Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film

Lian, Huan; Shi, Jingying; Zhang, Xiaoyan; Peng, Yong

doi:10.1016/j.fpsl.2020.100467

Cited by 81 publications

(28 citation statements)

References 38 publications

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“…Compared with 2.5%MBS‐1%SSPS solution (283.1 mPa·s), the markable enhancement in the apparent viscosity were observed in the solutions of 3.5%MBS‐1%SSPS (6,553 mPa s) and 4.5%MBS‐1%SSPS (9,864.45 mPa s). The apparent viscosity of pure MBS‐SSPS solution was mainly determined by the free volume and the entanglement between macromolecules (starch and soybean polysaccharides; Lian, Shi, Zhang, & Peng, 2020). When nano‐emulsified CCO was incorporated into MBS‐SSPS coating solution, the higher the concentration of CCO, the lower the viscosity of final coating solution.…”

Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultsmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…In previous work, the increase of KGM content could increase the tensile strength (TS) of the blend film [11]. Starch is a non-toxic natural polysaccharide, usually used to construct packaging film [12,13]. The blend of cassava starch with chitosan has successfully improved the water vapor permeability of films [14].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

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“…A literature survey has revealed that the physical and biological properties of chitosan‐based composite films can be enhanced by incorporating natural ingredients such as polysaccharides, polyphenols, and essential oils (Akyuz et al., 2018; Garcia et al., 2006; Liu et al., 2016; Yadav et al., 2020). Of these, polysaccharides are easier to combine with chitosan and form a homogeneous structure (Lian et al., 2020). Examples include adding starch to form a homogeneous and compact structure of chitosan composite film (Garcia et al., 2006), adding xanthan gum (microbial polysaccharide) to enhance the tensile strength of chitosan film (de Morais Lima et al., 2017), and adding gum Arabic to form a network‐spherical cross‐linked structure conducive to regulating the retention and release of antibacterial essential oils of chitosan composite film (Xu et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Preparation, and physicochemical and biological evaluation of chitosan‐Arthrospira platensis polysaccharide active films for food packaging

Luo

Feng

et al. 2021

Journal of Food Science

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Active films from chitosan incorporated with Arthrospira platensis polysaccharide (APP) of various ratios (0.0%, 0.5%, and 1.0%, w/v) were developed by solution casting. The effect of APP on the structural, physicochemical, mechanical, antimicrobial, and antioxidant properties of the chitosan‐APP films (CA‐film) was investigated. Fourier transform infrared spectra (FTIR) confirmed successful incorporation of chitosan and APP. The compact structure of the films was observed clearly in scanning electron microscopy (SEM) and atomic force microscopy (AFM) images. X‐ray diffraction (XRD) patterns suggest the semi‐crystalline structure was increased upon addition of APP. The composite films showed an improved water resistance and vapor barrier properties, and reduced by at least 27.4% and 32.1% in swelling degree (Sd) and water vapor permeability (WVP) compared with chitosan film (C‐film), respectively. However, the transparency decreased slightly, which may be due to the shrinkage of the spacing of the polymer interchain. The composite films also displayed enhanced the mechanical properties. The antimicrobial activity of the CA‐film showed an increase of at least of 0.41‐fold in inhibition zone diameter for E. coli. At a concentration of 1.2 mg/mL, the antioxidant activity of CA‐film was enhanced by more than threefold compared with C‐film. Therefore, CA‐films have good potential as sources of active packaging material for the food industry.

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Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film

Cited by 81 publications

References 38 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Preparation, and physicochemical and biological evaluation of chitosan‐Arthrospira platensis polysaccharide active films for food packaging

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