Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films

Angulo, Daniel; Bittante, Ana Mônica Quinta Barbosa; Luciano, Carla Giovana; Valencia, Germán Ayala; Flaker, Christian Humberto Caicedo; Djabourov, Madeleine; Sobral, Paulo José do Amaral

doi:10.1016/j.fbio.2020.100596

Cited by 38 publications

(29 citation statements)

References 42 publications

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“…At this stage, the loss of innermost strongly bonded water molecules and protein chains decomposition are observed. The recorded temperature ranges of individual stages of thermal changes are consistent with the literature data [ 28 , 29 , 30 ].…”

Section: Resultssupporting

confidence: 90%

Comparative Study of Gelatin Hydrogels Modified by Various Cross-Linking Agents

2021

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Gelatin is a natural biopolymer derived from collagen. Due to its many advantages, such as swelling capacity, biodegradability, biocompatibility, and commercial availability, gelatin is widely used in the field of pharmacy, medicine, and the food industry. Gelatin solutions easily form hydrogels during cooling, however, the materials are mechanically poor. To improve their properties, they are often chemically crosslinked. The cross-linking agents are divided into two groups: Zero-length and non-zero-length cross-linkers. In this study, gelatin was cross-linked by three different cross-linking agents: EDC-NHS, as a typically used cross-linker, and also squaric acid (SQ) and dialdehyde starch (DAS), as representatives of a second group of cross-linkers. For all prepared gelatin hydrogels, mechanical strength tests, thermal analysis, infrared spectroscopy, swelling ability, and SEM images were performed. The results indicate that the dialdehyde starch is a better cross-linking agent for gelatin than EDC-NHS. Meanwhile, the use of squaric acid does not give beneficial changes to the properties of the hydrogel.

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Section: Resultssupporting

confidence: 90%

Comparative Study of Gelatin Hydrogels Modified by Various Cross-Linking Agents

2021

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“…This result suggests that Lap and jambolan powder have a similar hygroscopic character when compared with CS and Lap. No alterations in MC values were observed when nanoclays and anthocyanin extracts were added to films based on biopolymers, [2,3,19,22] similar to that observed in the current research.…”

Section: Moisture Content (Mc) and Solubility Matter (Sm)supporting

confidence: 87%

“…A recent alternative to improve the stability of anthocyanins is through their interaction with nanoclays; this approach has been used to stabilize anthocyanins in acerola juice, [ 15 ] and most recently to manufacture dry powders containing natural pigments (biohybrids) with potential food and pharmacological applications. [ 16–18 ] Laponite (Lap) is a nanoclay used to improve physicochemical properties of food packaging materials based on biopolymer [ 19–23 ] or to manufacture biohybrids containing anthocyanins. [ 17 ] To date, no study has explored the use of nanoclays and particularly the use of Lap to stabilize anthocyanins during the manufacturing process and film application.…”

Section: Introductionmentioning

confidence: 99%

Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (Syzygium cumini) Fruit Manufactured by Thermo‐Compression

et al. 2021

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This work aims to develop pH‐indicator films based on cassava starch and anthocyanins from jambolan (Syzygium cumini) fruit by thermo‐compression, as well as to study the effect of laponite (Lap) on the physicochemical properties of the thermo‐pressed films. Films manufactured with Lap and jambolan fruit are more colorful than those produced without Lap, indicating that Lap can be used to preserve the purple color in the films during the thermo‐compression or during the exposition to the visible light irradiation. Physicochemical results such as chemical structure, crystallinity, thermal transitions, morphology, thickness, and density suggest that the molecular spacing in the amylose/amylopectin chains is altered with the presence of Lap and jambolan fruit. Finally, films containing Lap and jambolan fruit show visible changes from purple color to yellow color when used to monitor the freshness of round steak stored at −20, 4, and 20 °C. Based on colorimetric and physicochemical results, films based on cassava starch, Lap, and jambolan fruit can be manufactured by thermo‐compression and they can be used to monitor the meat freshness.

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“…Two glass transitions were observed: the first varied between ( T G1 ) −72 and −77 °C and was associated with the glycerol‐rich phase, and the second ( T G2 ) at around 45 °C was associated with the biopolymer‐rich phase (Figure 3c, Table 3) demonstrating that a phase separation had occurred. This phenomenon has been observed in studies about gelatin films (Sobral et al ., 2001) and about gelatin nanocomposite films (López‐Angulo et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of nisin concentration on properties of gelatin film‐forming solutions and their films

Luciano

Tessaro

Lourenço

et al. 2020

Int J of Food Sci Tech

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Summary The addition of nisin into a gelatin matrix can change properties of the film. The aim of this work was to develop gelatin‐based films containing different nisin concentrations in order to study their influence on the film's antimicrobial and physical properties and their rheological properties as a film‐forming solution (FFS). The FFS was characterised by rheological assays, and the gelatin‐based active films were characterised and assessed by the effects of nisin concentrations on their various properties, including antimicrobial activity. Nisin's concentration affected not only its viscoelastic properties of FFS but also its film solubility in water, film surface roughness and light barrier. The addition of nisin also slightly modified the water contact angle and the mechanical properties of the gelatin films. Finally, the films demonstrated activity against Staphylococcus aureus and Listeria monocytogenes at concentrations above 56 mg of nisin g−1 of gelatin.

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Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films

Cited by 38 publications

References 42 publications

Comparative Study of Gelatin Hydrogels Modified by Various Cross-Linking Agents

Comparative Study of Gelatin Hydrogels Modified by Various Cross-Linking Agents

Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (Syzygium cumini) Fruit Manufactured by Thermo‐Compression

Effects of nisin concentration on properties of gelatin film‐forming solutions and their films

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