Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil

Mohammadi, Maryam; Mirabzadeh, Sanam; Shahvalizadeh, Rahim; Hamishehkar, Hamed

doi:10.1016/j.ijbiomac.2020.01.083

Cited by 114 publications

(58 citation statements)

References 50 publications

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“…These results show that the nano‐emulsified CCO was successfully incorporated into the coating material (Xu et al, 2019). Some previous reports showed that the active ingredients in essential oils were mainly interacted with the coating matrix molecules through interactions such as hydrogen bonding and ionic bonding (Bashiri, Ghanbarzadeh, Ayaseh, Dehghannya, & Ehsani, 2020; Mohammadi, Mirabzadeh, Shahvalizadeh, & Hamishehkar, 2020). In addition, some differences of the peak wavenumbers were not consistent with previous studies (Xu, Gao, Feng, Huang, et al, 2019), mainly due to the characteristic wavebands overlap of cinnamaldehyde and eugenol.…”

Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…The mean diameter (MD) of nanoparticles, zeta potential (ZP), and polydispersity index (PDI) of freshly prepared CSNPs with and without PPE loading were studied using dynamic light scattering (DLS) (Zetasizer-ZS, Malvern, UK) [48,49]. The ZP values of nanoparticles show the impact of core material loading on nanoparticles' surface charge, which indicates NPs stability.…”

Section: Characterization Of the Cnps 241 Total Phenolic Content (Tpc)mentioning

confidence: 99%

Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants

et al. 2021

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The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advantageous strategy to protect sensitive constituents of the extract. This study was aimed to develop PPE-loaded CSNPs and characterize their physical, structural morphology, antioxidant and antimicrobial properties. Spherical NPs were successfully synthesized with a mean diameter of 174–898 nm, a zeta potential (ZP) of +3–+36 mV, an encapsulation efficiency (EE) of 26–70%, and a loading capacity (LC) of 14–21% depending on their loaded extract concentrations. Based on these results, CSNPs with chitosan:PPE ratio of 1:0.50 (w/w) exhibited good physical stability (ZP = 27 mV), the highest loading (LC = 20%) and desirable encapsulation efficiency (EE = 51%), and thus, selected as optimally loaded NPs. The FTIR analysis of PPE-CSNPs demonstrated no spectral changes indicating no possible chemical interaction between the PPE and CSNPs, which confirms that the PPE was physically entrapped within NPs. Moreover, FTIR spectra of pure PPE showed specific absorption bands (at 3293–3450 cm−1) attributed to the incidence of phenolic compounds, such as tannic acid, ellagic acid and gallic acid. Total phenolic content (TPC) and antioxidant analysis of selected CSNPs revealed that the encapsulated NPs had significantly lower TPC and antioxidant activity than those of pure PPE, indicating that CSNPs successfully preserved PPE from rapid release during the measurements. Antibacterial tests indicated that pure PPE and PPE-loaded CSNPs effectively retarded the growth of Gram-positive S. aureus with a minimum inhibitory concentration (MIC) of 0.27 and 1.1 mg/mL, respectively. Whereas Gram-negative E. coli, due to its protective cell membrane, was not retarded by pure PPE and PPE-CSNPs at the MIC values tested in this study. Gas chromatography-mass spectroscopy analysis confirmed the incidence of various phytochemicals, including phenolic compounds, fatty acids, and furfurals, with possible antioxidant or antimicrobial properties. Overall, CSNPs can be regarded as suitable nanomaterials for the protection and controlled delivery of natural antioxidants/antimicrobials, such as PPE in food packaging applications.

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“…the proteins (Mohammadi, Mirabzadeh, Shahvalizadeh, & Hamishehkar, 2020). WPI-7 film showed high peaky intensity at 1400 cm − 1 indicating that the carboxyl group vibrational band with ionized groups (COO − ) capable to interact with amino groups (NH 3 + ) of CH.…”

Section: Ftir Analysismentioning

confidence: 99%

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

et al. 2021

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The aim of this work was to study the potential application of edible films obtained by complex coacervation promoted by the electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively charged whey protein isolate (WPI) 3% (w/w). Preliminary assays of turbidimetry were made in order to find the optimal CH-to-WPI mass ratio for the complex coacervation. The maximum turbidity was obtained in the CH:WPI mass ratio of 0.1:1 (w/w). The dispersions of CH/WPI (both at 3% (w/w)), WPI 5% (w/w) and CH 3% (w/w) were analyzed by Cryo-scanning electron microscopy (Cryo-SEM) and the micrograph of CH/WPI coacervate presented a more compact network structure than dispersions of individual biopolymers. The composite CH/WPI films were prepared, characterized and their performance and physicochemical properties were compared with those of CH or WPI films, in terms of water vapor permeability (WVP), mechanical properties, solubility, sorption isotherms, optical properties, scanning electron microscopy (SEM) imaging, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). Results revealed that the incorporation of small amounts of CH in the matrix of WPI led to form a composite film with higher tensile strength, lower deformation, malleability, flexibility, solubility and WVP in comparison to the mono-component WPI and CH films. The CH incorporation resulted in a decrease in equilibrium moisture content of the CH/WPI film and the Guggenheim-Anderson-de Boer (GAB) model of sorption data indicated isotherms of type II. All the films presented a homogeneous structure, color transparency, which is desired in food applications and packaging technology.

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Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil

Cited by 114 publications

References 50 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

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