Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract

Akhtar, Muhammad Javeed; Jacquot, Muriel; Jasniewski, Jordane; Jacquot, C.; Imran, Muhammad; Jamshidian, Majid; Paris, Cédric; Desobry, Stéphane

doi:10.1016/j.carbpol.2012.03.088

Cited by 69 publications

(36 citation statements)

References 36 publications

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“…Recently, fruit and vegetable extracts have been considered for application as natural bioactive additives for their coloring potential, pharmaceutical activities, and bioactivity, regarding aspects of hygiene, nutrition, and environmental consciousness (AKHTAR et al, 2012). Several studies on antioxidant and antiradical extracts that confer color to fi lms have been published (GÓMEZ-ESTACA et al, 2009a, b;NORAJIT et al, 2010;AKHTAR et al, 2012;BITENCOURT, 2013;LI et al, 2014). In addition, it has been well documented that extracts exhibit coloring and antioxidant properties that, in some cases, enable good control against photo-oxidation through reduced light transmission, especially UV radiation NORAJIT et al, 2010;LI et al, 2014).…”

Section: Extractsmentioning

confidence: 99%

“…Extracts like tea extracts (DAS et al, 2013;LI et al, 2014), fruit and vegetables extracts (AKHTAR et al, 2012;SUPAPVANICH et al, 2012), ginseng extract (NORAJIT et al, 2010), plant extracts (GÓMEZ-ESTACA et al, 2009b), and propolis possess excellent antioxidant activity, can retard lipid oxidation, and improve the quality and shelf life of various food model systems in different ways (Table 3). The antioxidant activity of these extracts results mainly from phenolic compounds and their synergistic, antagonistic, and additive effects (KROCHTA and DE MULDER-JOHNSON, 1997).…”

Section: Extractsmentioning

confidence: 99%

“…Antioxidant agents from natural sources, such as plant extracts (AKHTAR et al, 2012;ZENG et al, 2013;LI et al, 2014), essential oils (BONILLA et al, 2013;RUIZ-NAVAJAS et al, 2013;PERDONES et al, 2014), and other components with antioxidant activity, like α-tocopherol (fat-soluble antioxidant) (BLANCO-FERNANDEZ et al, 2013;JIMÉNEZ et al, 2013), ascorbic acid (BASTOS et al, 2009;PÉREZ et al, 2012;DE'NOBILI et al, 2013), or citric acid (ATARÉS et al, 2011;ROBLES-SÁNCHEZ et al, 2013), have been widely studied individually or in combination, to replace synthetic antioxidants, such as BHA or BHT.…”

Section: Introductionmentioning

confidence: 99%

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Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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SummaryThe incorporation of natural antioxidants into fi lms and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into fi lms and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible fi lms and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.Key words: Bioactive compounds; Natural additives; Functionality; Essential oil; Extracts. ResumoA incorporação de antioxidantes naturais em fi lmes e coberturas comestíveis pode modifi car sua estrutura, melhorando sua funcionalidade e aplicação em alimentos, tais como as frutas. Este artigo apresenta uma revisão da literatura mais recente sobre a incorporação de antioxidantes, de diversas fontes, em fi lmes e coberturas comestíveis aplicados em frutas e vegetais. A utilização de antioxidantes sintéticos em alimentos tem sido evitada em razão do seu possível efeito tóxico. Assim, inúmeras categorias de antioxidantes naturais -tais como óleos essenciais, extratos de plantas e compostos puros, como ácido ascórbico e α-tocoferol -têm sido adicionadas a fi lmes e coberturas comestíveis, para melhorar suas propriedades bioativas. As embalagens aditivadas com antioxidantes podem preservar ou melhorar as qualidades sensoriais dos alimentos sobre os quais são aplicadas e agregar valor a produtos alimentares pelo aumento de sua vida de prateleira.

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Section: Extractsmentioning

confidence: 99%

Section: Extractsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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“…The transmittance of visible light through the film to reveal the products color is a characteristic feature consumer appreciates (Yang and Paulson 2000). One the other hand, the transmittance of ultra violet light is detrimental to food product (Akhtar et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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The present study aimed to characterize a biodegradable film produced from the polysaccharide of an indigenous plant Cordia myxa. Effect of plasticizer type (Glycerol, Sorbitol, PEG200 and PEG 400) and concentration (0-30 %) was studied on sorption and optical properties of the casted film. Increase in plasticizer concentration resulted in increase in equilibrium moisture content of the film and was supported by GAB model of sorption indicating that isotherms were of Type II. The monolayer value increased with the increase in plasticizer concentration with a peak of 0.93 g.g-1 for glycerol. Addition of plasticizers improved the total color (ΔE) with glycerol showing the highest effects. All films showed resistance to UV light in the range of 280-200 nm. The polysaccharide of the fruit of C.myxa can be used to prepare an edible film with improved properties as compared to other available edible coatings.

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“…Additionally, the opacity of the GFF films increased because of the colour change after the addition of YOPE. Akhtar et al () reported that the polyphenol compounds in beetroot and carrot extract affected the transmittance of the hydroxypropyl methylcellulose films in the visible light region. Thus, opacity change can be attributed to the polyphenol compounds present in the YOPE.…”

Section: Resultsmentioning

confidence: 99%

Incorporation of yellow onion peel extract into the funoran‐based biodegradable films as an antioxidant packaging material

Song

2019

Int J of Food Sci Tech

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Summary This study was conducted to develop a biodegradable antioxidant film using yellow onion peel extract (YOPE) and funoran extracted from Gloiopeltis furcata. The mechanical, optical and antioxidant properties of the funoran films containing various amounts of YOPE (0.3%, 0.5% and 1.0%) were examined. YOPE dose‐dependently increased the flexibility as well as the DPPH and ABTS free radical scavenging activities of the funoran films. Additionally, the total phenolic and total flavonoid contents of the funoran films increased from 31.92 to 61.31 mg gallic acid equivalent g−1 film and from 21.80 to 79.22 mg quercetin equivalent g−1 film after the incorporation of YOPE, respectively. These results suggest that the funoran‐based film incorporated with YOPE, which was prepared from underutilised red alga and discarded onion peel, can be used as an antioxidant biodegradable packaging material.

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Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract

Cited by 69 publications

References 36 publications

Films and edible coatings containing antioxidants - a review

Films and edible coatings containing antioxidants - a review

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

Incorporation of yellow onion peel extract into the funoran‐based biodegradable films as an antioxidant packaging material

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