Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

Kaya, Murat; Ravikumar, Preethi; Torun, Ilker; Mujtaba, Muhammad; Akyüz, Lalehan; Labidi, Jalel; Salaberria, Asier M.; Çakmak, Yavuz Selim; Erkul, Seher Karaman

doi:10.1016/j.ifset.2017.11.013

Cited by 179 publications

(88 citation statements)

References 56 publications

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“…Furthermore, partially replacement of strong polymer‐polymer linkages by weaker hydrogen bonds between polymer and extract components may expand the inter‐chain distances of the film network microstructure and cause heterogeneous discontinuities in the polymer matrix . Similar phenomena were previously observed for the blend films of chitosan and other natural extracts such as carvacrol, grape seed and Beberis crataegina . Here, despite a considerable decrease in resistance to break, the TS values of chitosan films with PBLLE (1‐2%) were still obtained at high levels compared to many other developed chitosan‐based blend films .…”

Section: Resultssupporting

confidence: 84%

“…It can be noticed that the increment of PBLLE induced a shift of T g to lower values, i. e. 160 °C, 156 °C and 149 °C determined for the samples added with 1%, 2%, 3% PBLLE, respectively. It confirms the occurrence of the plasticizing effect as a result of rearrangement of polymer chains induced by the interactions between the chitosan network and extract constituents . In good agreement with the aforementioned increase in elongation at break of the blend films, using PBLLE as an active additive appears to enhance flexibility and extensibility of the chitosan film.…”

Section: Resultssupporting

confidence: 80%

“…In addition, there was the second peak appeared at 247 °C ‐ 271 °C in the spectra of the blend films, mainly associated to the melting temperature of chitosan. This melting point rose slightly with respect to the control film as a result of chemical interactions between polyphenols and chitosan …”

Section: Resultsmentioning

confidence: 92%

“…Light transmission through package film is one of the main factors causing oxidation, nutrient loss, off‐flavors and discoloration of inside products . In this study, we evaluate the optical properties of the films through degree of light transmittance and haze factor of the films.…”

Section: Resultsmentioning

confidence: 99%

“…In a more recent work, the Pistacia terebinthus leaf extract was demonstrated to be able to provide the film with inhibitory effect against P.microbilis, P.vulgaric, P.earuginosa, E.coli, P.terebinthus, but a significant reduction in the tensile strength, Young's modulus and thermal stability of the film could not be avoided . Similarly, an investigation from Kaya et al . showed that the Berberis Crataegina's fruit extract gave enhanced antimicrobial activity to the blend film while the tensile strength and Young modulus were much lower compared to the pure chitosan film.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

et al. 2019

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The present paper reports on the preparation and characterization of potential edible packaging films based on the combination of chitosan and Piper betle Linn. leaf extract (PBLLE). The incorporation of PBLLE was found to improve important characteristics of the chitosan film, making it ideally suitable for active packaging applications. In particular, the blend films exhibited very strong inhibitory activities against both gram‐negative and gram‐positive bacteria such as Bacillus subtilis and Salmonella Typhimurium. Moreover, IC50 values of the blend films were recorded at low levels (10.63‐ 22.81 μg/mL) in the PBLLE range of 1–3% v/v. Both antimicrobial and antioxidant activities of the blend films increased with increasing incorporated PBLLE content (from 1 to 3% v/v) taking into account the activities of polyphenolic compounds contained in the extract. Compared to the pure chitosan film, a significantly lower swelling degree, higher resistance to water vapor permeation and desired flexibility were recorded for the films with sufficient extract content. Interestingly, no considerable difference in the thermal stability of the pure chitosan and the blend films was detected in thermal analysis. In addition, effects of PBLLE on other mechanical and optical properties of the blend films were also examined in detail.

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Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

et al. 2019

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Starch‐Based Edible Films and Coatings

Priyadarshini¹,

Krishnamoorthy²,

Moses³

et al. 2022

Biopolymer‐Based Food Packaging

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Edible and Nutritive Electronics: Materials, Fabrications, Components, and Applications

Shan

et al. 2020

Adv Materials Technologies

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In comparison with the implantable electronics, ingestible electronics are less invasive but can travel close to major organs through the gastrointestinal (GI) tract, monitor a wide range of biomarkers and therapeutic targets, and serve as effective clinical tools for diagnostics and therapy. [4d,5] Today, GI conditions have become one of the most prevalent health concerns in modern society. The market was expected to nearly reach the one-billion-dollar mark. [4e] Through analyzing the conditions of the GI tract [4d] (Figure 1), many diseases can be monitored and diagnosed, e.g., refluxing gastric fluid, cancer, motility disorders, infected and abnormally dilated venous vessels, gastritis, gastric ulcers, coeliac disease, lactose intolerance, Crohn's disease, inflammatory bowel disease, diverticular disease, constipation, clostridium difficile-associated diarrhea, irritable bowel syndrome, etc. [5,6] Conventional ingestible electronics mostly consist of inorganic materials and encapsulated with rigid nondegradable polymer, such as polydimethylsiloxane, parylene/epoxy, [4a] which will lead longer devices retention in the GI tract. This is one of the most significant risk elements during the application of conventional ingestible electronics. Fully food-based edible and nutritive electronics have emerged to address these potential risks. Edible electronics are new generation ingestible electronics. Recently, there is no accurate and clear definition of edible electronics. [4g,7] The definition of "transient electronics," [3h] which focused on implantable electronics, was similar to the edible electronics concept and defined as: made of biodegradable materials and can completely or partially dissolve, resorb, or physically disappear after functioning in environmental or physiological conditions at controlled rates. By follow this spirit, the definition of edible electronics is provided here: a class of microencapsulated electronic devices that consist of edible and nutritive inorganics and organics materials, meanwhile, that can be mainly dissolved, digested and absorbed after fulfilling the diagnosis or therapy of diseases in the gastrointestinal tract. The edible and nutritive inorganics always include edible inert metals, trace elements [8] and their oxides. Nutritive organics always include biopigments, and polymers. [7,9] A more systemic and expanded materials toolbox will be very helpful to advance The emerging novel edible and nutritive electronics indicate an important advance in ingestible and implantable electronics, covering multiple disciplines such as biomedicine, electronics, and nutriology. This review focuses on the feasibility and critical technical problems of fabricating fully edible and nutritive electronics. Recently, a limited number of fully edible and nutritive electronics, operating single functions, have been applied to monitor the condition of the gastrointestinal (GI) tract and diagnose its disorders. However, fully edible, nutritive, miniaturized, and well-functioning electronics with mu...

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Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

Cited by 179 publications

References 56 publications

Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

Starch‐Based Edible Films and Coatings

Edible and Nutritive Electronics: Materials, Fabrications, Components, and Applications

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