Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract

Söğüt, Ece; Seydim, Atıf Can

doi:10.1016/j.carbpol.2018.04.071

Cited by 66 publications

(42 citation statements)

References 31 publications

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“…The EM reflects the stiffness of the film samples and is higher in more compact structures. Elongation at break indicates the flexibility of the films, which is desired for easy handling of films, while tensile strength is required to maintain the structural integrity of films . The interaction between carrageenan and whey protein components is related to the electrostatic attraction mostly affecting the mechanical properties of blend films.…”

Section: Resultsmentioning

confidence: 98%

“…However, like other protein‐based films, whey protein isolate films have limited applications because of their water‐sensitive structure, which in turn affects their mechanical and barrier properties . Researchers have proposed various methods, such as blending or coating with other polymers, lamination, plasticization, controlling pH, cross‐linking, and irradiation, to overcome these drawbacks. The amphiphilic character of whey proteins allows them to interact with other components such as anionic polysaccharides .…”

Section: Introductionmentioning

confidence: 99%

“…However, when plasticizers disrupt hydrogen bonding, spread, and intercalate among and between polymer chains to obtain adequate flexibility, they also cause increases in water vapor and gas permeability . On the other hand, high nanofiller content in biopolymers may result in loss of structure . The suitable concentration and type of plasticizer and nanofiller must be selected as well as applying the appropriate blend ratio of whey protein and carrageenan.…”

Section: Introductionmentioning

confidence: 99%

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Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Söğüt

2020

J of Applied Polymer Sci

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The aim of this study was to prepare nanocomposite films composed of whey protein isolate (W) and carrageenan (C) with nanocellulose (N) for food packaging applications. Response surface methodology was applied to investigate the effect of W concentration (v/v, 0-100%), glycerol/sorbitol (G/S) ratio (0-1), and N concentration (w/w, 0-5%) on the physicomechanical properties of film samples. Higher W and N contents and lower G/S ratios showed positive effect on rigidity of film samples, while introducing high concentration of N increased the water vapor permeability values with increasing plasticizer and C concentration. The highest water uptake values were observed in C based films, while a higher C content resulted in lower opacity values. The addition of nanocellulose into whey protein and carrageenan blend films in the presence of a plasticizer mixture improved the suitability of selected biopolymers for food packaging applications when compared to their neat films.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Söğüt

2020

J of Applied Polymer Sci

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“…According to Rescek et al, [11] polyethylene/ polycaprolactone film improved on the physical properties and barrier properties of packaging. Sogut and Seydim [12] showed that edible coating of chitosan and polycaprolactone bilayer films showed better functional properties and mechanical resistance than chitosan monolayer films. Sogut and Seydim [13] found that chitosan-and polycaprolactone-based bilayer films have been applied to augment the shelf life of chicken breast fillets.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…These results show an improved interfacial adhesion between CNC and chitosan which reduced the swelling and solubility of chitosan film in contact with wet culture medium. [58] The inclusion of GA as cross-linking agent further reduced the inhibitory effects of film composites against F I G U R E 1 1 Antimicrobial activity of non-cross-linked, CH-GA-cross-linked and MC-GA-cross-linked neat chitosan and CNC/chitosan film composites (upper side: 0 wt% CNC, left hand side: 1 wt% CNC and right-hand side: 5 wt% CNC; solid line: indication of sample and dotted line: indication of inhibition zone) [Color figure can be viewed at wileyonlinelibrary.com] the microorganisms. The antimicrobial mechanism of chitosan was associated with the interruption of cell functioning as rupture of the cell wall caused by the electrostatic interactions among polycationic chitosan (NH 3 + ) and negatively-charged surface of bacterial cell wall [59] caused consequent leaking of the intracellular components from the cell resulting in the failure of RNA synthesis and cell death.…”

Section: Antimicrobial Testmentioning

confidence: 99%

Comparative study on the properties of cross‐linked cellulose nanocrystals/chitosan film composites with conventional heating and microwave curing

Gan

Sam

Abdullah

et al. 2020

J of Applied Polymer Sci

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Cross‐linking of chitosan film composites was carried out by using conventional heating and microwave curing methods in this study. Non‐cross‐linked and glutaraldehyde (GA) cross‐linked neat chitosan and cellulose nanocrystals (CNC)/chitosan film composites were cured by either conventional oven heating or microwave irradiation. Tensile strength and Young's modulus of chitosan composites were enhanced significantly by the addition of CNC and GA especially for the microwave‐cured samples. The changes in chemical interaction of the chitosan film composites was determined by Fourier transform infrared (FTIR) spectroscopy. The microwave‐cured GA‐cross‐linked chitosan film composites were more thermally stable than non‐cross‐linked and conventionally heated GA‐cross‐linked chitosan film composites due to the formation of a more stable structure between GA and chitosan. Nevertheless, the reduced antimicrobial efficacy of film composites against Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae was observed in cross‐linked film composites compared with non‐cross‐linked composites.

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Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract

Cited by 66 publications

References 31 publications

Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Comparative study on the properties of cross‐linked cellulose nanocrystals/chitosan film composites with conventional heating and microwave curing

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