Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

Taktak, Wafa; Kchaou, Hédi; Hamdi, Marwa; Li, Suming; Karra-Châabouni, Maha; Nasri, Rim

doi:10.3390/coatings10010026

Cited by 6 publications

(5 citation statements)

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“…However, a notable increase in the Tg values was obtained for gelatin pouch inner parts, probably due to the contact between the flaxseed oil and the pouches. In this context, Taktak et al [35] noted that the Tg values of European eel oil emulsified gelatin/protein isolate blend films are higher than those of non-emulsified films. Indeed, it has been reported that Tg increases with the amount of chain stiffness and bonding, along with the crosslinking between chains and the degree of crystallinity [36].…”

Section: Physicochemical Properties Of Gelatin Pouches Related To The...mentioning

confidence: 99%

Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

2020

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Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °C and used for the conception of pouches in which the FO was packaged. The prepared pouches, as well as the oil alone, are incubated at 50 °C for 21 days. The results show that the peroxide index of the oil stored in the gelatin-based pouches is almost stable and decreases on the 21st day. The specific extinction coefficients prove a more pronounced degradation of the non-package oil (control). In addition, the results of thiobarbituric acid reactive substances (TBARs) test reveal higher values in the control, with a tendency to continuously increase up until the 21st day. However, the oil stored in the pouches reveals less TBARs content, decreasing with oxidation time. The non-heated glucose-supplemented pouches showed the best results, suggesting a moderate and gradual development of the MR at 50 °C. The application of pouches based on gelatin films seems to be an effective and interesting tool for protecting FO against lipid oxidation, acting as perfectly biodegradable and sustainable containers for small doses.

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Section: Physicochemical Properties Of Gelatin Pouches Related To The...mentioning

confidence: 99%

Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

2020

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“…To date, food packaging materials made of protein sources including soybean polysaccharide/gelatin blend (Liu et al., 2020), soybean protein isolate‐based films incorporating diatomite/thymol complex (Wu et al., 2021), soy protein isolate‐based nanocomposite films (Xiao et al., 2020), whey protein isolate‐based films (Oymaci & Altinkaya, 2016), European eel skin gelatin, and protein isolate‐based packaging (Taktak et al., 2019), and zein‐based cling wraps (Vimala Bharathi et al., 2019) have been studied. Accordingly, their properties and performances have also been intensively reported.…”

Section: Common Approaches Of Different Types Of Biodegradable Materi...mentioning

confidence: 99%

A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Thuppahige

Karim

2021

Comp Rev Food Sci Food Safe

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The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact. Utilization of either biomass‐based, microorganism‐derived, or biotechnologically synthesized biopolymers as biodegradable matrices is the common approach toward achieving sustainability. Consequently, starch and cellulose are being commonly used as biodegradable matrices. However, rather than being fully biodegradable, most of them can be considered as semibiodegradable. Majority of the review studies are based on matrices that have an origin in edible sources, which might result in food insecurity. Although development of bio‐based polymers with sound packaging properties have been extensively studied, the potential agro‐industrial waste as alternative, eco‐friendly, and economically viable matrices have attracted little attention. Therefore, the approaches of developing biodegradable food packaging and the framework of converting agro‐industrial waste into biodegradable packaging matrices are discussed comparatively in this paper. It also critiques the approaches and valorization of agro‐industrial waste in biodegradable food packaging. Thereby, an overview of physicochemical, functional, and biodegradable properties of commonly used biodegradable food packaging materials are provided as an insight for agro‐industrial waste‐based food packaging. The potential use of agro‐industrial waste‐based biodegradable food packaging materials against commonly used biodegradable food packaging materials has been highlighted in this study. Thereby, the vital necessity of growing awareness about agro‐industrial waste as biodegradable food packaging materials is emphasized through this comprehensive review.

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“…Since composite films are an obstruction to oxygen, water, and carbon dioxide, food products' fragrance is preserved. They are therefore used in food packaging [ 169 ].…”

Section: Biodegradable Food Packaging Materialsmentioning

confidence: 99%

Current Trends of Food Analysis, Safety, and Packaging

Modi

Timilsina

Bhandari

et al. 2021

International Journal of Food Science

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Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents’ rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

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Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features

Cited by 6 publications

References 58 publications

Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage

A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Current Trends of Food Analysis, Safety, and Packaging

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