Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation

Kim, In Hah; Yang, Hee Jae; Noh, Bong Soo; Chung, Seo Jin; Min, Sea C.

doi:10.1016/j.foodchem.2012.02.040

Cited by 33 publications

(9 citation statements)

References 45 publications

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“…Мясо, птица и рыба Желатин + пробиотики Охлажденный хек [163] Яблочное/томатное пюре + коричный альдегил/ карвакрол Запеченная курица [164] Обезжиренная горчичная мука + ксантановая камедь Копченый лосось [165] Красные водоросли + экстракт семян грейпфрута Бекон [167] Альгинат натрия + эфирное масло мяты Радужная форель [168] Основные направления исследований съедобных пленок и покрытий…”

Section: пальмовое маслоunclassified

Edible polymer films and coatings: background and current state (a review)

Savitskaya¹

2016

polymmattech

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В обзоре представлены данные о составе, способах получения и областях применения съедобных полимерных пленок и покрытий в качестве полностью биоразлагаемых упаковочных материалов. Проанализированы их основные физико-химические характеристики, функции и назначение, приведены примеры коммерциализации разработок в этой области. Savitskaya T. A. Edible polymer films and coatings: background and current state (a review). This review summarizes the composition, methods of preparation and applications of edible polymer films and coatings as completely biodegradable packaging materials. Basic physical and chemical characteristics, functions and purposes have been analyzed.The examples of the commercialization of research in this area are given.

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Section: пальмовое маслоunclassified

Edible polymer films and coatings: background and current state (a review)

Savitskaya¹

2016

polymmattech

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“…Comparing the films developed in this study, F.MD presented the lowest WVP, which also had lower moisture (Table 4). The rate of migration of water molecules in a biopolymer film decreases with a decrease in the size of the biopolymers in a film matrix due to an increase in the tortuosity of the pathway of water molecules (Kim et al 2012). This resulted in a decrease of WVP in the film made with MD (F.MD) because MD DE 20 presents smaller particle size than GA. Additionally, the lower WVP and moisture can be attributed to the lower percentage of glycerol used during F.MD formulation, which was 15.4 % (related to solids), compared to 25.2 % in F.GA and 22 % in F.GA/MD.…”

Section: Film Characterizationmentioning

confidence: 99%

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Stoll

Costa

Jablonski

et al. 2015

Food Bioprocess Technol

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Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by highefficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

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“…The films were used to pack palm oil (maintained for 45 days of storage) under accelerated oxidation conditions (63 % relative humidity and 30 C) to simulate a storage experiment. Bio-based films were prepared (casting) by dispersing cassava starch (4 %), sucrose (1.4 %), inverted sugar (0.7 %), and mango and/or acerola fruit pulp (0-20 %) in distilled water, The composite coating improved the stability of smoked salmon against lipid oxidation without imparting a negative sensory quality to the salmon Kim et al (2012) according to a (2 2 ) second-order experiment design (for a total of 11 experiments). It was noted that palm oil packed in bio-based films containing mango and acerola pulps showed a low peroxide index, when compared to the product packed in control films.…”

Section: Antioxidant Food Packagingmentioning

confidence: 99%

Natural Ingredients as Additive for Active Antioxidant Food Packaging

Souza¹,

Veiga‐Santos

Druzian³

2013

Food Quality, Safety and Technology

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Active packaging materials have been developed to interact with the packed products and to extend their shelf life. When regarding antioxidant active packaging, it also has the advantage of allowing lower antioxidant addition to the food product. Although many synthetic antioxidant have already been used as antioxidant additives for polymers, recent studies have demonstrated that natural antioxidants are promising sources of additives. In this chapter, some aspects related to natural antioxidants have been reviewed and a few natural antioxidant sources, used as additive for active antioxidant food packaging materials, have been discussed.

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Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation

Cited by 33 publications

References 45 publications

Edible polymer films and coatings: background and current state (a review)

Edible polymer films and coatings: background and current state (a review)

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Natural Ingredients as Additive for Active Antioxidant Food Packaging

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