Processing and characterization of chitosan films with incorporation of ethanolic extract from “pequi” peels

Breda, Caroline Alves; Morgado, Daniella Lury; Assis, O. B. G.; Duarte, Marta Cristina Teixeira

doi:10.1007/s13233-017-5143-4

Cited by 28 publications

(12 citation statements)

References 43 publications

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“…The absorption peak of around 3281 cm -1 was caused by the stretching of O-H and N-H bond bonds (Qin et al, 2015). Meanwhile, an absorption area of 2880 cm -1 was due to -CH 3 stretching, followed by 1551 cm -1, and 1150 cm -1 which were caused by C-N and -NH stretching (amide II) and C-O (carbonyl group), respectively (Breda et al, 2017;Choong et al, 2019;Liu et al, 2008). N-H and C-HO stretching was representative of the chemical structure of chitosan specifically (Breda et al, 2017;Qin et al, 2015), and other peak patterns were representative of the chemical characteristics of Chrysanthemum morifolium and chitosan edible film.…”

Section: Chemical Properties Of Chrysanthemum Morifolium Chitosan Filmentioning

confidence: 99%

“…Meanwhile, an absorption area of 2880 cm -1 was due to -CH 3 stretching, followed by 1551 cm -1, and 1150 cm -1 which were caused by C-N and -NH stretching (amide II) and C-O (carbonyl group), respectively (Breda et al, 2017;Choong et al, 2019;Liu et al, 2008). N-H and C-HO stretching was representative of the chemical structure of chitosan specifically (Breda et al, 2017;Qin et al, 2015), and other peak patterns were representative of the chemical characteristics of Chrysanthemum morifolium and chitosan edible film. Jiang et al (2013) reported that Chrysanthemum morifolium extract showed similar peaks of 3384 cm -1 , which is representative of the O-H stretching mode, and 2921 cm -1 , which is representative of the aldehydic C-H stretching mode.…”

Section: Chemical Properties Of Chrysanthemum Morifolium Chitosan Filmentioning

confidence: 99%

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Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Tan

Elaine

Pui

et al. 2021

Acta Sci Pol Technol Aliment

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Background. Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. Materials and methods. 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). Results. With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. Conclusion. This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

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Section: Chemical Properties Of Chrysanthemum Morifolium Chitosan Filmentioning

confidence: 99%

Section: Chemical Properties Of Chrysanthemum Morifolium Chitosan Filmentioning

confidence: 99%

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Tan

Elaine

Pui

et al. 2021

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

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“…From a safety and marketing perspective, biopolymer films incorporating natural antioxidants are more attractive to consumers. Several studies have showed that the use of natural antioxidant extracts from galangal [7], pumpkin [8], durian leaf [9] and pequi [10] with biopolymers are able to inhibit the oxidative deterioration and retain the freshness in muscle foods. Furthermore, there are several reports that natural antioxidants that contain phenolic compounds including green tea [11], kiwi fruit [12], barley husk [13], rosemary and oregano extract [14] can not only reduce lipid oxidation in meat but also extend the functional life of the film.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties

et al. 2019

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Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.

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“…Chitosan diffractograms present semi-crystalline features with two diffraction peaks (2θ = 11 • and 20 • ) [213]. In addition, a partially crystalline pattern was observed in a large number of finished films/coatings, which suggests that is the main feature of these materials [57,95,193,204,214]. Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering.…”

Section: X-ray Difractionmentioning

confidence: 99%

“…From these curves, the moment of water desorption, plasticizer volatilization, and at higher temperature, the polymer decomposition can be specified [202]. It is an important tool to assess the differences between formulations in a series or when the basal formulation is preserved and only some ingredients are added [96,124,200,203,204].…”

Section: Thermogravimetric Analysismentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Processing and characterization of chitosan films with incorporation of ethanolic extract from “pequi” peels

Cited by 28 publications

References 43 publications

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties

Edible and Functionalized Films/Coatings—Performances and Perspectives

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