The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Cai, Luyun; Wang, Yaru; A, Cao

doi:10.1111/jfpe.13495

Cited by 43 publications

(15 citation statements)

References 67 publications

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“…Chitin can be obtained from shrimp shells, crabs, insect exoskeletons, crustacean shells, and fungi cell walls (de Oliveira, Ugucioni, & Borges, 2021;de Oliveira, Ugucioni, da Rocha, Santos, & Borges, 2019;Díaz-Montes, Yáñez-Fernández, & Castro-Muñoz, 2021;Sharma et al, 2021). CS possesses excellent film-forming ability (Cai, Wang, & Cao, 2020;Hu et al, 2021). Whereas CS-based films are weak when compared to those made with synthetic polymers, the incorporation of nanoscale fillers into the CS polymer matrix may be an alternative to improve the properties of these materials (Hosseinzadeh, Partovi, Talebi, & Babaei, 2020;Pandey & Mishra, 2011).…”

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confidence: 99%

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Dias

Azevedo

Ferreira

et al. 2021

J Food Process Engineering

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The development of natural biodegradable polymers to partially or totally replace synthetic polymers may be advantageous in food packaging, mainly when are associated with additional features such as active packaging. This article aimed to evaluate the effect of tocopherol concentration (0, 5, 10, and 20%) and modified montmorillonite clay (MMT15A) nanoparticles (0 and 1%) on the properties of chitosan (CS) films. The addition of tocopherol provided antioxidant activity and improved the thermal stability of the films, and acted as a plasticizer, decreasing the tensile strength, elastic modulus, and glass transition temperature of the films. Although MMT15A and tocopherol did not change the water vapor permeability, an improvement of the mechanical strength and lower equilibrium moisture content was observed when compared to the treatment made with CS alone. Both MMT15A and tocopherol allowed the production of bio‐nanocomposites with thermal, morphological, mechanical, and water‐resistant properties to be used as an antioxidant in packaging materials. Practical Applications The films containing both montmorillonite (MMT15A) and tocopherol presented an improved mechanical strength, thermal stability, and antioxidant activity when compared to the films containing the only tocopherol. Therefore, it was possible to develop antioxidant chitosan films with improved properties using up to 20% tocopherol and MMT15A. At this tocopherol and MMT 15A concentrations, the films may also be used to nutritionally enrich food, adding value to the package and the conditioned product. Furthermore, the films can also be considered edible films with combined properties.

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mentioning

confidence: 99%

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Dias

Azevedo

Ferreira

et al. 2021

J Food Process Engineering

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“…Similar results were obtained with chitosan-based GEO films for extending the shelf life of fish fillets. 215 Interestingly, the addition of GEO nanoemulsions to chitosan-based films strongly decreased the total viable counts of microorganisms by 2 logs factor. Unfortunately, the addition of caraway essential oils (1% volume concentration) to chitosan films had no influence on the antibacterial properties even after 24 h of contact with Escherichia coli and Staphylococcus aureus solutions.…”

Section: Staphylococcus Aureusmentioning

confidence: 99%

Biobased polymer resources and essential oils: a green combination for antibacterial applications

et al. 2022

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“…The center and five points equally distributed around the circle were measured using a digital micrometer caliper (Mitutoyo, Japan). Their average was considered the final value (Cai;Wang;Cao, 2020).…”

Section: Thicknessmentioning

confidence: 99%

Optimization of edible coating with essential oils in blueberries

2022

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The application of edible coatings containing natural antimicrobials is a postharvest conservation technology in fruits that have generated interest. This research aimed the determination of the edible coating composition and the concentration of essential oil that allows optimizing the physical-mechanical characteristics for its application in the conservation of blueberries. The antimicrobial activity of the essential oils of cinnamon and lemon was determined, resulting in a minimum inhibitory concentration of 0.3% in both cases. After applying the Box Behnken design of the Response Surface Methodology (RSM), the optimal treatment for edible coating with cinnamon essential oil 0.3% was determined: aloe vera gel 18.40%, gelatin 2%, and glycerol 0.055% obtaining values of 27.95% solubility, 0.90 mm of deformation and 3.34 N of breaking strength. Likewise, the same procedure was followed for the coating with lemon essential oil 0.3%, determining as optimal 23.94% aloe vera gel, 2% gelatin, and 0.05% glycerol, getting values of 28.06% solubility, 0.45 mm deformation, and 4.53 N of breaking strength. Finally, their applications in Biloxi blueberries were validated, preserving the main physicochemical and microbiological quality attributes during 28 days of storage at 2 °C, compared, to a control sample.

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The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Cited by 43 publications

References 67 publications

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Biobased polymer resources and essential oils: a green combination for antibacterial applications

Optimization of edible coating with essential oils in blueberries

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