhancement of hydrogen bond interactions. This finding could contribute to promoting the potential application of κCHM film in food packaging.

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Section: Microstructurementioning

confidence: 84%

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Guo

Dong

et al. 2022

Foods

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“…The band at 1728 cm −1 represented the stretch of CO in vinyl acetate group (partially hydrolyzed PVOH grade). The peak at 1255 cm −1 related to the flexion of CO group, and the peak at 1026 cm −1 was attributed to the stretch of CO group of PVOH (Bayer et al, 2022; Cao et al, 2018; Guerrero et al, 2014; Yun et al, 2022). Earlier reports manifested the existence of hydrogen interaction between COC linkages of agarose and OH groups of PVOH which lead to good compatibility between components in PA film (Madera‐Santana et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…The addition of CO resulted in noticeable changes in ATR/FTIR spectra of blend films. The additional peak at 2863 cm −1 and the emergence of peak at 1658 cm −1 related to the stretch of CH and CO of aldehyde carbonyl group occurred in CO (Bayer et al, 2022; Han et al, 2018; Zhou et al, 2021). It also indicated the presence of CO in the blend films.…”

Section: Resultsmentioning

confidence: 99%

Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil

Nguyen,

Pham,

Nguyen

et al. 2023

Journal of Food Safety

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The antibacterial packaging films were produced from poly (vinyl alcohol) (PVOH), agarose, and cinnamon (Cinnamon cassia) oil (CO). The mechanical, antibacterial, water‐ and UV‐barrier properties of the resulting films were fully characterized. Our findings revealed that increasing amount of CO slightly affected the color of resulting film, while the dispersion of CO in polymeric matrix was influenced by CO concentration. UV‐barrier property of PVOH/agarose was enhanced by adding a small amount of CO. Tensile strength of the resulting films insignificantly changed (8.94–10.23 MPa) with raising CO content while the flexibility remarkably dropped from 92.63% to 75.49%. Remarkably, the PVOH/agarose containing 1.5% (v/v) CO presented strong inhibition against Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus due to the presence of cinnamaldehyde in CO and this inhibitory efficiency was maintained for up to 7 days. Furthermore, the PVOH/agarose film enriched with 1% (v/v) CO was applied for enhancing the storability of bread slices during 50‐day storage at room temperature.

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“…21 Bayer plasticized PVA with a natural antioxidant carminic acid and tested the plasticizing effect on PVA. 22 It is worth noting that the commonly used plasticizers can be divided into liquid plasticizers and solid plasticizers. Liquid plasticizers, such as water and glycerin, exhibit high plasticizing efficiency, but easily evaporate in processing and precipitate in application, affecting the processing stability and operational performance.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Liu used the glycerol-dicondensed triethylene glycol complex as a plasticizer to prepare thermoplastic PVA and cellulose nanocrystal-PVA composites by the melt blending method . Bayer plasticized PVA with a natural antioxidant carminic acid and tested the plasticizing effect on PVA . It is worth noting that the commonly used plasticizers can be divided into liquid plasticizers and solid plasticizers.…”

Section: Introductionmentioning

confidence: 99%

Freeze-Drying-Promoted Effect of Sorbitol Plasticization for Melt Processing of Poly(vinyl alcohol)

Yang

Shi

Nie

et al. 2022

Ind. Eng. Chem. Res.

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Poly(vinyl alcohol) (PVA) is an environmentally friendly polymer with excellent mechanical properties, biocompatibility, and biodegradability; nevertheless, thermal processing is very difficult because its melting point is close to its decomposition temperature. Herein, a synergistic plasticizing strategy based on solid plasticizing and freeze-drying technologies was proposed to effectively reduce the crystallinity of pristine PVA and destroy the intrinsic inter- and intramolecular hydrogen bonds, realizing the thermal processing of PVA. Specially, the sorbitol plasticizers were incorporated into a PVA aqueous solution to achieve the homogeneous mixing of the two components at the molecular scale, weakening the intrinsic hydrogen bonding network by forming additional hydrogen bonds with hydroxyl groups of PVA. Subsequently, the freeze-drying process was conducted to restrict the molecular mobility and PVA crystallization. The underlying plasticizing mechanism was revealed based on wide-angle X-ray diffraction (WXRD), differential scanning calorimetry (DSC), and temperature-dependent FTIR spectra. As a result, the modified PVA materials with a widened processing window up to 70 °C were successfully prepared, and the rheology behaviors were investigated comprehensively to guide the actual melt processing.

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Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid

Cited by 21 publications

References 72 publications

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Development and characterization of antibacterial packaging film based on poly (vinyl alcohol)/agarose enriched with cinnamon oil

Freeze-Drying-Promoted Effect of Sorbitol Plasticization for Melt Processing of Poly(vinyl alcohol)

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