Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil

Hasheminya, Seyedeh‐Maryam; Mokarram, Reza Rezaei; Ghanbarzadeh, Babak; Hamishekar, Hamed; Kafil, Hossein Samadi

doi:10.1016/j.foodchem.2019.03.076

Cited by 137 publications

(75 citation statements)

References 35 publications

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“…Therefore, the increased level of SSO in the GG/MBS films decreased the WVP of the films. These results are in accordance with those of other studies of the incorporation of oil into hydrophilic biopolymer films 47,48 . The addition of SSO to the GG/MBS film matrix might lead to hydrogen bonding interactions between SSO and the functional groups of GG and MBS.…”

Section: Otrsupporting

confidence: 93%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. to investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBSbased film developed here can be properly used as an edible film in settings that require high waterresistance properties but do not call for robust mechanical strength. Edible films and coatings improve the quality of foods by protecting them from physicochemical and biological deterioration. Examples of such deterioration events include weight loss or gain, the disappearance of the original texture, discoloration, flavor change, and growth of microorganisms. The main ingredients of edible films and coatings are edible filmogenic biopolymers, such as proteins, polysaccharides, lipids, or combinations of these molecules. Plasticizers, cross-linkers, and other food-grade additives are combined with the filmogenic biopolymers to modify the properties or functionalities of the edible films and coatings 1. Edible films and coatings have been studied extensively using various materials to improve food quality. For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2. Waxy corn starch-and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3. Soy protein coating on walnut kernels retards lipid oxidation 4. Carnauba waxbased coating on eggplants helps maintain firmness, color, and antioxidant activity 5. Similarly, many different ingredients are used for manufacturing edible films and coatings. Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. Therefore, starch-based films have high oxygen-barrier ability and good mechanical strength. In addition, starch is renewable, biodegradable, non-toxic, tasteless, odorless, colorless, abundant, and low in cost 6,7. Starchy foods include potatoes, corn, peas, wheat, and bananas. Mung beans (Vigna radiata L.) are starch-rich foods. Mung bean starch (MBS) has a high amylose content (30-45%) 8 , which is higher than that of cereals and tubers 9 .

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Section: Otrsupporting

confidence: 93%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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“…Hasheminya et al. ( Mokarram et al., 2019 ) attributed the increased thickness of kefiran and carboxymethylcellulose films to the increase in solid content following the incorporation of Satureja Khuzestanica EO.…”

Section: Resultsmentioning

confidence: 99%

Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizers

Gonçalves

Motta

Ribeiro-Santos

et al. 2020

Current Research in Food Science

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Cellulose acetate (CA) films with sweet fennel essential oil (FEO) were evaluated for possible changes caused by the incorporation of 5, 10, 20 and 30% glycerol. The results show that the incorporation of different concentrations of plasticizer caused an increase in thickness, water vapor transmission rate (WVTR), tensile strength (TS), besides altering the optical properties and demonstrating possible chemical interaction with the CA matrix (Fourier transform infrared (FTIR)). Scanning electron microscopy (SEM) images revealed that the addition of glycerol caused morphological changes on the surface and internal region of all films. As for antimicrobial activity, the FEO was effective for Staphylococcus aureus and Escherichia coli . However, all films evaluated did not show activity in inhibiting these microorganisms. Therefore, it is believed that the FEO may have some incompatibility with the CA matrix, being trapped between the polymer chains. Therefore, the results suggest that the incorporation of glycerol caused changes in the functional properties of all films, although it did not result in measurable antimicrobial effects.

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“…Similar barrier improvements were reported by Melendez-Rodriguez et al (67) when incorporated eugenol encapsulated in mesoporous silica nanoparticles in PHBV monolayers, though the barrier effect was mainly ascribed to the mineral nanofillers. Likewise, Hasheminya et al (95) showed that Kefiran/carboxymethyl cellulose composite films incorporating Satureja Khuzestanica essential oil by solvent casting decreased significantly the WVP values due to interactions between the hydrophobic compounds and the biopolymer. This phenomenon was explained by a reduction of the number of hydrophilic groups available that could diffuse into the continuous biopolymer phase.…”

Section: Barrier Performancementioning

confidence: 97%

Development of Electrospun Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Monolayers Containing Eugenol and Their Application in Multilayer Antimicrobial Food Packaging

et al. 2020

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In this research, different contents of eugenol in the 2.5-25 wt.% range were first incorporated into ultrathin fibers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by electrospinning and then subjected to annealing to obtain antimicrobial monolayers. The most optimal concentration of eugenol in the PHBV monolayer was 15 wt.% since it showed high electrospinnability and thermal stability and also yielded the highest bacterial reduction against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). This eugenol-containing monolayer was then selected to be applied as an interlayer between a structural layer made of a cast-extruded poly(3-hydroxybutyrate) (PHB) sheet and a commercial PHBV film as the food contact layer. The whole system was, thereafter, annealed at 160 • C for 10 s to develop a novel multilayer active packaging material. The resultant multilayer showed high hydrophobicity, strong adhesion and mechanical resistance, and improved barrier properties against water vapor and limonene vapors. The antimicrobial activity of the multilayer structure was also evaluated in both open and closed systems for up to 15 days, showing significant reductions (R ≥ 1 and < 3) for the two strains of food-borne bacteria. Higher inhibition values were particularly attained against S. aureus due to the higher activity of eugenol against the cell membrane of Gram positive (G+) bacteria. The multilayer also provided the highest antimicrobial activity for the closed system, which better resembles the actual packaging and it was related to the headspace accumulation of the volatile compounds. Hence, the here-developed multilayer fully based on polyhydroxyalkanoates (PHAs) shows a great deal of potential for antimicrobial packaging applications using biodegradable materials to increase both quality and safety of food products.

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Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil

Cited by 137 publications

References 35 publications

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizers

Development of Electrospun Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Monolayers Containing Eugenol and Their Application in Multilayer Antimicrobial Food Packaging

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