Influence of boswellic acid on multifunctional properties of chitosan/poly (vinyl alcohol) films for active food packaging

Narasagoudr, Shivayogi S.; Hegde, Veena G.; Chougale, Ravindra B.; Masti, Saraswati P.; Dixit, Shruti

doi:10.1016/j.ijbiomac.2020.03.073

Cited by 72 publications

(32 citation statements)

References 84 publications

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“…The increased tensile strength of the gelatin/fiber film was attributed to the fibers deposited on the surface of the gelatin film, which enhanced the surface strength. However, the elongation of the gelatin/fiber film was lower than that of the gelatin film, consistent with the inverse relationship of tensile strength and elongation (Narasagoudr et al, 2020).…”

Section: Resultssupporting

confidence: 77%

“…Mechanical properties, OTR, and WVP are important for packaging films, reflecting their capability to withstand stress, oxygen, and water vapor, respectively, during handing, transport, and storage (Bhat et al, 2021; Ge et al, 2018; Narasagoudr et al, 2020). Table 1 summarizes the thickness, tensile strength, elongation, OTR, and WVP for gelatin film and gelatin/fiber film.…”

Section: Resultsmentioning

confidence: 99%

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Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation

Dong

Zhang

Yang

et al. 2022

Food Processing Preservation

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Developing new methods to encapsulate fragile active compounds into packaging films is important for extending the shelf life of foods. In this study, the gelatin/fiber bilayer packaging film was fabricated by depositing carvacrol‐loaded core–shell zein/polyvinyl pyrrolidone fibers on gelatin film. The tensile strength, elongation, oxygen transmission rate, and water vapor permeability of the gelatin/fiber film were 5.95 MPa, 56.63%, 63.27 ml/m2 d, 0.1 MPa, and 7.416 g·mm/m2 h kPa, respectively. The gelatin/fiber film was applied to sea bass fillet preservation. At day 8, the total viable count and thiobarbituric acid of the sea bass fillets treated with gelatin/fiber film were 8.12 log CFU/g and 0.73 mg MDA/kg, which were lower than that of the control group. Moreover, the gelatin/fiber film treatment showed the effect of delaying fish color change and pH increase, and prolonged the shelf life of sea bass fillets by 2–4 days. Novelty impact statement Gelatin film deposited with carvacrol‐loaded core–shell fibers was prepared. Shelf life of Japanese sea bass fillets was extended by the gelatin/fiber film. The active bilayer film showed high antimicrobial and antioxidant activities.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation

Dong

Zhang

Yang

et al. 2022

Food Processing Preservation

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show abstract

“…The said active agent improved the mechanical property of the films but did not deteriorate the thermal property of the films. The films were able to prevent the proliferation of bacterias, such as E. coli, S. aureus, and C. albicans [36]. Similar observations were also made with rutin-incorporated chitosan/PVA blend films [37].…”

Section: Chitosan Films Containing Natural Compounds and Essential Oilsupporting

confidence: 75%

Selected Applications of Chitosan Composites

Pal

Bharti

Sarkar

et al. 2021

IJMS

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Chitosan is one of the emerging materials for various applications. The most intensive studies have focused on its use as a biomaterial and for biomedical, cosmetic, and packaging systems. The research on biodegradable food packaging systems over conventional non-biodegradable packaging systems has gained much importance in the last decade. The deacetylation of chitin, a polysaccharide mainly obtained from crustaceans and shrimp shells, yields chitosan. The deacetylation process of chitin leads to the generation of primary amino groups. The functional activity of chitosan is generally owed to this amino group, which imparts inherent antioxidant and antimicrobial activity to the chitosan. Further, since chitosan is a naturally derived polymer, it is biodegradable and safe for human consumption. Food-focused researchers are exploiting the properties of chitosan to develop biodegradable food packaging systems. However, the properties of packaging systems using chitosan can be improved by adding different additives or blending chitosan with other polymers. In this review, we report on the different properties of chitosan that make it suitable for food packaging applications, various methods to develop chitosan-based packaging films, and finally, the applications of chitosan in developing multifunctional food packaging materials. Here we present a short overview of the chitosan-based nanocomposites, beginning with principal properties, selected preparation techniques, and finally, selected current research.

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“…The results for water solubility indicate a significant difference between films with and without the extract. The film with the extract had twice the solubility, possibly due to its hydrophilic characteristics, similar to what occurred with Narasagoudr, Hegde, Chougale, Masti, and Dixit [44] in chitosan and poly(vinyl alcohol) films. However, the values were lower when compared to [45,46] in gelatin and chitosan films and Wang and Rhim [47] in agar-agar, alginate, and collagen films, which presented films with solubility around 43.45%, 58.13%, and 63%, respectively.…”

Section: Characterization Of Active Bioplastic Filmsupporting

confidence: 61%

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

Contessa

Rosa

Moraes

2021

IJMS

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The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.

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Influence of boswellic acid on multifunctional properties of chitosan/poly (vinyl alcohol) films for active food packaging

Cited by 72 publications

References 84 publications

Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation

Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation

Selected Applications of Chitosan Composites

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

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