Biopolymer: A Sustainable Material for Food and Medical Applications

Baranwal, Jaya; Barse, Brajesh; Fais, Antonella; Delogu, Giovanna; Kumar, Amit

doi:10.3390/polym14050983

Cited by 316 publications

(189 citation statements)

References 160 publications

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“…Biopolymers are organic substances present in natural resources [ 1 ]. Natural polymers are classified into three categories based on their chemical structures [ 2 ]: polysaccharides, proteins and polyesters.…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements

Ruiz-Martínez

Rodrigue

Arenas-Ocampo

et al. 2022

Foods

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The objective of this work was to obtain biomaterials as gelatin films or biofilms produced by casting, reinforced with a microfiber (MF) from Agave angustifolia Haw bagasse and bentonite (BN) nanoparticles and evaluate the effect of such reinforcements at different concentrations. Agave microfibers were obtained by a non-abrasive chemical method. Three formulations based on gelatin with glycerol were reinforced with microfiber, bentonite and both materials with 1.5, 3.5 and 5.5% w/w solids content. Physicochemical properties were determined using SEM and FTIR, thickness, soluble matter and moisture. The XRD, barrier, mechanical and thermal properties were measured. The films’ micrographs showed agglomerations on the surface. Interactions between its functional groups were found. The solubility increased when the MF concentration increased. The thickness of the films was between 60 and 110 μm. The crystallinity ranged from 23 to 86%. The films with both MF and BN and 3.5% w/w solids had the lowest barrier properties, while the film with 5.5% w/w solids showed the highest mechanical properties, being thermally resistant. Overall, Agave microfibers together with bentonite were able to improve some of the films’ properties, but optimized mixing conditions had to be used to achieve good particle dispersion within the gelatin matrix to improve its final properties. Such materials might have the potential to be used as food packaging.

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Section: Introductionmentioning

confidence: 99%

Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements

Ruiz-Martínez

Rodrigue

Arenas-Ocampo

et al. 2022

Foods

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“…The soluble tannins contents in persimmon fruits (≥1000 ppm at harvesting) are the limiting factor for their firmness during storage; these tannins are combined with released pectin from cell walls and the complex is precipitated and insoluble, leading to firmness loss [ 55 ]. Furthermore, the NCt-based coatings were stated to prevent pectin from releasing from fruits tissues and hinder its interaction with tannins; thus, it can prolong fruits’ shelf lives and keep their firmness [ 35 , 51 , 56 , 57 ].…”

Section: Resultsmentioning

confidence: 99%

Innovative Approach for Controlling Black Rot of Persimmon Fruits by Means of Nanobiotechnology from Nanochitosan and Rosmarinic Acid-Mediated Selenium Nanoparticles

et al. 2022

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The protection of persimmon fruits (Diospyros kaki L.) from postharvest fungal infestation with Alternaria alternata (A. alternate; black rot) is a major agricultural and economic demand worldwide. Edible coatings (ECs) based on biopolymers and phytocompounds were proposed to maintain fruit quality, especially with nanomaterials’ applications. Chitosan nanoparticles (NCt), rosmarinic acid bio-mediated selenium nanoparticles (RA/SeNPs) and their composites were produced, characterized and evaluated as ECs for managing persimmon black rot. The constructed NCt, RA/SeNPs and NCt/RA/SeNPs composite had diminished particles’ size diameters. The ECs solution of 1% NCt and NCt/RA/SeNPs composite led to a significant reduction of A. alternata radial growth in vitro, with 77.4 and 97.2%, respectively. The most powerful ECs formula contained 10 mg/mL from NCt/RA/SeNPs composite, which significantly reduced fungal growth than imazalil fungicide. The coating of persimmon with nanoparticles-based ECs resulted in a significant reduction of black rot disease severity and incidence in artificially infected fruits; the treatment with 1% of NCt/RA/SeNPs could completely (100%) hinder disease incidence and severity in coated fruits, whereas imazalil reduced them by 88.6 and 73.4%, respectively. The firmness of fruits is greatly augmented after ECs treatments, particularly with formulated coatings with 1% NCt/RA/SeNPs composite, which maintain fruits firmness by 85.7%. The produced ECs in the current study, based on NCt/RA/SeNPs composite, are greatly recommended as innovatively constructed human-friendly matrix to suppress the postharvest destructive fungi (A. alternata) and maintain the shelf-life and quality of persimmon fruits.

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“…The TVB-N in fish results from their protein degradation, either by bacterial or autolytic enzyme actions; the acceptable limits for TVB-N in fish are preferably ≤35 mg/100 g [30,54]. However, the tendency of fish lipids to be oxidized is extremely high because of their contents of fatty acids (polyunsaturated) and the formation of TBARS [29]; the normal limits of TBARS for fish acceptability should be ≤3-4 mg malondialdehyde/kg [55].…”

Section: Discussionmentioning

confidence: 99%

Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation

et al. 2022

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Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (Clarias gariepinus) products. The current work involved the extraction of bees’ chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nano-compounds, for the preservation of catfish fillets and augment their quality. BCht was extracted from bees (Apis mellifera) corpses and had a 151.9 nm mean particle diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, where S aureus had the uppermost resistance. BCht/Pro/SeNPs were the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposite's efficiency for protecting the fish from microbial growth, the progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effective nanocomposite for maintaining the entire fillet’s quality was the BCht/Pro/SeNP. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be endorsed for prospective employment in the biopreservation of various seafoods.

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Biopolymer: A Sustainable Material for Food and Medical Applications

Cited by 316 publications

References 160 publications

Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements

Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements

Innovative Approach for Controlling Black Rot of Persimmon Fruits by Means of Nanobiotechnology from Nanochitosan and Rosmarinic Acid-Mediated Selenium Nanoparticles

Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation

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