In‐situ extraction and impregnation of black walnut husk into polyethylene film using supercritical carbon dioxide with an ethanol modifier

Wenzel, Jonathan E.; Moorman, Veronica R.; Wang, Lihua; Spencer‐Williams, Isaiah; Hall, Mitchell K.; Samaniego, Cheryl; Ammerman, Michelle L.

doi:10.1002/fsn3.1348

Cited by 2 publications

(1 citation statement)

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“…As far as we know, any similar results have been reported in natural fibers, although, some experiments carried out in polymers achieved the same conclusion. For instance, Wenzel et al obtained better loading of walnut husk ethanolic extract in impregnated LDPE films when its concentration increased 1g/g ethanol [ 68 ]. Moreover, previous experiments with olive leaf extract impregnated into PET/PP polymer achieved the same conclusion [ 69 ], although the significance was not as evident as in this case, probably because of the high affinity between RGPE and the jute natural fibers.…”

Section: Resultsmentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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Section: Resultsmentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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Strategies to increase the shelf life of meat and meat products with phenolic compounds

Munekata

Pateiro

Bellucci

et al. 2021

Application of Polyphenols in Foods and Food Models

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In‐situ extraction and impregnation of black walnut husk into polyethylene film using supercritical carbon dioxide with an ethanol modifier

Abstract: Walnuts are commonly cultivated for their kernel, which is a rich source of antioxidant phenolic compounds. The husk likewise contains antioxidant and antimicrobial

Cited by 2 publications

References 40 publications

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Strategies to increase the shelf life of meat and meat products with phenolic compounds

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