Development of Disulfide Bond Crosslinked Gelatin/ε-Polylysine Active Edible Film with Antibacterial and Antioxidant Activities

Deng, Lei; Li, Xinying; Miao, Keyan; Mao, Xinyan; Han, Miao; Li, Defu; Mu, Changdao; Ge, Liming

doi:10.1007/s11947-020-02420-1

Cited by 51 publications

(18 citation statements)

References 57 publications

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“…Polymer intermolecular crosslinking improves a film’s mechanical and hydrophobic properties and creates integrated complex networks by forming chemical bonds (intramolecular or intermolecular) with molecular polymer chains [ 21 , 22 , 23 ]. As a low-toxic natural crosslinking agent for both chitosan and gelatin, genipin could be an ideal choice for making crosslinked chitosan/gelatin-based films [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Roy

Rhim

2022

Materials

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Functional food packaging films were prepared using a binary mixture of chitosan and gelatin through crosslinking with genipin and hybridization with rosemary essential oil and quercetin. The mixture of chitosan and gelatin produced the compatible film, and the added fillers also showed good compatibility. The physical properties of the chitosan/gelatin film were not greatly affected by crosslinking with genipin, and the functionality of the composite film was increased by the addition of rosemary essential oil and quercetin. The bioactive additives did not significantly affect the hydrophobicity and water vapor barrier properties of the chitosan/gelatin film but significantly changed the color, while the mechanical and thermal properties were slightly affected. The addition of these functional fillers significantly improved the UV protection, antioxidant, and antibacterial properties of the chitosan/gelatin film. Therefore, the novel chitosan/gelatin film with genipin crosslinking and the integration of rosemary essential oil and quercetin is considered to have high potential for applications in active food packaging.

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Section: Introductionmentioning

confidence: 99%

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Roy

Rhim

2022

Materials

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“…Chemical modification consists in wet chemical techniques using chromic acid, potassium permanganate, or nitric acid (which are effective in surface modification by general oxidation reactions that generate carbonyl, hydroxyl, and carboxylic acid groups) [ 214 ], but sometimes, they are susceptible to overexposure, damaging the polymer surface, and leading to undesirable bulk property changes and crosslinking. By the intra- or inter-molecular crosslinking process, tridimensional networks are created by covalent or noncovalent bonds such as ionic interactions between divalent cations, hydrogen bonds, or hydrophobic interactions [ 194 , 215 ]. The ionic crosslinking of biopolymers occurs in mild reaction conditions, with a lower toxicity of reagents.…”

Section: Controlled-release Packaging (Crp)mentioning

confidence: 99%

Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

Vasile¹,

Baican

2021

Molecules

122

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Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

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Section: Introductionmentioning

confidence: 99%

“…The low molecular weight of ε-PL leads to poor moldability, although it is thermoplastic when dry and has a glass transition temperature of 88 °C and melting point of 173 °C . These limitations have restricted the development of solid ε-PL to a soft hydrogel , and a few other materials. − To overcome the poor moldability, we increased the apparent molecular weight of ε-PL by forming a molecular complex via ionic interactions with an anionic detergent or a lignin derivative …”

Section: Introductionmentioning

confidence: 99%

“…18−21 To overcome the poor moldability, we increased the apparent molecular weight of ε-PL by forming a molecular complex via ionic interactions with an anionic detergent 18 or a lignin derivative. 19 To further develop ε-PL-based materials, we tried to improve our ionic complexes and create novel moldable materials from ε-PL via mechanisms other than ionic interactions. During the latter investigation, we unexpectedly found that a mixture of ε-PL with fructose formed a clear orange, soft, and elastic solid.…”

Section: ■ Introductionmentioning

confidence: 99%

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Bio-Based, Flexible, and Tough Material Derived from ε-Poly-l-lysine and Fructose via the Maillard Reaction

2020

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We report a bio-based, soft, elastic, and tough material prepared from a mixture of ε-poly- l -lysine (ε-PL) and d -fructose. The obtained complex was insoluble in water, whereas its ingredients had high water solubility. This complex was likely formed via Schiff base formation and subsequent rearrangement reactions, that is, the Maillard reaction, because the reaction occurred between reducing sugars and cationic polyelectrolytes having primary and secondary amino groups. The progress of the Maillard reaction was investigated by proton nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. Mechanical properties of the complexes were evaluated by tensile testing, and the properties of the optimized complex [ε-PL/fructose = 60:40 (w/w), maximum stress = 27.9 MPa, strain at break = 46%, Young’s modulus = 741.6 MPa] resembled those of some petroleum-based plastics. Additionally, the ε-PL/fructose complex displayed antimicrobial activity against Bacillus subtilis . These ε-PL/fructose complexes have biological properties such as antimicrobial activity, low toxicity toward mammals, and biodegradability, which are attributable to the intrinsic nature of ε-PL, as well as enhanced mechanical properties and water resistance compared with pure ε-PL.

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Development of Disulfide Bond Crosslinked Gelatin/ε-Polylysine Active Edible Film with Antibacterial and Antioxidant Activities

Cited by 51 publications

References 57 publications

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

Bio-Based, Flexible, and Tough Material Derived from ε-Poly-l-lysine and Fructose via the Maillard Reaction

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