The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films

Gahruie, Hadi Hashemi; Mostaghimi, Mahsa; Ghiasi, Fatemeh; Tavakoli, Samad; Naseri, Mahmood; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.ijbiomac.2020.05.136

Cited by 44 publications

(9 citation statements)

References 34 publications

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“…However, this absorption region can also be related to the stretching of amide (–N–H) present in the Ch [ 20 ]. Spectra also showed peaks at 2900 cm −1 associated with stretching–CH and –CH2 and bending vibrations [ 46 ]. The interactions between components of a system are related to changes in the wavenumbers of the spectral peaks [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch–Chitosan Biocomposite Films

2021

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This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10−11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US.

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Section: Resultsmentioning

confidence: 99%

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch–Chitosan Biocomposite Films

2021

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“…Basil seed gum (Ocimum basilicum L.) is an acidic (anionic) polysaccharide from which edible film can be made [89]. Basil seed gum consists of two main fractions of glucomannan (43%), with a glucose-to-mannose ratio of 10:2, and (1 → 4)-linked xylan (24.29%) and a minor fraction of glucan (2.31%).…”

Section: Gumsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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“…Moreover, adding glycerol plasticizer into edible films and coatings prepared from basil seed gum hydrocolloids improved the physical, mechanical, microstructural, and thermal characteristics of the edible films [181]. In addition, edible films from nanoemulsions of Zataria multiflora essential oil with basil seed gum displayed high mechanical properties and strong antimicrobial activity against gram-positive and gram-negative bacteria [182]. Nanoemulsion also delayed the release of volatile compounds [182].…”

Section: Gumsmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

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The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films

Cited by 44 publications

References 34 publications

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch–Chitosan Biocomposite Films

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch–Chitosan Biocomposite Films

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

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