Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH

Eghbal, Noushin; Degraeve, Pascal; Oulahal, Nadia; Yarmand, Mohammad Saeid; Mousavi, Mohammad; Gharsallaoui, Adem

doi:10.1016/j.foodhyd.2017.01.033

Cited by 38 publications

(15 citation statements)

References 25 publications

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“…This minor effect can be because of higher concentration of NaCs in film making solution; since NaCs‐based films are transparent (Figure ). In a research by Eghbal et al . about NaCs/pectin films, L* development in NaCs samples were reported in comparison with pectin‐based films.…”

Section: Resultsmentioning

confidence: 99%

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Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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Developments in the field of biodegradable packaging have led to interests in application of new natural polymers, due to their lower environmental hazards. This study was undertaken to design edible films based on Zedo gum/sodium caseinate (ZG/NaCs) with microalgae (Spirulina platensis) as an antioxidant compound. A central composite design was used to assess structural, physicochemical, barrier, and mechanical parameters of potential antioxidative edible films. Mixture of different ratios of NaCs (2%–6%), ZG (0%–1%), and microalgal biomass (0%–0.5%) was applied to fabricate samples. Films containing higher concentration of microalgae (0.5%) and ZG represented pronounced opacity and antioxidative characteristics. Lower amounts of microalgae by increasing NaCs amount, enhanced elasticity of samples. NaCs‐based films were thicker and more transparent. Fourier transform infrared spectra analysis confirmed combination of microalgae and ZG in NaCs mixture. Taken together, this study suggests a new biocomposite colored formulation, which had satisfactory characteristics for a novel edible film packaging material. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46024.

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Section: Resultsmentioning

confidence: 99%

“…NaCs exhibits numerous functional characteristics such as water solubility, low gas permeability, flexibility, biodegradability, transparency, and excellent thermal and mechanical stability. Based on all of the above properties and its inexpensive production via dairy wastages, NaCs can be used directly in the food packaging …”

Section: Introductionmentioning

confidence: 99%

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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“…In addition, polysaccharide-gum based composites with improved performance can be obtained by uniformly blending cellulose [113,145,159], starch [147,160,161], chitosan [146,148,162], another polysaccharide gum [149,163], as well as proteins [150,151], lipids [164][165][166][167], essen-tial oils, and probiotics [64,152,153,168,169] with the original polysaccharide-gum matrix (Table 3). By adding nanocellulose (usually ≤ 5% w/w) to the agar matrix, Oun [145] and Shankar [159] et al significantly improved the tensile strength, water vapor barrier and thermal stability of the agar-based edible films.…”

Section: Physical Modifications Of Polysaccharide-based Materialsmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

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Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

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“…Nevertheless, pectin-based films also show some shortcomings, such as their poor barrier properties to water and gases [19,20]. The incorporation of hydrophobic compounds, such as essential oils, to the polymer matrix [19] or the development of blends using other polymers, such as chitosan [2,21,22], polyethylene glycol [23] and natural proteins [24,25], have been proposed as adequate strategies to improve the barrier properties of neat pectin. Moreover, the reinforcement with nanomaterials to produce pectin-based nano-biocomposites with improved properties has been recently proposed [26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Mellinas

Jiménez

Garrigós

2020

Foods

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In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.

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Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH

Cited by 38 publications

References 25 publications

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

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