Preparation, characterization and antifungal properties of polysaccharide–polysaccharide and polysaccharide–protein films

Castaño, Johanna; Guadarrama-Lezama, A. Y.; Hernandez, Jessica; Colín-Cruz, María de los Ángeles; Muñoz, Miguel Salazar; Castillo, Susana

doi:10.1007/s10853-016-0336-3

Cited by 25 publications

(16 citation statements)

References 51 publications

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“…At the wavenumbers range from 1,700 to 800 cm −1 , three samples (MSC0, MSC0.6, MSC1.2) presented different characteristics. As displayed in Figure 4, for MSC0, signals at wavenumbers of 1,153, 1,040, and 925 cm −1 were mainly caused by glycosyl bond vibrations and CO stretching of polysaccharides, which were typical bands corresponding to MBS and SSPSs (Castaño et al, 2017; Tao, Zhang, & Yu, 2007). With the incorporation of nano‐emulsified CCO, the peak around 2,880 cm −1 became stronger, relating to the CH stretching (CH 2 ) of the CCO.…”

Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…Generally, the blue shift of amides I and II indicates a more ordered conformation strengthened by hydrogen bonds in the protein/κ-C system. 10,37 The new band of 1160 cm −1 in SMGHs/κ-C and SMGHs/DNase/κ-C was considered as a glycoside bond, owing to the binding of κ-C. 38 This new peak also appears at 1157 cm −1 in fava bean protein/κ-C, suggesting that signals around 1150 cm −1 are attributed to vibrations of the glycosidic linkage of the polysaccharides. 38 Furthermore, it was necessary to note the blue shift of sulfate groups in κ-C (1263 cm −1 ), which was observed in SMGHs/κ-C and SMGHs/DNase/κ-C at 1237 cm −1 .…”

Section: Resultsmentioning

confidence: 99%

“…10,37 The new band of 1160 cm −1 in SMGHs/κ-C and SMGHs/DNase/κ-C was considered as a glycoside bond, owing to the binding of κ-C. 38 This new peak also appears at 1157 cm −1 in fava bean protein/κ-C, suggesting that signals around 1150 cm −1 are attributed to vibrations of the glycosidic linkage of the polysaccharides. 38 Furthermore, it was necessary to note the blue shift of sulfate groups in κ-C (1263 cm −1 ), which was observed in SMGHs/κ-C and SMGHs/DNase/κ-C at 1237 cm −1 . We hypothesized that the blue shift of sulfate groups might be due to the loss of one oxygen group during charge interactions between SMGHs and κ-C, because Sonawane et al 37 have discussed that SO of sulfate ester of κ-C shifts from 1261 to 1213 cm −1 when gelatin binds to κ-C, resulting from the loss of one oxygen through electrostatic interaction.…”

Section: Resultsmentioning

confidence: 99%

Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan

Yan

Han

Jiang

et al. 2019

J. Agric. Food Chem.

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Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G′ and 1.1-fold melting temperature. However, the relaxation time (T 21 and T 23 ), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.

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“…To be specific, 6 distinct zones were monitored. For the peaks that correspond to the ANS conformational changes, the peaks are 950 cm -1 , 1000 cm -1 , and 2890 cm -1 which attributed to starch 1,4-glycosidic linkages, the C-O-C bond of glucopyranose ring and C-H bond of starch aliphatic chain respectively [24][25][26][27]. For XNBR conformational changes, peaks at cm -1 , cm -1 , and 1549 cm -1 were observed.…”

Section: Morphological Analysismentioning

confidence: 99%

The Mechanical Properties Enhancement of Biodegradable Aminofunctional Starch/Carboxylate Nitrile Butadiene Rubber Latex Films

Misman¹,

Azura²

2018

Preprint

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The Aminofunctional starch/Carboxylated nitrile butadiene rubber (ANS/XNBR) latex films were prepared with control (0), 5, 10, 15, and 20 phr of ANS loadings. The films were subjected to soil burial test for 8 weeks, which recovered every two weeks to quantify the degraded properties. The control (week 0) and biodegraded films were subjected to physical tests (crosslink density, tensile, and tear strength tests) and biodegradation quantification (mass loss retention, and water vapor transmission rates). The optimum physical properties of ANS/XNBR films were subjected to further assessment of its degradation properties which include morphological (optical and scanning electron microscopes (SEM)), Fourier transform infrared (FTIR) analysis, and thermogravimetric analysis (TGA) respectively. Overall, mechanical properties of biodegraded ANS/XNBR latex films decreased as biodegradation period elapses. The biodegradation assessment via water vapor transmission rates and mass loss analyses indicates the high degree of biodegradation rates were observed with higher loading of ANS/XNBR latex films. Morphological analyses via optical microscope shows the transformation of the films surface opacity during biodegradation test. SEM images depicted the microorganism remains on the film surfaces. For FTIR analysis, the most significant changes in the spectras of the films appeared in the region of 790–3000 cm−1. TGA thermograph shows the thermal retention of the materials decreased, as the biodegradation period elapses for optimum ANS/XNBR latex films. From the results obtained, ANS/XNBR latex films shows optimum degradation and mechanical properties at 10 phr filler loading.

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Preparation, characterization and antifungal properties of polysaccharide–polysaccharide and polysaccharide–protein films

Cited by 25 publications

References 51 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan

The Mechanical Properties Enhancement of Biodegradable Aminofunctional Starch/Carboxylate Nitrile Butadiene Rubber Latex Films

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