Development of active and intelligent films based on cassava starch and Chinese bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) anthocyanins

Yun, Dawei; Cai, Huahao; Liu, Yunpeng; Xiao, Lixia; Song, Jiangfeng; Li, Jun

doi:10.1039/c9ra06628d

Cited by 108 publications

(72 citation statements)

References 56 publications

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“…Yun at al. obtained 60% of DPPH scavenging activity when 4 wt% of Chinese bayberry was added into starch films [50]. On the other side, when a higher concentration of extract is included into the starch matrix (between 10 and 20%), high antioxidative activity can be obtained.…”

Section: Antioxidant Capacitymentioning

confidence: 98%

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Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

et al. 2020

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The aim of this paper is to evaluate the physicochemical and microbiological properties of active thermoplastic starch-based materials. The extract obtained from grape cane waste was used as a source of stilbene bioactive components to enhance the functional properties of thermoplastic starch (TPS). The biomaterials were prepared by the compression molding technique and subjected to mechanical, thermal, antioxidant, and microbiological tests. The results showed that the addition of grape cane extract up to 15 wt% (TPS/WE15) did not significantly influence the thermal stability of obtained biomaterials, whereas mechanical resistance decreased. On the other side, among all tested pathogens, thermoplastic starch based materials showed antifungal activity toward Botrytis cinerea and antimicrobial activity toward Staphylococcus aureus, suggesting potential application in food packaging as an active biomaterial layer.

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Section: Antioxidant Capacitymentioning

confidence: 98%

“…Yun at al. obtained 60% of DPPH scavenging activity when 4 wt% of Chinese bayberry was added into starch films [50].…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

et al. 2020

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“…Novel pH responsive biopolymer lms made by immobilising the anthocyanin pigment from natural dyes have received great interest recently. [7][8][9][10][11] The pigment particles immobilised during evaporation and drying process. Immobilisation boosts the orientation of pigments are vertically within the lm layer and it is reported that sol gel method is a popular method for immobilisation of pigment.…”

Section: Introductionmentioning

confidence: 99%

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage

et al. 2020

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“…Each polysaccharide has a particular structure with hydroxyl groups that in its turn could form hydrogen bonding with the anthocyanin hydroxyl groups. Starch-BBE (anthocyanin-rich bayberry extract) films had their properties modified (water vapor permeability, tensile strength, UV-vis light barrier, among others) due to the presence of anthocyanins in BBE (Yun et al, 2019).…”

Section: Swelling Indexmentioning

confidence: 99%

Fruit juices in polysaccharides edible films

Chambi¹,

Costa²,

Lima³

et al. 2020

Afr. J. Food Sci.

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In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethyl cellulose, hydroxypropyl methyl cellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8 to 28 Mpa), elongation at break (6 to 36%), adhesion force (0.4 to 1.4 N), swelling index (1.0 to 2.3), and disintegration time (0.5 to 60 min) that varied as a function of the polysaccharide and the fruit juice used. The surface pH was, respectively, ~5.5 and ~4.6 for the films produced with grape and jambolan juices, regardless of the polysaccharide used. All films presented the typical color of the fruit juices, which was characterized by the L*, a* and b* parameters. The films produced with jambolan juice had the higher anthocyanin content (3.4 mg/g, d.b.) and antioxidant capacity (198 Mol Trolox equivalent/g, d.b.) when compared to those produced with grape juice (0.28 mg/g and 85 Mol Trolox equivalent/g, d.b.). The results are interesting for the food industry, specifically in edible or biodegradable films production, since alternative fruit juices can be used in food formulations and their natural compounds can replace synthetic additives.

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Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

Abstract: In this study, anthocyanin-rich Chinese bayberry extract (BBE) was added into cassava starch to develop food packaging films with antioxidant and pH-sensitive properties.

Cited by 108 publications

References 56 publications

Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage

Fruit juices in polysaccharides edible films

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Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

Abstract: In this study, anthocyanin-rich Chinese bayberry extract (BBE) was added into cassava starch to develop food packaging films with antioxidant and pH-sensitive properties.

Cited by 108 publications

References 56 publications

Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage

Fruit juices in polysaccharides edible films

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Product

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Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage