Improving packing performance of lily polysaccharide based edible films via combining with sodium alginate and cold plasma treatment

Cui, Haiying; Cheng, Qun; Li, Changzhu; Chen, Xiaochen; Lin, Lin

doi:10.1016/j.ijbiomac.2022.02.181

Cited by 35 publications

(8 citation statements)

References 33 publications

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“…Additionally, the reduction in solubility, moisture content and swelling degree after exposing to water is depending on the penetration of water molecules through the hydrophilic part of the HPM‐CS films, indicating that the increase of hydrophobicity with the addition of CS inside HPM films and the presence of CS inside HPM films increased the hydrogen bonding between compositions, which leads to the lessening of desirability to water molecular. The same manners were obtained previously 35 to improve packaging performance of films after adding lily polysaccharide to sodium alginate.…”

Section: Resultsmentioning

confidence: 72%

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese

Abdin,

Naeem,

Elmahdy

et al. 2023

Packag Technol Sci

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Hydroxypropyl methylcellulose (HPM) is a viscous modified natural polymer that is utilised as thickener, emulsifier and reducer of serum cholesterol. Novel films composed from HPM and corn silk polysaccharides (CSP) were prepared (HPM‐corn silk [CS]). The impact of using different percentages of CSP on the characteristics of HPM‐CS was studied. Results showed that replacing 37.5% of HPM with CSP led to a significant improvement in mechanical properties, with an increase of 58.71% for tensile strength and 54.29% for elongation at break. In addition, the produced films showed improved opacity, antioxidant activities and a smooth, continuous surface without any grooves, as well as being biodegradable. However, the thermal stability was reduced, and the crystallinity shapes were disrupted at higher concentrations due to the inclusion of CSP in the HPM‐CS films. The best HPM concentration (1 g/100 mL) with optimum CSP concentration of (0.6 g/100 mL) was used as food packaging material for low‐moisture mozzarella cheese. The packaging material kept the stability of total microbial count in hygienic scale up to 40 days of cold storage, moisture loss and pH values up to 30 days. Additionally, the results of hedonic sensory evaluation were satisfied compared with fresh cheese until 30 days of storage.

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Section: Resultsmentioning

confidence: 72%

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese

Abdin,

Naeem,

Elmahdy

et al. 2023

Packag Technol Sci

View full text Add to dashboard Cite

show abstract

“…Additionally, the reduction in solubility, moisture content and swelling degree after exposing to water is depending on the penetration of water molecules through the hydrophilic part of the HPM-CS lms, indicating the increase of hydrophobicity with the addition of CS inside HPM lms and the presence of CS inside HPM lms increased the hydrogen bonding between compositions, which leads to the lessening of desirability to water molecular. The same manners were obtained previously [41] to improve packaging performance of lms after adding lily polysaccharide to sodium alginate.…”

Section: Physical Properties Of Lmsmentioning

confidence: 70%

“…The longitudinal striations and wrinkles on the surface of lms that appeared in SEM images of HPM-CS4 might be the principal reason for penetration of water vapor from the surface of the lms. The moderate WVP values are preferable in fruits, vegetables and dry products which water exchange regulation is necessary to avoid the accumulation of water vapor or strict requirements on moisture loss [41]. The HPM-CS3 mixture was considered as ideal lms that achieved satis ed thickness, solubility, moisture content, swelling degree and WVP.…”

Section: Physical Properties Of Lmsmentioning

confidence: 99%

Assessment of hydroxypropyl methylcellulose with corn silk polysaccharides to enhance packaging performance and stability of low moisture mozzarella cheese

Abdin¹,

Ali

El-Mahdy

et al. 2022

Preprint

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A novel film composed from hydroxypropyl methylcellulose (HPM) and corn silk polysaccharides (CSP) was prepared (HPM-CS). The effects of substituting different percentages from HPM with CSP on HPM-CS characteristics were investigated. The substituting of HPM by 37.5% of CSP enhanced mechanical properties 58.71% for tensile strength (TS) and 54.29% for elongation at break (EB), opacity, antioxidant activities, smooth and continuous surface without any grooves and biodegradability of produced films. However, the presence of CSP inside HPM-CS films reduced thermal stability and disturbed the crystallinity shapes at high concentrations. The best HPM concentration (1g/100mL) sample with optimum CSP concentration of (0.6g/ 100) mL was used as food wrapping material for low-moisture mozzarella cheese. The packaging material kept the stability of total microbial count in hygienic scale up to 40 days of cold storage, moisture loss and pH values up to 30 days. Additionally, the results of hedonic sensory evaluation were satisfied compared with fresh cheese until 30 days of storage.

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“…In addition, cold plasma enhanced inter-fiber hydrogen bonding and could also increase the adsorption of chitosan. Similarly, the cold plasma treatment increased the TS and decreased EAB of different bio nanocomposite films such as zein(Dong et al, 2017), lily polysaccharide(Cui et al, 2022) and casein(Wu et al, 2020) based-films. Furthermore, they recommended the treatment time influences the cross-linking among their structure bonds and induces them to transformation.…”

mentioning

confidence: 93%

Effect of dielectric barrier discharge cold plasma on the bio-nanocomposite film and its potential to preserve the quality of strawberry under modified atmosphere packaging

Rashvand

Matera

Altieri

et al. 2023

Preprint

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The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved by cold plasma treatment. In addition, the cold plasma treatment influence the thermal stability and crystallization of the films. Also, the shelf life of the strawberries which were packed in the treated films under modified atmosphere condition was assessed. The results revealed that the mechanical properties (firmness and Young's modulus), chemical attributes (pH, soluble solid content and total ascorbic acid), physical characteristics (weight loss and color features), microbial activities (bacteria. yeast and mould) of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.

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Improving packing performance of lily polysaccharide based edible films via combining with sodium alginate and cold plasma treatment

Cited by 35 publications

References 33 publications

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese

Assessment of hydroxypropyl methylcellulose with corn silk polysaccharides to enhance packaging performance and stability of low moisture mozzarella cheese

Effect of dielectric barrier discharge cold plasma on the bio-nanocomposite film and its potential to preserve the quality of strawberry under modified atmosphere packaging

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