Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator

Zhang, Cijian; Sun, Guohou; Cao, Lele; Wang, Lijuan

doi:10.1016/j.foodhyd.2020.106012

Cited by 101 publications

(29 citation statements)

References 35 publications

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“…This phenomenon may result from the aggregation of K 6 [Mo 18 O 62 P], making the surface less smooth. Similar results were also reported, i.e., that incorporation of anti-bacterial agents (e.g., lycium barbarum extract [ 40 ], mulberry anthocyanin extract [ 26 ]) into the κ-carrageenan films obviously affect the surface smoothness. Indeed, these observations might also support the findings that incorporation of polyoxometalates led to the increase in film thickness and decrease in tensile strength.…”

Section: Resultssupporting

confidence: 81%

“…The FTIR spectrum of carrageenan film has multiple characteristic peaks in the range of 500–4000 cm −1 . At 3414 cm −1 , a wide and large absorption peak was attributed to the stretching vibration of O-H-O [ 26 ]. The absorption peaks at 3114 cm −1 , 2939 cm −1 , 1160 cm −1 , 1043 cm −1 , 916 cm −1 , and 847 cm −1 were due to O-H stretching, C-O stretching vibration, sulfate bonds, glycosidic bonds in C-O mode, C-O stretching vibration, and C-O-SO 3 , respectively [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

“…The tensile strength (the maximum force value taken at rupture) of film was measured according to the standard method described in ASTM-D638 [ 26 ]. The film samples were cut into 1 cm × 5 cm in size and determined by fixing film strip on grips of AGS-J texture analyzer (Shimadzu, Kyoto, Japan) with a crosshead speed of 0.5 mm/s and distance of 30 mm.…”

Section: Methodsmentioning

confidence: 99%

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Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Zhou

Wang²,

Zhang³

et al. 2022

Foods

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In the present study, an anti-bacterial film (Carr/POM film) was prepared through the incorporation of Wells-Dawson polyoxometalate K6[Mo18O62P2] into κ-carrageenan-based polymers using the tape-casting method. The mechanical properties, thermal stability, and morphology of the prepared film were characterized. The obtained results showed that incorporation of K6[Mo18O62P2] significantly affected the morphology and structure of the films. Moreover, the polyoxometalate-based film demonstrated desirable bactericidal activity against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Carr/POM (@8 mg/mL) film resulted in an obvious inhibition zone around the film in Kirby-Bauer disk diffusion test, which could also remove 99% of S. aureus and E. coli on plastic, glass, and stainless steel. In addition, this anti-bacterial film also demonstrated good biodegradability, which could be decomposed in soil in around 1 week. In conclusion, the polyoxometalate-based film showed good anti-bacterial property against food-borne pathogenic microbes, suggesting the prepared film has great potential to be developed as promising food packaging.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Zhou

Wang²,

Zhang³

et al. 2022

Foods

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“…• plants and their extracts as a source of phenolic compounds: of Plantago lanceolata, Arnica montana, Tagetes patula, Symphytum officinale, Calendula officinalis and Geum urbanum [79]; turmeric [32]; Acca sellowian [80]; Chinese chive root [27]; tea polyphenol [28]; rosemary [81]; yerba mate [82]; jujube leaf [83]; • essential oils from medicinal plants as a source of volatile and phenolics compounds and lipids: M. pulegium L., A. Herba alba Asso, O. basilicum L. and R. officinalis L. [3]; green coffee beans (Coffea arabica L. [31]); thyme essential oil [84]; Ziziphora clinopodioides essential oil [85]; orange essential oil [86]; cinnamon leaf essential oil [13]; black pepper essential oil and ginger essential oil [87]; rosemary essential oil [88]; Satureja Khuzestanica essential oil [89]; • fruit pulps, purees, juices and extracts as a source of phenolic compounds and vitamins: guabiroba [74]; blackberry [26], pomegranate [90]; açai [91]; papaya [92], blueberry [93]; mango; acerola; seriguela [94]; anthocyanins from jambolan fruit (Syzygium cumini) [95]; mulberry anthocyanin extract [96]; papaya puree [97]; mango and acerola pulps [98]; acerola [99]. • plants, fruits and vegetables residue flour or extract: sweet orange (Citrus sinensis), passion fruit (Passiflora edulis) and watermelon (Citrullus lanatus), whereas the vegetables were zucchini (Cucurbita pepo), lettuce (Lactuca sativa), carrot (Daucus carota), spinach (Spinacea oleracea), mint (Menthas p.), yams (Colocasia esculenta), cucumber (Cucumis sativus) and arugula (Eruca sativa) [11]; pomelo peel flours [28], Acca sellowiana waste by-product (feijoa peel flour, [80]); roasted peanut skin extract [100]…”

Section: Most Common Plant-derived Bioactive Compounds Incorporated Imentioning

confidence: 99%

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

et al. 2020

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Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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“…In recent years, studies on the development of pH-sensitive intelligent biodegradable packaging film have successfully utilized biopolymers like Chitosan/oxidized chitin/anthocyanin (Wu et al, 2019), methylcellulose/anthocyanin (de Silva Filipini et al, 2020), sodium carboxymethyl starch/κ-carrageenan/anthocyanin (Zhang et al, 2020), starch/polyvinyl alcohol/anthocyanins/betacyanin (Qin et al, 2020a(Qin et al, , 2020b, and gellan gum/anthocyanins (Wu et al, 2021). However, the studies utilizing anthocyanin and betacyanins to develop edible intelligent packaging are still limited, and no study was found on the EFY starch-based intelligent packaging.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging

Singh

Kaur

Bansal

et al. 2022

J Food Process Engineering

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In the present study, biodegradable intelligent films (pH indicators) were developed using elephant foot yam starch and Xanthan gum in the combination of red cabbage (RC, anthocyanins) and Beetroot (BR, betalain) (10% to 40%). Fourier-transform infrared spectrum confirmed that the increase in extract concentration did not affect the chemical bonding, but it decreased the film's moisture content, water activity, and solubility. The addition of extract increased the phenolic, flavonoid, and antioxidant activity of the film. The film showed an excellent response (color change) for different pH levels, and the color transition from purple to deep pink in the acidic medium and purple to green in the basic medium was observed for RC films. However, the color transition for BR films was from red to brown in the acidic medium and from red to yellow in the acidic medium, hence it can be used as spoilage indicates for different food products. Key Findings• Significant color change was observed with change in pH • Crystallinity of film decreased at higher extract concentration• RC films show higher antioxidant activity compared to BR films

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Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator

Cited by 101 publications

References 35 publications

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging

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