Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

Abstract

This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread’s quality characteristics.

Antibacterial and Barrier Properties of Gelatin Coated by Electrospun Polycaprolactone Ultrathin Fibers Containing Black Pepper Oleoresin of Interest in Active Food Biopackaging Applications

“…The reason why the wettability is higher than that of electrospun fibers may be related to the different surface topology that could result from the multilayer formation. The observed enhanced water resistance is a positive result for the potential application of these multilayers in food packaging applications of moisture containing products such as sliced bread [ 39 ].…”

Electrospun Active Biopapers of Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Short-Term and Long-Term Antimicrobial Performance

“…To this end, the absorption of light at wavelengths between 200 nm and 700 nm was measured in specimens sized 50 mm × 30 mm. Transparency (T) and opacity (O) were determined using Equations (1) and (2), respectively [62].…”

“…Color of the biopapers was determined with a Chroma Meter CR-400 from Konica Minolta (Tokyo, Japan). The color difference (∆E*) was calculated using Equation (3) [62]. ∆E * = (∆L * ) 2 + (∆a * ) 2 + (∆b * ) 2 0.5 (3) where ∆L*, ∆a*, and ∆b* corresponded to the differences between the brightness and color parameters of the PHBV biopapers containing the active substances and the values of the neat PHBV biopaper.…”

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

“…The combing process would be influenced by many parameters such as salts, temperature, and pH values. Compared to that, covalent bond has more permanent and firmer structure [7].…”

“…The combing process would be influenced by many parameters such as salts, temperature, and pH values. Compared to that, covalent bond has more permanent and firmer structure [7].Protein-polysaccharide conjugates could be obtained in different ways, such as Maillard reaction, enzymatic catalysis, etc. [8].…”