Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability

Khodaei, Diako; Hamidi‐Esfahani, Zohreh; Lacroix, Monique

doi:10.1016/j.fbio.2020.100660

Cited by 56 publications

(22 citation statements)

References 46 publications

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“…Gelatin is one of the most studied biopolymers for active edible packaging. As summarized in Table 3 different studies have evaluated the effect of incorporating essential oils [ 102 , 103 , 104 , 105 , 106 ], probiotic microorganisms [ 10 , 107 , 108 ], particles reinforcements [ 109 , 110 , 111 , 112 , 113 , 114 , 115 , 116 , 117 ], or used as a blend with other biopolymers [ 96 , 118 , 119 , 120 , 121 , 122 , 123 ] into gelatin films.…”

Section: Generating Films From Animals’ Proteinsmentioning

confidence: 99%

“…Gelatin is one of the most studied biopolymers for active edible packaging. As summarized in Table 3 different studies have evaluated the effect of incorporating essential oils [102][103][104][105][106], probiotic microorganisms [10,107,108], particles reinforcements [109][110][111][112][113][114][115][116][117], or used as a blend with other biopolymers [96,[118][119][120][121][122][123] into gelatin films. Studying the gelatin extracted from different pH 3 to 9 showed that the films with highest TS prepared from gelatin were extracted at pH of 5 and film strength decreased by lowering the extraction pH.…”

Section: Gelatin Filmsmentioning

confidence: 99%

“…By acknowledging the serious environmental and health issues attributed to petroleum plastics, and the inevitable demand for their application in various industries, research in the development of environmental-friendly plastics has gained huge interest in the past decades [ 10 , 11 , 12 ]. Moreover, the European Union Sustainable Development Strategy [ 13 ] and the United Nations 2030 Sustainable Development Goals [ 14 ], particularly in the packaging supply chain, have accelerated the demand for shifting from petroleum-based packaging to the bio-based plastics that are more effective, safer for human, and more eco-friendly [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Color and optical properties of packaging films directly affect the consumer’s preferences, and can also help to protect the product against UV rays [ 10 ]. Generally, consumers prefer packaging with a higher transparency and less color alteration as it gives a more realistic view of the product.…”

Section: Introductionmentioning

confidence: 99%

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Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

2021

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Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agricultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a significant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed.

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Section: Generating Films From Animals’ Proteinsmentioning

confidence: 99%

“…Gelatin is one of the most studied biopolymers for active edible packaging. As summarized in Table 3 different studies have evaluated the effect of incorporating essential oils [102][103][104][105][106], probiotic microorganisms [10,107,108], particles reinforcements [109][110][111][112][113][114][115][116][117], or used as a blend with other biopolymers [96,[118][119][120][121][122][123] into gelatin films. Studying the gelatin extracted from different pH 3 to 9 showed that the films with highest TS prepared from gelatin were extracted at pH of 5 and film strength decreased by lowering the extraction pH.…”

Section: Gelatin Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

2021

Self Cite

View full text Add to dashboard Cite

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“…Used by the food industry as an additive, gelling and thickener instrument and on the pharmaceutical industry as coating for medicines. Such characteristics, along side with it´s insolubility in the digestive tract can assist in the protection of microorganisms [9,12]. Beyond that, it´s brous property is appreciated from a dietetic point of view, contributing to consumer´s welfare [13].…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Encapsulating Materials on the Viability of Pediococcus Pentosaceus P107 Microencapsulated by Spray Drying

Bordini

Rosolen

Luz

et al. 2021

Preprint

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This study evaluated the influence of whey isolated, and associated with pectin and xanthan gum as encapsulating agents for Pediococcus pentosaceus P107, by spray drying. In the storage test at temperatures of -20°C and 4°C the most viable microcapsule was WP (whey and pectin), but WX (whey and xanthan) presented better stability at 25°C, WX did not present itselft stable to ensure probiotic potential (< 6 Log CFU.mL-1) for 110 days. In the passage through the simulated gastrointestinal tract, the WX microcapsule stood out in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP was shown to be efficient in the protection of P. pentosaceus P107 cells. The three microcapsules produced were able to protect the cellular viability of the microorganisms, as well as the drying parameters were suitable for both microencapsulation.

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Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

Chentir,

Aribi,

Tarchoun

et al. 2023

Packag Technol Sci

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The food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2 ± 0.8 mg/g SOPP). High‐performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin‐based packaging structural homogeneity, opacity, water vapour barrier features, glass transition temperature and tensile strength. G‐SOPP (50/50) film showed efficient antibacterial activity against Escherichia coli and Bacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β‐carotene bleaching inhibition, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ABTS+ (2,2′‐azinobis‐[3‐ethylbenzothiazoline‐6‐sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding is that the combination of G and SOPP reduced the oil solubility of G‐SOPP films suggesting great physical integrity of the film over 63 days. The polyphenol content released from G‐SOPP blend film in a fatty simulant increased as SOPP content of films was increased. G‐SOPP (50/50) film, designed as a pouch, delays the photooxidation process of virgin olive oil over 63 days of storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted the potential use of gelatin–pectin blend films for active packaging of oils and lipid‐based foods.

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Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability

Cited by 56 publications

References 46 publications

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

Influence of Different Encapsulating Materials on the Viability of Pediococcus Pentosaceus P107 Microencapsulated by Spray Drying

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

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