Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating

Pellá, Michelly Cristina Galdioli; Silva, Otavio A.; Pellá, Matheus G.; Beneton, Adriana G.; Caetano, Josiane; Simões, Márcia Regina; Dragunski, Douglas Cardoso

doi:10.1016/j.foodchem.2019.125764

Cited by 87 publications

(43 citation statements)

References 33 publications

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“…Numerous studies have focused on the development of starch-based films because it is one of the most abundant biopolymers in nature, being a low-cost material (lower cost than polyethylene), widely available, biodegradable, edible, tasteless, colourless, and easy to use in technological processes [ 2 , 18 , 19 ]. One of the main sources of starch is cassava ( Manihot esculenta ), and it is the crop with the highest production in Latin America, especially in Colombia, a country that has increased its demand due to its high level of industrialization [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

Heliyon

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Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

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Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

Heliyon

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“…To overcome these issues, several approaches have been explored, namely addition of different molecules such as crosslinkers (to reduce solubility), plasticizers, and antimicrobial or antioxidant compounds [ 110 , 111 ]; combining gelatin with other biopolymers such as starch [ 112 , 113 ], chitosan [ 114 , 115 ], and whey protein [ 116 ], among others, to improve mechanical and water resistance properties; and adding nanoparticles such as silver, for instance, which can impart antimicrobial properties [ 114 , 116 ]. Recently, gelatin has been explored to create coatings and films for fruit packaging purposes due to its excellent ability to form films, its good oxygen barrier capacity, and UV-absorbing properties mediated by the presence of aromatic amino acids in its structure [ 117 , 118 , 119 , 120 , 121 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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“…There are various reports in the literature on the subject of the influence of active biopolymer coatings on food products. This type of packaging material demonstrated a protective function during the storage of fruit [87][88][89][90][91], meat [92][93][94][95], vegetables [96,97], cheese [98,99], fish and seafood [100][101][102][103].…”

Section: Studied Systems In the Food Industrymentioning

confidence: 99%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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Effect of gelatin and casein additions on starch edible biodegradable films for fruit surface coating

Cited by 87 publications

References 33 publications

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

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