Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Himani, .; Kumar, Nishant; Prabhakar, Pramod K.; Pant, Vimal

doi:10.1002/star.201900220

Cited by 9 publications

(2 citation statements)

References 53 publications

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“…It was found that Tg decreased with the incorporation of additives due to the decreased crystallinity of the composite films. [30][31][32] Tg is also related to the molecular weight of the compositions of materials. [33] The molecular weight of TFP reported by other researchers ranged from 2.35 × 10 6 to 3.43 × 10 6 g mol −1 , which was smaller than that of corn starch (form 5.51 × 10 7 to 1.4 × 10 8 g mol −1 ).…”

Section: Glass Transition Temperature (Tg)mentioning

confidence: 99%

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

Guo

Wang

et al. 2022

Starch Stärke

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Composite films are prepared using corn starch and Tremella fuciformis polysaccharide (TFP) at different ratios (4:0, 3:1, 2:2, 1:3, 0:4, corn starch:TFP). The morphology, thermal properties, water resistance properties, opacity, and mechanical properties are investigated to evaluate the performance of composite films. The film surface becomes smooth with the increase in TFP proportion. The retrogradation enthalpy of corn starch is decreased from 2.60 to 1.10 J g −1 starch by the presence of TFP. The moisture content of films does not change with TFP ratio. The water vapor transmission and solubility increase significantly with the increasing TFP ratio. Moreover, the solubility of the pure TFP film is 100%. The transparency and surface hydrophobicity of films are improved with the increase in TFP ratio. The increase in TFP ratio decreases the tensile strength and glass transition temperature of films, while the elongation at break increases from 33.12% to 141.96%. In conclusion, composite films obtained from corn starch and TFP have the potential to be used as food packaging films. However, the ratio of corn starch and TFP should be more than 2:2 to ensure thermal stability of the composite film.

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Section: Glass Transition Temperature (Tg)mentioning

confidence: 99%

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

Guo

Wang

et al. 2022

Starch Stärke

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“…The light source of transmittance was 600-4000 cm −1 . [32,33] The spectra obtained were used to determine the functional groups between almond and guar gum and effect of Microfludization (10 000 and 15 000 psi) on developed almond gum composite edible films. The FTIR spectra depict mean value of 23 conservative scans.…”

Section: Fourier-transform Infrared Spectroscopy (Ftir) Analysismentioning

confidence: 99%

Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film

et al. 2021

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The present study aim is to carry out optimization, development, and characterization of almond – guar gum based composite edible film using response surface statistical methodology . The Box‐Behnken design is used to develop almond gum – guar gum composite edible film with incorporation of plasticizer and surfactant to optimized independent variables concentration and relationship between properties of composite edible film. The study also investigates the effect of microfluidization (at 10 000 and 150 00 psi) on physical, mechanical, barrier, and structural properties of optimized composite edible films. The optimized experiment values of Almond gum, Guar gum, and Sunflower oil are the independent variables, whereas water vapor permeability , Tensile strength , and elongation at break are the dependent variables. Results of study demonstrate that the incorporation of guar gum significantly improves the tensile strength of composite edible films. However, the process of microfluidization significantly improves the properties of the optimized edible film. The paper presents the concept and potential for development of novel composite edible film by almond gum – guar gum biopolymers and effect of microfludization techniques on its physical, barrier, mechanical, and structural properties which can encounter problems in appropriate disposal with food safety and food preservation.

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Next generation edible nanoformulations for improving post-harvest shelf-life of citrus fruits

Kumar,

Upadhyay,

Shukla

et al. 2023

Food Measure

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Citrus is one of the most widely grown fruits globally, because of its remarkable organoleptic features, nutritional content and bioactive ingredients. Microbial spoilage and other factors such as physiological disorder, mechanical and physical damage, and fruit senescence are the major factors of postharvest loss to citrus industry. The postharvest losses in citrus are directly have negative impcats on the economy, environment and healths due to production of carbon emission gases. The fungal pathogens such as Penicillium digitatum, Penicillium italicum and Geotrichum candidum are the major cause of postharvest spoilage in citrus fruits. These pathogens produce different mycotoxins such as citrinin, patulin, and tremorgenic. These mycotoxins are secondary metabolites of molds; they employ toxic effects on the healths. The acuteness of mytoxin on toxicity is dependings on the extent exposure, age and nutritional status of individual. The toxicity of mytoxins are directly related to the food safety and health concern including damage DNA, kidney damage, mutation in RNA/DNA, growth impairment in childs and immune system etc. Several attempts have been made to extend the shelf-life of citrus fruits by controlling physiological decay and fungal growth which has got limited success. In recent years, nanotechnology has emerged as a new strategy for shelf life prevention of citrus fruits. The biopolymer based nano-formulations functionalized with active compounds have shown promising results in maintaining the postharvest quality attributes of fruits and vegetables by retarding the moisture loss and oxidation. This review exclusively discloses the postharvest losses in citrus fruits and their causes. In addition, the use of biopolymer based nanoformulations functionalized with active agents and their developing technologies have been also discussed briefly. The effects of nano-formulation technologies on the postharvest shelf life of citrus is also described.The finding of this review also suggest that the natural biopolymers and bioactive compounds can be used for developing nanoformulations for extending the shelf-life of citrus fruits by minimizing the fungal growth and as an alternatives of fungicides.

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Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Cited by 9 publications

References 53 publications

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

Optimization, Characterization, and Influence of Microfluidization on Almond Gum‐based Composite Edible Film

Next generation edible nanoformulations for improving post-harvest shelf-life of citrus fruits

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