Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure

Silva, Karen Cristina Guedes; Bourbon, Ana I.; Pastrana, Lorenzo

doi:10.1016/j.foodres.2020.110059

Cited by 11 publications

(4 citation statements)

References 30 publications

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“…can be blended with starch to prepare hydrogels, which achieve high chain flexibility for water transport. 58 This property is especially crucial in the realm of food preservation, where maintaining the moisture content of food products is of utmost importance.…”

Section: Starch-based Hydrogelsmentioning

confidence: 99%

Recent advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels

Zhao,

Zhang,

Zhang

et al. 2024

Sustainable Food Technol.

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Section: Starch-based Hydrogelsmentioning

confidence: 99%

Recent advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels

Zhao,

Zhang,

Zhang

et al. 2024

Sustainable Food Technol.

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“…The coating mixture combines starch, gelatin, and sodium alginate to create a hydrocolloid-based barrier that resists grease penetration into laminated paper. Starch, gelatin, and sodium alginate are all biopolymers that form a gel-like network in water 24 . The gel-like structure provides a physical barrier that hinders grease molecules from moving into its bulk structure.…”

Section: Biodegradationmentioning

confidence: 99%

Biopolymers based paper coating with promoted grease resistivity, bio-degradable and mechanical properties

Wenelska,

Kędzierski,

Maslana

et al. 2023

Polish Journal of Chemical Technology

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The dominance of plastics in the packaging market is due to their low weight and thickness, which save transportation costs. However, their non-biodegradability poses a significant threat to the environment. Paper, on the other hand, is considered as a safer alternative due to its natural composition and biodegradability. The porous structure of paper limits its application in packaging, and its poor water resistance further restricts its use in humid environments. Therefore, lamination is a method useful tool to improve the barrier properties of paper. Additionally, the researchers are focusing on developing biodegradable and water-based coatings with anti-fat properties as a green alternative to plastic packaging. The impact of a new grease-resistant coating composed of starch, gelatin and sodium alginate on the mechanical properties of paper was investigated through tensile, tearing, and bursting strength tests. The results showed significant improvements in the mechanical properties of the coated paper sheets. Furthermore, the biodegradability test indicated that the paper samples coated with the new composition showed a 50% weight loss after one week of incubation in the soil, and after three weeks, they exhibited 100% weight loss, demonstrating their outstanding biodegradability.

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“…However, the chemical stability of curcumin decreased upon decreasing oil droplet size, which suggested that the stabilizing effect of microemulsions exceeded that of nanoemulsions [ 92 ]. Moreover, Silva et al [ 93 ] used potato starch (gelatinized or natural) as the main component and a low concentration of sodium alginate and gelatin as the continuous phase to reveal that the swelling behavior of the corresponding emulsion-filled hydrogel during digestion was related to its mechanochemical properties. More specifically, during enterolysis, the oil droplets that had been exposed to the sodium alginate–gelatin mixture formed a porous network, whereas the non-gelatinized starch–sodium, alginate–gelatin hydrogels maintained a closed network with no pores.…”

Section: Applications On the Dispersed-phase Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure

Cited by 11 publications

References 30 publications

Recent advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels

Recent advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels

Biopolymers based paper coating with promoted grease resistivity, bio-degradable and mechanical properties

Progress in the Application of Food-Grade Emulsions

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