Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

Zhou, Xi; Zong, Xinxiang; Wang, Shanglong; Yin, Cong; Gao, Xueqin; Xiong, Guoyuan; Xu, Xinglian; Qi, Jun; Lin, Min

doi:10.1016/j.carbpol.2020.117100

Cited by 75 publications

(21 citation statements)

References 46 publications

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“…The third thermal decomposition stage occurred at 210–250 °C, which mainly results from the thermal degradation of carrageenan matrix [ 10 ]. In general, the TGA curves of κ-carrageenan control film and Carr/POM films showed a high similarity, though the second and third stages of thermal decomposition of Carr/POM films occurred at a relatively lower temperature compared with the control film, revealing that polyoxometalates might reduce thermal stability of the films resulting from the decreased interactions between polyoxometalates/glycerol and the κ-carrageenan matrix [ 45 ]. Indeed, these observations might also support the finding that incorporation of polyoxometalates led to the decrease in tensile strength of the films.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Zhou

Wang²,

Zhang³

et al. 2022

Foods

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In the present study, an anti-bacterial film (Carr/POM film) was prepared through the incorporation of Wells-Dawson polyoxometalate K6[Mo18O62P2] into κ-carrageenan-based polymers using the tape-casting method. The mechanical properties, thermal stability, and morphology of the prepared film were characterized. The obtained results showed that incorporation of K6[Mo18O62P2] significantly affected the morphology and structure of the films. Moreover, the polyoxometalate-based film demonstrated desirable bactericidal activity against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Carr/POM (@8 mg/mL) film resulted in an obvious inhibition zone around the film in Kirby-Bauer disk diffusion test, which could also remove 99% of S. aureus and E. coli on plastic, glass, and stainless steel. In addition, this anti-bacterial film also demonstrated good biodegradability, which could be decomposed in soil in around 1 week. In conclusion, the polyoxometalate-based film showed good anti-bacterial property against food-borne pathogenic microbes, suggesting the prepared film has great potential to be developed as promising food packaging.

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Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Zhou

Wang²,

Zhang³

et al. 2022

Foods

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“…Differences among film microstructures could be related to the physical effects due to the shear stress, microstirring, and turbulence forces produced by the US during nanoemulsification treatment (Branco et al, 2020). Additionally, several studies have underlined that differences in films microstructure could be related to emulsion destabilization, such as flocculation, creaming, and/or the coalescence of oil droplets toward the film–air interface (Zhong et al, 2015; Zhou et al, 2020). Particularly, in the case of ECMC, the formation of aggregates of oily bodies on the film surface during drying was noticed, suggesting a coalescence phenomenon (Acevedo‐Fani et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

Vasco

Campañone

Gamboa‐Santos

2022

Food Processing Preservation

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Biopolymer‐based edible films and coatings are useful for preserving the quality of minimally processed vegetables. Although its use is economical and respectful to the environment, its effectiveness depends on the final formulation and technological conditions applied. In this work, films based on carboxymethyl cellulose (CMC, 1.0%), cassava starch (CS, 3.0%), and alginate (ALG, 2.0%) using glycerol (Gly) as a plasticizer (30, 20, and 40% polymer, respectively) were formulated as control systems. In order to evaluate the application of high‐intensity ultrasound (5 min and 40% amplitude power) during several emulsification treatments (sunflower oil concentrations range: 0.15–0.35%), the barrier, mechanical and optical properties, and the microstructure of the final films (ECMC, ECS, and EALG) were assessed. Ultrasound nanoemulsification treatment led to improved barrier properties only for CS‐based films. Moreover, ECS film showed undetectable color changes, homogeneous, and stable nanoemulsions with the highest hydrophobic behavior that makes it suitable for coating fruits and vegetables. Novelty impact statement Ultrasound nanoemulsified films were formulated from different biopolymers bases. Formulations based on the cassava starch result in homogeneous and stable nanoemulsions. The results obtained are promising in order to formulate low‐cost coating materials.

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“…The measurement process is as follows: the film sample is cut into small pieces and then subjected to a tensile test to obtain a stress-strain curve (85). After analyzing the trend of the curve, the average value of each measured characteristic can be obtained (86).…”

Section: Mechanical Behaviormentioning

confidence: 99%

Recent advances in carrageenan-based films for food packaging applications

Cheng

Chen

et al. 2022

Front. Nutr.

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In order to solve the increasingly serious environmental problems caused by plastic-based packaging, carrageenan-based films are drawing much attentions in food packaging applications, due to low cost, biodegradability, compatibility, and film-forming property. The purpose of this article is to present a comprehensive review of recent developments in carrageenan-based films, including fabrication strategies, physical and chemical properties and novel food packaging applications. Carrageenan can be extracted from red algae mainly by hydrolysis, ultrasonic-assisted and microwave-assisted extraction, and the combination of multiple extraction methods will be future trends in carrageenan extraction methods. Carrageenan can form homogeneous film-forming solutions and fabricate films mainly by direct coating, solvent casting and electrospinning, and mechanism of film formation was discussed in detail. Due to the inherent limitations of the pure carrageenan film, physical and chemical properties of carrageenan films were enhanced by incorporation with other compounds. Therefore, carrageenan-based films can be widely used for extending the shelf life of food and monitoring the food freshness by inhibiting microbial growth, reducing moisture loss and the respiration, etc. This article will provide useful guidelines for further research on carrageenan-based films.

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Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

Cited by 75 publications

References 46 publications

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Formulation of edible films based on carboxymethyl cellulose, cassava starch, and alginate using high‐intensity ultrasound emulsification treatments

Recent advances in carrageenan-based films for food packaging applications

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