Preparation, Characterization and Properties of Films Obtained from Cross-linked Guar Gum

Banegas, Rodrigo S.; Zornio, Clarice Fedosse; Borges, Adriana de M. G.; Porto, Ledilege Cucco; Soldi, Valdir

doi:10.4322/polimeros.2013.082

Cited by 45 publications

(19 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It consists of a linear long-chain molecule of β (1 → 4)-linked Dmannose residues with single linked α (1 → 6)-D-galactose, in which the ratio of mannose to galactose units varies from 1.5:1 to 1.8:1. Guar gum can form a homogeneous edible film that is almost completely soluble in water due to the large number of hydroxyl groups [84,85].…”

Section: Gumsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

View full text Add to dashboard Cite

There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

show abstract

Section: Gumsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The Hydroxyl ions independent from Carboxyl groups are capable of reacting with electrophilic carbodiimides via the nucleophilic effect of hydroxyl ions. Thus, the hydroxyl groups independent from Carboxyl groups on MPS coating could be functionalized as Amine reactive by using EDC/Sulfo‐NHS protocol .…”

Section: Resultsmentioning

confidence: 99%

Quartz‐crystal Microbalance Measurements of CD19 Antibody Immobilization on Gold Surface and Capturing B Lymphoblast Cells: Effect of Surface Functionalization

et al. 2018

View full text Add to dashboard Cite

We have investigated different surface functionalization methods to immobilize CD19 antibody on gold surface to capture B lymphoblast cells associated with the acute lymphoblastic leukemia disease. Quartz Crystal Microbalance measurements were performed to analyze the binding kinetics of each layer and determine the optimum method, which results in higher cell capture rates. The random orientation of antibody and oriented antibody through protein G was investigated and protein G presence resulted in 15,2 Hz frequency shift for 104 cells/mL. The 3‐mercaptopropyltrimethoxysilane (MPS) and 11‐Mercaptoundecanoic acid (MUA) coatings of gold surface together with 4‐(N‐Maleimidomethyl)cyclohexane‐1‐carboxylic acid 3‐sulfo‐N‐hydroxysuccinimide ester sodium salt (Sulfo‐SMCC) and N‐Ethyl‐N’‐(3‐dimethylaminopropyl) carbodiimide hydrochloride (EDC)/N‐hydroxysulfosuccinimide (NHS) linker layers were tested on QCM for protein G and antibody binding. The results indicate that MUA, EDC/NHS, protein G, antibody CD19 is the optimum surface modification among the tested combinations. By using the optimum surface functionalization method, minimum 103 cell per mL was measured as 1.9 Hz frequency shift.

show abstract

“…The high number of hydroxyl groups in its structure grants it a very high water solubility (Variyar et al, 2015). GG was shown to form homogenous edible films that are almost completely water soluble (Borges, Banegas, Porto & Zornio, 2013). Water solubility is another important parameter that, depending on the film's intended use, could either be desirable or undesirable.…”

Section: Introductionmentioning

confidence: 99%

“…However, there is no denying that high water solubility narrows down films application to only foods that are low in moisture content. Phosphate crosslinking of GG has been shown to decrease its solubility as well as assigning films made out of GG enhanced physical properties (Borges et al, 2013;Yıldırım-Yalçın, Ş eker, & Sadıkoglu, 2019). sodium trimetaphosphate (STMP) is a safe, non-toxic, FDA approved cross-linking agent commonly used for crosslinking starch in the food industry (Gliko-Kabir, Penhasi, & Rubinstein, 1999;Huang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

Kırtıl

Aydoğdu

Svitova

et al. 2021

Food Packaging and Shelf Life

View full text Add to dashboard Cite

Biopolymer-based films are natural, renewable, nontoxic and biodegradable alternatives to plastic packaging. Despite years of ongoing research, biopolymer films still lag much behind plastic films in mechanical and barrier properties. In this study, guar gum (GG) based films were prepared to evaluate the potential of some novel applications in enhancing films physical properties. For this purpose, GG and glycerol based films were prepared with varying amounts of orange peel oil (1%, 2% v/v), and/or reinforced with halloysite nanotubes (HNT), and crosslinked with sodium trimetaphosphate (STMP). Oil incorporation, despite weakening films' mechanical strength, increased film hydrophobicity and enhanced its water barrier properties. Crosslinking, decreased films' relatively high solubility while also improving other film properties. Orange peel oil preserved its antimicrobial activity and HNT stabilized GG films provided controlled release of volatile essential oil. Findings indicated the possibility of improving physical properties of GG films with the methods employed.

show abstract

Preparation, Characterization and Properties of Films Obtained from Cross-linked Guar Gum

Cited by 45 publications

References 19 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Quartz‐crystal Microbalance Measurements of CD19 Antibody Immobilization on Gold Surface and Capturing B Lymphoblast Cells: Effect of Surface Functionalization

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

Contact Info

Product

Resources

About