Molecular interactions in gelatin/chitosan composite films

Qiao, Chuanling; Ma, Xianguang; Zhang, Jianlong; Yao, Jinshui

doi:10.1016/j.foodchem.2017.05.045

Cited by 241 publications

(126 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Qiao et al investigated the crystal structure of gelatin/chitosan composite films by using X‐ray diffraction, and they revealed that gelatin gives diffraction peaks at 8° and 20°, respectively . When diffraction pattern of P40 sample in Figure a was examined, it was seen that a halo pattern, which consisted of broad peaks with less intensity, was predominating in the system, which could be associated with the amorphous gelatin network as indicated in previous studies . Diffraction patterns of composite gels composed of gelatin that found by Quiao et al were also very similar to the one observed for P40 samples.…”

Section: Resultssupporting

confidence: 60%

“…The halo pattern of peaks might also have been attributed to the gelatin network of soft candies. Qiao et al investigated the crystal structure of gelatin/chitosan composite films by using X‐ray diffraction, and they revealed that gelatin gives diffraction peaks at 8° and 20°, respectively . When diffraction pattern of P40 sample in Figure a was examined, it was seen that a halo pattern, which consisted of broad peaks with less intensity, was predominating in the system, which could be associated with the amorphous gelatin network as indicated in previous studies .…”

Section: Resultsmentioning

confidence: 82%

See 1 more Smart Citation

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Poçan

İlhan

2019

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d‐Psicose is classified as a type of rare sugar, which is a C‐3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d‐psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin‐based soft candies were formulated, and the effect of d‐psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X‐ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d‐psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin–lattice relaxation times obtained through monoexponential fitting (T1) were also obtained to explain some quality parameters.

show abstract

Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 82%

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Poçan

İlhan

2019

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

show abstract

“…Figure 1(d) shows the glass transition temperature (T g ) obtained from MDSC thermograms of the reversible heat flow of the nanocomposites. e T g of chitosan film was observed at 91°C on average, which is in agreement with that informed by other authors [20,21].…”

Section: Ermal Analysissupporting

confidence: 92%

Structural Insight into Chitosan Supports Functionalized with Nanoparticles

Lamarra

Damonte

Rivero

et al. 2018

Advances in Materials Science and Engineering

View full text Add to dashboard Cite

e incorporation of suspensions of nanoparticles functionalized with gallic acid (GA) was used as a strategy to obtain nanocomposite active films with different both chitosan : tripolyphosphate (CH : TPP) and nanoparticles:chitosan (N : CH) ratios. e thermal analysis carried out by modulated differential scanning calorimetry (MDSC) allowed observing the shift of an endothermic event towards higher temperatures with a greater N : CH ratio. Analyzing ATR-FTIR spectra through principal component analysis (PCA) can be inferred that the incorporation of the nanoparticles produced a discrimination of the samples into clusters when the region 1400-1700 cm −1 was considered. e decrease in crystalline size with the inclusion of nanoparticles (N A and N B ) proved the existence of interactions among CH, TPP, and GA, resulting in a more amorphous structure. e positron annihilation lifetime spectroscopy (PALS) technique was adequate to correlate the glass transition temperatures (T g ) obtained by using the MDSC technique with parameters τ 2 and I 2 ascribed to the annihilation of positrons in the interface. e cross section of nanocomposites obtained by scanning electron microscopy (SEM) clearly showed a homogeneous distribution of the nanoparticles without aggregation, suggesting their compatibility with the CH matrix. By virtue of the obtained results, the nanocomposites with the greatest nanoparticle proportion and the highest TPP concentration attained significant modifications in relation to CH matrices because of the crosslinking of the biopolymer with GA and TPP.

show abstract

“…They are often combined with animal-or plant-source proteins in order to enhance the mechanical and barrier properties of the films (Bertuzzi & Slavutsky, 2016), as well as to provide better control of antioxidants release (Ganiari et al, 2017). For example, Bonilla et al (2017) and Qiao et al (2017) produced the gelatine-chitosan edible film with incorporated plant ethanolic extracts, Moreno et al (2017) used starch and gelatine, while Liu et al (2017) formed the nanocomposite films with a blend of chitosan and soya protein isolate. Furthermore, the use of gelatine/carboxymethyl cellulose with the addition of xanthan gum (Hazirah et al, 2016) lignin/alginate combined with different plasticisers (Aadil & Jha, 2016), konjac glucomannan/ethyl cellulose in the presence of dibutyl sebacate (Li et al, 2015), sodium alginate/sodium carboxymethylcellulose/ gelatine (Wang et al, 2015) and pectin/carboxymethyl cellulose (Yu et al, 2017) film blends was also noted recently.…”

Section: Introductionmentioning

confidence: 99%

Development and characterisation of functional cocoa (Theobroma cacao L.)‐based edible films

Karača

Trifković

Martinić

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico‐chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan‐3‐ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)‐catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)‐catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein–polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.

show abstract

Molecular interactions in gelatin/chitosan composite films

Cited by 241 publications

References 39 publications

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Structural Insight into Chitosan Supports Functionalized with Nanoparticles

Development and characterisation of functional cocoa (Theobroma cacao L.)‐based edible films

Contact Info

Product

Resources

About