Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (<i>Spirulina platensis</i>)

Kia, Ehsan Moghaddas; Ghasempour, Zahra; Alizadeh, Mohammad

doi:10.1002/app.46024

Cited by 35 publications

(20 citation statements)

References 45 publications

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“…Comparing the films in terms of permeability, film at 8%, 10%, and 12% showed comparable value of about 5 × 10 −11 g•m −1 •s −1 •Pa −1 , whereas film at 4% and 14% showed the highest WVP values (p < 0.05). However, our results of WVP were in the same order of magnitude as that reported in previous studies [3,31,33].…”

Section: Physiochemical Properties and Wvpsupporting

confidence: 91%

“…As general trend the WVTR decreased as the concentration of SC increased, although there were no significant differences among the samples, except for SC 4% which had a statistically different value (346 ± 17 g•m −2 •day −1 ) (p < 0.05). Poor water vapor barrier of films is related to their hydrophilic nature, which lets water vapor molecules dissolve and pass through the film matrix [31].…”

Section: Physiochemical Properties and Wvpmentioning

confidence: 99%

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Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Valentino¹,

Volpe

Giuseppe³

et al. 2020

Coatings

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The objective of this work was to investigate the effect of sodium caseinate concentration on physical-chemical properties of coating solutions and films obtained by casting as a starting point for the development of an active coating for minimally processed fruits or vegetables. Sodium caseinate solutions at different concentrations (4%, 8%, 10%, 12%, 14%) were used as a coating system. The coating viscosity and desorption kinetic were characterized. Minimally processed fennels were coated by dipping and the liquid and dry coating thickness were estimated by assessing the amount of coating on fennel during draining as a function of solution properties (concentration and viscosity). Film obtained by casting were also characterized in terms of equilibrium moisture content, color, and water vapor permeability. The potential of using the sodium caseinate solution to obtain active coating was investigated by adding gallic acid or rosemary oil to sodium caseinate solution at 4%. The antioxidant capacity of the coating was evaluated by DPPH test. Results show that sodium caseinate solutions follow a Newtonian behavior in the range of concentration investigated and the viscosity increased as solids concentration increased, following a power law. The drying rate was in the range 0.0063–0.00107 mgH2O·mgsolids−1·min−1·m−2 as a function of sodium caseinate concentration. The average liquid and dry coating thickness on fennels were in the range 20–70 and 0.7–6.4 μm, respectively. The water vapor permeability slightly decreased as the solid concentration increased. Active coating showed good antioxidant properties.

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Section: Physiochemical Properties and Wvpsupporting

confidence: 91%

Section: Physiochemical Properties and Wvpmentioning

confidence: 99%

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Valentino¹,

Volpe

Giuseppe³

et al. 2020

Coatings

View full text Add to dashboard Cite

show abstract

“…It is an anionic arabinogalactan hydrocolloid with high water absorption capacity (Abbasi ). Zedo gum has a lower price than Arabic gum, which favours its application in the food industry, as yoghurt (Ghasempour et al ), milk–orange juice (Abbasi and Mohammadi ), cheese (Jooyandeh et al ) and biodegradable packaging (Moghaddas Kia et al ).…”

Section: Introductionmentioning

confidence: 99%

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Khaledabad

Ghasempour

Kia

et al. 2019

Int J of Dairy Tech

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In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.

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“…Application of biodegradable coating and packaging in process of food products are favored nowadays (Moghaddas Kia, Ghasempour, & Alizadeh, ). Chicken meats are of the most accepted foods among consumers (Yeung & Morris, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Yousefi

Farshidi²,

Ehsani³

2018

Journal of Food Safety

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The main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A-L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A-L 2), 4% (A-L 4), and 6% (A-L 6) on the shelf-life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A-L 6), despite the effect on decreasing the formation of TVB-N compounds (27.82 for control samples, and 21.72 mg N/100 g for A-L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS-alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A-L 6 samples got acceptable sensory results. Overall acceptability of A-L 0 and A-L 6 samples were 3.21 6 0.36 and 6.23 6 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate-LPOS coatings on shelf-life extension of chicken breast fillets during cold storage. Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf-life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

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Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Cited by 35 publications

References 45 publications

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

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