Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

Chen, Jingxin; Ankang, Wu; Yang, Mei; Ge, Yonghong; Pristijono, Penta; Lǐ, Jiànróng; Xu, Baocheng; Mi, Hongbo

doi:10.1016/j.foodcont.2021.108063

Cited by 158 publications

(55 citation statements)

References 44 publications

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“…A TBA level of 5 mg MDA/kg of fish muscle comprises the threshold for detecting off-odors and off-taste at refrigerated storage ( 56 ). In this research, TBA values in all samples were lower than such recommended limits during the entire storage period, which probably LBG-SA active coating can reduce the diffusion of oxygen to the surface of the fish and act as a barrier between the fish and its surroundings, thus inhibiting lipid oxidation ( 13 ). It was shown that LVEO treatments had antioxidant activity, due to a high content of neral ( 75 ), as evidenced by lower TBA values in the large yellow croaker samples packaged with LVEO coatings.…”

Section: Resultsmentioning

confidence: 72%

“…Sodium alginate (SA) is an anionic polysaccharide and has good film forming properties ( 12 ). However, pure SA film still has relatively poor mechanical strength and antimicrobial activity, limiting its application to food packaging if modified properly ( 13 ). Locust bean gum (LBG) is a natural high molecular weight (300–1,200 kDa) branched polysaccharide ( 14 ).…”

Section: Introductionmentioning

confidence: 99%

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Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

et al. 2021

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Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.

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Section: Resultsmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

et al. 2021

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“…On the contrary, the fresh-cut apple pieces packed with CHS film containing LPP only slightly darkened, and with the increase of LPP content, the shape of fresh-cut apple pieces almost had no visible change. Compared with single-CHS film, CHS-LPP films have lower WS and SD, so it has lower hydrophilicity, which was conducive to the preservation of fresh-cut fruits by maintaining the local high humidity caused by water loss from fruits [49]. The films containing LPP have better barrier properties, which can prevent the water exchange between the external environment and the packaged foods, thus prolonging the shelf life of fresh-cut apple.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Jiang

Luo

Liu

et al. 2021

Foods

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In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

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“…S8 has high mechanical performance compared to other samples obtained with high alginate and sodium content in the composition [ 45 ]. The addition of agar improves the mechanical properties of biopolymer films, especially tensile strength, as observed by Harnkarnsujarit & Li [ 46 ], when, after the addition of agar, the obtained films showed higher strength and elongation, but also more compact microstructure.…”

Section: Resultsmentioning

confidence: 99%

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Puscaselu

Anchidin-Norocel

Petraru

et al. 2021

Foods

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Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

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Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

Cited by 158 publications

References 44 publications

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

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