Effect of oleic acid on the release of tetrahydrocurcumin in chitosan-based films

Goué, Erwan Le; Gardrat, Christian; Romain, Mélanie; Rollini, Manuela; Moresoli, Christine; Coma, Véronique

doi:10.1016/j.foodhyd.2021.107202

Cited by 3 publications

(8 citation statements)

References 53 publications

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“…It was assumed that a part of active agent physically trapping and/or binding within a film matrix. Similar findings were previously reported by incorporation of OA in active bi-base film (Le Goué et al, 2022).…”

Section: Resultssupporting

confidence: 92%

“…This phenomenon is linked to dissociation of protein at low pH value that led to strong phenolic compounds interactions (Sastry and Rao, 1990). Turning pH was impacted by the releasing rates by entrapping phenolic compounds (Le Goué et al, 2022). Our finding confirmed a reduction in the WS of films by adding 10% OA ( Figure 5), which limited the diffusion rates of the solvent and the total phenolic migrant of GTE in the food model system.…”

Section: Resultsmentioning

confidence: 99%

“…In this context, fabrication of emulsion or emulgel base film had been considered by using hydrophobic and active compounds to improve barrier and mechanical. oleic acid (OA) as a lipid derivation had been incorporated in different hydrogel-based films (Kashiri et al, 2019; Valizadeh et al, 2019; Le Goué et al, 2022). Natural plant compounds are commonly used to fabricate emulsion-based films for suppressing lipid oxidation and improving the nutritional quality of foods (Xue et al, 2021; Ghadetaj et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The desirable release rate of active compounds in the food surface/ headspace is important for development of active systems (Gómez-Estaca et al, 2014). There is a notable paradox in the performance of OA in decreasing swell-ability and diminishing the release rate, which previously considered as the main reason for a reduction of antioxidant and/or antimicrobial properties of active film (Valizadeh et al, 2019; Le Goué et al, 2022; Kashiri et al, 2019). Generally, releasing rate can be governed by external (pH, ionic strength, temperature, magnetic field, and light radiation) (Permanadewi et al, 2019; Mastromatteo et al, 2010; Ozer et al, 2016), and internal elements (additives polarity and their uniform distribution in the film matrix (Debeaufort et al, 1993; Yoshida et al, 2010; Kashiri et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Kashiri

Maghsoudlou

Moayedi

2022

Food sci. technol. int.

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Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging. Results showed that the opacity, flexibility, and water barrier properties of WPI hydrogel-based film were significantly increased by adding 10% OA. Active release from emulsion-based films was governed by pH and the nature of food model systems. The minimum release occurred in the acidic food model system. After 5 h exposure in the acid food model system, the obtained release from the active film containing OA 0, 10, and 20% was 52.39, 48.97, and 57.24% of incorporated GTE, respectively. The log reduction value (LRV) of active emulsion film against bacteria was significantly affected by the food model system. Moreover, packed lactic coagulated cheese delivered more phenolic compound of GTE than processed spread cheese. Korsmeyer-Peppas model and Weibull with lag were suggested as appropriate models to forecast the release kinetic of GTE.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Kashiri

Maghsoudlou

Moayedi

2022

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…Fatty acids within composite films affected the swelling rate of films, which affected the release of active agent (Dai et al ., 2022). It was reported that oleic acid incorporated with chitosan showed antioxidant activity than without oleic acid (Le Goué et al ., 2022). Previous work reported Apricot kernel essential oil incorporated with chitosan showed antioxidant activity (Priyadarshi et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant, and physical properties of chitosan/gelatin composite film incorporated with Caulerpa lentillifera extract for pork preservation

Zhang

Wang

et al. 2023

Int J of Food Sci Tech

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The effects of Caulerpa lentillifera (CL) extract incorporation on antioxidant activity, antibacterial activity, water stability, and physical properties of the chitosan/gelatin (CS/GEL) films were studied. The CL extract containing CS/GEL composite film was prepared by the casting method. The effect of CL content (1%, 3%, 5%) on the antioxidant properties, thermal property, mechanical properties, barrier properties, water stability and water contact angle of CS/GEL films was evaluated. With the increase of CL extract content, bumps and micro-pores appeared on the surface and cross-section of the composite films. The water contact angle, water solubility, and water absorption swelling rate of the composite films were improved with the addition of CL; therefore, the composite films exhibited better water stability. The TS of films were enhanced (from 12.57 to 23.66 MPa). Compared with the normal CS/GEL films, the CS/ GEL-CL films exhibited better antioxidant with DPPH scavenging capacity values of 72.6% and could effectively slow down the lipid oxidation of refrigerated pork samples during storage, such as lower accumulation of free fatty acid content and fluorescence compound formation. This suggested that CS/GEL-CL film might be suitable as active films for food packaging.

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Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

Chen

Shen

et al. 2022

Food Bioscience

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Effect of oleic acid on the release of tetrahydrocurcumin in chitosan-based films

Cited by 3 publications

References 53 publications

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging

Antioxidant, and physical properties of chitosan/gelatin composite film incorporated with Caulerpa lentillifera extract for pork preservation

Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

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