Aqueous hibiscus extract as a potential natural pH indicator incorporated in natural polymeric films

Peralta, Juliana; Bitencourt-Cervi, Camila M.; Maciel, Vinícius Borges Vieira; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de

doi:10.1016/j.fpsl.2018.11.017

Cited by 93 publications

(41 citation statements)

References 43 publications

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“…Particularly, cassava starch has been frequently investigated because it derives from renewable resources, is economical, and is a good film former . However, due to the poor competitiveness of starch films with current plastics, the focus is mostly on the generation of starch‐based materials with “added value.” In this sense, new biodegradable films must have the ability to wrap a food but also act as functional packaging (active and/or intelligent) that can extend the useful life of the product and/or communicate any change in food quality …”

Section: Introductionmentioning

confidence: 99%

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

2020

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Natural extracts are investigated as plasticizers of starch–glycerol biobased films for food coating applications. For this purpose, films with cassava starch, glycerol, and distilled water with and without green tea or basil extracts are obtained by solvent casting. The plasticizing effect of the extracts is confirmed from the films crystalline structure, thermal degradation behavior, glass transition temperature, and tensile properties. Increased mobility of starch chains is the result of a strong interaction between extract components and starch molecules. The Kohlrausch–Williams–Watts (KWW) theoretical modeling, used for the first time to determine the effect of antioxidant components in starch films, also confirms the plasticizing effect of either green tea or basil extracts. In addition, the original luminosity of the starch film is not compromised by the incorporation of the extracts. Moreover, a delay in the starch retrogradation is achieved, making the film more durable and hence, very promising to be used as food coating.

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Section: Introductionmentioning

confidence: 99%

Influence of Green Tea and Basil Extracts on Cassava Starch Based Films as Assessed by Thermal Degradation, Crystalline Structure, and Mechanical Properties

2020

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“…UV protection: Food products are sensitive to various light wavelengths. Protection against light is an important and critical property of food packaging material, since light can accelerate food degradation and oxidation, resulting in nutrients and bioactive compounds destruction, forming off odors and flavors, food color loss, as well as the formation of toxic substances degradation and oxidation reactions [204].…”

Section: Chitosan/starch/alginate Containing Plant Extracts As Ediblementioning

confidence: 99%

“…Chitosan-plant extract films could effectively protect food against UV/visible radiation, for example, transmittance of chitosan-black soybean seed coat extract (BSSCE) was nearly in the 200-320 nm interval [205] and chitosan films containing aqueous hibiscus extract (HAE) exhibited transmittance below 10% in the 200-600 nm range [204], which was explained by the presence of several compounds in the plant extract, such as flavonoids, anthocyanin, phenolic acids, etc., which contains double bonds and could absorbs in UV/visible radiation [206].…”

Section: Chitosan/starch/alginate Containing Plant Extracts As Ediblementioning

confidence: 99%

“…Similarly, the color of purple-fleshed sweet potato extract (PSPE) encapsulated into the chitosan matrix could change the color with pH from pink-red (pH 3-6) to purple-brown (pH 7-8) to finally greenish-green (pH 9-10) (depending on the incorporated amount of PSPE) [220]. Likewise, aqueous hibiscus extract (HAE) encapsulated in chitosan changed color under different pH conditions: brown to lightly greenish tones were observed at pH values ranging from 5 to 8 while yellow color was observed at pH 13.0 [204].…”

Section: Phenols From Plant Extracts As Ph-sensitive Indicators Of Chmentioning

confidence: 99%

“…[220]. Similarly, chitosan-black soybean seed coat extract (BSSCE) films [205] or chitosan/aqueous hibiscus extract films [204] presented lower moisture contents in comparison to pure chitosan film. The opposite effect was observed for starch and gelatin films: The addition of the aqueous hibiscus extract promoted a significant increase in water content [204].…”

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosanmentioning

confidence: 99%

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Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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