Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films

Giancone, Tiziana; Torrieri, Elena; Pierro, Próspero Di; Cavella, Silvana; Giosafatto, C. Valeria L.; Masi, Paolo

doi:10.1007/s11947-009-0208-9

Cited by 54 publications

(30 citation statements)

References 42 publications

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“…Mechanical measurements demonstrated that films became stiff and not much flexible as pectin amount increased. In another recent work, the authors concluded that although the film structure was unaffected by pectin surface density (ρ s ), WVP increased with the rise in ρ s while oxygen and carbon dioxide permeabilities decreased (Giancone et al 2009). Maftoonazad et al (2007b) evaluated the protective effect of pectin-based edible emulsion coating on activity and disease severity of Lasiodiplodia theobromae in avocados.…”

Section: Pectinsmentioning

confidence: 96%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

597

282

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Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.

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Section: Pectinsmentioning

confidence: 96%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

597

282

View full text Add to dashboard Cite

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“…The weight loss of control sample started very slowly from the beginning of heating to a maximum of~10% which could be probably associated with the loss of free water in SSG film (Cerqueira et al, 2011Giancone et al, 2011;Leceta, Guerrero, Ibarburu, Duenas, & de la Caba, 2013;Martins et al, 2012;Mu, Guo, Li, Lin, & Li, 2012). By further heating, control sample showed an abrupt degradation (~75%) with two peaks at 262.9 and 426.5 C, probably related to a complex process including degradation of the saccharide rings and disintegration of macromolecular chains of SSG (Cerqueira et al, 2011Giancone et al, 2011;Martins et al, 2012;Mu et al, 2012;Rotta, Minatti, & Barreto, 2011;Zohuriaan & Shokrolahi, 2004).…”

Section: Thermal Propertiesmentioning

confidence: 97%

“…The values of surface tension (mJ/m 2 ) for liquids used in calculations were as follows (Good & van Oss, 1992): water (g L , 72.8; g P L , 51.0; g D L , 21.8), EG (g L , 48.0; g P L , 19.0; g D L , 29.0), and glycerol (g L , 63.4; g P L , 26.4; g D L , 37.0).…”

Section: Film Surface Propertiesmentioning

confidence: 99%

“…By further heating, control sample showed an abrupt degradation (~75%) with two peaks at 262.9 and 426.5 C, probably related to a complex process including degradation of the saccharide rings and disintegration of macromolecular chains of SSG (Cerqueira et al, 2011Giancone et al, 2011;Martins et al, 2012;Mu et al, 2012;Rotta, Minatti, & Barreto, 2011;Zohuriaan & Shokrolahi, 2004). The SSG film containing glycerol exhibited a multiple-step decomposition curve, similar to the DSC Table 3 Thermal properties of SSG films without plasticiser (control) and containing 100% (w/w) plasticisers based on DSC and TGA characterisations.…”

Section: Thermal Propertiesmentioning

confidence: 99%

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Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration

2015

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“…The enzyme is able to catalyze intra‐ and/or intermolecular isopeptide bonds between the γ ‐carboxamide group of glutamine (acyl donor) and ε ‐amino group of lysine residues (acyl acceptor) . It has been verified that TG‐prepared films exhibit, most of the times, different characteristics in terms of both barrier and mechanical properties, with respect to films prepared in the absence of the enzyme . Recently we studied films made of Citrus pectin (Pec) and TG‐modified phaseolin (Ph), as this protein extracted from Phaseolus vulgaris acts as an effective substrate of the enzyme .…”

Section: Introductionmentioning

confidence: 99%

Trehalose‐containing hydrocolloid edible films prepared in the presence of transglutaminase

et al. 2014

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In this article, edible hydrocolloid films were prepared by using Citrus pectins and the protein phaseolin in the presence of microbial transglutaminase, an enzyme able to catalyze isopeptide bonds between endo-protein-reactive glutamine and lysine residues. For the first time, trehalose, a nonreducing homodisaccharide into which two glucose units are linked together by a α-1,1-glycosidic linkage, was used as a component of hydrocolloid films constituted of both proteins and carbohydrates. Our data have demonstrated that these films act as very effective barriers to gases, especially to CO2 . They also present a high antioxidant capability as measured by the 2,2-diphenyl-1-picrylhydrazyl scavenging assay. In addition, the films were characterized using Atomic Force Microscopy, a powerful tool used to evaluate film surface topography and roughness. The results of our experiments clearly indicate that the trehalose-containing films prepared both in the presence and absence of transglutaminase are composed of nanoparticles with a smooth surface, having similar roughness values (Rα). In conclusion, according to barrier and antioxidant properties and to their structure, it is possible to consider the trehalose-containing films as innovative bioplastics potentially able to protect different kinds of foods.

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Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films

Cited by 54 publications

References 42 publications

Development of Edible Films and Coatings with Antimicrobial Activity

Development of Edible Films and Coatings with Antimicrobial Activity

Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration

Trehalose‐containing hydrocolloid edible films prepared in the presence of transglutaminase

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