Influence of natamycin loading on the performance of transglutaminase‐induced crosslinked gelatin composite films

Abstract

Summary We investigated the effect of natamycin on the physicochemical properties of crosslinked gelatin films. Natamycin decreased the tensile strength, elongation at break and water vapour barrier of crosslinked gelatin films. The thermal stability of the crosslinked gelatin films varied considerably with natamycin amount. The crosslinked films gradually turned yellow‐green in colour with increasing natamycin content. The aforementioned different influences were associated with the altered microstructure and crystallinity of the crosslinked films induced by increasing natamycin amounts. The performance changes in the films could be attributed to the increase in natamycin, resulting in enhanced natamycin crystallinity, which was confirmed by X‐ray diffraction and Fourier transform infrared spectroscopy. Moreover, the crosslinking reaction could confer resistance to damage in TGase‐induced aggregation caused by natamycin crystallinity. Therefore, the findings in this paper will facilitate the development of gelatin‐based food‐contact film materials and provide theoretical direction for the packing industry.

Ocular delivery of natamycin based on monoolein/span 80/poloxamer 407 nanocarriers for the effectual treatment of fungal keratitis

“…Figure 8 depicts the diffraction spectrum of the pure drug and the optimized natamycin cubosomes. The spectra for the pure drug was similar to the reported literature findings and that several different sharp diffraction peaks in the natamycin diffractogram indicated its crystalline form [19,20]. In contrast to the pure drug, the optimized cubosome formulation indicated a large decline in diffraction peaks belonging to natamycin.…”

Influence of forming method of blending versus casting layer‐by‐layer on structural properties and packing performances of casein‐gelatin composite edible film under different appending proportion

“…The light transmittance of the film samples was estimated using colorimetry with a Genesys 10s UV–VIS spectrophotometer (Taiwan, China) 16 . The film was cut into strips with suitable size for cuvette (1.0 × 4.0 cm), and then samples were adhered to the inner side of cuvette.…”

“…The color of the samples was measured using a fully automatic color difference meter (SC‐80C, Osaka, Japan) according to a previous paper 16 . Three color parameters of films were expressed as “L *” value (lightness parameter), and the larger “L *” value, the more lightness was existing.…”

Evaluation of the properties of whey protein films with modifications

“…Enzymatical modification of proteins can effectively improve the properties of their film. TGase can catalyze the binding reaction between the ε‐amino group on lysine and the γ‐hydroxyamide group on glutamic acid and forms a covalent compound, thereby improving the functional properties of protein and its structure (Liu et al., 2019; Wu et al., 2017). Furthermore, the chemical methods introduce new covalent bonds into protein systems to affect film structure and film performance, such as water vapor permeability, solubility, and mechanical properties (Dangaran et al., 2009).…”