Performance evaluation of cashew gum and gelatin blend for food packaging

Oliveira, Marília de Albuquerque; Furtado, Roselayne Ferro; Bastos, Maria do Socorro Rocha; Leitão, Renato Carrhá; Benevides, S. D.; Muniz, Celli Rodrigues; Cheng, H. N.; Biswas, Atanu

doi:10.1016/j.fpsl.2018.05.003

Cited by 40 publications

(14 citation statements)

References 43 publications

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“…The thermogram of the second thermal event for the gelatin powder (Figure 4B) showed a mass loss of 12.9% in the range 25–200 °C (peak 82.49 °C) that is attributed to the melting temperature, evaporation of free and bound water [44]; followed by a mass loss of 65.1% at 224 °C attributed to the helix–coil transition temperature and to the protein thermal decomposition process. These values are similar to those reported for commercial gelatin [45].…”

Section: Resultsmentioning

confidence: 99%

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

et al. 2019

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A new crosslinking formulation using gelatin (G) and cactus mucilage (CM) biopolymers was developed, physicochemically characterized and proposed as an alternative wall material to traditional gelatin capsules (softgels). The effect of G concentration at different G/CM ratios (3:1, 1:1 and 1:3) was analyzed. Transparency, moisture content (MC), solubility in water (SW), morphology (scanning electron microscopy, SEM), vibrational characterization (Fourier transform infrared, FTIR), color parameters (CIELab) and thermal (differential scanning calorimetry/thermogravimetric analysis, DSC/TGA) properties of the prepared composite (CMC) capsules were estimated and compared with control (CC) capsules containing only G and glycerol. In addition, the dietary fiber (DF) content was also evaluated. Our results showed that the transparency of composite samples decreased gradually with the presence of CM, the G/CM ratio of 3:1 being suitable to form the softgels. The addition of CM decreased the MC, the SW and the lightness of the capsules. Furthermore, the presence of polysaccharide had significant effects on the morphology and thermal behavior of CMC in contrast to CC. FTIR spectra confirmed the CMC formation by crosslinking between CM and G biopolymers. The addition of CM to the softgels formulation influenced the DF content. Our findings support the feasibility of developing softgels using a formulation of CM and G as wall material with nutritional properties.

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Section: Resultsmentioning

confidence: 99%

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

et al. 2019

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“…3b) showed two endothermic events. The first event occurred between 50 and 150 °C (peak 74.48 °C), which corresponded to the melting temperature, with a related mass loss of 12.32% due to the evaporation of free and bound adsorbed water (Oliveira et al ., 2018). The second thermal event was observed between 150 and 240 °C (peak 225.23 °C), which corresponded to the helix–coil transition temperature, with a related mass loss of 79.52% due to protein thermal decomposition or denaturation.…”

Section: Resultsmentioning

confidence: 99%

Preparation and physicochemical properties of edible films from gelatin and Andean potato (Solanum tuberosum Group Phureja) starch

Otálora

Wilches‐Torres

Castaño

2020

Int J of Food Sci Tech

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“…Sustainability 2019, 11, x FOR PEER REVIEW 11 of 20 materials, comprehensive recyclability [52], and materials safety for green produce are important. Therefore, PE2 value can be used as a reliable analysis tool for packaging material selection, which is similar with the study of [49]. On the condition that the packaging material combination meets the overall preservation demands, it is feasible to increase this packaging efficiency and eliminate the packaging material waste, especially the environmental characteristics of the whole package through the adjustment of a single or several packaging material.…”

Section: Pe3 (Loss Prevention Performance) Evaluationmentioning

confidence: 95%

“…In this case, ice bottles placed in packaging reduces the degree of fluctuations in those parameters. Through evaluation and selection of the appropriate advantageous materials in material packaging, such as active materials, specific gas eliminators and slow release agents [48], and different additives [49], these physical preservation methods can improve the temperature and gas compositions compromises that are negative. Thereby, further research should pay more attention to the means how to combine the corresponding cooling materials with packaging methods towards more stable environment in the packaging, in order to reduce the food surrounding environmental compromise and improve packaging efficiency in the refrigerated container.…”

Section: Pe1 (Micro-environmental Performance) Evaluationmentioning

confidence: 99%

A Holistic Packaging Efficiency Evaluation Method for Loss Prevention in Fresh Vegetable Cold Chain

et al. 2019

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With the continuous push for improving packaging efficiency of current packaging practices to prevent losses in a real cold chain, a holistic evaluation method with improved indicators and a conceptual assessment framework to improve packaging efficiency continuously in a fresh vegetable cold chain was proposed. Based on two fresh leafy vegetables with typical packaging practices in a real cold chain in China, the evaluation method was performed and tested from a macro perspective, and then the packaging efficiency constitution with loss prevention perspective was better visualized. The results show that the method can be used for improving the performance of specific packaging efficiency in the fresh vegetable cold chain and improving the suggestions' sustainability orientation, and systematically summarize their impacts on packaging efficiency; specifically as follows: (1) Since the correlation between the state of fresh vegetables and the environmental stress in the package, the performance of the micro-environment parameters should be given priority for packaging efficiency improvement in loss prevention. (2) Although the use of the packaging materials in current practices was relatively better, it still can improve in food safety and packaging sustainability of the packaging practices through the selection of packaging materials with better sustainability characteristics. (3) Via the visualization of targeted packaging efficiency in cold chain, the fluctuation of loss rates in the cold chain process are well perceived, and there are still room can be performed continuously to realize more efficient packaging for better loss prevention. (4) The method has drawbacks that the optimization of the weights to the given indicators and the indicators based on nutrition and quality of fresh produce was not considered in current research, and it should be strengthened in future research. (5) It is necessary that the perception of differences in targeted packaging efficiency and the consciousness to improve specific packaging efficiency in vegetable cold chain for sustainability.Sustainability 2019, 11, 3874 2 of 18 and quality loss in the packaging [6,7] that the monitoring and controlling the process environment in vegetable cold chain can reduce losses. Losses during the cold chain contribute a lot to the losses of green produce in the cold chain. For example, losses in storage accounted for about 15-20% and in distribution about 5-10% for vegetable [3], which has an undesirable impact on the environment and resources [8], as well as social welfare in China. Increasing demand for fresh produce and the severity of food losses force us to turn to a safer and greener vegetable cold chain. Thus, responding to these issues in cold chain practices, packaging, and ongoing improvement in loss prevention [9] is imperative.Efficient packaging practices are the crux for preservation and processes management, including storage and distribution, which effectively reduce the loss and securing safety of fresh vegetables [10] in co...

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Performance evaluation of cashew gum and gelatin blend for food packaging

Cited by 40 publications

References 43 publications

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

Preparation and physicochemical properties of edible films from gelatin and Andean potato (Solanum tuberosum Group Phureja) starch

A Holistic Packaging Efficiency Evaluation Method for Loss Prevention in Fresh Vegetable Cold Chain

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