Effect of different cation in situ cross-linking on the properties of pectin-thymol active film

Zhang, Wanli; Cao, Jiankang; Jiang, Weibo

doi:10.1016/j.foodhyd.2022.107594

Cited by 51 publications

(19 citation statements)

References 37 publications

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“…Since amide I and amide II are two major bonds to reflect the structure changes of protein, the blue shift (from 1644 to 1648 cm −1 and from 1538 to 1540 cm −1 ) of the aforementioned two bands in PNE film indicates that the ordered structure ( α ‐helix and β ‐sheet) of wheat gluten in the composite film changes, 28 then exposing more binding sites for molecular interaction with other components in the composite film. Moreover, the peak around 1035 cm −1 (representing the stretching vibrations of COC and COH) was observed to be wider and red shifted (from 1039 to 1026 cm −1 ), which indicated the stronger interactions of pectin and glycerol in film 27,29 . All FTIR results indicated that PNE affected the film structure through molecular interactions with the film matrix by hydrogen bonds, thus affecting the properties of the composite film.…”

Section: Resultsmentioning

confidence: 94%

“…Moreover, the peak around 1035 cm −1 (representing the stretching vibrations of C O C and C O H) was observed to be wider and red shifted (from 1039 to 1026 cm −1 ), which indicated the stronger interactions of pectin and glycerol in film. 27,29 All FTIR results indicated that PNE affected the film structure through molecular interactions with the film matrix by hydrogen bonds, thus affecting the properties of the composite film.…”

Section: Ftir Spectrum Of the Composite Filmmentioning

confidence: 99%

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A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Jing²,

et al. 2023

J Sci Food Agric

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BACKGROUND A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties. RESULTS With the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high‐fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION Our results suggest that the composite film possessed good properties and had potential for packing of high‐fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 94%

Section: Ftir Spectrum Of the Composite Filmmentioning

confidence: 99%

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Jing²,

et al. 2023

J Sci Food Agric

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“…The TH-loaded pectin particles could be crosslinked with calcium ions, which resulted from the specific interaction between the calcium ions and galacturonic acid in pectin [ 26 , 27 , 28 ]. When a calcium chloride solution of 0.1 mg/mL was added to the precursor solution, sample PT3, the TH release rate became slower than that without the crosslinking agent.…”

Section: Resultsmentioning

confidence: 99%

Theophylline-Loaded Pectin/Chitosan Hydrochloride Submicron Particles Prepared by Spray Drying with a Continuous Feeding Ultrasonic Atomizer

Cheng

et al. 2022

Polymers

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Pectin/chitosan hydrochloride (CHC) particles containing theophylline were prepared by a spray-drying apparatus coupled with a continuous feeding ultrasonic atomizer and a heating column. The formation of the submicron particles was investigated at various compositions of pectin solutions added with a chitosan hydrochloride or calcium chloride solution as a crosslinking agent. Scanning electron microscopic (SEM) images showed the pectin/chitosan hydrochloride particles had spherical and smooth surfaces. Depending on the feeding concentrations, the produced particles had diameters in the range of 300 to 800 nm with a narrow size distribution. Furthermore, the theophylline (TH)-loaded pectin/CHC particles were also prepared by the same apparatus. The TH release from the submicron particles in phosphate-buffered saline at 37 °C was monitored in real-time by a UV-Visible spectrophotometer. The Ritger–Peppas model could well describe the TH release profiles. All the diffusional exponents (n) of the release systems were greater than 0.7; thus, the transport mechanism was not a simple Fickian diffusion. Particularly, the n value was 1.14 for the TH-loaded particles at a pectin/CHC weight ratio of 5/2, which was very close to the zero-order drug delivery (n = 1). Therefore, the constant drug-release rate could be achieved by using the spray-dried pectin/CHC particles as the drug carrier.

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“…Besides CuNPs, copper ions can interact with some negatively charged polysaccharides through ionic bonds to enhance the performance of polysaccharide‐based films. A water‐insoluble pectin‐based food packaging film was successfully manufactured by cross‐linking the pectin film with Cu 2+ instead of Ca 2+ ions (Zhang et al., 2022b). They can enhance the release of hydrophobic compounds from the pectin film by allowing Cu 2+ to be uniformly distributed on the film surface by external in situ cross‐linking and diffuse inward, and Cu 2+ forms an eggshell model with the pectin molecule through ionic bonding.…”

Section: Biopolymer‐based Functional Films Containing Copper Nanopart...mentioning

confidence: 99%

“…Biopolymers used to make degradable films are polysaccharide, protein, and lipid components obtained from natural origins. They have good film‐forming properties and are considered alternatives to conventional plastics due to their biocompatibility, safety, and biodegradability (Zhang et al., 2022b). Polysaccharides such as cellulose, alginate, starch, chitosan (CS), pectin, gum, carrageenan, pullulan, and their derivatives are widely used in manufacturing biopolymer packaging films.…”

Section: Introductionmentioning

confidence: 99%

Copper‐based nanoparticles for biopolymer‐based functional films in food packaging applications

Zhang

Roy

Rhim

2023

Comp Rev Food Sci Food Safe

Self Cite

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This review summarizes the latest developments in the design, fabrication, and application of various Cu-based nanofillers to prepare biopolymer-based functional packaging films, focusing on the effects of inorganic nanoparticles on the optical, mechanical, gas barrier properties, moisture sensitivity, and functional properties of the films. In addition, the potential application of Cu-based nanoparticle-added biopolymer films for fresh food preservation and the effect of nanoparticle migration on food safety were discussed. The incorporation of Cu-based nanoparticles improved the film properties with enhanced functional performance. Cu-based nanoparticles such as copper oxide, copper sulfide, copper ions, and copper alloys affect biopolymer-based films differently. The properties of composite films containing Cu-based nanoparticles depend on the concentration of the filler, the state of dispersion, and the interaction of the nanoparticles with the biopolymer matrix in the film. The composite film filled with Cu-based nanoparticles effectively extended the shelf life by maintaining the quality of various fresh foods and securing safety. However, studies on the migration characteristics and safety of copper-based nanoparticle food packaging films are currently being conducted on plastic-based films such as polyethylene, and research on bio-based films is limited.

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Effect of different cation in situ cross-linking on the properties of pectin-thymol active film

Cited by 51 publications

References 37 publications

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Theophylline-Loaded Pectin/Chitosan Hydrochloride Submicron Particles Prepared by Spray Drying with a Continuous Feeding Ultrasonic Atomizer

Copper‐based nanoparticles for biopolymer‐based functional films in food packaging applications

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