Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications

Riahi, Zohreh; Priyadarshi, Ruchir; Rhim, Jong‐Whan; Bagheri, Reza

doi:10.1016/j.foodhyd.2020.106314

Cited by 163 publications

(97 citation statements)

References 47 publications

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“…Improvement of gelatin-based material can be obtained by the addition of chitosan [ 207 ], shellac [ 208 ], κ-carrageenan [ 209 ], or saponins [ 210 ]. Gelatin-based films with organic fillers and nanometals such as nanosilver particles, nanocopper particles, zinc oxide nanoparticles, or titanium dioxide nanoparticles show strong antimicrobial and antioxidant activities, as well as preventing UV light transmission [ 211 , 212 , 213 , 214 ]. Natural compounds with antimicrobial and antioxidant activities can be added to gelatin films: oregano, rosemary, and leaves of murta [ 197 ], as well as astaxanthin [ 215 ].…”

Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

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Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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“…DPPH assay has been widely used in gelatin film studies as it is simple, cheap, and rapid due to stable radicals and needs not to be generated compared with other antioxidant assays (Hanani et al, 2019;Khedri et al, 2021;Maroufi et al, 2021;Riahi et al, 2021). This assay is also able to quantify antioxidants in complex biological systems, even with weak antioxidants and the results are reproducible and comparable to other radical scavenging methods.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts

Said

Sarbon

2021

J. Food Process. Preserv.

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Recently, there has been increased interest in the development of biodegradable packaging material as an alternative to synthetic and nonbiodegradable polymers such as petroleum due to their environmental friendliness, recyclability, and nontoxicity. Biodegradable packaging materials are often made from renewable polymer sources such as carbohydrates, protein, lipids, or the combinations of these components (Amjadi et al., 2019;Bakry et al., 2017;Loo & Sarbon, 2020). These renewable biopolymers have been widely studied for their applications in food packaging films. Among biopolymers, protein-based films such as gelatin, collagen, whey, and zein have received great interest from researchers due to their great film-forming ability and magnificent barriers against oxygen and aromas (Coltelli et al., 2016;Suderman & Sarbon, 2019).However, because of their high hygroscopic nature, protein-based films exhibit high moisture sensitivity and low water vapor barrier properties (Said & Sarbon, 2019;Suderman et al., 2018b). Numerous efforts have been made to overcome these drawbacks by improving the barrier and mechanical properties of protein-based films along with their extended applications as active and smart packaging

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“…In particular, the optical properties of the films, including the UV barrier property and transparency, were assessed by recording light transmittance percentages at 280 nm (T 280 ) and 660 nm (T 660 ), respectively. Moreover, the appearances of different films were recorded using a digital camera [31].…”

Section: Optical Properties Analysesmentioning

confidence: 99%

“…Water vapor permeability (WVP) was measured using a gravimetric method according to the method described by Riahi et al [31] and Yu et al [22] with a slight modification. The film samples (the diameter was 50 mm) were mounted on top of a glass jar (depth = 95 mm; inner diameter = 30 mm) containing 50 mL of distilled water and sealed in such a way that the evaporation of water from the cup took place only through the sample film.…”

Section: Determination Of Physical Propertiesmentioning

confidence: 99%

Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

Luo

Wang

et al. 2021

Foods

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Background: Gelatin is a renewable, biodegradable, and inexpensive food polymer. The insufficient mechanical and functional properties of gelatin-based films (GBF) restrict their commercial application in food packaging. This work proposed a facile strategy to prepare an active and robust GBF that has the potential to be used in food packaging. Methods: A strong and active GBF was prepared based on the principle of supramolecular chemistry via the incorporation of gallic acid (GA) as an active crosslinking agent and of microfibrillated cellulose (MFC) as a reinforcing agent. Results: Under the appropriate concentration (1.0 wt%), MFC was evenly dispersed in a gelatin matrix to endow the film with low surface roughness and compact structure. Compared with the GF, the tensile strength and elongation at break of the resultant film reached 6.09 MPa and 213.4%, respectively, representing the corresponding improvement of 12.8% and 27.6%. Besides, a significantly improved water vapor barrier (from 3.985 × 10−8 to 3.894 × 10−8 g·m−1·Pa−1·s−1) and antioxidant activity (from 54.6% to 86.4% for ABTS radical scavenging activity; from 6.0% to 89.1% for DPPH radical scavenging activity) of GBFs were also observed after introducing the aromatic structure of GA and nano-/microfibrils in MFC. Moreover, the UV blocking performance and thermal stability of GGF and GGCFs were also enhanced. Conclusions: this work paves a promising way toward facile preparation of multifunctional GBFs that have great potential to be used in fabricating active and safe food packaging materials for food preservation.

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Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications

Cited by 163 publications

References 47 publications

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts

Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

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