Design and characterization of spice fused tamarind starch edible packaging films

Mohan, C. Chandra; Rakhavan, K.R.; Sudharsan, K.; Krishnan, Kesavan Radha; Babuskin, S.; Sarojadevi, M.

doi:10.1016/j.lwt.2016.01.004

Cited by 44 publications

(21 citation statements)

References 19 publications

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“…Films and coatings can be applied onto the meat products such as chicken, beef and fish (Muppalla et al, 2014;Salgado et al, 2013;Chandra et al, 2016;Emiroğlu et al, 2010). Edible films functioned as a barrier to gases, moisture and solute thereby minimizing product quality deterioration (Toldra et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

2018

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Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher concentration of Garcinia atroviridis extract produced thicker film compared to the film without extract (from 0.048 to 0.143 mm). The film with 5% (v/v) Garcinia atroviridis possessed low tensile strength (3.28 MPa) and elongation at break (13.90%). Young’s modulus was decreased in value (from 0.72 to 0.24 MPa) as the higher concentration of Garcinia atroviridis extract was added. High Garcinia atroviridis extract (5% v/v) in the chitosan films demonstrated greater inhibitory activity against the bacteria strains (Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus). With the edible film of 5% (v/v) Garcinia atroviridis applied, the Indian mackerel was found to have a longer shelf life (3.5 days) as compared to the control (2.5 days).

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Section: Introductionmentioning

confidence: 99%

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

2018

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“…Eugenol (78.15 % of total peak area) was found to be major active compound present in S. aromaticum 19 . Similar observations were made in other research studies 13,21 .…”

Section: Examination Of Active Compoundsmentioning

confidence: 96%

“…Similar observations were made in other research studies 13,21 . Cinnamaldehyde (82.67 % of total peak area) was found to be major active compound present in C. cassia 13,19,22 . The antibacterial activity of cinnamon is due to the presence of cinnamaldehyde, an aromatic aldehyde that inhibits amino acid decarboxylase activity 23 , and has been proven to be active against many pathogenic bacteria 24 .…”

Section: Examination Of Active Compoundsmentioning

confidence: 99%

Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures

Sivarajan

Chandrasekar

Udayasoorian

et al. 2016

J. Sci. Food Agric.

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“…On the other hand, compared with synthetic polymers, starch films are highly hydrophilic with poor mechanical properties [3,4]. It has been reported that the different properties of starch-based films vary with the botanical source [10][11][12][13][14][15]. These variations are mainly due to the amylose content in the native starches (18%-30%) [16].…”

Section: Introductionmentioning

confidence: 99%

“…According to these, starch-based films can develop activities as carriers and active substances-releasing agents (antioxidants, antimicrobials, flavorings, among others) in to the food matrix by diffusion process, which gives rise to the active films [26,27]. At present, there has been an increasing interest in incorporating antioxidants in starch-based films, mainly plants extracts, which are often characterized by their content of phenolic compounds [1,10,25,28,29]. Ellagic acid (EA) is a phenolic compound found in a wide variety of vegetables, usually in the form of ellagitannins (its precursors).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

et al. 2018

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Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA.

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Design and characterization of spice fused tamarind starch edible packaging films

Cited by 44 publications

References 19 publications

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures

Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

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