The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

Tamimi, Naser; Nafchi, Abdorreza Mohammadi; Hashemi‐Moghaddam, Hamid; Baghaie, Homa

doi:10.1002/fsn3.2426

Cited by 57 publications

(34 citation statements)

References 67 publications

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“…Desam et al [18] further confirmed the antibacterial activity of peppermint essential oil against E. coli. The antibacterial activity of ZnO nanoparticles in different bionanocomposite films has been confirmed by other researchers [20,22,53].…”

Section: Effects Of Zno-n and Meo On The Antibacterial Activity Of Gelatin Filmssupporting

confidence: 61%

“…Another group of additives used to improve the physical, chemical, and functional properties of biocomposite edible films is nanoscale fillers, primarily inorganic nanoparticles, such as silver, clay, TiO 2 , SiO 2, and ZnO [20,21]. The barrier, mechanical, antioxidant, and antimicrobial properties and thermal stability of biocomposite films reinforced with these nanoparticles have improved.…”

Section: Introductionmentioning

confidence: 99%

“…One of the most widely used inorganic nanoparticles is zinc oxide (ZnO), which has multiple functions. ZnO nanoparticles can be produced by different methods and in different shapes and structures [20]. ZnO nanoparticles can reportedly minimize the risk of food contamination and extend the shelf life of food products by inhibiting the growth of bacteria and fungi [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

2021

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This study aimed to evaluate the synergistic effect of nano-ZnO (ZnO-N) and Mentha piperita essential oil (MEO) on the functional and antibacterial properties of bovine gelatin bionanocomposite film. A mixture of ZnO-N (1%, 3%, and 5%) and MEO (1%, 2%, and 3%) was incorporated into gelatin films. The physicochemical, mechanical, antimicrobial, and barrier properties of the films were explored. Results demonstrated that adding combined ZnO-N and MEO to films lead to decreased moisture content, solubility, water-absorption capacity, water vapor and oxygen permeability, and elongation. However, the thickness, tensile strength, Young's modulus increased. Incorporating the combination of ZnO-N and MEO into films also reduced the monolayer and free-water content in the equilibrium-adsorption isotherm and shifted the isotherm to lower moisture content. These bionanocomposites showed good antibacterial activity against Escherichia coli O157:H7. In summary, a synergistic effect was observed by incorporating ZnO-N and MEO in active gelatin films.

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Section: Effects Of Zno-n and Meo On The Antibacterial Activity Of Gelatin Filmssupporting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

2021

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“…Starch is one of the most common wall materials for the encapsulation process because they are safe, nontoxic, available, inexpensive, and biodegradable (Aminian et al., 2013; Tamimi et al., 2021). Tragacanth (Katira) is a heterogeneous resinous polysaccharide with a highly branched structure that is resistant to acid.…”

Section: Introductionmentioning

confidence: 99%

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

Ghasemi

Nouri

Nafchi

et al. 2022

Food Processing Preservation

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Today, attention has been drawn to the consumption of functional foods (Asadzadeh et al., 2021). These functional foods are known as food products with beneficial physiological activity and more health properties for consumers (Delvarianzadeh et al., 2020;Maghazechi et al., 2021). Functional products include a wide range of food products, one of the most important of which is food products containing probiotic microorganisms called probiotic products (Frakolaki et al., 2020). Probiotics are beneficial microorganisms that, if present in adequate amounts, have a variety of health benefits, including regulating the microbial flora of the gastrointestinal tract, preventing the growth of pathogenic microorganisms, regulating the body's immune responses, etc. (Luz

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“…Tapioca starch has a low price, high viscosity, bland flavor, clear paste appearance, and low pasting temperature than other starches. Therefore, this starch has wide applications in the food industry (Sheng et al, 2018;Tamimi et al, 2021).Since native starches have some undesirable properties such as retrogradation, syneresis, and low water holding capacity…”

mentioning

confidence: 99%

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Javadian

Nafchi

Bolandi

2021

Food Science & Nutrition

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Starch which is a stored food source in different plants is a homopolysaccharide, and it comprises glucose units that are linked together by glycoside bonds. Starch granules are different in shape, size, and structure (Haq et al., 2019;Ma et al., 2020). Since starches are cheap, biodegradable, renewable, nontoxic, and available, they are widely used in food and nonfood applications (Jafarzadeh et al., 2021). There are several sources of starch, including legumes, cereals, green fruits, tubers, and roots (Ashogbon, 2020;. Tapioca starch is extracted from cassava roots and is easily available all over the world. Cassava belongs to Euphoriaceae family and is widespread in Africa, America, and Asia (Charoenthai et al., 2018;Othman et al., 2019). Cassava global production in 2018 reached 253.4 million tonnes (Prompiputtanapon et al., 2020). Since cassava has few requirements for its growth, it can be easily cultivated (Chuang et al., 2017). Tapioca starch has a low price, high viscosity, bland flavor, clear paste appearance, and low pasting temperature than other starches. Therefore, this starch has wide applications in the food industry (Sheng et al., 2018;Tamimi et al., 2021).Since native starches have some undesirable properties such as retrogradation, syneresis, and low water holding capacity

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The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

Abstract: Petroleum polymers have significant thermal, inhibitory, and mechanical properties and relatively low price and easy processing capability. Therefore, these polymers are widely used in the pack-

Cited by 57 publications

References 67 publications

Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

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