Developing a simultaneously antioxidant and pH-responsive κ-carrageenan/hydroxypropyl methylcellulose film blended with Prunus maackii extract

Sun, Guohou; Chi, Wenrui; Xu, Shu; Wang, Limin

doi:10.1016/j.ijbiomac.2019.11.114

Cited by 54 publications

(18 citation statements)

References 37 publications

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“…7a). This difference can be attributed to generation of hydrogen bonds or covalent bonds between molecules (Sun et al., 2020), implying that HPMC modified WPC. The intensity of the absorption peak after addition of the TG to the film was significantly higher compared with that of the WPC film without TG treatment (Fig.…”

Section: Resultsmentioning

confidence: 99%

Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film

Jiang

Zhang

Jiang

et al. 2022

Int J of Food Sci Tech

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Summary Whey protein and cellulose derivatives are abundant and renewable raw materials that provide an environmentally friendly alternative to fossil fuel sources used for food packaging. A novel biodegradable composite film comprising whey protein concentrates (WPC) aqueous solutions (10%, w/v) with different concentrations of Hydroxypropyl methylcellulose (HPMC) (0, 1, 2, 3, 4 and 5 wt% of WPC) was prepared in the present study. The effect of transglutaminase (TG) on the functional properties of the film was investigated. SDS‐PAGE profiles indicated that TG modulated the formation of intermolecular cross‐linking of WPC. FT‐IR results showed that HPMC modified the mechanical properties of WPC. Incorporation of HPMC decreased the transparency and improved the tensile strength and extensibility of the film. TG addition led to a significant enhancement of the mechanical properties of the film. These findings indicated that TG promoted the formation of WPC‐HPMC composite film with improved mechanical properties.

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Section: Resultsmentioning

confidence: 99%

Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film

Jiang

Zhang

Jiang

et al. 2022

Int J of Food Sci Tech

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“…The freshness of pork can be determined by measuring TVB-N levels. The semi-micro Kjeldahl method for measuring TVB-N content ( Sun et al, 2020 ) was adopted. A mixture of MgO suspension (10 g/L) and pork samples was distilled.…”

Section: Methodsmentioning

confidence: 99%

Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness

Tang

Zhao

Yang

et al. 2022

Current Research in Food Science

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“…Cellulose and its derivatives are excellent candidates for indicator films because of their biocompatibility, biodegradability, safety and good film-forming properties (strength, toughness, flexibility and transparency), making them suitable for application in on-package indicator films. As shown in Table 1, indicator films prepared from cellulose and its derivatives, including CMC, 48 cellulose, 66,[103][104][105] cellulose acetate nanofibers, 49 cellulose nanofibers 63,106 and hydroxypropyl methylcellulose, 58,107,108 have been reported in the literature. The purpose of incorporating cellulose or its derivatives in a composite film is to obtain a unique transparent and strength film, as summarized in Table 2.…”

Section: Cellulose-based Indicator Filmsmentioning

confidence: 99%

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

et al. 2022

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Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real‐time food quality monitoring using on‐package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide‐based films can be developed into on‐package indicator films due to their excellent film‐forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on‐package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide‐based pH‐responsive films. © 2022 Society of Chemical Industry.

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Developing a simultaneously antioxidant and pH-responsive κ-carrageenan/hydroxypropyl methylcellulose film blended with Prunus maackii extract

Cited by 54 publications

References 37 publications

Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film

Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film

Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

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