Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Lisitsyn, Andrey B.; Semenova, Anastasia; Насонова, В.В.; Polishchuk, Ekaterina; Revutskaya, N.M.; Kozyrev, Ivan A.; Kotenkova, Elena

doi:10.3390/polym13101592

Cited by 56 publications

(23 citation statements)

References 524 publications

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“…At first glance, it was not possible to assess the contribution that the presence and/or nature of gCDs had on this behaviour. Likewise, the problem of the stability of neat BPFs films in aqueous media is still to be solved [ 9 , 52 ]. However, the results allow foreseeing that the system could have a good performance in products with a high degree of humidity, once the stability is achieved.…”

Section: Resultsmentioning

confidence: 99%

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products

et al. 2022

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The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of impurities that result in the formation of radical species. In this context, several packaging alternatives have recently been developed with the aim to protect and extend the shelf life of oil-based products. This work aimed to study the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25%, 0.50 and 1% w/w, obtained from apple pomace (APCDs) and rosemary powder (RCDs). The resulting films (gCDs-BPFs) have shown that the presence of gCDs not only modified the surface roughness of the films, but also positively affected their antioxidant properties. The addition of gCDs enhanced the radical inhibiting capacity of the raw BPFs by 42 and 62% for the films containing 1% RCDs and 1% APCDs, respectively. As a proof of the concept, two oil samples (edible and cosmetic) were treated with the obtained antioxidant films, and the results demonstrated that in both types of samples the oxidation process was minimized during the five days of the experiment. These results are promising and suggest that the antioxidant bio-polymer-based films could be excellent candidates for further production of active packaging.

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Section: Resultsmentioning

confidence: 99%

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products

et al. 2022

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“…Because of its acetyl groups, chitin has few applications; however, the deacetylation process transforms chitin into chitosan. The acetyl group in chitin is changed into hydroxyl and amino groups in the chitosan during the deacetylation process [88,89]. Chitin is naturally found as organized crystalline microfibrils that serve as structural elements for funguses or yeast cell walls and the external skeletons of arthropods.…”

Section: Origination Of Chitosanmentioning

confidence: 99%

Recent Progress in Functional Edible Food Packaging Based on Gelatin and Chitosan

2022

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Nowadays, edible and eco-friendly packaging applications have been studied as an alternative to conventional/synthetic packaging due to the great interest of consumers in healthy, safe, and natural food, and of researchers in meeting the needs of consumers and producers. Various biopolymers are being extensively explored as potential materials for food packaging. The edible biopolymers utilized so far for packaging applications include proteins, lipids, and polysaccharides. Occasionally, these biopolymers have incorporated different bioactive substances to enhance the composite films’ characteristics. Gelatin and chitosan are two of the most important biopolymers for the production of films. Different biopolymers or bioactive substances have been incorporated into the matrix to enhance the gelatin-based and chitosan-based films. By incorporating other biopolymers and bioactive compounds, the composite films’ overall physicochemical and mechanical characteristics are improved. Additionally, by incorporating bioactive compounds (polyphenolic compounds, natural extracts, and essential oils), the composite films present important biological properties, such as antioxidant and antimicrobial activities.

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“…Timbulnya sifat rapuh dan retakan selama pengeringan berlangsung dapat menyebabkan produk yang dihasilkan memiliki sifat fisis maupun mekanis yang buruk dan terbatasnya penggunaan produk yang dihasilkan (Vieira et al, 2011). Pendapat tersebut diperkuat Lisitsyn et al (2021), bahwa kasein yang hanya diplastisisasi tidak dapat memberikan kekuatan mekanis yang tinggi atau elastisitas yang baik dibandingkan dengan bahan polimer sintetik. Darni et al (2018) menyatakan rendahnya nilai sifat mekanis pada film dengan disebabkan rendahnya nilai densitas pada film.…”

Section: Pendahuluanunclassified

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

Nugrahanto¹,

Kurniawati²,

Erwanto

2021

MKKP

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This study aimed to develop bioplastic from a combination of tapioca starch and casein, as well as to determine the physical characteristics, such as thickness, density, light transmittance, and opacity. The composition of the bioplastic was made from two types of casein, namely commercial casein and rejected milk casein, with a ratio of tapioca starch and casein consisting of 4 treatment groups (4:0, 3:1, 2.5:1.5, 2:2). Each treatment was repeated 6 times. The physical characteristics data obtained were analyzed using a two-way ANOVA completely randomized design variance analysis. If there is a difference, it is continued with the Duncan multiple range test (DMRT). The results showed that the ratio of starch and casein had a very significant effect on all test parameters (P<0.01). An increase in commercial casein (CC) and rejected milk casein (EMC) increased thickness and opacity, while density and light transmittance decreased. Based on the research, bioplastic can be made with a combination of different ratios of tapioca starch and casein types with the best result were at a ratio of 2:2 which produced a thickness of 0.29 mm, light transmittance of 20.03%, opacity of 2.51%, while the density had the smallest value at 0.15 gr/cm 3 . In conclusion, rejected milk casein could be used as biomaterial to make bioplastic combined with tapioca starch.

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Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Cited by 56 publications

References 524 publications

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products

Recent Progress in Functional Edible Food Packaging Based on Gelatin and Chitosan

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

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