Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by <i>Zingiber officinale</i> extract

Khezerlou, Arezou; Ehsani, Ali; Tabibiazar, Mahnaz; Kia, Ehsan Moghaddas

doi:10.1002/app.47215

Cited by 31 publications

(16 citation statements)

References 49 publications

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“…In agreement with the results found, the addition of tragacanth gum and Persian gum to gelatin films provided more flexible films than those made of gelatin [ 23 ]. Likewise, sodium caseinate and whey protein combined with Persian gum or mesquite gum, respectively, also showed greater flexibility than pure protein films [ 22 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

et al. 2021

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In the last decades, berries have been identified as important vehicles for the transmission of foodborne viruses and different strategies are being explored to eliminate or reduce viral contamination in these fruits. The aim of this work was to develop novel edible coatings with antiviral properties for inactivating and reducing murine norovirus (MNV). Firstly, the effect of gelatin (G) addition on Persian gum (PG) films was studied in terms of microstructural, mechanical, optical, and water barrier properties. The following PG:G ratios were considered: 100:0, 75:25, 50:50, 25:75, and 0:100. Microstructure analysis revealed the compatibility of both hydrocolloids since no phase separation was observed. The addition of G to PG films provided stiffer and more deformable films than pure PG, with lower water vapor permeability values. Specifically, films prepared with 50:50 PG:G ratio presented better mechanical and barrier performance. Interestingly, pure PG showed antiviral activity on murine norovirus, probably due to the presence of some impurities (mainly tannins). Adding allyl isothiocyanate (AITC) enhanced the PG antiviral activity at refrigerated temperatures in blueberries, not being affected by the AITC concentration. This effect was not observed at ambient temperature, probably due to the volatilization of AITC.

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Section: Resultsmentioning

confidence: 99%

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

et al. 2021

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“…To overcome this problem, hydrophobic active agents (such as lipid droplets or fat particles) are often incorporated into the film matrix to reduce the WS and MC [66]. In some applications, the ability of a film to dissolve when it comes into contact with a food surface may be useful for releasing active agents, such as antimicrobials or antioxidants [67].…”

Section: Impact Of Bioactive Compounds On Packaging Properties 41 Physical Propertiesmentioning

confidence: 99%

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

Khezerlou¹,

Tavassoli²,

Sani³

et al. 2021

Preprint

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There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges are being overcome by incorporating the bioactive compounds into nanoparticles, which are then introducing into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of materials, and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, this article highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.

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“…Biopolymers as well as plastics are widely used in intelligent food packaging. Even though various natural polymers have advantages (like biodegradable, renewable, and low cost) over plastics (Ghoshal, 2018; Khezerlou, Ehsani, Tabibiazar, & Moghaddas Kia, 2019), the full replacement of them with synthetic polymers seems not to be practical because of problems associated with technical and economical issues (Rogovina, Prut, & Berlin, 2019). Different biopolymers can be easily turned into a layer of nanofibers using the electrospinning method.…”

Section: Application Of Electrospinning In Food Packagingmentioning

confidence: 99%

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Mohammadi

Hosseini

Yousefi

2020

Food Science & Nutrition

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Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.

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Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract

Cited by 31 publications

References 49 publications

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

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