Water Sorption and Mechanical Properties of Starch/Chitosan Nanoparticle Films

Othman, Siti Hajar; Kechik, Nurul R. A.; Shapi’i, Ruzanna Ahmad; Talib, Rosnita A.; Tawakkal, Intan Syafinaz Mohamed Amin

doi:10.1155/2019/3843949

Cited by 48 publications

(37 citation statements)

References 33 publications

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“…The best steady and gradual reduction for water activity was achieved by (5% w/v) chitosan/oil ratio reaching a w value of 0.67 ± 0.02 after the third purification step (3P). One possible explanation for this behavior is that 5% ratio allowed more sites available on chitosan to adsorb water beside the protein adsorption (Ferrochio et al, 2014; Mucha, Wańkowicz, & Balcerzak, 2007; Othman et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of oil recovered from Euthynnus affinis (Kawakawa) fish using ecofriendly chitosan/oil‐non‐centrifuged sequential purification technique

Hetta

Attallah

Mamdouh

2020

J Food Process Preserv

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Fish oil was extracted from Euthynnus affinis whole fish captured from Red Sea, Egypt using conventional wet rendering method. Ecofriendly chitosan in a non‐centrifuged sequential purification (C/O‐NCSP) technique was employed to purify the resulting crude oil. Three different chitosan/oil ratios were investigated (2, 3, and 5% w/v) and the results revealed that chitosan/oil ratio; 5% w/v was the most efficient in the oil purification procedure with regards to protein, ash, water, heavy metal, and fatty acid content. The purification results obtained suggest that C/O‐NCSP (5% w/v) may be used as a potential commercial filter to get a good quality fish oil. Practical applications Kawakawa (Euthynnus affinis) fish has been known as a very common protein source of Egyptian diet. Kawakawa can contribute significantly in the Egyptian economy because fish farmers, fish processing industry as well as the pharmaceutical companies can benefit from Kawakawa fish as a source of oil for human consumption. Thus, the purification procedures must be chemically and environmentally safe. In the present study, green purification method is proposed for extracted crude oil from whole fish of Kawakawa using high viscosity chitosan polymer. The physical and chemical characteristics of purified crude oil were analyzed and evaluated. The proposed chitosan purification technique offered better quality fish oil for industrial applications. Thus, the outcomes of the present study can provide a replacement to traditional fish oil purification steps due to less chemical treatments during processing that could reduce effluents and this might help with the economic viability and quality of the end product.

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Section: Resultsmentioning

confidence: 99%

Quality evaluation of oil recovered from Euthynnus affinis (Kawakawa) fish using ecofriendly chitosan/oil‐non‐centrifuged sequential purification technique

Hetta

Attallah

Mamdouh

2020

J Food Process Preserv

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“…A high tensile strength is required since it indicates the strength of the film developed. In food packaging application, especially, the strength of the film plays a major role since it will determine the protection of the food from external forces [14]. The tensile strength of the starch/chitosan/curcumin film is 1.37 MPa while its elongation at break is 18.9 % as shown in Fig.…”

Section: A Thickness and Mechanical Properties Of Filmmentioning

confidence: 99%

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

M.U.H¹,

Jamian²

2019

IJEAT

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In this study, intelligent food packaging in the forms of film and coating were developed based on starch, chitosan and curcumin extracted from turmeric. Solution casting method was applied to develop the film. Both of the film and coating were evaluated and compared by their chemical, physical and biological properties. The film was evaluated in terms of tensile strength measurement, FTIR spectroscopy, antioxidant activity and antimicrobial activity as well as color difference parameters after application on the strawberry. The results obtained showed that the film has a tensile strength of 1.37 MPa, elongation at break of 18.9%, antioxidant activity of 95.65% and high antimicrobial activity as the film had successfully delayed the formation of mould on the strawberry after 5 days of storage. In addition, the stability of both film and coating were evaluated based on their applications on strawberries at two different conditions which are at room temperature and chiller temperature during 5 days storage to identify their potential use as intelligent food packaging. After 5 days, it was found that the film at room temperature had been partially degraded and the coating had caused colour degradation and texture deterioration of the strawberry. In contrast, the film and coating stored at chiller temperature remained the same in terms of physical structure and able to monitor and extend the shelf life of the strawberry. For the evaluation of the film as pH sensing film, the colour of the film changed after 5 days from 53.46 to 48.92 for L*, 26.01 to 22.68 for a* and 42.49 to 44.65 for b* at chiller temperature, while at room temperature, the values of L* changed from 53.96 to 48.96, 25.54 to 20.36 for a* and 46.34 to 44.10 for b*. These showed that the film was able to monitor the freshness of the strawberry by changing its colour in respond to pH changes of the strawberry. The results obtained revealed that both of the film and coating have a greater stability at chiller temperature as compared to storage at room temperature and both have a strong antioxidant activity and strong antimicrobial activity that they delayed the spoilage of the strawberries. Therefore, the film and coating based on starch, chitosan and curcumin can be used to monitor freshness of refrigerated food and have the potential to be used as intelligent food packaging

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“…Plastic material is used extensively for food packaging applications due to its low cost, lightweight nature, high performance, and good processability. However, conventional plastic packaging materials are usually derived from non-renewable petroleum resources that exhibit non-degradable properties [ 1 ], thus excessive amount of plastic usage may result in the accumulation of municipal solid waste which can negatively affect environmental sustainability [ 2 ]. This issue can be overcome by finding alternative food packaging materials such as those made from biopolymers.…”

Section: Introductionmentioning

confidence: 99%

Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications

Othman

Shapi’i

et al. 2021

Polymers

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This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the addition of different concentrations of thymol (0, 1.5, 3.0, 4.5 w/w%) using a solvent casting method. The resulting films were characterized in terms of optical, mechanical, and water vapor permeability (WVP) properties. The addition of thymol was found to reduce the tensile strength (TS), elongation at break (EAB), and Young’s modulus (YM) of the films. Generally, the increment in the concentration of thymol did not significantly affect the TS, EAB, and YM values. The addition of 1.5 w/w% thymol increased the WVP of the films but the WVP reduced with the increase in thymol concentrations. CS/CNP/Thy-3% bio-nanocomposite films demonstrated the potential to lengthen the shelf life of cherry tomatoes packed with the films, whereby the cherry tomatoes exhibited no significant changes in firmness and the lowest weight loss. In addition, no mold growth was observed on the sliced cherry tomatoes that were in direct contact with the films during 7 days of storage, proving the promising application of the films as active food packaging materials.

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Water Sorption and Mechanical Properties of Starch/Chitosan Nanoparticle Films

Cited by 48 publications

References 33 publications

Quality evaluation of oil recovered from Euthynnus affinis (Kawakawa) fish using ecofriendly chitosan/oil‐non‐centrifuged sequential purification technique

Quality evaluation of oil recovered from Euthynnus affinis (Kawakawa) fish using ecofriendly chitosan/oil‐non‐centrifuged sequential purification technique

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications

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