Effect of green propolis extract on functional properties of active pectin-based films

Júnior, Luís Marangoni; Gonçalves, Sayeny de Ávila; Silva, Renan Garcia da; Martins, Joana T.; Vicente, António A.; Alves, Rosa Maria Vercelino; Vieira, Roniérik Pioli

doi:10.1016/j.foodhyd.2022.107746

Cited by 30 publications

(15 citation statements)

References 53 publications

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“…This indicates that the hydrogen bond interaction in the gluten system may be enhanced with the addition of Aa p, contributing to the improvement of tensile resistance in the gluten network and the enhancement of texture in WWD, which was in line with the study of (Zhang et al, 2021). Based on the identification of functional groups in polysaccharides by (Marangoni Jr et al, 2022), the signal peak at 1200–1000 cm −1 can be considered as A ap “fingerprint”. In this study, the absorption peaks at 1000 cm −1 are mainly due to the stretching vibrations of C–H, indicating a typical signal of polysaccharides (Han & Song, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Mariga

et al. 2022

Food Processing Preservation

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In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β‐sheet) of gluten protein improved by 6.81% and the content of free sulfhydryl decreased by 63.73% respectively in WWD with 1% Aap. Furthermore, the content of immobilized water increased up to 94.89% and the moisture distributed in the center of the dough had higher fluidity in WWD with 1% Aap. Moreover, the rheological properties of WWD including storage modulus and loss modulus were significantly increased with the addition of Aap compared to the control. In addition, the tensile resistance and the stretching distance of the WWD with 1% Aap improved by 68.01% and 12.65% respectively. Therefore, 1% Aap significantly improved the quality of WWD by affecting moisture, starch, and protein fractions in the dough. Novelty impact statement In this paper, it was found that Aap could significantly improve the quality of WWD, solving the problems of poor viscoelasticity and low quality of WWD. The application of Aap on WWD provided a theoretical basis and research ideas for the development of high‐quality whole wheat food.

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Section: Resultsmentioning

confidence: 99%

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Mariga

et al. 2022

Food Processing Preservation

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“…In harmony with these findings and in a recent medical study, Kim et al discovered that propolis reveals protective effects against skin aging induced by UV light . Furthermore, in a new study, the incorporation of the propolis extract into pectin improved the UV-light barrier properties of the pectin films . Thus, the PC film can be used in food packaging to prevent food deterioration.…”

Section: Resultsmentioning

confidence: 99%

“… 49 Furthermore, in a new study, the incorporation of the propolis extract into pectin improved the UV-light barrier properties of the pectin films. 50 Thus, the PC film can be used in food packaging to prevent food deterioration. Ulloa et al published the Fourier transform infrared (FTIR) spectroscopy spectra of raw propolis and ethanolic extract of propolis, proving the presence of aromatic rings, flavonoids, and other functional groups in propolis.…”

Section: Resultsmentioning

confidence: 99%

Structural, Optical, and Electrical Characterization of Biological and Bioactive Propolis Films

Mezdari

Khirouni

2022

ACS Omega

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Natural substances are potential compounds for green electronic devices. So, scientists have to explore and optimize their properties to insert them as active layers in electronic heterostructures. In this study, microstructural, optical, and electrical properties of thin layers of the propolis are investigated. Propolis is a biological organic bioactive material produced by honeybees. A stable, bioactive, green, and low-cost thin layer of this biocompatible material was deposited on different substrates using a propolis alcohol solution. The morphological studies show that the propolis thin film is dense and well covers the substrate surfaces. Transmittance spectra show that propolis film cuts off blue and ultraviolet (UV) radiation, which are responsible for food oxidation, nutrient losses, flavor degradation, and discoloration. Therefore, to prevent food deterioration, a propolis film can be used in food packaging. For red and near-infrared radiation (∼600–2700 nm), a propolis film is transparent. Between near-infrared and mid-infrared radiation (∼2700–3200 nm), a propolis film reveals significant photosensitivity and so can be used as a photosensor. The propolis film reveals an energy gap of 2.88 eV at room temperature, which enables potential optoelectronic applications in the UV and blue ranges. The electrical study shows that the propolis layer has semiconductor behavior and can be a potential active layer in biocompatible temperature sensors. In addition to its medical, pharmaceutical, and food industry applications, in light of this study, propolis presents amazing optical and electrical properties and is a promising candidate for food packaging, optoelectronics, transparent electronics, and bioelectronics.

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“…Polysaccharide-based polymers have also been investigated [33] in relation to quince seed mucilage or chitosan [34][35][36][37][38]. Further research focused on testing starch-based films [39][40][41] and pectin-based films [42].…”

Section: From Traditional Food Packaging To Biopolymer-film Packagingmentioning

confidence: 99%

Assessing Consumers’ Preference and Loyalty towards Biopolymer Films for Food Active Packaging

et al. 2022

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Contemporary society faces numerous food-related challenges: on the one hand, it is becoming increasingly difficult to ensure that people have access to fresh, nutritious, and safe food products around the world, while on the other hand, consumers from ‘low income’ countries are starving, while food products are sometimes discarded because it is difficult to prolong shelf-life. To overcome such challenges, edible active films, called biopolymer films, were developed as materials to cover or wrap food products to extend their shelf-life, as they can offer additional protection. Therefore, this article aims to study consumers’ preference and loyalty towards the innovative, active, green, and sustainable characteristics of biopolymer films for the active packaging of food products. A quantitative empirical investigation was carried out among consumers in an emerging market, pinpointing their behavior toward such a novel food packaging material. The conceptual model designed was assessed using structural equation modelling. The results show that consumers tend to accept and prefer biopolymer-film packaging, as it maintains the characteristics of the product and thus extends its shelf-life. The results also revealed consumers’ openness to eco-sustainable consumption and willingness to pay more for the benefits of this packaging.

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Effect of green propolis extract on functional properties of active pectin-based films

Cited by 30 publications

References 53 publications

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Structural, Optical, and Electrical Characterization of Biological and Bioactive Propolis Films

Assessing Consumers’ Preference and Loyalty towards Biopolymer Films for Food Active Packaging

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