Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology

Yeddes, Walid; Djebali, Kais; Wannes, Wissem Aidi; Horchani−Naifer, Karima; Hammami, Majdi; Younes, Islem; Tounsi, Moufida Saïdani

doi:10.1016/j.ijbiomac.2020.03.092

Cited by 89 publications

(57 citation statements)

References 42 publications

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“…This result may be explained by the formation of an emulsion when the essential oil is incorporated, favoring the increase of films opacity. Though, 88.05% of transparency is a good result when compared to values of transparency near to 3% obtained for gelatin-chitosan-pectin films incorporated with rosemary essential oil [31].…”

Section: Grammage Thickness Mechanical and Optical Propertiesmentioning

confidence: 71%

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

et al. 2020

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Active packaging incorporating antioxidants and antimicrobials is creating a niche in the market and becoming increasingly important. The main goal of this work was the design of bioactive bilayer films (zein/pullulan) incorporating licorice essential oil. The bilayer films were fully characterized in terms of their chemical, physical, barrier, antioxidant, and antimicrobial properties. Furthermore, the release kinetics of isopropyl palmitate, the major compound of the licorice essential oil, was evaluated by HPLC-DAD (high-performance liquid chromatography coupled to diode-array detector). Scanning Electron Microscopy (SEM) micrographs of cross-sections of the bilayer films clearly show the two layers of the films. Besides presenting the capacity to scavenge free radicals and to inhibit the lipid peroxidation, the developed bilayer films were also able to inhibit the growth of known foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The release kinetics profile of isopropyl palmitate from bilayer films incorporating licorice essential oil demonstrated that in 50% ethanol at room temperature, the release was more effective, suggesting that the bilayer films will be more efficient if applied to package semi-fatty food.

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Section: Grammage Thickness Mechanical and Optical Propertiesmentioning

confidence: 71%

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

et al. 2020

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“…In recent decades, the worldwide consumption of plastic has been increasing, causing serious environmental problems due to its inability to biodegrade [ 1 , 2 , 3 , 4 , 5 ]. For this reason, the use of renewable resources is being explored, which can reduce the problems of waste disposal, and the development of films with biodegradable materials is a promising alternative that offers low cost, degradability, edibility, and properties similar to common plastics [ 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods [ 1 , 10 ]. They can minimize the principal degradation by preventing moisture losses and decreasing adverse chemical reaction rates, thus helping to prevent spoilage and microbial contamination of food [ 5 , 11 ]. In addition, edible coatings can incorporate food additives, such as flavours, antimicrobials, antioxidants, among others, and this allows for expansion of its applications [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

Heliyon

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Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

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“…Generally Recognized as Safe (GRAS) labeling or GRAS/FS (some compounds are safe for use in food industry; however, their concentrations is limited by currently used standards). In this respect, the main goal is to avoid toxic, allergic, and/or non-assimilable components [7][8][9][10][11][12][13][14][15]; • Comply with good manufacturing practices (GMP) [16,17];…”

Section: Historical Consideration Definition Quality Parameters Anmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology

Cited by 89 publications

References 42 publications

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Edible and Functionalized Films/Coatings—Performances and Perspectives

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