Active Biodegradable Film Based on Chitosan and Cenostigma Nordestinum' Extracts for Use in the Food Industry

Soares, Jéssica Maria Alexandre; Júnior, Elenildo Dário da Silva; Veras, Bruno Oliveira de; Yara, Ricardo; Albuquerque, Priscilla Barbosa Sales de; Souza, Marthyna Pessoa de

doi:10.1007/s10924-021-02192-5

Cited by 15 publications

(3 citation statements)

References 56 publications

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“…The decline in the binding affinity toward water molecules and improvement of barrier properties was observed in composite chitosan/oxidized-chitin nanocrystal films containing different amounts of red cabbage anthocyanin compared to the control film (Chen et al, 2021). Moreover, a slight increase was observed in the WVP of the control composite film in comparison with each pure biopolymer in the previous research works (Khazaei et al, 2014;Soares et al, 2022). It was probably due to the new interaction between the two biopolymers and the creation of empty spaces.…”

Section: Ta B L Ementioning

confidence: 82%

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness

Nadi

Razavi

Shahrampour³

2023

Food Science & Nutrition

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Novel green intelligent films based on basil seed gum (BSG)/chitosan containing red cabbage extract (RCA) (0, 2.5, 5, and 10, % (v/v)) as a colorimetric indicator for food freshness detection were fabricated by casting method. The physicochemical, barrier, mechanical, and antioxidant characteristics, as well as sensitivity to pH and ammonia gas of smart edible packaging films, were investigated. The interaction of anthocyanin extract as a natural dye with biopolymers in films characterized by FTIR spectroscopy and SEM images revealed their suitable compatibility. The film with maximum anthocyanin content (10% (v/v)) appeared robust color changes against various pH and ammonia gas levels. The color of indicator films when exposed to alkaline, neutral and acidic buffers are indicated with green, blue, and red colors, respectively. The DPPH radical scavenging activity of smart BSG/chitosan films improved from 23% to 90.32% with increasing RCA content from 2.5 to 10% (v/v). Generally, the incorporation of RCA in film structure enhanced their solubility, WVP, ΔE, turbidity, and flexibility, and reduced tensile strength. The observations successfully confirmed the efficacy of pH‐sensitive indicator smart film based on BSG/chitosan for evaluation of fish spoilage during storage.

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Section: Ta B L Ementioning

confidence: 82%

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness

Nadi

Razavi

Shahrampour³

2023

Food Science & Nutrition

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“…The raw geopropolis was stored at −20 °C. M. subnitida and S. depilis extracts were obtained through maceration, using an ethyl acetate solvent [63,64] . A total of 100 g of extract powder was obtained and extracted with ethyl acetate in a ratio of 1 : 10 (w/v) for 24h.…”

Section: Methodsmentioning

confidence: 99%

Antibacterial and Toxic Activity of Geopropolis Extracts from Melipona subnitida (Ducke, 1910) (Hymenoptera: Apidae) and Scaptotrigona depilis (Moure, 1942) (Hymenoptera: Apidae)

Costa dos Santos,

Silva Macêdo,

de Sousa Silveira

et al. 2023

Chemistry & Biodiversity

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Bacteria are associated with many infections that affect humans and present antibiotic resistance mechanisms, causing problems in health organisations and increased mortality rates. Therefore, it is necessary to find new antibacterial agents that can act in the treatment of these microorganisms. Geopropolis is a natural product made by stingless bees, formed by a mixture of plant resins, salivary secretions, wax and soil particles, presenting a diverse chemical composition. Thus, this study aimed to evaluate antibacterial activity, antibiotic modulation and the toxicity of geopropolis extract from the stingless bees, Melipona subnitida (Ducke, 1910) and Scaptotrigona depilis (Moure, 1942) against standard and multi‐resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa bacteria. Geopropolis samples were collected in a meliponary located in Camaragibe, Pernambuco, Brazil. To determine the Minimum Inhibitory Concentration (MIC) and antibiotic modulation we performed broth microdilution tests. Mortality tests were used to verify extract toxicity in the model Drosophila melanogaster. The microbiological tests showed that the M. subnitida extracts had better inhibitory effects compared to S. depilis, presenting direct antibacterial activity against standard and multi‐resistant strains. The extracts potentialized antibiotic effects, suggesting possible synergy and did not present toxicity in the model used.

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“…Esses revestimentos atuam como barreira seletiva a O2, CO2 e vapor de água, o que gera uma atmosfera modificada em torno do alimento que favorece a extensão do tempo de prateleira (ALDANA et al, 2021;SOUZA et al, 2010SOUZA et al, , 2015MEDEIROS et al, 2012aMEDEIROS et al, e 2012b. Além do mais é crescente a demanda pelo desenvolvimento de novas tecnologias que causem baixo impacto ambiental, em detrimento as embalagens tradicionais, obtidas a partir de polímeros não biodegradáveis oriundos do petróleo (SOARES et al, 2021). Assim, os revestimentos comestíveis são desenvolvidos a partir de macromoléculas naturais biodegradáveis comestíveis como proteínas, lipídeos e polissacarídeos (AQUINO et al, 2020;CERQUEIRA et al,2012;SOUZA et al, 2015), e fará parte dos alimentos sem provocar mudanças indesejáveis (organoléptica, física, química).…”

Section: Introductionunclassified

Avaliação do efeito do revestimento à base de quitosana na conservação pós-colheita do Umbu / Evaluation of the effect of chitosan-based coating on the post-harvest conservation of Umbu

Granja¹,

Neves²,

Feitoza³

et al. 2021

BJDV

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Para manter a qualidade e estender o tempo de prateleira das frutas, as indústrias têm buscado novas técnicas de aprimoramento, como o uso de revestimentos comestíveis. A quitosana é um biopolímero promissor nessa área, por apresentar atividade antimicrobiana, características físico-químicas e biodegradáveis pertinentes para a utilização como revestimento comestível. O umbu é um fruto da região semiárida brasileira que tem importância econômica e nutricional contribuindo para a geração de renda da região Nordeste do Brasil. Neste estudo foi realizada a avaliação do efeito do revestimento comestível à base de quitosana sobre o tempo de prateleira dos umbus. Para tal, os frutos foram imersos numa solução de quitosana 1% (p/v) em ácido acético 1% (v/v) por 2 min à 25°C. Grupos com e sem revestimento foram estocados à 8 °C por 15 dias e as análises de perda de massa, acidez total titulável, pH, sólidos solúveis totais e parâmetros de cor (L e ºH) foram realizados. Os resultados revelaram que durante o período de armazenamento houve redução da perda de massa, aumento da acidez titulável e diminuição do pH nos frutos revestidos em comparação com o grupo sem revestimento (controle). Contudo, nenhuma diferença foi encontrada nas análises colorimétricas, nem nos sólidos solúveis totais. O estudo sugere que o revestimento de quitosana pode ser um candidato promissor para aumentar a vida de prateleira dos umbus.

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Active Biodegradable Film Based on Chitosan and Cenostigma Nordestinum' Extracts for Use in the Food Industry

Cited by 15 publications

References 56 publications

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness

Antibacterial and Toxic Activity of Geopropolis Extracts from Melipona subnitida (Ducke, 1910) (Hymenoptera: Apidae) and Scaptotrigona depilis (Moure, 1942) (Hymenoptera: Apidae)

Avaliação do efeito do revestimento à base de quitosana na conservação pós-colheita do Umbu / Evaluation of the effect of chitosan-based coating on the post-harvest conservation of Umbu

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