The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (<scp><i>V</i></scp><i>icia ervilia</i>) protein‐based films

Arabestani, Akram; Kadivar, Mahdi; Shahedi, Mohammad; Goli, Sayed Amir Hossein; Porta, Raffaele

doi:10.1002/app.42894

Cited by 10 publications

(6 citation statements)

References 31 publications

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“…Films produced with 4% oTA at different pH values (4 and 9) are also noticeably different, the latter being much rougher, probably because of the higher pH favoring TA oxidation. Increased roughness in protein films was also reported to be promoted by the presence of oxidized ferulic acid …”

Section: Resultsmentioning

confidence: 99%

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Zein films with unoxidized or oxidized tannic acid

et al. 2017

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Section: Resultsmentioning

confidence: 99%

“…Increased roughness in protein films was also reported to be promoted by the presence of oxidized ferulic acid. 36…”

Section: Optical Propertiesmentioning

confidence: 99%

Zein films with unoxidized or oxidized tannic acid

et al. 2017

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“…The water solubility of the control, FE, and FUV0.32 film was found to be around 40%. The insignificant effect of ferulic addition on water solubility is similar to that reported by (Arabestani et al, 2016). Contrarily, Insaward et al (2015) reported that ferulic acid addition to soy protein film caused a reduction in its water solubility.…”

Section: Water Solubilitysupporting

confidence: 83%

Effects of ferulic acid and UV curing on properties of soy protein film

Shakil

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The objective of this study was to explore the effect of UV-C curing on the properties of ferulic acid-added soy protein film. The films were fabricated from soy protein isolate and added with 1.5% ferulic acid. UV-C radiation was applied at four different doses (0.32, 1.56, 4.00, 12.00 J/cm2) to either preformed film or film-forming solution. The mechanical, physicochemical, and morphological properties of the film samples were investigated. Ferulic acid addition and UV-C curing at 0.32 J/cm2 posed a significant effect on film thickness while film density was slightly affected by ferulic acid addition and/or UV-C treatment. UV-C irradiation of ferulic acid-added film resulted in an increase in tensile strength and elongation at break. The films irradiated at the highest dose (12.00 J/cm2) exhibited about 1.3-fold increase in tensile strength and a 1.7-fold increase in elongation at break from the control. UV-C treatment on preformed film did not produce any difference in tensile properties from the treatment on the film-forming solution. Protein cross-linking via C-N and dityrosine bonds was confirmed using FTIR and fluorescence spectroscopic techniques. Apart from the mechanical properties, ferulic acid addition and UV-C curing also posed a significant effect on the film's optical properties, including transparency and colour. UV-C irradiation made the ferulic acid-added film become lower in transparency and higher in chroma, as the films appeared more opaque and more intense in yellowness to the naked eye. As compared to the control, UV-C treatment of ferulic acid-added films caused a slight increase in water vapour permeability. However, similar water vapour permeability was observed among the UV-treated ferulic-added films regardless of the UV-C dose used. Ferulic acid addition and/or UV-C irradiation also minimally affected the water solubility of the film samples. In spite of that, an increase in surface hydrophobicity was observed with increasing UV-C dose, especially for the treatments on preformed film. In conclusion, UV-C irradiation was demonstrated as an effective technique for improving the tensile properties of ferulic acid-added soy protein film. It should be noted that, upon utilizing this technique, the transparency and colour of the soy protein film were also affected. �

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“…Fifty milligram ferulic acid per 100 g OSA‐modified starch was added to the film‐forming solution in order to prepare OSA‐modified starch film containing ferulic acid. The rest of the method was as mentioned in Section 2.3 (Arabestani, Kadivar, Shahedi, Goli, & Porta, ).…”

Section: Methodsmentioning

confidence: 99%

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Naseri

Shekarchizadeh

Kadivar

2019

J Food Process Preserv

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Sago starch was esterified with octenyl succinic anhydride (OSA). Physicochemical and functional properties of obtained starch derivative were investigated. Then, film from OSA‐modified starch was prepared to investigate the effect of starch modification on the film characteristics. Calcium chloride and ferulic acid was also added to modified starch solution to improve film characteristics. Modification of starch was confirmed according to Fourier transformation infrared spectrum. OSA‐modified starch had improved functional properties of starch paste as its water adsorption, solubility in water, emulsifying activity, and clarity was increased. The result of scanning electron microscopy images and X‐ray diffraction spectra showed that modification of sago starch with OSA destroyed the granular structure of starch. Solubility in water, water adsorption, water vapor permeability (WVP), elongation at break, transparency, and air‐water contact angle of the starch film increased by starch modification. However, water adsorption and WVP of modified film containing calcium chloride and ferulic acid decreased. Practical applications Modification of starch is suggested to improve its physicochemical and functional properties. In this work, sago starch was modified with OSA. Results showed that chemical modification of sago starch with OSA improved functional properties of native starch. On the contrary, extensibility and transparency of the film prepared with OSA‐modified starch was more than the native starch film. The information will be useful for the improvement of the food product properties.

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The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein‐based films

Cited by 10 publications

References 31 publications

Zein films with unoxidized or oxidized tannic acid

Zein films with unoxidized or oxidized tannic acid

Effects of ferulic acid and UV curing on properties of soy protein film

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

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