Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Saffold, Ariana; Acevedo, Nuria C.

doi:10.1007/s11947-021-02719-7

Cited by 35 publications

(11 citation statements)

References 38 publications

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“…In Figure 3, In the spectrograms of PLA and NI/PLA films, the various band groups at 2943, 1252 cm À1 were caused by asymmetric -CH stretching and Si-O-Si stretching, the peaks around 1784 cm À1 correspond to -C=Ostretching vibrations, and an intense absorption peak is typical at 875 cm À1 due to stretching vibrations of C-COO bonds. [43][44][45] Daniele et al made similar findings in the spectrogram of PLA films, where the most intense peak band was found at 1755 cm À1 , which was produced by the -C=O ester carbonyl stretching, and the peak band at 2930-3000 cm À1 included the result of symmetric and asymmetric -CH-stretching. 46 There was no significant difference between the FTIR of PLA and NI/PLA films, PLA consists of lactic acid monomer condensation.…”

Section: Ftir Analysismentioning

confidence: 67%

“…This property is probably caused by the conformational purity of the PLA matrix throughout the mixing process. 45 The changes of the DSC curves shown in Figure 5 may be due to the chemical bonding interactions established between PLA and NI/MSN, and that also indicated the existence of interactions between PLA and NI/MSN. 55 However, a small peak at around 50 C appeared in the DSC plot of the 1MSN/NI/PLA film but not in the other films, which may be due to the loss of physically adsorbed moisture in the film matrix or MSN pores or the reagents used to prepare the films.…”

Section: Dsc Analysismentioning

confidence: 94%

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Study on the property of mesoporous silica nanoparticles loaded with nisin for poly (lactic acid)‐based packaging film

Jiang

Zhu

et al. 2023

Polymer Composites

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Nisin was loaded in mesoporous silica nanoparticles (MSN) (0, 1, 2 and 3 wt%) and incorporated into poly (lactic acid) (PLA) matrix by casting method. The mechanical property, water vapor permeability, thermal property, and antimicrobial property of PLA nanocomposite films were measured. And the internal structure of the composite film was observed through the Scanning electron microscope. Meanwhile, the kinetic of nisin releasing from food simulated solution was investigated and the migration model was established. The result showed that mesoporous silica had an effect on the mechanical and thermal property of the composite films. Both water vapor transmission rate (WVP) and oxygen permeation rate (OTR) decreased, especially for 3MSN/NI/PLA, where WVP decreased by about 9.64% and OTR decreased by 35.19%, which was beneficial to improve the preservation effect. With the addition of MSN, the amount of loaded nisin increased, and at 3MSN/NI, the nisin loading reached 88.75%, and the mesoporous silica could effectively control the release of nisin, thus prolonging the preservation effect. The release kinetic of nisin was described by Fick's law and Weibull's model. In short, the PLA nanocomposite film has the potential to be used as an antimicrobial active film by adding nisin as an antimicrobial agent.Highlights A biodegradable antimicrobial food grade film was prepared. Nisin was added to the films as an antimicrobial agent. The ordered mesoporous structure of MSN was used as a carrier of antimicrobial agent. The film effectively inhibits E. coli and S. aureus by controlling the release of nisin. Fick's law and Weibull's model were used to describe the release kinetics of Nisin.

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Section: Ftir Analysismentioning

confidence: 67%

Section: Dsc Analysismentioning

confidence: 94%

Study on the property of mesoporous silica nanoparticles loaded with nisin for poly (lactic acid)‐based packaging film

Jiang

Zhu

et al. 2023

Polymer Composites

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“…Bigels were prepared according to the method developed previously with some modifications (Saffold & Acevedo, 2021). Briefly, three OG:HG ratios (60:40, 70:30, 80:20) with four concentrations of MDG (0.5%, 1%, 2%, and 3% [w/w]) were prepared.…”

Section: Methodsmentioning

confidence: 99%

The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system

Saffold

Acevedo

2022

J Americ Oil Chem Soc

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Bigels are prepared by homogenization of an organogel and hydrogel. Bigels can offer improved properties such as enhanced physical stability and the ability to interact with both hydrophilic and lipophilic moieties and substances when compared to other gelled systems due to its semi‐solid internal phase, biphasic nature, and supramolecular interactions between components. The objective of this study was to determine the effect of mono‐diglycerides (MDG) on the supramolecular structure and interactions, physical stability, and mechanical properties of a rice bran wax–gelatin bigels. The organogel‐to‐hydrogel (OG:HG) ratios tested were 60:40, 70:30, and 80:20 with MDG incorporated at four concentrations (0.5%, 1%, 2%, 3% [w/w]). Bigels were analyzed using nuclear magnetic resonance spectroscopy, confocal scanning laser microscopy (CSLM), Fourier transform infrared spectroscopy (FTIR), texture analysis, and liquid binding capacity studies. The results showed that MDG have a dual effect on the structural organization and stability of the systems; they act as emulsifiers and/or crystallization modifiers. CSLM and FTIR showed that the addition of MDG had the greatest effect on the microstructure of the 60:40 OG:HG ratio, where MDG concentrations 0.5% and 1% (w/w) exhibited a reduction in the size of the oleogel regions while concentrations 2% and 3% (w/w) showed a phase inversion. MDG addition resulted in a gradual decrease in bigel hardness, but an enhancement of physical stability.

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“…Although pharmaceutical and cosmetic formulations have been successfully developed and applied, it is only in recent years that researchers focused on the use of food‐grade ingredients, aiming at the development of bigels for food applications. Due to the initial stage of this development process, most studies still evaluate only the effects of composition and/or process variables on the thermal, rheological and mechanical properties of gels, trying to unravel the mechanisms involved in the structure development and correlation with physicochemical properties (Fasolin et al, 2021; Golodnizky & Davidovich‐Pinhas, 2020; Martins, Silva, et al, 2019; Saffold & Acevedo, 2021; Samui et al, 2021). However, studies have already begun to also address the ability of edible bigels to act as a vehicle for bioactives (Zheng et al, 2020), as well as for probiotics, where lecithin, stearic acid, and whey protein‐based bigels showed effectiveness at protecting probiotics from the harsh conditions of the digestive tract (Bollom et al, 2021).…”

Section: Final Remarksmentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐ and well‐being‐related issues (e.g., nutritional and eventual nutraceutical properties), the new products must also meet consumers' expectations regarding sensory attributes (e.g., flavor, texture, color), while also complying with the legal regulations of the countries where they are supposed to be sold. These aspects are addressed in this article, with a special focus on the replacement of saturated fats by healthier options. Although saturated fats play an important role in many foods, as a consequence of their technological and organoleptic properties, consumption of saturated fats has been correlated with serious health issues. These factors highlight the need to replace saturated fats with healthier alternatives. One of the options to improve upon these problems is the use of edible structured oils that display a healthier fatty acid profile. As such, the development of oleogels and bigels has been of great interest as a solution for the replacement of saturated fat, and will be explored in‐depth in this review.

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Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Cited by 35 publications

References 38 publications

Study on the property of mesoporous silica nanoparticles loaded with nisin for poly (lactic acid)‐based packaging film

Study on the property of mesoporous silica nanoparticles loaded with nisin for poly (lactic acid)‐based packaging film

The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

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