Eco-friendly soluble soybean polysaccharide/nanoclay Na+ bionanocomposite: Properties and characterization

Salarbashi, Davoud; Shahidi‐Noghabi, Mostafa; Bazzaz, Bibi Sedigheh Fazly; Shahabi-Ghahfarrokhi, Iman; Jafari, Behrouz; Ahmadi, Reza

doi:10.1016/j.carbpol.2017.04.011

Cited by 37 publications

(16 citation statements)

References 48 publications

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“…From the profile information, we could know that the length of the single chain of PMP is 2.49 μm, but the value of length would be varied with the , 2016). By contrast, the size of polysaccharides from fermented SCR was much smaller than that of polysaccharides from soybean (Salarb et al, 2017).…”

Section: Afm Analysismentioning

confidence: 76%

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Polysaccharides production from soybean curd residue via Morchella esculenta

Tang

Wei

et al. 2019

J Food Biochem

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To minimize the serious environmental pollution caused by food byproducts, soybean curd residue was used as the substrate to ferment polysaccharides by Morchella esculenta. Water‐soluble crude polysaccharides (CMP) were purified by different gradient concentrations (30%, 60%, and 90%) of ethanol into three precipitation fractions. The experimental results indicated that the precipitated polysaccharides by the ethanol concentration of 60% (PMP) had the highest purity, containing rhamnose, arabinose, xylose, mannose, glucose, and galactose, with the molar ratio of 0.08:0.25:0.16:0.07:0.28:1.00. The physicochemical properties were revealed by SEM, AFM, FTIR, NMR, and Congo red test. Furthermore, the measurement of antioxidant activities in vitro demonstrated that PMP exhibited higher antioxidant capacities with the dose‐dependent manner than CMP and polysaccharides from unfermented soybean curd (USP). Overall, the results suggested that PMP had attractive functional activity which could be potentially utilized in functional food industries. Practical applications The polysaccharides from fungi sources are increasingly being used in functional food and pharmaceutical industry. In allusion to the problem of polysaccharides fermented by edible fungi, such as low yield, high cost, and hard to controllable. Soybean curd residue (SCR), a food waste, has been successfully used for the production of polysaccharides and graded ethanol was used to enhance polysaccharides production, lower the difficulty and homologous costs of purity. The results indicated that the purified polysaccharides displayed excellent antioxidant activities on scavenging DPPH and hydroxyl radicals. The outcomes of this work can provide technical support for comprehensive utilization of SCR and references for promotion and application of polysaccharides fermented from SCR via Morchella esculenta in food and medicine fields.

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Section: Afm Analysismentioning

confidence: 76%

“…The previous study reported the Van der Waals force among molecule chains might interact with negative charges of the mica surface (Zhu et al, ). By contrast, the size of polysaccharides from fermented SCR was much smaller than that of polysaccharides from soybean (Salarb et al, ).…”

Section: Resultsmentioning

confidence: 98%

Polysaccharides production from soybean curd residue via Morchella esculenta

Tang

Wei

et al. 2019

J Food Biochem

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“…Additionally, LISG has both hydroxyl and carboxyl groups, and therefore, it can easily interact with water molecules (Fathi et al., 2018). The hydrogen bonding between curcumin and functional groups present in LISG structure decreases the number of polar groups and thus decreases the water permeability of the films (Salarbashi et al., 2017). Moreover, according to FESEM analysis, in the LISG/curcumin films, the entire surface of the films covered by micrometric curcumin crystals which can act as an obstacle for diffusion of water vapor molecules.…”

Section: Resultsmentioning

confidence: 99%

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Taghinia

Abdolshahi

Sedaghati

et al. 2021

Food Science & Nutrition

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The objective of the present work was first to develop a smart packaging system based on Lallemantia iberica seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased. FT‐IR analysis revealed the formation of physical interaction between LISG and curcumin. LISG/curcumin films showed a continuous and steady release of curcumin. The incorporation of curcumin into LISG matrix imparts antioxidant and antibacterial/mold activity to the films. A strong positive correlation was observed between total volatile base nitrogen (TVBN) content of shrimp and a* (redness) during storage time (Pearson correlation = 0.975). Eventually, LISG/curcumin film could be a promising smart packaging system capable of detecting food spoilage.

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“…The properties of the SSPS films have been tailored using plasticizers and essential oils [31]. Studies on tailoring the properties of SSPS films by nanoparticle reinforcement have also been conducted by many researchers [32,33]. Film (A, B) with instant coffee powder and (C, D) with coconut powder are SSPS/gelatin blend film pouch with weight ratios of 100/0 (S100G0) and 60/40 (S60G40) respectively.…”

Section: Soluble Soybean Polysaccharidementioning

confidence: 99%

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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Eco-friendly soluble soybean polysaccharide/nanoclay Na+ bionanocomposite: Properties and characterization

Cited by 37 publications

References 48 publications

Polysaccharides production from soybean curd residue via Morchella esculenta

Polysaccharides production from soybean curd residue via Morchella esculenta

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

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