Preparation, characterization, and 3D printing verification of chitosan/halloysite nanotubes/tea polyphenol nanocomposite films

Wang, Yihao; Yi, Shengkui; Lü, Rui; Sameen, Dur E.; Ahmed, Saeed; Dai, Jianwu; Qin, Wen; Li, Suqing; Liu, Yaowen

doi:10.1016/j.ijbiomac.2020.09.253

Cited by 68 publications

(16 citation statements)

References 60 publications

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“…Thereby, we may assume that the same changes occur after exposure to UVC and may be associated with the degradation processes. The UVC light may change the intermolecular hydrogen bonds orientation [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

The Physicochemical and Antibacterial Properties of Chitosan-Based Materials Modified with Phenolic Acids Irradiated by UVC Light

Kaczmarek-Szczepańska

Wekwejt

Mazur

et al. 2021

IJMS

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This paper concerns the physicochemical properties of chitosan/phenolic acid thin films irradiated by ultraviolet radiation with wavelengths between 200 and 290 nm (UVC) light. We investigated the preparation and characterization of thin films based on chitosan (CTS) with tannic (TA), caffeic (CA) and ferulic acid (FA) addition as potential food-packaging materials. Such materials were then exposed to the UVC light (254 nm) for 1 and 2 h to perform the sterilization process. Different properties of thin films before and after irradiation were determined by various methods such as Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), atomic force microscopy (AFM), differential scanning calorimeter (DSC), mechanical properties and by the surface free energy determination. Moreover, the antimicrobial activity of the films and their potential to reduce the risk of contamination was assessed. The results showed that the phenolic acid improving properties of chitosan-based films, short UVC radiation may be used as sterilization method for those films, and also that the addition of ferulic acid obtains effective antimicrobial activity, which have great benefit for food packing applications.

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Section: Discussionmentioning

confidence: 99%

The Physicochemical and Antibacterial Properties of Chitosan-Based Materials Modified with Phenolic Acids Irradiated by UVC Light

Kaczmarek-Szczepańska

Wekwejt

Mazur

et al. 2021

IJMS

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“…The determination of water solubility referred to the approach of Wang et al [27]. The films were dried to stable weight (W i ) and dipped in 50 mL of deionized water for Polymers 2022, 14, 731 4 of 11 15 h, and the insoluble material was dried.…”

Section: Determination Of Water Solubilitymentioning

confidence: 99%

Characterization of Sodium Alginate—Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

et al. 2022

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In this study, we characterized an active film made of sodium alginate (SA)—locust bean gum (LBG) containing daphnetin-based film. Physicochemical characteristics, as well as antioxidant and antibacterial properties, were investigated. The results showed that the addition of a low concentration of daphnetin increased the flexibility of SA–LBG cling film, leading to an improvement in elongation at break and tensile strength. As the daphnetin content increased, solubility, brightness and transparency of the cling film decreased, and the moisture permeability increased. The antioxidant capacity and antibacterial activity of films with daphnetin were improved compared to those of the basal film. In addition, the cling film formed by adsorption had higher bacterial (Shewanella putrefaciens and Pseudomonas fluorescens) inhibition and antioxidant activity rates than direct film formation. The results indicate that the combination of daphnetin in SA–LBG film provides an active film with antioxidant and antibacterial properties, with potential for the development of food-grade packaging material.

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“…The chitosan/halloysite nanotubes/tea polyphenol (CS/HNTs/TP) nanocomposite films were developed through 3DP technology, and they presented good antioxidant and antibacterial properties. This new approach provides a promising method of obtaining natural, antioxidant, and antibacterial food packaging [ 59 ].…”

Section: The Role Of 3d-printed Food Constituentsmentioning

confidence: 99%

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

2021

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Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.

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Preparation, characterization, and 3D printing verification of chitosan/halloysite nanotubes/tea polyphenol nanocomposite films

Cited by 68 publications

References 60 publications

The Physicochemical and Antibacterial Properties of Chitosan-Based Materials Modified with Phenolic Acids Irradiated by UVC Light

The Physicochemical and Antibacterial Properties of Chitosan-Based Materials Modified with Phenolic Acids Irradiated by UVC Light

Characterization of Sodium Alginate—Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

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