Pectin- and gelatin-based film: effect of gamma irradiation on the mechanical properties and biodegradation

Jo, Cheorun; Kang, Hyojeung; Lee, Na Young; Kwon, Joong Ho; Byun, Myung Woo

doi:10.1016/j.radphyschem.2004.05.045

Cited by 96 publications

(35 citation statements)

References 17 publications

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“…The method to relieve this limitation is crosslinking [30]. Few reports have been published already on pectin and gelatin based film and pectin-gelatin microglobules [31,32]. The present work reports the preparation and characterization of pectin/gelatin hydrogel membranes crosslinked with gluataraldehyde.…”

Section: Introductionmentioning

confidence: 98%

Development and characterization of pectin/gelatin hydrogel membranes for wound dressing

Mishra

Majeed

Banthia

2011

Int J Plast Technol

118

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The present work deals with the development of pectin-gelatin (PEGE) hydrogel membranes for wound dressing applications. The prepared hydrogels were characterized by FTIR spectroscopy, XRD spectroscopy, water vapor transmission rate (WVTR) test and tensile strength test. Morphology and thermal stability of the membranes were analyzed by Field emission scanning electron microscopy (FESEM) and thermogravimetric analysis (TGA). The swelling studies of the hydrogels were conducted in different pH buffer solutions (pH 1.4, 5.4, 7.4 and 9.4). FTIR spectra of the hydrogels indicated considerable lowering in usual -OH stretching vibration peak of pectin and gelatin, which suggests the development of probable intermolecular interactions between the two natural polymers. XRD study revealed the decrease in crystallinity of hydrogels as compared to parent pectin. The morphological analysis of the hydrogel revealed highly interconnected honeycomb type architecture with pore size ranging from 10 to 40 μm. It was found that increase in gelatin ratio significantly improves the porous nature of the membranes. TGA study showed the enhanced thermal stability of PEGE hydrogel as compared to reference pectin. Tensile strength (TS) and elongation at break (EB) was found to increase with gelatin content in the hydrogel membranes but further increase leads to decrease in TS and EB. The WVTR analysis of the membranes showed the moisture Int J Plast Technol (June 2011) 15(1):82-95 retentive properties indicating its possible use in moist wound care. The PEGE hydrogels were found to be cytocompatible with B16 melanoma cells.

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Section: Introductionmentioning

confidence: 98%

Development and characterization of pectin/gelatin hydrogel membranes for wound dressing

Mishra

Majeed

Banthia

2011

Int J Plast Technol

118

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“…Leurs structures chimiques présentent des propriétés particulièrement intéressantes dont la plus utilisée est la biodégradabilité (Jo et al, 2005). Ce sont donc des matériaux aptes à subir un processus de dégradation sous l'action de phénomènes physicochimiques.…”

Section: Introductionunclassified

Caractérisations physicochimiques de biofilms synthétisés à partir de la pectine et de la gélatine

Gbassi¹,

Zaher²,

Yolou³

et al. 2009

International Journal of Biological and Chemical Sciences

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22 47 22 17 RESUMETrois types de biofilms à base de polymères naturels ont été préparés à partir de la pectine, un polyélectrolyte anionique, et de la gélatine, une espèce cationique. Les propriétés physicochimiques (épaisseur, perméabilité à la vapeur d'eau et pouvoir gonflant) des biofilms ont été déterminées; de même, leur morphologie a été évaluée. Au niveau micrométrique, les épaisseurs des biofilms étaient respectivement de 101,2±0,2 µm; 64,6±0,1 µm et 39,0±0,1 µm pour la gélatine, le mélange gélatine/pectine et la pectine. Le pouvoir gonflant était de 300% pour la gélatine, 215% pour le mélange gélatine/pectine et 90% pour la pectine. La perméabilité à la vapeur d'eau était de 9,20 g mm/m 2 h KPa pour la gélatine; 6,59 g mm/m 2 h KPa pour le mélange gélatine/pectine et 3,98 g mm/m 2 h KPa pour la pectine. Au niveau morphologique, des différences significatives ont été observées. Toutefois, les différents films formulés ont mis en évidence des potentialités physicochimiques intéressantes.

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“…Most commonly, crosslinking is not spontaneous, but deliberately induced by reaction with such small molecules as aldehydes (Hoare and Kohane, 2008), radiation or UV light (Jo et al, 2005). Uneven distribution of cross-linking within the gel leads to development of some zones in which typical "reversible" features are still dominant, and other zones with permanent properties arising from the crosslinked network.…”

Section: Gelationmentioning

confidence: 99%

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Ramos

Pereira

Martins

et al. 2017

Critical Reviews in Food Science and Nutrition

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Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.

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Pectin- and gelatin-based film: effect of gamma irradiation on the mechanical properties and biodegradation

Cited by 96 publications

References 17 publications

Development and characterization of pectin/gelatin hydrogel membranes for wound dressing

Development and characterization of pectin/gelatin hydrogel membranes for wound dressing

Caractérisations physicochimiques de biofilms synthétisés à partir de la pectine et de la gélatine

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

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