Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking

Gutiérrez-Jara, Camilo; Bilbao‐Sainz, Cristina; McHugh, Tara H.; Chiou, Bor‐Sen; Williams, Tina; Villalobos‐Carvajal, Ricardo

doi:10.1016/j.foodhyd.2020.106133

Cited by 31 publications

(13 citation statements)

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“…In fact, enhanced barrier properties of the emulsion-based coatings used in this work were envisaged to be present according to the water vapor permeability results obtained previously for films produced with the same emulsions [ 27 ]. The higher water vapor barrier properties of emulsion-based films have been reported by other authors [ 3 , 20 , 21 , 22 , 23 , 24 , 28 , 35 , 47 ].…”

Section: Resultssupporting

confidence: 61%

“…Many researchers have developed composite emulsion-based films and coatings in recent years. These studies involved the use of sodium alginate, gelatin and canola oil [ 20 ], monolayer chitosan and carrageenan with sunflower oil to coat longan fruits [ 21 ], sodium alginate with sunflower oil to coat cantaloupe and strawberries [ 17 ], chitosan based film with clove and melaleuca essential oils [ 22 ], sodium alginate with soybean oil to coat fresh cucumber [ 23 ], gelatin with frog skin oil to coat persimmon fruits [ 24 ] and composite chitosan with carnauba wax and oregano essential oil [ 25 ]. In addition, coatings based on chitosan, sodium alginate, and olive oil, applied to coat fresh whole figs have shown to be a useful postharvest technology in preserving not only the organoleptic and sensory attributes but also bioactive components of these fruits during storage at low temperature [ 3 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

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Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Vieira

Moldão‐Martins

Alves

2021

Foods

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Fresh figs are very appreciated and have been associated with health benefits. However, these fruits are highly perishable. In this study, edible coatings were studied envisaging their positive effect in enhancing figs’ shelf-life. Fig fruits cv. ‘Pingo de mel’ were harvested at commercial ripening stage and single emulsion-based coatings, composed of chitosan + olive oil and alginate + olive oil, were applied. After coatings application by dipping each fruit in the emulsion-based solutions at 4 °C and drying, the coated fruits were sprayed with crosslinking solutions (6% tripolyphosphate and 1% calcium chloride for chitosan and alginate-based coatings, respectively). Then, were maintained at 4 °C and analyzed after 1, 7, 14 and 19 days of storage. After each time interval, fruits were further maintained at 25 °C for 2 days. The results have shown that coatings were effective on delaying fungal decay and postharvest ripening indicators (respiration rate, mass loss, softening and total soluble solids/titratable acidity ratio). The results foresee a fruits’ shelf life between 14 and 19 days under refrigeration at 4 °C that may be followed up to 2 days at ambient temperature, higher than that estimated for uncoated fruits (less than 14 days at 4 °C plus to 2 days at ambient temperature).

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Section: Resultssupporting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Vieira

Moldão‐Martins

Alves

2021

Foods

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“…These coarse emulsions were passed six times through a microfluidizer processor (model 110T, Microfluidics, Asheville, NC, USA) at 200 MPa to obtain the nanoemulsions. The composition of the nanoemulsion and the process variables were selected on the basis of a prior study [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Gutiérrez-Jara

Bilbao‐Sainz

McHugh

et al. 2021

Foods

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The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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“…Such results suggest a reinforcement effect of the incorporated nanoparticles containing 0.5 g of Neem oil. [42,43] Mechanistically, the addition of Ecovio-based nanoparticles into PVA leads to the formation of interrelated particle-polymer networks called mesophase, which dissipated the external stresses through particle-particle and particle-polymer friction. [44] For the observed success, 0.5 g of the Neem oil may have formed a core-shell structure-like with sticky shells (due to the leakage of oil from some particles), assisting in the dispersion and wettability of the nanoparticles through the polymer matrix.…”

Section: Resultsmentioning

confidence: 99%

Water‐Dependent Upcycling of Eco‐Friendly Multifunctional Nanocompartmentalized Films

Caetano

Ferreira

Santos

et al. 2023

Advanced Sustainable Systems

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Nanocompartmentalized films are promising materials for different applications, including biomedical, food, and agricultural fields. Herein, a new concept to prepare such multifunctional films is reported. Aqueous dispersion of nanoparticles based on Ecovio loaded with an active compound (Neem oil as concept proof) is first synthesized by single emulsion–solvent evaporation technique using poly(vinyl alcohol) (PVA) as a surfactant. Then, this dispersion is used to prepare films by casting. The feasibility of upcycling (i.e., deconstruction and reassembly of the films) is obtained through a water‐dependent dynamic phenomenon, where the PVA acts as polymer matrix or surfactant depending on the hydration of the surrounding medium (dry or wet conditions). Nanocompartmentalized films demonstrate improved mechanical performance and reduced transmittance in UVA and UVB spectra, while the nanoparticles (wet condition) show superior stability (more than 9 months). The proposed method allows preparing films with high compartmentalization efficiency that can be used, for instance, as insect‐repellent packaging. Just by adding the films in water, the aqueous dispersion of nanoparticles can be used for controlled release of pesticides, leading to high added value material that fits the circular economy.

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Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking

Cited by 31 publications

References 50 publications

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Water‐Dependent Upcycling of Eco‐Friendly Multifunctional Nanocompartmentalized Films

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