Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate

Eghbal, Noushin; Yarmand, Mohammad Saeid; Mousavi, Mohammad; Degraeve, Pascal; Oulahal, Nadia; Gharsallaoui, Adem

doi:10.1016/j.carbpol.2016.06.052

Cited by 77 publications

(33 citation statements)

References 30 publications

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“…It can be assumed that the formation of complex coacervates in the protein/polysaccharide films elaborated at pH 3.0 (below the isoelectric point of sodium caseinate ~4.6) increased voids in its matrix resulting in faster release of natamycin into buffer. In our previous work, it has been shown that formation of complex coacervates between oppositely charged pectin and caseinate macromolecules at acidic pH increased tortuosity and heterogeneity of film matrix resulting in their fragility (Eghbal et al, ). On the other hand, according to de Souza, Fernández, López‐Carballo, Gavara, and Hernández‐Munoz (), caseinate films solubilize completely during 2 hr in buffer solutions at pH < 3.8 and pH > 5.4.…”

Section: Resultsmentioning

confidence: 97%

“…In our previous works, the structural and physical properties of CAS/LMP composite films with different protein to polysaccharide ratios were studied at neutral (Eghbal et al, ) and acidic (Eghbal et al, ) conditions. However, to the best of our knowledge, there has been no studies about the activity of natamycin released from protein/polysaccharide films elaborated via complex coacervation against fungal strains in a real food product like cured meat.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Eghbal

Dumas

Yarmand

et al. 2019

J Food Process Preserv

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The purpose of the present study was to investigate the effect of increasing sodium caseinate (CAS) of low methoxyl pectin (LMP) based‐film formulations as well as pH on the release kinetics of incorporated natamycin (45 mg/L of film‐forming suspension) and the antimicrobial activity of films against two fungal strains. The diffusion coefficient values of natamycin from composite films to imidazole‐acetate buffer (pH 7.0) were shown to depend on both protein/polysaccharide ratio and pH of formed films. Diffusion agar tests showed that films containing natamycin were more effective in inhibiting the growth of Penicillium chrysogenum than Aspergillus brasiliensis incubated at 30°C during 4 days. Also, active films were able to reduce the growth of P. chrysogenum voluntarily inoculated on a cured meat model with the highest spore count reduction obtained for composite film with CAS/LMP ratio of 1.00 prepared at pH 3.0. Practical applications Natamycin has been safely used as a natural mold inhibitor for the surface treatment of cheese, meat, and other food products due to its low solubility in water and most organic solvents. The application of natamycin in some food products can prevent the production of mycotoxins produced by molds which are known to be harmful for human health. However, the antifungal effects of natamycin can be lowered in the case of direct application in the food matrix. Thus, incorporation of natamycin in various protein/polysaccharide‐based films has been investigated as an alternative in order to reduce the disadvantages of its direct addition into food products. The controlled release of antifungal agent from the film plays an important role in the surface treatment of food.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Eghbal

Dumas

Yarmand

et al. 2019

J Food Process Preserv

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“…Coacervation of biopolymers can be used as a strategy to produce composite edible films with improved physico‐chemical properties. Eghbal et al successfully demonstrated the fabrication of biopolymeric films via complex coacervation of low methoxy pectin and sodium caseinate at pH 3.0 where both macromolecules carry net opposite charges . The mechanical properties of these films, which are associated with the microstructure, were highly affected by the formation of insoluble complexes.…”

Section: Starting Materials For Fabricating Functional and Engineeredmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

102

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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“…Es importante reconocer que la permeabilidad está ligada al contenido de humedad y actividad de agua del material, así mismo estas propiedades juegan un papel importante en la degradación, estabilidad y propiedades mecánicas del material. Eghbala et al (2016) indica que el contenido de agua afectara fuertemente las propiedad mecánicas y de barrera. El agua también funciona como un plastificante y puede influir en la estructura y organización molecular.…”

Section: Permeabilidad Al Vapor De Aguaunclassified

“…El agua también funciona como un plastificante y puede influir en la estructura y organización molecular. Eghbala et al (2016) resistencia a la tracción de 15,64 ± 1,74 MPa y elongación a la rotura de 9,35 ± 0,10%. Duran et al, (2017) reporta un contenido de humedad entre 17,3 % a 13,6% en películas quitosano y pectina donde variaron la elongación de 35,5 a 26%, resistencia a la tracción de 25,9 a 31 MPa y la PVA de 1,06 x 10 -15 a 0,97 x 10 -15 g·s −1 ·m −1 ·Pa −1…”

Section: Permeabilidad Al Vapor De Aguaunclassified

Propiedades Mecánicas de un Material de Pectina para Revestimiento de Fibras Naturales Utilizadas en Aplicaciones Agrícolas

2019

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ResumenEl objetivo de este estudio fue evaluar las propiedades mecánicas porcentaje de elongación (%) y resistencia a la tracción (MPa) de películas de pectina (4% y 6% p/v), aceite mineral (2% y 6% p/v) y glicerol (3% y 6% p/v), elaboradas por el método de moldeado (casting). Se utilizó un diseño factorial 2 3 con optimización de múltiples respuestas. Las concentraciones óptimas fueron pectina (5,0% p/v), glicerol (4,5% p/v) y aceite (4,0 % p/v) Se obtuvo elongación del 33,12 ± 4,39 %, tracción de 18,09 ± 2,98 MPa, esfuerzo de ruptura de 7,13 ± 0,60 N y módulo de Young de 105,04 ± 13,94 MPa. El glicerol proporcionó elongación, mientras que la pectina y el aceite mejoran la resistencia a la tracción. El material se ha desarrollado pensando en su posible aplicación como revestimiento de fibras naturales ya que este material puede mejorar la estabilidad de la fibra y sus propiedades mecánicas. Palabras clave: material biodegradable; pectina; elongación; resistencia a la tracción; fibras naturales AbstractThe objective of this study was to evaluate the mechanical properties: percentage of elongation (%) and tensile strength (MPa) of pectin films (4% and 6% w/v), mineral oil (2% and 6% p/v) and glycerol (3% and 6% w/v), prepared by the casting method. A factorial design 2 3 with optimization of multiple responses was used. The optimal concentrations were: pectin (5.0% w/ v), glycerol (4.5% w/v) and oil (4.0% w/v), was obtained elongation 33.12 ± 4.39% , tensile strength 18.09 ± 2.98 MPa, rupture effort of 7.13 ± 0.60 N and Young's modulus of 105.04 ± 13.94 MPa. The glycerol provided elongation, while the pectin and oil improve the tensile strength. The material has been developed thinking about its possible application as a coating of natural fibers, since this new material can improve the stability of the fiber and its mechanical properties.

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Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate

Cited by 77 publications

References 30 publications

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Propiedades Mecánicas de un Material de Pectina para Revestimiento de Fibras Naturales Utilizadas en Aplicaciones Agrícolas

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