Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films

Pacheco, Neith; Naal-Ek, María G.; Ayora‐Talavera, Teresa; Shirai, Kohji; Román‐Guerrero, Angélica; Fabela-Morón, Miriam F.; Cuevas-Bernardino, Juan Carlos

doi:10.1016/j.ijbiomac.2018.12.060

Cited by 65 publications

(44 citation statements)

References 43 publications

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“…According to this assay, films in this study show antioxidant activity in the range 200–900 μmol TE per mg of film. These results are similar to chitosan‐starch and gallic acid films, and higher than gelatin based films containing oily tomato extract and gelatin‐chitosan based films loaded with active compounds . The increase in antioxidant activity could be related to the exposure of residues during protein unfolding, a phenomenon that has previously been reported for proteins during ultrasonic pulses …”

Section: Resultssupporting

confidence: 83%

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Cuevas-Acuña

Ruíz‐Cruz

Arias‐Moscoso

et al. 2020

Polymer International

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This study investigated the performance of chitosan based films with added, high‐intensity ultrasound‐pulsed, gelatins (42, 52, 71 and 84 W cm−2). The mechanical, structural, chemical and antioxidant properties were investigated, to evaluate the potential of ultrasound as a technique to improve film properties. The tensile strength and elastic modulus of films containing ultrasound‐pulsed gelatins showed a significant increase, while the elongation parameter showed a significant decrease. Micrographs showed that all films presented agglomerations. The infrared spectra of the films displayed characteristic shifts in the chitosan and gelatin spectra, which may be the result of hydrogen bridge interactions and electrostatic interactions between the two polymers. The antioxidant capacity was analyzed through the ferric reducing antioxidant power (FRAP) assay and the 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) assay of films and showed that gelatins treated with higher acoustic intensity had improved antioxidant capacity. High‐intensity ultrasound‐treated gelatin enhanced the strength, elasticity and antioxidant properties of the chitosan based films. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 83%

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Cuevas-Acuña

Ruíz‐Cruz

Arias‐Moscoso

et al. 2020

Polymer International

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“…As for CH-based films, the data reported in Table 1 indicates that the thickness value significantly increased when MSNs were presented into the film matrix, whereas the addition of MSNs did not lead to a statistically significant change of PEC-based film thickness. This result could be explained with the increase of viscosity of nanoparticle-containing CH-based film-forming solution [7], which is able to affect the spreadability and thickness of the derived materials [19]. Conversely, the addition of GLY to the film-forming solutions was observed to increase the thickness of the CH-based, as well as of that of the PEC-based films.…”

Section: Film Thickness and Opacitymentioning

confidence: 97%

Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films

et al. 2019

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This study describes the production of reinforced polysaccharide (PS)-based films, by adding mesoporous silica nanoparticles (MSNs), to either pectin (PEC) or chitosan (CH) film forming solutions, either containing glycerol (GLY) as a plasticizer, or not. Film characterization demonstrated that MSNs and GLY were able to significantly increase the plasticity of both PS-based biomaterials and that the interactions between PSs and nanoparticles were mainly due to hydrogen bonds. Moreover, MSN-containing films were less transparent, compared to controls prepared with either PEC or CH, in the absence of GLY, while all films containing MSNs, but obtained with the plasticizer, were as transparent as the films prepared with PEC or CH alone. MSN addition did not influence the thickness of the PEC-based films, but increased that of CH-based ones, prepared both in the absence and presence of GLY. MSN-containing PEC-based films possessed a more compact and homogeneous morphology, with respect to both control films, prepared, with or without GLY, and to the CH-based films, containing MSNs, the structure of which showed numerous agglomerations. Finally, moisture content and uptake were reduced, in all films prepared in the presence of MSNs. The suggested addition of MSNs might have given rise to novel biomaterials for food or pharmaceutical applications.

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“…Gallic acid (3,4,5-trihydroxybenzoic acid) (GA), a naturally occurring phenolic compound in some plants, is well-known for its wide application in the food, biology, medicine, and chemical industries (Khan et al, 2019;Pacheco et al, 2019;Zhu, Shan, Hu, Zeng, & Shu, 2019). According to previous reports, the antioxidant and antimicrobial effects of GA have attracted substantial attention in agriculture and food industry due to the requirements of improving the quality of farm products (Danúbia, Willian, Geraldo, Lucas, & Edgar, 2019) and prolonging the shelf lives of fresh food (Elena et al, 2018), and GA has become a commonly used natural food additive (Archer, Bukovicwess, & Smith, 1977;Pasanphan, Buettner, & Chirachanchai, 2008).…”

Section: Introductionmentioning

confidence: 99%

Facile potentiometric sensing of gallic acid in edible plants based on molecularly imprinted polymer

Yang

Zhang

Chen

et al. 2020

Journal of Food Science

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Molecularly imprinted polymers (MIPs) have become a valuable material in the field of electrochemical sensors, due to their selective recognition capabilities towards target molecules. A low‐cost potentiometric sensor based on molecular imprinting was developed for the measurement of gallic acid (GA) in edible plants. The imprinted polymer was synthesized by bulk polymerization in the presence of trimethylolpropane triacrylate as the cross‐linker and 2,2’‐azo‐bisisobutyronitrile as the initiator. The sensing component of the sensor was fabricated by the incorporation of MIPs in a polyvinyl chloride matrix. The species and amount of MIPs were optimized, and the imprinted poly(methacrylic acid) sensor was examined and characterized by Fourier transform infrared spectroscopy, scanning electron microscopy and potential response. The proposed sensor exhibited a fast near‐Nernst response to GA in the range of 1 × 10−5 to 3.2 × 10−4mol/L. The potentiometric measurement of GA in edible plants was checked by high‐performance liquid chromatography, and the two test results showed no significant difference (P > 0.05). The imprinted sensor is applicable to the electrochemical determination of GA in edible plants. Practical Application The proposed MIP‐based potentiometric sensor provided a low‐cost, efficient, and green tool for the rapid determination of the bioactive ingredient GA in edible plants. The knowledge obtained will offer useful reference to the quality control and bioactive assessment of botanical food.

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Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films

Cited by 65 publications

References 43 publications

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films

Facile potentiometric sensing of gallic acid in edible plants based on molecularly imprinted polymer

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