Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Taqi, Amal; Askar, Kasim Abass; Nagy, Khaled; Mutihac, Lucia; Stamatin, I.

doi:10.5897/ajb11.1971

Cited by 33 publications

(6 citation statements)

References 40 publications

(40 reference statements)

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“…The results obtained in this study regarding film thickness and water vapor permeability are consistent with those reporting that EWP with the addition of various herbal ingredients can be used in the preservation of foods [44,45].…”

Section: Resultssupporting

confidence: 81%

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

Kavas¹,

Kavas²

2017

J Food Chem Nanotechol

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Section: Resultssupporting

confidence: 81%

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

Kavas¹,

Kavas²

2017

J Food Chem Nanotechol

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“…On the other hand, the addition of POs has been shown to increase the EB of biopolymer-based films (Table 1). For instance, olive oil addition increased the EB of edible films based on starch/chitosan [24], chitosan [28], gelatin [31], and albumin [32]. Niknam et al [23] reported that the EB of the film based on Plantago major seed gum was significantly increased by the incorporation of various types of POs including canola, maize, and olive.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

Moghadas,

Chauhan,

Smith

2024

Foods

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Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging’s barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

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“…Otherwise, the addition of glycerol improves protein molecules' movement and increases permeabil ity [147]. Moreover, the addition of lipids, such as unsaturated oleic acid, increases the tensile strength and elongation at break and reduces the water vapor permeability [148]. Albumen has good emulsifying and gelling properties, making it an ideal material for microencapsulation through the coacervation process [149,150].…”

Section: Egg Protein-based Films and Coatingsmentioning

confidence: 99%

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

2021

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Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

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Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

Cited by 33 publications

References 40 publications

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

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