Harnessing plum (Prunus domestica L.) processing wastes for the fabrication of bio-composite edible films: An attempt towards a food circular bioeconomy

Sheikh, Mohd Aaqib; Saini, Charanjiv Singh; Sharma, Harish Kumar

doi:10.1016/j.foodhyd.2023.108790

Cited by 4 publications

(2 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The use of the dense ZnONP-gluten composite reduced the WVTR, as indicated by the decreased affinity for moisture and the improved tortuosity of the vapor diffusion path. 58 The addition of BE into the GBEF matrix did not have a significant effect on the value of WVTR. The improved water barrier properties of GBEF, resulting in increased hydrophobicity and causing a limited distribution of water molecules, could be due to the fabrication of the impermeable dense structure that prevents water from passing through the outer layer of the GBEF matrix.…”

Section: Resultsmentioning

confidence: 89%

“…The value of WVTR decreased from the original WVTR value of 11.86 g/m 2 per 24 h for the blank to the actual WVTR values that range from 5.01 to 6.87 g/m 2 per 24 h for the compositions C, E, F, H, and I, which could be because the presence of ZnONPs dispersed well in the GBEF matrix, creating a dense structure of the ZnONP-gluten composite. The use of the dense ZnONP-gluten composite reduced the WVTR, as indicated by the decreased affinity for moisture and the improved tortuosity of the vapor diffusion path . The addition of BE into the GBEF matrix did not have a significant effect on the value of WVTR.…”

Section: Resultsmentioning

confidence: 94%

See 1 more Smart Citation

Evaluation of a Gluten-Based Edible Film Incorporated with Beetroot Extract and ZnO Nanoparticles as an Active Food Packaging System

Djenar,

Fulazzaky,

Rinaldi

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

This study evaluated the application of a gluten-based edible film (GBEF) as a biodegradable active packaging (BAP) system made up of gluten incorporated with beetroot extract (BE) and ZnO nanoparticles (ZnONPs). The reliability of ratings of the compositions of GBEF was statistically analyzed using two-way analysis of variance with Tukey’s post hoc test by assessing the functional properties as well as antioxidant and antibacterial activities. An increased amount of BE from 0.5 to 1.5% in the matrix of GBEF incorporated with 0.1% ZnONPs can increase the antioxidant activity (the 1,1-diphenyl-2-picrylhydrazyl assay) from 11.32 to 27.09%. In the matrix of GBEF incorporated with 0.5% BE, an increase in the amount of ZnONPs from 0.1 to 0.4% can enhance the antibacterial activity by 96.43% against Escherichia coli and by 40.00% against Staphylococcus aureus and decrease its antioxidant activity by 4.16% from 11.32 to 7.16%. The diameter sizes in the inhibition zones of E. coli and S. aureus differed from each other due to the electrostatic interactions of ZnONPs with E. coli being different from those with S. aureus. The combination of ZnONPs with BE created a tighter structure of the ZnO–gluten matrix with an even distribution of ZnONPs, which formed a barrier that caused a limited diffusion of water molecules. GBEF was characterized by a water vapor transmission rate below of 10 g/m2/24 h, thickness of less than 0.25 mm, tensile strength of stronger than 70 MPa, and elongation at break of greater than 0.3%, complying with Japanese Industrial Standards. The proposed BAP system will contribute to edible and eco-friendly food packaging applications.

show abstract

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 94%