Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

Xu, Yaoyao; Chu, Yifu; Feng, Xiao; Gao, Chengcheng; Wu, Di; Cheng, Weiwei; Meng, Linghan; Zhang, Yan; Tang, Xiaozhi

doi:10.1016/j.ijbiomac.2020.04.027

Cited by 143 publications

(58 citation statements)

References 39 publications

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“…Protein-based Pickering particles include alcohol-soluble plant proteins such as zein [109], kafirin [110], and gliadin [46], and water-soluble plant or animal proteins, such as soy protein [111,112], quinoa protein [113], gelatin [114,115], ovotransferrin [116], whey protein [117,118], and β-lactoglobulin (β-Lg) [119]. These proteins can be converted into nanoparticles, microgels, or fibrils that are suitable as Pickering emulsifiers using various methods, including antisolvent, thermal, and pH precipitation methods.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

150

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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

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Section: Pickering Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

150

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“…Pickering emulsions ensure sustained release of the EOs. In this regard, zein protein (an FDA approved material for food applications) particles have been used to stabilize pickering emulsions [9,57,58]. The continuous casting machines are used for developing films on a large scale.…”

Section: Synthesis Methodsmentioning

confidence: 99%

“…Chitosan is synthesized from the naturally occurring biopolymer chitin, by the process of N-deacetylation. Said biopolymer is an alkaline amino polysaccharide, which is the only biopolymer that occurs in nature [9]. The alkaline nature of chitosan can be proven by its solubility in mild acid solutions [10].…”

Section: Chitosanmentioning

confidence: 99%

“…To circumvent this problem, many researchers have used another component that can help improve the mechanical stability of the chitosan-based polymeric architectures. Some of the components include gelatin, starch, and alginates [9]. Further, different physical and chemical strategies of crosslinking of the chitosan matrices have been proposed to improve their mechanical properties.…”

Section: Chitosanmentioning

confidence: 99%

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Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

2021

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The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

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“…Such materials have been proposed for several applications, such as films and coatings for food applications. Pickering emulsions are usually pre‐formed by combining the hydrophobic phase and the colloidal particles (such as cellulose nanofibrils 6 or nanocrystals, 7 chitin nanocrystals, 8 or zein particles) 9 in water and applying a high‐energy method such as ultrasonication 9,10 to form the emulsion. When the solid particles are charged (as with cationic chitin nanocrystals and sulfated cellulose nanocrystals), NaCl (typically at 50–200 mmol L –1 ) are usually added in order to avoid electrostatic repulsions on the interface 8,11 .…”

Section: Introductionmentioning

confidence: 99%

Advantages and challenges of Pickering emulsions applied to bio‐based films: a mini‐review

et al. 2021

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The strategy of adding hydrophobic compounds to bio‐based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as reducing water solubility and water vapor permeability) and / or to impart properties, such as antioxidant and antimicrobial effects by carrying hydrophobic active components that would otherwise be insoluble in hydrophilic matrices. Although Pickering emulsions have been reported as presenting greater stability when compared with surfactant‐stabilized emulsions, little is known about the drying stability of Pickering emulsions (which is important for film applications). Anyway, several studies have indicated that Pickering emulsions are interesting systems to improve the water vapor barrier properties of bio‐based films and coatings, and to act as carriers of active hydrophobic components. On the other hand, the tensile properties of those films are usually impaired by the presence of Pickering emulsions. The objective of this review is to present recent developments and future perspectives in bio‐based films loaded with Pickering emulsions. © 2020 Society of Chemical Industry

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Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

Cited by 143 publications

References 39 publications

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Advantages and challenges of Pickering emulsions applied to bio‐based films: a mini‐review

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