Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas

Xie, Cancan; Wang, Fenghui; He, Zichuan; Tang, Hongjie; Li, Hanyu; Hou, Jingjie; Liu, Yingzhu; Jiang, Longwei

doi:10.1016/j.ijbiomac.2023.125045

Cited by 18 publications

(2 citation statements)

References 48 publications

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“…A slight influence of the extract was observed at this point, as a decrease of 10% in spoilage on both film formulations is shown. The higher oxygen permeation of chitosan possibly promoted the mold growth, which decreased when the blend CH-ST was used due to a higher abundance of hydrogen bonding [82], which was even more reduced when the extract was added, agreeing with other authors [83]. A very high loss of gas permeability-both oxygen and carbon dioxide-can act in detriment of the preservation by favoring the anaerobic facultative bacteria growth.…”

Section: Raspberry Preservation Over Storage Timesupporting

confidence: 85%

Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract

Cejudo,

Ferreiro,

Romera

et al. 2023

Foods

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Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film’s formulation themselves, showing different fingerprints depending on the film.

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Section: Raspberry Preservation Over Storage Timesupporting

confidence: 85%

Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract

Cejudo,

Ferreiro,

Romera

et al. 2023

Foods

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“…The total soluble solid contents of the bananas were measured by a digital refractometer (ATAGO PAL-1, Japan). Bananas (1 g) were ground and completely homogenized with 10 mL of distilled water [48]. A drop of banana liquid was dripped on the sample pool of the refractometer to detect the total soluble solids.…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations

Huang,

Liao,

et al. 2024

Foods

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In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.

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Effect of polydimethylsiloxane on the structure and barrier properties of starch/PBAT composite films

Song,

Sun,

Hao

et al. 2024

Carbohydrate Polymers

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Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas

Cited by 18 publications

References 48 publications

Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract

Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract

Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations

Effect of polydimethylsiloxane on the structure and barrier properties of starch/PBAT composite films

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