Cactus Mucilage for Food Packaging Applications

Gheribi, Rim; Khwaldia, Khaoula

doi:10.3390/coatings9100655

Cited by 55 publications

(38 citation statements)

References 56 publications

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“…[ 56 ] Micro phase separation indicated the homogeneously dispersion and intermolecular interaction between chitosan and maltodextrin chemical compounds. [ 57 ] Results are agreed with previous study done by Kumar et al. (2019), [ 36 ] he reported the 50:50 blend formation of chitosan: pullulan edible matrix were showed higher antioxidant activity as compare to pure matrix based edible film due to microphase separation, homogeneously dispersion of the molecules and ability of free residual of NH 3 molecules.…”

Section: Resultssupporting

confidence: 92%

Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

et al. 2020

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The oral route is the most effective and fast route for the administration of therapeutic and antioxidant agents at low cost with high patient compliance. In this work, natural clove extract is used as an anti‐oxidative agent in developing chitosan‐maltodextrin based edible oral thin films (OTFs). The antioxidant enriched edible OTFs are evaluated for enhanced oral bioavailability and functionality. The different formulations are as follows; F1 (100% maltodextrin), F2 (25:75%, chitosan: maltodextrin), F3 (50:50%, chitosan: maltodextrin), F4 (75:25%, chitosan: maltodextrin), and F5 (100% chitosan). For all formulations pullulan (10%), clove extract (15%), and glycerol (1% v/v) is kept constant. The film based on 100% maltodextrin shows good transparency and solubility and has the least disintegration time and maximum swelling index. Film F3 has the maximum folding endurance and reveals less in vitro disintegration. The 100% chitosan based film shows a maximum glass transition (160.1 °C) with 170 °C of endothermic peak indicating higher thermal stability. Thus, OTFs may have great potential to avoid oral problems as well as serving as stabilizers in therapeutics.

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Section: Resultssupporting

confidence: 92%

Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

et al. 2020

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“…Mucilage consists mostly of indigestible, soluble fibre and contains minerals and antioxidants, which qualifies it as a low-calorie nutraceutical ingredient [ 9 ]. Cactus pear mucilage used to be regarded as waste but in recent years has become a trendy polymer, especially after its use in the packaging industry as a biodegradable, edible film and coating has been discovered [ 10 , 11 ]. Mucilage is now described as a valuable, added-value biomolecule material, widely available, economically profitable and a versatile polymer.…”

Section: Introductionmentioning

confidence: 99%

Relationship between weather conditions and the physicochemical characteristics of cladodes and mucilage from two cactus pear species

et al. 2020

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Climate change, limited water resources and expected population increases would require crops which contribute toward more resilient, more productive, more sustainable and climate-smart food systems. The cactus pear is a drought-resistant and sustainable food source to humans and livestock alike. Cactus mucilage has multiple applications in the food and packaging industry. It is eco-friendly, economical, functional and has multiple health benefits. However, the researchers observed umpteen variations in extracted mucilage yield and viscosity every time the cladodes were harvested, making the standardisation of formulations troublesome. We aimed to examine the effect of weather conditions on the physicochemical characteristics of cactus pear cladodes and mucilage extracted over two seasons to understand these observed variations in mucilage characteristics. Forty cladodes, ten from each of Opuntia ficus-indica Algerian, Morado and Gymno-Carpo and Opuntia robusta Robusta were harvested every month from February to August in Bloemfontein, South Africa. Daily weather data were obtained, weight and moisture contents determined on cladodes and yield, viscosity, pH, conductivity and malic acid content determined on extracted mucilage. Pearson correlation coefficients were calculated between the weather conditions, cladode properties, and mucilage properties. Contrary to common belief, neither increasing cladode weight as they grow, nor rainfall were the leading causes of mucilage inconsistencies. However, the correlations showed a relationship between environmental temperatures, cladode pH and conductivity, and mucilage viscosity and yields. In hot summer weather, the pH was lower, which led to an abundance of positive ions in cladodes. The H+ ions neutralise the negative charges along the outstretched mucilage molecule, causing it to coil up, reducing the viscosity of the mucilage. Thus, environmental temperatures rather than rainfall or cladode maturity influenced the physicochemical characteristics of mucilage. The findings should make an essential contribution in predicting the physicochemical

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“…In particular, as far as rheology is concerned, the viscous response appears to be predominant at low frequencies, while the elastic one dominates at high frequencies [4]. In recent years, the food packaging industry has become widely interested in cactus mucilage, proposing its application by developing films and coatings with it [5]. The advantage of using this mucilage, as close as possible to its natural state, only removing the spines and the most fibrous parts, would be its perfect adaptability to contain food, up to the point that even edible films based upon it have been proposed [6].…”

Section: Introductionmentioning

confidence: 99%

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

et al. 2020

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Opuntia cladodes are a typical vegetable waste, from which mucilage in gel form can be extracted. This work proposes blending it with a self-produced thermoplastic starch (TPS), originating from potato starch with a high content in glycerol (ca. 30%). Three methods were compared for extraction, bare maceration (MA), mechanical blending (ME) and mechanical blending following maceration (MPM) to produce films with an approximate thickness of 150 μm. For the comparison, tensile testing, differential scanning calorimetry and scanning electron microscopy were used. The MPM process proved the most effective, not only for extraction yielding, but also to obtain a larger deformation of the samples with respect to the one allowed by the pure TPS films. A considerable plasticization effect was observed. Despite this, the mechanical performance is still not completely satisfactory, and the expected effect of the calcium and magnesium salts contained in the mucilage to improve the rigidity of the TPS film was not really revealed. Prospected improvements would concern the fabrication process and the investigation of other possible loading modes and sample geometries.

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Cactus Mucilage for Food Packaging Applications

Cited by 55 publications

References 56 publications

Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Relationship between weather conditions and the physicochemical characteristics of cladodes and mucilage from two cactus pear species

Thermoplastic Starch (TPS) Films Added with Mucilage from Opuntia Ficus Indica: Mechanical, Microstructural and Thermal Characterization

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