Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants

Kurek, Mia; Garofulić, Ivona Elez; Bakić, Marina Tranfić; Ščetar, Mario; Uzelac, Verica Dragović; Galić, Kata

doi:10.1016/j.foodhyd.2018.05.050

Cited by 217 publications

(107 citation statements)

References 63 publications

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“…The lower WVP of the films incorporated with different plant extracts may be also due to the hydrogen and covalent interactions between the chitosan network and polyphenolic compounds, which reduce the availability of the hydrophilic groups [277] and lead subsequently to a decrease in the affinity of chitosan film towards water molecules [252]. Similar decrease in WVP values were reported when chitosan film was incorporated with apple polyphenol.…”

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosansupporting

confidence: 54%

“…For example, the use of a chitosan coating enriched with moringa leaf extract on avocado [193] and alginate coating enriched with grape seed extract on grapes [247] have demonstrated improvement in their overall quality. Similar enhancements in antioxidant activity were achieved when grape pomace extract [248], maqui berry extract [249], thinned young apple [250], peanut skin (EPS), and pink pepper residue (EPP) extract [251] polyphenols were incorporated into a chitosan film while the chitosan film itself showed very low antioxidant activity [252] due to the absence of antioxidants along with the presence of catalysts of the lipid oxidation (light, technological treatment, presence of salt and unsaturated lipids) [251]. Blueberry leaf extracts (BLE) incorporated into a chitosan coating could maintain higher radical scavenging activity (RSA) of fresh blueberries during refrigerated storage in the first days of storage, but after three days the samples had lower RSA than the control and chitosan coating alone [191].…”

Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starmentioning

confidence: 70%

“…Higher tensile strength as compared to plain chitosan film were found in chitosan green tea extract [276]. However other authors reported that the tensile strength of chitosan films containing anthocyanin-rich purple-fleshed sweet potato extract (PSPE) was not very different from those of pure chitosan films but decreased the elongation at break [220,252]. However, a significant reduction in the tensile strength was detected when PSPE amount increased to 10 wt % [220].…”

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosanmentioning

confidence: 93%

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Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Section: Phenols From Plant Extracts As Crosslinkers For the Chitosansupporting

confidence: 54%

Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starmentioning

confidence: 70%

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosanmentioning

confidence: 93%

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Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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“…The additional value of these substances lies in their strong antioxidant capacity. Up to date numerous studies described the potential of anthocyanins extracted from red cabbage (Pereira, de Arruda, & Stefani, 2015;Silva-Pereira, Teixeira, Pereira-Júnior, & Stefani, 2015), grape skin (Ma & Wang, 2016), purple fresh sweetpotato (Xu et al, 2015), and blueberry and blackberry pomace (Kurek et al, 2018). In the past decade, there was a strong interest in the development of eco-friendly materials and their processing.…”

Section: Introductionmentioning

confidence: 99%

“…Up to date bio-based polymers and sol-gel surfactants have been proposed as substrates for the immobilization of molecules that are sensitive to processing and storage (Sánchez-Barragán, Costa-Fernández, & Sanz-Medel, 2005). Some authors reported the use of cassava starch (Golasz, Silva, & Silva, 2013;Veiga-Santos, Ditchfield, & Tadini, 2011), chitosan (CS) (Kurek et al, 2018;Yoshida et al, 2014) or tamarind seed polysaccharide (Liang & Wang, 2017) for immobilization of anthocyanins. Globally, there is a great industrial and scientific interest in bio-based polymers.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of Colorants

Kurek

Hlupić

Ščetar

et al. 2019

Journal of Food Science

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The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP‐based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC‐based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry‐based films and to orange in grape seed extract‐based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. Practical Application This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf‐life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.

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