Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

Jo, Wan-Shin; Song, Nak-Bum; Lee, Ji‐Hyun; Song, Kyung Bin

doi:10.1007/s10068-014-0159-4

Cited by 19 publications

(6 citation statements)

References 17 publications

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“…Jo et al . () also reported an increase in the WVP of persimmon peel/red algae composite film with the addition of grapefruit seed extract.…”

Section: Resultsmentioning

confidence: 97%

“…It might be due to the increase in average pore size and the decrease in intermolecular interactions among the JFP molecules by the addition of WE (Lim et al, 2010). Jo et al (2014) also reported an increase in the WVP of persimmon peel/ red algae composite film with the addition of grapefruit seed extract.…”

Section: Physical Properties Of the Jfp Films Containing Tgasementioning

confidence: 92%

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Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

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Summary The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were obtained when 15 U transglutaminase g−1 JFP was added. The incorporation of WE affected the physical properties of the JFP films. The tensile strength (21.68–35.25 MPa), elongation at break (10.85–13.25%) and Young's modulus (920.18–1278.9 MPa) of the films increased as WE concentration increased from 0.5% to 1.5%. The thermal gravimetric analysis results revealed that the thermal stability of the JFP films increased with increasing concentrations of WE. The inhibition zones against Escherichia coli O157:H7 and Listeria monocytogenes and antioxidant activity also increased as the concentration of WE increased. Thus, antimicrobial and antioxidant JFP films could be prepared by the addition of WE.

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“…Jo et al . () also reported an increase in the WVP of persimmon peel/red algae composite film with the addition of grapefruit seed extract.…”

Section: Resultsmentioning

confidence: 97%

Section: Physical Properties Of the Jfp Films Containing Tgasementioning

confidence: 92%

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

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“…The inclusion of macroalgae extracts in biofilms has also provided antimicrobial activity. This is the case of the red macroalgae Gelidium corneum, whose presence in an edible film also including persimmon peel and grape fruit seed extracts improved the physical properties and provided antimicrobial activity (Jo et al 2014). Furthermore, lyophilised Fucus spiralis was included in a polylactic-based film, this leading to a reduced microbial development in megrim (Lepidorhombus whiffiagonis) fillets kept under refrigerated (4 ºC) conditions for 11 days (García-Soto et al 2015).…”

Section: Analysis Of Microbial Developmentmentioning

confidence: 99%

Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

Stejskal

Miranda

Martucci

et al. 2020

Food Bioprocess Technol

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This study focused on the development of novel active packaging methods based on natural compounds. Its main objective was the quality enhancement of refrigerated packaged fish. For it, the effect of the inclusion of a protein concentrate (PC) extracted from microalgae Spirulina platensis into a crosslinked gelatine-based biofilm was investigated during the preservation of hake (Merluccius merluccius) muscle. Thus, microbiological and chemical analyses related to quality loss were monitored throughout a 7-day storage at 4 ºC. Statistically-significant (p<0.05) lower counts (log CFU g -1 muscle) were obtained for aerobe mesophiles, psychrotrophs, proteolytics, lipolytics and Enterobacteriaceae in refrigerated fish muscle as a result of the microalga PC presence in the packaging medium when compared to fish corresponding to the control batch. With respect to the lipid fraction, an inhibitory effect on lipid hydrolysis development (free fatty acids formation) (p<0.05) was concluded and, furthermore, a higher (p<0.05) polyunsaturated fatty acids retention (polyene index value) was achieved in the PC-treated fish at the end of the storage time. Fish quality enhancement derived of the use of the spirulina PC in the packaging medium was concluded, this result being linked to the presence of preservative water-soluble molecules in the PC extract. Further research related to the optimisation of processing conditions ought to be addressed.

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“…[11] It has been reported that red algae can improve the color and mechanical strength of persimmon peel/red algae composite films. [12] Most of the studies on the effect of plasma on edible films considered protein-based films and focused on structural changes and their levels, while the available data show that free radicals in cold plasma can harm the active compounds found in edible films. Since the type of reactive gas has a significant impact on the type and concentration of produced reactive species, it could modify film surfaces by changing etching degree, total surface energy and polarity, formation of novel functional groups, and intramolecular interactions.…”

Section: Introductionmentioning

confidence: 99%

“…[ 11 ] It has been reported that red algae can improve the color and mechanical strength of persimmon peel/red algae composite films. [ 12 ]…”

Section: Introductionmentioning

confidence: 99%

Effect of low‐pressure cold plasma on the properties of edible film based on alginate enriched with Dunaliella salina powder

Gholamazad

Hosseini

Ramezan

et al. 2022

Plasma Processes & Polymers

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Edible films based on sodium alginate enriched with different percentages of Dunaliella salina powder were prepared and treated by cold plasma for diverse durations in the presence of oxygen and argon. The results demonstrated that plasma treatment, especially in the presence of argon, improves film tensile strength and Young's modulus but reduces its flexibility. Surface morphologies and topography clearly show that cold plasma's physical and chemical etching affected the microstructure of films and increased surface roughness and contact angle. Also, water vapor permeability decreased due to the reduced pores of the film and surface hydrophilicity after treatment. The results of total phenolic content and antioxidant activity of treated films containing D. salina were interestingly increased by both O 2 and Ar plasma. The colorimetric findings indicated that plasma increased the intensity of redness in samples containing D. salina, with the color of these samples being more vivid.

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Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

Cited by 19 publications

References 17 publications

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

Effect of low‐pressure cold plasma on the properties of edible film based on alginate enriched with Dunaliella salina powder

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