A novel biodegradable film from edible mushroom ( F . velutipes ) by product: Microstructure, mechanical and barrier properties associated with the fiber morphology

Wang, Wenhang; Zhang, Kai; Li, Cong; Cheng, Shan; Zhou, Jingyang; Wu, Zinan

doi:10.1016/j.ifset.2018.02.004

Cited by 27 publications

(22 citation statements)

References 38 publications

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“…The mushroom polysaccharides are extracted from the fruiting bodies, sclerotia, and mycelium of oyster mushroom ( Pleurotus ostreatus ) [ 34 ]. The said mushroom is the most commonly consumed mushroom across the globe, and consists of a quantum of insoluble edible fiber [ 35 ]. The polysaccharide is synthesized as a metabolite by the oyster mushroom [ 34 ].…”

Section: Polysaccharidesmentioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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Section: Polysaccharidesmentioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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“…After that, a homogenization pressure of 150 MPa for 5 passes made it possible to extract proteins with a yield of 90%. The authors of [ 41 ] applied HPH to make edible and biodegradable films for food packaging from a type of edible fungus, i.e., Flammulina velutipes . Wu et al [ 42 ] demonstrated the possibility of using HPH treatment to make biodegradable biopolymer films from pomelo peel.…”

Section: Extraction and Technological Functionality Improvement Ofmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

et al. 2020

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Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.

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“…After that, an homogenization pressure of 150 MPa for 5 passes made it possible to extract proteins with a yield of 90%. [41] applied HPH to make edible and biodegradable films for food packaging from a type of edible fungus of the variety Flammulina velutipes. Wu et al [42] demonstrated the possibility of using HPH treatment to make biodegradable biopolymer films from pomelo peel.…”

Section: Extraction and Technological Functionality Improvement Of Prmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Mesa

Hinestroza-Córdoba

Barrera

et al. 2020

Preprint

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The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

show abstract

A novel biodegradable film from edible mushroom ( F . velutipes ) by product: Microstructure, mechanical and barrier properties associated with the fiber morphology

Cited by 27 publications

References 38 publications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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