Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films

Benbettaïeb, Nasreddine; Karbowiak, Thomas; Bornaz, Salwa; Debeaufort, Frédéric

doi:10.1016/j.foodhyd.2014.09.038

Cited by 50 publications

(35 citation statements)

References 91 publications

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“…TS and YM of control film were 25.9 73.9 MPa and 15247267 MPa, respectively. These values are in accordance with those reported by Benbettaïeb et al (2015). Compared to the control film, TS values increased by 45% and 12% after incorporation of ferulic acid and tyrosol, respectively.…”

Section: Water Barrier and Mechanical Propertiessupporting

confidence: 92%

“…After irradiation, no significant modification (po 0.05) of the WVP is observed, whatever the film formulation. Similar result was previously reported by Benbettaïeb et al (2015) in the case of chitosan-fish gelatin blend film after electron beam irradiation and for the same RH difference. TS remained unchanged in the case of films containing tyrosol or ferulic acid.…”

Section: Water Barrier and Mechanical Propertiessupporting

confidence: 91%

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Controlled release of tyrosol and ferulic acid encapsulated in chitosan–gelatin films after electron beam irradiation

Benbettaïeb

Assifaoui

Karbowiak

et al. 2016

Radiation Physics and Chemistry

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Section: Water Barrier and Mechanical Propertiessupporting

confidence: 92%

Section: Water Barrier and Mechanical Propertiessupporting

confidence: 91%

Controlled release of tyrosol and ferulic acid encapsulated in chitosan–gelatin films after electron beam irradiation

Benbettaïeb

Assifaoui

Karbowiak

et al. 2016

Radiation Physics and Chemistry

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“…Pure gelatin film (GEL100) spectra showed characteristic peaks at 1630 cm −1 and 1545 cm −1 , which were assigned to Amide I (CO stretch), Amide II (NH) and CN vibrations, respectively. The band around 1450 cm −1 was assigned to OH group vibrations of gelatin primary alcoholic group, and the peak at 1237 cm −1 was assigned to amide III, previously reported by Bergo et al .…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and physicochemical properties of blended films based on gelatin‐sodium caseinate activated with natural extracts

Bonilla

Sobral

2016

J of Applied Polymer Sci

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Blend films of pigskin gelatin (GEL) and sodium caseinate (SCas) with boldo (B), guarana (G), cinnamon (C), or rosemary (R) extracts added were studied. SCas and extracts addition in blend films significantly increased the gloss and better UV barrier of GEL100 films. Extracts incorporation significantly decreased the rigidity and elongation of GEL100 films, which were significantly improved in GEL75:SCas25 blend films with extracts (EM 5 295.69 6 21.75 MPa and EB 5 11.60 6 3.43%). SCas addition not affected the TS parameter. The water vapor permeability of GEL100 films was reduced in blended films with extracts, showing the lowest value for GEL75:SCas25 1 R (0.99 6 0.07 3 10 10 g s 21 m 21 Pa 21 ). FTIR and microstructure analyses showed good compatibility for all components. The antioxidant activity of GEL100 was significantly increased with SCas and extracts addition (GEL50:SCas50 1 R 5 4.31 6 0.11 mM), suggesting the application of these films as an active food packaging material. V C 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44467.

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“…used mildly processed chitosan and a protein concentrate obtained from shrimp ( Litopenaeus vannamei ) for the development of active edible films with antioxidant and antimicrobial properties. Different chitosan‐based edible films in combination with several biopolymers, such as starch, fish gelatin, and proteins obtained from zein, have been recently reported.…”

Section: Edible Active Matricesmentioning

confidence: 99%

Active edible films: Current state and future trends

Mellinas

Valdés

Ramos

et al. 2015

J of Applied Polymer Sci

180

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On the use of tris(nonylphenyl) phosphite as a chain extender in melt-blended poly(hydroxybutyrate-co-hydroxyvalerate)/ clay nanocomposites: Morphology, thermal stability, and mechanical properties J. González-Ausejo, E. Sánchez-Safont, J. Gámez-Pérez and L. Cabedo, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) A. Martínez-Abad, L. Cabedo, C. S. S. Oliveira, L. Hilliou, M. Reis and J. M. Lagarón, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Modification of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) ABSTRACT: Active edible films represent one of the current and future trends in the development of new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers for active compounds extracted from natural sources and are able to be released at a controlled rate to packaged food. In this review we aim to present, in a comprehensive way, the most recent advances and updates in this subject, where much research is currently ongoing and new studies are reported very often. This review focuses on innovative biopolymer matrices, their processing to obtain edible active films, and present and future applications.

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Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films

Cited by 50 publications

References 91 publications

Controlled release of tyrosol and ferulic acid encapsulated in chitosan–gelatin films after electron beam irradiation

Controlled release of tyrosol and ferulic acid encapsulated in chitosan–gelatin films after electron beam irradiation

Antioxidant and physicochemical properties of blended films based on gelatin‐sodium caseinate activated with natural extracts

Active edible films: Current state and future trends

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