Self-assembling crystals of an extract of Flos Sophorae Immaturus for improving the antioxidant, mechanical and barrier properties of a cassia gum film

Meng, Fansong; Zhang, Cijian; Li, Jian; Lijuan, Wang

doi:10.1016/j.ijbiomac.2020.11.082

Cited by 13 publications

(6 citation statements)

References 29 publications

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“…Visible light and UV light are initiators of oxygen (O 2 ) radicals. O 2 can easily go from the ground state ( 3 O 2 ) to the excited state ( 1 O 2 ) and react with lipids to form hydroperoxides (ROOH), thereby accelerating the oxidative deterioration of food [ 41 ]. The transmittance and absorption values of the films with different amounts of OEO-CSNPs are shown in Figure 4 .…”

Section: Resultsmentioning

confidence: 99%

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Chen

Liu

et al. 2023

Foods

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In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil–chitosan nanoparticle–GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films’ suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application.

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Section: Resultsmentioning

confidence: 99%

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Chen

Liu

et al. 2023

Foods

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“…The change in titratable acidity is greatly influenced by the metabolic rate of fruit. Organic acids are consumed during respiration, so acidity decreases during storage, which is also a major cause of fruit aging [ 54 ]. As shown in Figure 7 E, with the extension of storage time, all four treatments showed a decreasing trend in titratable acidity.…”

Section: Results and Analysismentioning

confidence: 99%

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Li,

Zhang,

Chen

et al. 2023

Foods

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This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10−9 g/m·s·Pa to 8.0 × 10−9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.

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“…© 2024 The Authors. Food Frontiers published by Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley & Sons Australia, Ltd. dishes, dumplings, cakes, and beverages Hong et al, 2021); their extracts can also be used as a preservative in sausages (Tang et al, 2019(Tang et al, , 2021, a color or flavor enhancer in rice wine (Yang, Xia, et al, 2021), a synergist in low-fat yogurt (Tang et al, 2020), and an antioxidant in edible films (Meng et al, 2021). Moreover, S. japonica seed polysaccharides can be used as food hydrocolloids (Bourbon et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it is also an important economical plant with edible and medicinal properties. The flowers or flower buds of S. japonica are not only processed into dishes, dumplings, cakes, and beverages (Li & Fan, 2020; Hong et al, 2021); their extracts can also be used as a preservative in sausages (Tang et al., 2019, 2021), a color or flavor enhancer in rice wine (Yang, Xia, et al., 2021), a synergist in low‐fat yogurt (Tang et al., 2020), and an antioxidant in edible films (Meng et al., 2021). Moreover, S. japonica seed polysaccharides can be used as food hydrocolloids (Bourbon et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Sophora japonica L. bioactives: Chemistry, sources, and processing techniques

Guo,

Chen,

Cao

et al. 2024

Food Frontiers

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Sophora japonica L. is an edible and medicinal woody plant of the legume family. Aside from the well‐known flower and fruit parts, the branches, leaves, roots, and its parasitic fungi contain various bioactive compounds. Besides being consumed as a ready‐to‐eat food, S. japonica is generally processed into extracts and bioactive compounds for use as food ingredients, pharmaceuticals, and cosmetic products. Various extraction and separation techniques have been applied to obtain bioactive compounds from S. japonica. However, details of the extraction and separation techniques for these compounds, such as the methods, parameters, and corresponding yields, are rarely presented. This review aims to provide a comprehensive overview of the different bioactive compounds of S. japonica, their chemistry, sources, and processing techniques to promote green advanced processing technologies for obtaining them and promote the development of S. japonica bioactive compounds as commercial products for the food and healthcare sector.

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Self-assembling crystals of an extract of Flos Sophorae Immaturus for improving the antioxidant, mechanical and barrier properties of a cassia gum film

Cited by 13 publications

References 29 publications

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

Sophora japonica L. bioactives: Chemistry, sources, and processing techniques

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