Chitosan-vanillin composites with antimicrobial properties

Stroescu, Marta; Stoica-Guzun, Anicuţa; Isopencu, Gabriela; Jinga, Sorin‐Ion; Pârvulescu, Oana Cristina; Dobre, Tănase; Vasilescu, Marius

doi:10.1016/j.foodhyd.2015.02.008

Cited by 86 publications

(33 citation statements)

References 36 publications

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“…By increasing Ca 2+ concentration, the network became finer, pores became minor and gels exhibited an ordered mesh like structure and a denser network. In comparison with crystalline structure in β‐cyclodextrin particles which have a parallelogram shape (Stroescu et al, ; Lee et al, ), alginate‐guar gum almost showed a spherical shape and rough surface with uniform pores (Figure ). In comparison with other gelling systems such as whey protein gels which have relatively large globular aggregates in their network with large pores (Van den Berg, Van Vliet, Van der Linden, Van Boekel, & Van de Velde, ), rice bran protein with fibril and lentil‐like structure (Rafe, Vahedi, & Ghorbani Hasan‐Sarei, ); the alginate‐guar composite gels showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels.…”

Section: Resultsmentioning

confidence: 94%

“…By increasing Ca 2+ concentration, the network became finer, pores became minor and gels exhibited an ordered mesh like structure and a denser network. In comparison with crystalline structure in β-cyclodextrin particles which have a parallelogram shape (Stroescu et al, 2015;Lee et al, 2006), alginate-guar gum almost showed a spherical shape and rough surface with uniform pores (Figure 4) 2007), rice bran protein with fibril and lentil-like structure (Rafe, Vahedi, & Ghorbani Hasan-Sarei, 2016); the alginate-guar composite gels showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. On the contrary, other hydrocolloids such as gellan gels and mixed systems like as WPIκ-carrageenan and basil seed gum-β-lactogolbulin were indicated similar structures (Rafe, Razavi, & Farhoosh, 2013;Ould Eleya & Turgeon, 2000).…”

Section: Morphological Propertiesmentioning

confidence: 99%

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Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Mousavi¹,

Rafe²,

Yeganehzad³

2019

Journal of Texture Studies

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Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate‐guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate‐guar gelling system at ratio 2:1 at different calcium chloride concentrations (2–8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. Practical applications Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate‐gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.

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Section: Resultsmentioning

confidence: 94%

“…By increasing Ca 2+ concentration, the network became finer, pores became minor and gels exhibited an ordered mesh like structure and a denser network. In comparison with crystalline structure in β-cyclodextrin particles which have a parallelogram shape (Stroescu et al, 2015;Lee et al, 2006), alginate-guar gum almost showed a spherical shape and rough surface with uniform pores (Figure 4) 2007), rice bran protein with fibril and lentil-like structure (Rafe, Vahedi, & Ghorbani Hasan-Sarei, 2016); the alginate-guar composite gels showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. On the contrary, other hydrocolloids such as gellan gels and mixed systems like as WPIκ-carrageenan and basil seed gum-β-lactogolbulin were indicated similar structures (Rafe, Razavi, & Farhoosh, 2013;Ould Eleya & Turgeon, 2000).…”

Section: Morphological Propertiesmentioning

confidence: 99%

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Mousavi¹,

Rafe²,

Yeganehzad³

2019

Journal of Texture Studies

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“…Previous studies have proved that the natural antimicrobial compounds used (trans-cinnamaldehyde or vanillin) are effective against the growth of pathogens such as Salmonella, L. monocytogenes or E. coli O157:H7 (Gomes et al, 2011;Stroescu et al, 2015) even using the vapor phase of a combination of cinnamon and clove essential oils (Goñi et al, 2009). In addition, we did not find a relationship between antimicrobial compound concentration and microbial population reduction.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Positive results have been obtained by vaporizing volatile compounds inside the package (Melgarejo-Flores et al, 2013;Wang and Buta, 2003) or applying it onto gauze (Guillén et al, 2007;Valverde et al, 2005), filter paper (Wrona et al, 2015;Tzortzakis, 2007) or by the inclusion of auto-adhesive labels containing the essential oil to improve shelf-life (Montero-Prado et al, 2011;Winther and Nielsen, 2006). In addition, this active packaging can also be created by the direct incorporation into the plastic polymer, or by using a coating on the polymer (Stroescu et al, 2015;Martiñon et al, 2014;Muriel-Galet et al, 2012;Rodríguez-Lafuente et al, 2010). All of these techniques allow for the emission of vapor which has antimicrobial effects, generating active packaging.…”

Section: Introductionmentioning

confidence: 99%

Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon

Silveira

Moreira²,

Artés

et al. 2015

Scientia Horticulturae

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“…Swelling tests were performed according to a previously published method . Water and a 50% v/v ethanol/water mixture were selected as contact liquids.…”

Section: Methodsmentioning

confidence: 99%

Functional Biocomposites Based on Plasticized Starch/halloysite Nanotubes for Drug‐Release Applications

et al. 2018

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Functional biocomposites are elaborated by melt-blending plasticized starch with halloysite nanotubes for drug-release applications. Halloysite nanotubes are used as nanoscale containers for vanillin storage. The ATR-IR results showed that vanillin is successfully loaded into halloysite nanotubes. The drug-loading efficiency is approximately 8 wt%, as shown by TGA and UV-VIS spectrometry. The effects of the surrounding environment and the matrix type on vanillin release kinetics and drug-release mechanisms are carefully evaluated. A relationship between the vanillin release kinetics and plasticizer type is observed. The vanillin release mechanisms are studied by fitting experimental data to three different model equations. Best fit is obtained with an anomalous law (non-Fickian). Finally, the uniaxial tensile test shows that incorporation of vanillin does not significantly affect the tensile properties. The TGA results show a slight decrease in the thermal stability of the biocomposites after the addition of vanillin. This paper presents a simple strategy to prepare starch-based films with high value with, for example, antimicrobial and/or flavor release properties, which could have strong potential for several applications, such as active and renewable packaging or even biomedical materials.

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Chitosan-vanillin composites with antimicrobial properties

Cited by 86 publications

References 36 publications

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels

Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon

Functional Biocomposites Based on Plasticized Starch/halloysite Nanotubes for Drug‐Release Applications

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