Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles

Jiang, Longwei; Jia, Fuguo; Han, Yang‐Su; Meng, Xiangyi; Xiao, Yawen; Bai, Shigang

doi:10.1016/j.carbpol.2021.117877

Cited by 82 publications

(47 citation statements)

References 44 publications

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“…The zein film was prepared by referring to our previous research [ 15 ]. First, 1 mL of absolute ethanol containing CA (5.8 mg) was dropwise added into 10 mL of β-CD aqueous solution (2 mM), and the system was continuously stirred (200 rpm, 5 h) in the dark.…”

Section: Methodsmentioning

confidence: 99%

“…The WVP of the film was tested by the previous method [ 15 ]. The film sample was sealed over a special aluminum cup (1.3 cm in depth and exposed area of 28.26 cm 2 ) containing 2 g of anhydrous CaCl 2 , and placed into a desiccator with RH of 95% at room temperature for 48 h. The WVP of the film was calculated using the following equation:

where W is the weight change of the film (g); t is the thickness of the film (m); M is the lapsed time for the weight gain of film (h); D is the area of film (m 2 ); Δ P is the change in pressure (Pa).…”

Section: Methodsmentioning

confidence: 99%

“…The dumbbell-shaped specimens with 4 mm neck width and 50 mm long were cut from the film samples. Mechanical properties, including elongation at break (EAB) and tensile strength (TS), were measured by a tensile testing machine (Model QJ 210, Shanghai, Qingji, China), based on our previous research [ 15 ]. The 100 N sensor was selected and the tensile speed was set to 10 mm/min.…”

Section: Methodsmentioning

confidence: 99%

“…Then, the absorbance of the solution at 732 nm was measured using a UV–Vis spectrophotometer (UV-2550, Shimadzu, Japan). The total antioxidant activity of the film was calculated using the following equation [ 15 ]:

where A i and A are the absorbance of the sample and blank group, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Many studies have reported that the antioxidant stability of CA was improved when combined with β-CD [ 10 , 12 , 14 ]. Our group previously prepared CA/β-CD inclusion complex nanoparticles (NPs) by the nanoprecipitation method [ 15 ]. The NPs do not need to be separated and dried, and the suspension can be used as a solvent for dissolving zein directly, which makes the process environmentally friendly and low cost.…”

Section: Introductionmentioning

confidence: 99%

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Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging

et al. 2021

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In this study, following the green, environmentally friendly and sustainable development strategy, cellulose nanocrystals (CNCs) were prepared through a solvent-free esterification reaction between microcrystalline cellulose and maleic anhydride, combined with subsequent ultrasonic treatment, and maleic-anhydride-modified CNC-reinforced zein/catechin/β-cyclodextrin inclusion complex nanoparticles nanocomposite films were prepared by a facile solution casting. The amount of CNCs in the film matrix was 0–8 wt%, and their effect on structural, physicochemical and functional properties of the resulting films were investigated. SEM images showed that the addition of CNCs made the microstructure of the film more smooth and uniform. The intermolecular hydrogen bonds between CNCs and film matrix were supported by FT-IR. XRD analysis also confirmed the appearance of a crystalline peak due to the existence of CNCs inside the films. The incorporation of CNCs significantly reduced water vapor permeability, water solubility and the swelling degree of the nanocomposite film, and also significantly increased tensile strength and elongation at break from 12.66 to 37.82 MPa and 4.5% to 5.2% (p < 0.05). Moreover, nanocomposite film packaging with CNCs can effectively inhibit the oxidation of soybean oil.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

where A i and A are the absorbance of the sample and blank group, respectively.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging

et al. 2021

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Current Scenario and Future Trends of Plant Nano‐Interaction to Mitigate Abiotic Stresses: A Review

Yasmeen

Mustafa

Jhanzab

et al. 2023

Impact of Engineered Nanomaterials in Genomics and Epigenomics

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Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols

Liu

Xie

et al. 2022

Cereal Chem

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Background and objectives This study aimed to develop gluten‐ and glutenin‐based active films functionalized individually by three different types of polyphenols (naringin, cyanidin‐3‐O‐glucoside, and proanthocyanidin). The interaction of these phenolic compounds with gluten and glutenin, and the effect of presence of these polyphenols on the physicochemical, antioxidative, and antimicrobial properties of resulting films were evaluated. Findings. The proanthocyanidin interacted with gluten and glutenin helped to form rougher surface structure and more homogeneous cross‐sectional structure. Therefore, the water vapor barrier property, water repellence, tensile strength, and thermal stability of the films were substantially improved in the presence of proanthocyanidin. The films containing proanthocyanidin also showed ability to inhibit growth of foodborne pathogens and scavenge free radical. Furthermore, the glutenin films exhibited higher tensile strength and better thermal stability. The gluten films possessed better water vapor barrier property and water repellence. Conclusion There were significant differences in physical properties between gluten films and glutenin films due to the difference of composition. However, the effects of polyphenols on the physical properties of the two films were basically the same. Significance and novelty. The differences in physicochemical properties between gluten‐ and glutenin‐based films functionalized by polyphenols were illustrated in this study.

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Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles

Cited by 82 publications

References 44 publications

Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging

Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging

Current Scenario and Future Trends of Plant Nano‐Interaction to Mitigate Abiotic Stresses: A Review

Comparative studies on physicochemical properties of gluten‐ and glutenin‐based films functionalized by polyphenols

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