Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging

Sani, Iraj Karimi; Geshlaghi, Shima Piri; Pirsa, Sajad; Asdagh, Amirafshar

doi:10.1016/j.foodhyd.2021.106719

Cited by 135 publications

(40 citation statements)

References 56 publications

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“…The high value of the regression coe cient (R 2 ) of 0.99 also showed higher e ciency and accuracy of the model in predicting the behavior of antioxidant activity. The results of other studies indicate an increase in antioxidant power by adding essence and plant extracts to the lm protein matrix [31]. Regarding the antioxidant effect of the essence and grape seed extract, Nasir Muslim et al (2019) by examining the combined effect of grape seed extract, nettle essential oil and lycopene on the quality of Frankfurter sausage reported that the highest antioxidant property against oxidative spoilage (peroxide number) was observed in treatment containing lycopene 5%, nettle essential oil 2%, and grape seed extract 2%, which contained the highest amount of grape seed extract [32].…”

Section: Antioxidant Activitymentioning

confidence: 88%

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

et al. 2021

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In this study sodium caseinate lm was produced and the effect of titanium oxide nanoparticles and grape seed essence as factors that enhances lm properties was investigated. For this purpose, nanocomposite lms based on sodium caseinate were modi ed with different levels of nanoparticles of 0 to 1.5 % and grape seed essence at levels of 0 to 500 ppm based on the central composite experimental design (CCD). The effects of these variables on physical/mechanical properties, water vapor permeability and antioxidant properties were investigated. The morphology and chemical structure of different lms were evaluated by SEM and FTIR techniques. The results showed that the addition of titanium oxide nanoparticles has improved the mechanical properties of the lms. In this regard, lms prepared from 1.5% and 500 ppm nanoparticles have the highest tensile strength. The results of scanning electron microscopy test showed that the addition of nanoparticles led to the indirect penetration of water, which reduced the permeability of the lms to water vapor to 4.89 kg/m. The addition of grape seed essence caused the antioxidant effects of the produced lms, so that the lms containing 250 ppm showed antioxidant activity of 86.74%. Overall, the results showed that the addition of nanoparticles and grape seed essence had positive effects on the physical and chemical properties of sodium caseinate.

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Section: Antioxidant Activitymentioning

confidence: 88%

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

et al. 2021

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“…Starch is a biomolecule formed by two types of glucose polysaccharides, amylose (slightly branched) and amylopectin (highly branched). Due to its properties, such as thermoplastic capacity and film-forming ability and its natural availability in different plants, starch can be used in the production of bioplastics as well as in the paper, textile, and food industries [55,59].…”

Section: Polysaccharidesmentioning

confidence: 99%

Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review

2021

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Nowadays, the potato is one of the most cultivated and consumed food crops in the world and, in recent years, its production has experienced a sharp increase. Its industrial processing generates several by-products that are wasted and cause economic and environmental problems. Among them, potato peel stands out, representing up to 10% of the total potato residues obtained in the processing. On the other hand, these wastes, in addition to presenting antioxidant compounds, are rich in interesting chemical compounds of great value in a biorefinery model. This review summarizes the main compounds present in potato skins as well as the most used and innovative extraction methods employed for their isolation, with special emphasis on the fractions with biological activities. In addition, a sustainable biorefinery proposal focused on obtaining high added-value products with potential applications in the pharmaceutical, food, nutraceutical, or cosmetic industries is included.

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“…Proteins, starch, and lipids are the major sources of these kinds of nanoparticles. Proteins like whey, zein, and soybean are fabricated as nanomaterials for various food packaging applications including muscle meats and meat products [15,[41][42][43]. Chitosan, a complex carbohydrate, is also attracting various scientists for its utilization as active and smart packaging materials [44].…”

Section: Biopolymeric Nanoparticlesmentioning

confidence: 99%

“…Looking to the recent literature, it seemed that the incorporation and use of bioactive and functional nanomaterials in meat products has generated significant amount of research in the area of nanotechnology [14]. For example, the recent study by Sani et al [15] prepared an active film packaging using potato starch and apple peel pectin to which the microencapsulation of essential oil from Zataria multiflora and zirconium oxide (ZrO 2 ) nanoparticles allowed an efficient preservation of quail meat and positively increased the shelf-life of the product. Similarly, Priyadarshi et al [16] prepared using the casting approach a carboxymethyl cellulose-based functional films to which they incorporated zinc oxide nanoparticles (ZnONPs: a very efficient and safe additive) and grape seed extracts and allowed an excellent antioxidant activity and suitability to protect high-fat beef samples.…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging

Cited by 135 publications

References 56 publications

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties

Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

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