Bacterial Nano-polymer Production to Produce Edible Coating and Films

Abdel Khafar, Eman A.; Darwish, Doaa B.; Al-Jahani, Ghena M.; Anean, Hosam El-Din Aboul

doi:10.51847/jrupdkpeav

Cited by 6 publications

(6 citation statements)

References 19 publications

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“…Moreover, the thickness of the control film (254 μm) in this study was higher than that of the latest study (92 μm). Generally, it is widely believed that the higher the thickness of a film, the lower the permeation rate (Gonz et al., 2019 ; Abdel Khafar et al., 2020 ; Ngo et al., 2020 ). However, the decrementation of intermolecular interactions in the film matrix caused by RGA incorporation might increase the permeability of films to water vapor molecules.…”

Section: Resultsmentioning

confidence: 99%

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Yekta,

Dabbagh Moghaddam,

Hosseini

et al. 2024

Food Science & Nutrition

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This study presents a novel packaging film based on whey protein isolate/κ‐carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10−9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA‐contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC‐based film effectively improved the qualitative properties of EFB during the 6‐month shelf life. This film might be a promising alternative for packaging light and oxygen‐sensitive food products.

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Section: Resultsmentioning

confidence: 99%

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Yekta,

Dabbagh Moghaddam,

Hosseini

et al. 2024

Food Science & Nutrition

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“…On the other hand, Juárez-Maldonado et al (2016) reported an increase in the TA in tomato fruits with the application of Cu NPs + chitosan. Also, Abdel Bakhy et al (2018) reported that total acidity gradually decreased with an increased storage period for tomatoes and sweet green peppers.…”

Section: Titratable Acidity (Ta)mentioning

confidence: 99%

“…Also, Juarez-Maldonado et al (2016) reported that the application of Cu NPs + chitosan increased the firmness of tomato fruits by 9%. The firmness of non-coated and coated fruits and vegetables (apples, red grapes, tomatoes and sweet peppers) was gradually decreased with increasing the storage period at cooled temperatures (Abdel Bakhy et al 2018).…”

Section: Fruit Firmnessmentioning

confidence: 99%

Journal of Plant Protection Research

Abdel-Rahman,

Rashid,

Shoala

2020

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Black mold and green mold caused by Alternaria alternata and Penicillium digitatum, respectively, are the most important decay pathogens of tomato fruits during storage. Our research was aimed to control tomato phytopathogenic fungi A. alternata and P. digitatum in vitro and in vivo by using natural nanomaterials rosmarinic acid (RA-NPs) at concentrations of 0.3 and 0.6 mM, glycyrrhizic acid (GA-NPs) and glycyrrhizic acid ammounium salt (GAS-NPs) (0.1-0.2 mM). Characterizations of the tested nanoparticles were carried out by using dynamic light scattering which revealed that synthesized nanoparticles had particle sizes of less than 100 nm. In vitro studies revealed that the three tested nanoparticles reduced the growth of A. alternata and P. digitatum. Glycyrrhizic acid nanoparticles were the most effective in reducing the growth of the two tested pathogens followed by RA-NPs at 0.6 mM. Observations of A. alternata and P. digitatum by scanning electron microscopy (SEM) showed severe damage in the hyphae and deformities in the conidia due to the effect of the tested nanoparticles. In vivo results showed that, dipping tomato fruits as a post-harvest treatment in all of the tested nanoparticles at different concentrations, then stored at 10 ± 1°C and 90-95% relative humidity (RH) for 20 days greatly reduced the disease severity of infected fruits with the two tested pathogens. GA-NPs at 0.2 mM significantly reduced the development of black mold rot on tomato fruits. RA-NPs at 0.6 mM had the best effect in controlling P. digitatum of all naturally and artificially inoculated tomato fruits. Also, individual treatments of tomato fruits with RA-NPs, GA-NPs and GAS-NPs significantly reduced postharvest losses of fruit since they delayed decay and maintained fruit quality characteristics such as fruit firmness, titratable acidity and total soluble solids during cold storage.

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“…Tomato fruits are a rich source of vitamin C, the fruit has an average vitamin C content of about 23 mg/100 g [38], which varies with the cultivars. According to [39], the vitamin C content of tomato reduces with storage time. This can be attributed to vitamin C loss through respiration as well as water loss through transpiration.…”

Section: Vitamin C Contentmentioning

confidence: 99%

African elemi oil incorporated coating for quality improvement and shelf life extension of tomato fruit

Onyegbula¹,

Nzebude²,

Igwe³

2023

GSC Biol. Pharm. Sci.

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The potentials of African elemi oil coating was evaluated on post-harvest loss reduction and shelf-life extension of tomato fruits during 16 days of storage. Tomato at turning stage were grouped into oil-incorporated (treated), non-oil incorporated (treated control) starch coated fruits, and non-coated fruits (untreated control). Fatty acid profile, phenolic and flavonoid contents of the extracted oil were also assessed. Oleic and pentadecanoic acids were the most predominant fatty acids at 51.51 and 40.00% respectively, while the phenol (6.03 ± 0.001 mg/g) and flavonoid (4.59 ± 0.003 mg/g) were appreciably high. The moisture content (91.49%) of the untreated samples was significantly (p<0.05) higher than those of the treated groups. There were no significant differences in the average weight losses and ash contents of the tomato groups. The oil-coated and untreated control samples recorded gradual reduction in TTA which culminated at 0.20 and 0.32% respectively on day 16, while the treated control recorded significantly (p<0.05) higher values at days 13 and 16 (0.72 and 0.78% respectively). TSS content of the tomatoes increased significantly (p<0.05) with increase in storage duration with the untreated control having the highest value (5.30 oBrix), and the oil-coated samples the least (4.6 oBrix). The treated groups had significantly (p<0.05) higher pH values compared to the untreated control. The oil-treated tomatoes had significantly (p<0.05) higher sensory attributes than the other groups. Results of the study revealed that African elemi oil-incorporated starch impacted positively on the quality, aesthetic appeal and sensory properties of the stored fruits.

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Bacterial Nano-polymer Production to Produce Edible Coating and Films

Cited by 6 publications

References 19 publications

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Journal of Plant Protection Research

African elemi oil incorporated coating for quality improvement and shelf life extension of tomato fruit

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