Enhancing the physicochemical and functional properties of gelatin/graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid

Adilah, Z.A. Maryam; Lyn, F. Han; Nabilah, B.; Jamilah, B.; Chong, Gun Hean; Hanani, Z.A. Nur

doi:10.1016/j.fpsl.2022.100960

Cited by 11 publications

(6 citation statements)

References 87 publications

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“…As a result, the light scattering property occurred and the transparency property decreased (Pan et al ., 2023). In another study, this can be associated with to the increase in phenolic compounds exhibiting strong UV absorption (Adilah et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Gürler,

Ertekin

2024

Int J of Food Sci Tech

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SummaryThe effects of Cinnamomum zeylanicum extract (CZE) at different rations (0%, 1%, 3% and 5%) on gelatin (GL)–polyvinyl alcohol (PVA) blend films were evaluated in relation to the structural, tensile strength, physical, antimicrobial and antioxidant properties of the films in this study. The results showed that water barriers of the film samples decreased, but the UV‐blocking property increased and became opaque at the highest GLPVA5 film. The tensile strengths of GLPVA, GLPVA1, GLPVA3 and GLPVA5 films were 1.21, 1.78, 1.62 and 1.95 MPa, respectively. The antimicrobial effect of these films was determined against Escherichia coli, Enterococcus faecalis, Salmonella typhimurium and Bacillus cereus according to the parallel stick method. Antioxidant properties of cinnamon extract were investigated using 2,2‐diphenyl‐1‐picryl‐hydrazil (DPPH) methods. The % inhibition of DPPH was found to be 82.00. No antibacterial effect was detected for B.cereus and E. faecalis at 0%, 1%, 3% and 5%. While no activity was observed in 0%, 1% and 3% cinnamon, 7.5 and 3.0 mm zones were detected in S. typhimirium and E. coli, respectively, in 5% cinnamon. The results suggest that the film samples could be used in a potential packaging with antioxidant and antibacterial properties.

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Section: Resultsmentioning

confidence: 99%

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Gürler,

Ertekin

2024

Int J of Food Sci Tech

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“…Polyphenols can not only be used as a cross-linking agent between protein molecules to make up for the poor mechanical and barrier properties of protein-based films but also as an antioxidant to enhance the antioxidant capacity of protein-based films [ 20 , 111 ]. The incorporation of ferulic acid was reported to result in denser film microstructure, lower water vapor permeability, and significantly improved antioxidant activity of the gelatin nanocomposite packaging films [ 112 ]. It was observed that the high antioxidant properties of fish gelatin-based film incorporated with mangrove extracts (rich in polyphenols) were favorable to inhibit oxidation and showed first potential as active packaging materials [ 113 ].…”

Section: Potential Applications Of the Polyphenol–protein Complexes W...mentioning

confidence: 99%

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Feng

Jin

et al. 2023

Antioxidants

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Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol–protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation. This review shows that polyphenol–protein complexes could be formed via non-covalent or covalent interactions. The methods to assess the complex’s antioxidant capacity, including scavenging free radicals and preventing lipid peroxidation, are summarized. The combination mode, the type of protein or polyphenol, and the external conditions will be the factors affecting the antioxidant properties of the complexes. There are several food systems that can benefit from the enhanced antioxidant properties of polyphenol–protein complexes, including emulsions, gels, packaging films, and bioactive substance delivery systems. Further validation of the cellular and in vivo safety of the complexes and further expansion of the types and sources of proteins and polyphenols for forming complexes are urgently needed to be addressed. The review will provide effective information for expanding applications of proteins and polyphenols in the food industry.

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“…Excessive moisture content may create a favorable environment for microbial growth, potentially reducing the shelf-life of the food product. Scientific reports also suggest changes in specific parameters per the protein type used, formulation, and experimental conditions [10][11][12][13][14][15][16][17][18][19][20][21][22][23].…”

Section: Physiochemical Propertiesmentioning

confidence: 99%

“…Whey protein-based edible film 0.7-1.8 100-160 --6.2-12.8 (g•mm/d•m 2 •kPa) [13] Soy protein isolate/sodium alginate edible films 3.52-7.12 ----3.55-5.15 (g•mm/(m 2 •h•kPa)) [14] Soy protein isolate film 7.09-7.88 ----0.86-1.19 (×10 −10 g•m −1 •s −1 •Pa −1 ) [15] Soy protein-isolate-based film 2.01-4.4 150-180 11.4-14.5 -- [16] Soybean protein isolate films --126-232 17.93-20.11 0.60-0.76 (g•mm h −1 m −2 kPa −1 ) [17] Faba bean protein films 4.8-9.3 258.7-372.5 13.7-15.5 -- [18] Graphene oxide/cinnamon bark oil nanocomposite packaging films 8-23 19-29 0.06-0.10 1.3-2.9 (×10 −10 g m −1 s −1 Pa −1 ) [19] Wheat gluten protein films --47.89-69.37 1.73-2.13 7.16-17.07 ((g•mm)/(m 2 •d•kPa)) [20] Edible films from the protein of a brewer's spent grain ----17.7-29.69 Almond protein isolate films 5.55-12.77 104-126 --165-166.1 (×10 g m −1 s −1 Pa −1 ) [22] Composite films based on egg-white protein ----9.38-13.95 -- [23] Table 2. Gelatin-based films for various purposes.…”

Section: Introductionmentioning

confidence: 99%

Protein-Based Films and Coatings: An Innovative Approach

Purewal,

Kaur,

Bangar

et al. 2023

Coatings

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Protein-based films and coatings are highly biodegradable and represent sustainable alternatives to petroleum-based materials. These materials possess commendable barrier properties, effectively safeguarding against oxygen, moisture, and aroma compounds, rendering them well-suited for various food packaging applications. Beyond their role in food packaging, coatings and films have significant applications in the biomedical and pharmaceutical domains. Their inherent biocompatibility and controlled release properties make them valuable for applications such as drug-delivery systems, wound dressings, and tissue-engineering scaffolds. Moreover, the adaptability of these films to exhibit stimuli-responsive behavior opens avenues for on-demand drug release and sensing capabilities. Despite these promising attributes, challenges persist in terms of the mechanical strength, water resistance, and scalability of the processing of protein-based films and coatings. Ongoing research endeavors are dedicated to refining protein extraction methods, incorporating reinforcing agents, and implementing strategies to optimize the overall performance of these materials. Such efforts aim to overcome existing limitations and unlock the full potential of protein-based films and coatings in diverse applications, contributing to the advancement of sustainable and versatile biomaterials.

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Enhancing the physicochemical and functional properties of gelatin/graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid

Cited by 11 publications

References 87 publications

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Protein-Based Films and Coatings: An Innovative Approach

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