Defatted mustard seed meal-based biopolymer film development

Hendrix, Kathleen M.; Morra, Matthew J.; Lee, Hahn-Bit; Min, Sea C.

doi:10.1016/j.foodhyd.2011.04.013

Cited by 43 publications

(27 citation statements)

References 36 publications

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“…These observations are consistent with previously findings relating to the effect of plasticizer on color of edible film. (Jongjareonrak et al 2006) (Guerrero et al 2011;Hendrix et al 2012;Osés et al 2009;Singh and Chatli 2015). However, the gum cordia film was more colored than some of the most commonly reported edible films including gelatin (95,-0.35,1.6), tapioca starch films (85,-1.08,5) and whey protein isolate films (95,-0.05,2) (Flores et al 2007;Jongjareonrak et al 2006;Osés et al 2009).…”

Section: Optical Propertiesmentioning

confidence: 91%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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The present study aimed to characterize a biodegradable film produced from the polysaccharide of an indigenous plant Cordia myxa. Effect of plasticizer type (Glycerol, Sorbitol, PEG200 and PEG 400) and concentration (0-30 %) was studied on sorption and optical properties of the casted film. Increase in plasticizer concentration resulted in increase in equilibrium moisture content of the film and was supported by GAB model of sorption indicating that isotherms were of Type II. The monolayer value increased with the increase in plasticizer concentration with a peak of 0.93 g.g-1 for glycerol. Addition of plasticizers improved the total color (ΔE) with glycerol showing the highest effects. All films showed resistance to UV light in the range of 280-200 nm. The polysaccharide of the fruit of C.myxa can be used to prepare an edible film with improved properties as compared to other available edible coatings.

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Section: Optical Propertiesmentioning

confidence: 91%

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

2016

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“…Allyl-isothiocyanate derived from plant sources is authorized as a natural food preservative in Japan, and the European Food Safety Authority (EFSA, Parma, Italy) has evaluated its safety as a food additive (EFSA 2010). Recently, several studies have been directed towards the use of AITC incorporated in antimicrobial food packaging systems (Hendrix et al 2012). The use of AITC vapours to control postharvest fungal diseases has been successfully applied on different fruit species (Mari et al 2008;Ugolini et al 2014;Chen et al 2015), but the effect of the molecule on plant and the cellular and molecular mechanisms of action have been little investigated until now.…”

Section: Introductionmentioning

confidence: 99%

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

Ugolini¹,

Righetti²,

Carbone

et al. 2017

J Food Sci Technol

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The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of processing and packaging ready-to-eat fresh-cut fruit. In this work, potential mechanisms underlying the effects of postharvest biofumigation with brassica meal-derived allyl-isothiocyanate on the physiological responses and quality of 'Hayward' kiwifruits were studied. Fruits were treated with 0.15 mg L -1 of allylisothiocyanate vapours for 5 h and then stored in controlled atmosphere (2% O 2 , 4.5% CO 2 ) at 0°C and 95% relative humidity, maintaining an ethylene concentration \0.02 lL L -1 . The short-and long-term effects of allylisothiocyanate on fruit quality traits, nutraceutical attributes, glutathione content, antiradical capacity and the activity of antioxidant enzymes were investigated. The treatment did not influence the overall fruit quality after 120 days of storage, but interestingly it enhanced the ascorbic acid, polyphenols and flavan-3-ol content, improving the antioxidant potential of kiwifruit. The short-term effect of allyl-isothiocyanate was evidenced by an increase of superoxide dismutase activity and of oxidative glutathione redox state, which were restored 24 h after the treatment. The expression levels of genes involved in detoxification functions, ethylene, ascorbate and phenylpropanoid biosynthesis, were also significantly affected upon allyl-isothiocyanate application. These results suggest that allyl-isothiocyanate treatment probably triggered an initial oxidative burst, followed by an induction of protective mechanisms, which finally increased the nutraceutical and technological value of treated kiwifruits.

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“…Glycerol is a common plasticizer that is compatible with various food ingredients, including potato starch (5). The concentrations of glycerol used in the preparations of agricultural processing byproduct-based edible films are typically 33 or 44% (w/w, dry basis) for apple peel-based films (6) and 17 or 33% (w/w, dry basis) for mustard meal-based films (7).…”

Section: Introductionmentioning

confidence: 99%

“…Heterogeneous biopolymer aggregates and particles that do not easily dissolve in water require disaggregation and depolymerization to be used in the preparation of a film-forming suspension in water (hydrocolloid) so that it will form a uniform and continuous film (7). The coexistence of different components in these heterogeneous systems could result in formation of regions with diverse properties and different diffusion coefficients (8).…”

Section: Introductionmentioning

confidence: 99%