Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion

Tessaro, Larissa; Lourenço, Rodrigo Vinícius; Martelli‐Tosi, Milena; Sobral, Paulo José do Amaral

doi:10.1016/j.ijbiomac.2021.07.039

Cited by 28 publications

(16 citation statements)

References 50 publications

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“…The appearance of some dark micropores in the structure (cross-section image) of lms containing BNC might be attributed to SKEO droplets. In agreement with our observation, Tessaro et al (2021) also discerned some micropores in the gelatin/chitosan lm after W/O/W double emulsion had been incorporated.…”

Section: Fe-semsupporting

confidence: 92%

Characterization and release modelling of fish gelatin/succinic anhydride starch nanocomposite films containing Stureja Khuzestanica Jamzad essential oil

Dakhili

Yekta

Mohammadi

et al. 2022

Preprint

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Fish gelatin (FG) and succinic anhydride starch (OSAS) composite lms loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Stureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that by enhancing the BNC concentration until 4 wt% the water solubility and water vapor permeability of samples increased signi cantly (p < 0.05) due to the hydrophilicity of BNC. Moreover, incorporation of BNC improved the tensile strength from 3.81 in control lm to 7.03 in lm containing 4 wt% BNC which was also con rmed with FE-SEM, FTIR and XRD. FE-SEM approved the reduction of small cracks within the structure of lm samples with the incorporation of both BNC and lms became more homogeneous. Study the release pro le of SKEO in 4 and 37 ̊ C from nanocomposite lms revealed that incorporating 4 wt% BNC had the most controlling effect on release of SKEO and the dominant release mechanism was the Fickian diffusion. This research demonstrated the FG/OSAS nanocomposite lms containing SKEO would be a suitable candidate for active food packaging.

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Section: Fe-semsupporting

confidence: 92%

Characterization and release modelling of fish gelatin/succinic anhydride starch nanocomposite films containing Stureja Khuzestanica Jamzad essential oil

Dakhili

Yekta

Mohammadi

et al. 2022

Preprint

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show abstract

“…When a coating is undertaken, the gelatine‐chitosan based solutions are directly attached to the surface of food, by dipping or immersing food into the solutions, removing, draining, packing and subsequently storing; the layer‐by‐layer strategy could help in forming gelatine‐chitosan bilayers for better physicochemical properties than monolayer‐coating (Cardoso et al ., 2019); this method is relatively easy, time‐saving and energy‐saving for food like fillet to achieve protection against the environmental factors such as microbes, water and light (Sarmast et al ., 2019; Bertolo et al ., 2020; Xiong et al ., 2020). Emulsification could also prepare the gelatine‐chitosan based emulsion, such as gently dropping copaiba oil to gelatine‐chitosan gel under mechanical constant stirring for obtaining emulsion that could work as a new selective agent to control pathogenic bacteria (Marangon et al ., 2017); the combination of casting and emulsification could further increase the extensibility of complex films in addition to decreasing water solubility, water vapour permeability and opacity (Larissa Tessaro, Luciano, Quinta Barbosa Bittante, Lourenço, Martelli‐Tosi, & José do Amaral Sobral, 2021; Tessaro, Lourenco, Martelli‐Tosi, & do Amaral Sobral, 2021). Final bioactive gelatine‐chitosan complex illustrates the potential application in preserving food (Zhang et al ., 2021).…”

Section: Preservation Applicationmentioning

confidence: 99%

Recent advances in gelatine and chitosan complex material for practical food preservation application

Wang

Ding

et al. 2021

Int J of Food Sci Tech

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Both gelatine and chitosan are safe, odourless, edible, biodegradable, biocompatible, cost-efficient and commercially available biopolymers, which promotes the possibility of forming complex. Many factors, including origin, molecular weight, deacetylation degree, pH, salts, concentration, temperature, active materials, modifiers, etc., could impose effect on the process of producing gelatine-chitosan complex. The formed gelatine-chitosan complex has excellent physicochemical properties such as antibacterial property and antioxidant property, and could effectively preserve practical food (such as meat, vegetables and fruits). This article comprehensively reviews recent advances in factors affecting the complex forming process and practical food preservation application of gelatine-chitosan complex. It aims to provide an overview of the value of gelatine-chitosan complex as an effective preservation alternative in food technology.

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“…Moreover, the resveratrol was encapsulated in the double emulsion, which could not only improve their stability but also inhibit fat oxidation (Diaz‐Ruiz et al., 2020). Recently, a double emulsion loaded with “pitanga” leaf hydroethanolic extract that contained phenolic compounds was fabricated with the objective to enhance the physicochemical properties of films based on GL or chitosan (Tessaro et al., 2021). In addition, double emulsions also serve as an invaluable vehicle for vitamin encapsulation to reduce their thermal degradation during processing.…”

Section: Applications Of Double Emulsionsmentioning

confidence: 99%

Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

Luo

Wei

2023

Food Frontiers

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Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments have been carried out on their preparation technology as well as stabilization methods. This review emphatically summarizes the research progress of double emulsions, including preparation techniques, factors affecting stability, stabilization mechanisms, and related applications. At present, in addition to the traditional mechanical agitation and ultrasonic emulsification, membrane emulsification, phase inversion, and microfluidic emulsification are the main research directions, all of which can improve the stability. Moreover, the stabilizer is also a crucial factor affecting the stability of the double emulsion. Hence, in this article emphasis is placed on surfactants, biopolymers, and solid particles. The applications of double emulsions in food industry can be divided into the following categories: encapsulating substances, controlling the release, and being served as fat substitutes. Furthermore, in the future, the main challenges are to commercialize the double emulsions and enhance their safety in food applications. Additionally, developing high internal phase Pickering double emulsions and O/W/O double emulsions may become the major research trends.

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Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion

Cited by 28 publications

References 50 publications

Characterization and release modelling of fish gelatin/succinic anhydride starch nanocomposite films containing Stureja Khuzestanica Jamzad essential oil

Characterization and release modelling of fish gelatin/succinic anhydride starch nanocomposite films containing Stureja Khuzestanica Jamzad essential oil

Recent advances in gelatine and chitosan complex material for practical food preservation application

Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends

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