Design of pectin-sodium alginate based films for potential healthcare application: Study of chemico-physical interactions between the components of films and assessment of their antimicrobial activity

Nešić, Aleksandra; Onjia, Antonije; Davidovic, Z Sladjana; Dimitrijević, Suzana; Errico, Maria Emanuela; Santagata, Gabriella; Malinconico, Mario

doi:10.1016/j.carbpol.2016.10.054

Cited by 99 publications

(58 citation statements)

References 31 publications

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“…The high affinity of hydroxyl groups for binding of divalent cations have been already confirmed by the other authors . The unusual trend of shifting the COO − vibrational modes to higher values after induced crosslinking reaction indicates drastic change in distance of CO bond during the binding between calcium and oxygen of carboxyl group, hence higher amount of energy is needed to stretch and vibrate CO bond …”

Section: Resultssupporting

confidence: 66%

“…[25,26] The unusual trend of shifting the COO À vibrational modes to higher values after induced crosslinking reaction indicates drastic change in distance of C─O bond during the binding between calcium and oxygen of carboxyl group, hence higher amount of energy is needed to stretch and vibrate C─O bond. [27,28] Considering the pectin/Ca and pectin/CMC/Ca films, the interactions between pectin polar groups, water and glycerol should be also taken into account. In fact, in region between 1600 and 1700 cm À1 the broad peak with shoulder could be noticed, whereas the spectrum of neat pectin powder is lack of this peak.…”

Section: Resultsmentioning

confidence: 99%

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Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

Šešlija

Nešić

Škorić

et al. 2018

Macromolecular Symposia

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The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent‐casting method with different carboxymethyl cellulose content and cross‐linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer. FT‐IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self‐associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeability values are in the range of 1.32 × 10−7 up to 2.03 × 10−7 g/m h Pa.

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Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

Šešlija

Nešić

Škorić

et al. 2018

Macromolecular Symposia

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“…Addition of casein was desired to enhance the mechanical properties of the film and provide resistance against denaturation. Glycerol was used as a plasticizer and reduces the strong intermolecular interaction between pectin and SA macromolecular chain (Nešić et al , ).…”

Section: Resultsmentioning

confidence: 99%

“…The edible film made out of alginate was used as a semi‐permeable barrier to moisture, gases and aromatics and at the same time retain the structural integrity, handling characteristics (Periera et al ., 2019). Pectin and alginate can form water‐insoluble films, gels and beads, along with divalent and trivalent cations (Nešić et al , ). It was reported in an earlier work the incorporation of Lactobacillus rhamnosus CECT 8361 into alginate prebiotic fibre formulation could help enhance the quality of fresh blueberries (Bambace et al , ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Namratha

Sreejit

Radhakrishnan

2020

Int J of Food Sci Tech

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Summary The objective of this study was to develop a casein‐based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein‐based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X‐ray diffraction. Probiotic‐incorporated casein‐based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 107 CFU mL−1 rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic‐incorporated casein‐based edible film for active packaging of food products.

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“…As observed in the FTIR analysis, the hydrophobic interactions and hydrogen present bridges in proteins could be demonstrated (Section 3.3.1). It has been proved that lots of hydroxyl groups exist to allow formation of hydrogen bonds between side-by-side polymer chains, resulting in high TS of films made of protein or sodium alginate [6,21,40]. Moreover, it has been reported that the mechanical properties of films are greatly associated with distribution and of intra-and intermolecular interactions, depending on the arrangements, and orientation of polymer chains in the network [17].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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Design of pectin-sodium alginate based films for potential healthcare application: Study of chemico-physical interactions between the components of films and assessment of their antimicrobial activity

Cited by 99 publications

References 31 publications

Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

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