Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

Bourbon, Ana I.; Pinheiro, Ana Cristina; Cerqueira, Miguel A.; Rocha, Cristina M. R.; Avides, Maria C.; Quintas, Mafalda A. C.

doi:10.1016/j.jfoodeng.2011.03.024

Cited by 150 publications

(97 citation statements)

References 59 publications

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“…Therefore, the knowledge of moisture content and total soluble matter of the films is very important for food packaging applications (Leceta et al 2013). The amount of water present in films provide an indication of the hydrophobicity of the films, hence, the hydrophilic films have higher moisture content (Bourbon et al 2011). In the present study, it was found to fit with the three variables as perquadratic relationship.…”

Section: Moisturementioning

confidence: 55%

“…Water solubility is an important property of edible films that gives indication of the film's water affinity (Bourbon et al 2011), for its applications in food protection, this property become significant when films come in contact with high moisture food products and food product with high water activity and during storage. Solubility was found to have quadratic relationship with the three process variables as per the following equation,…”

Section: Solubilitymentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Moisturementioning

confidence: 55%

Section: Solubilitymentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…However, only the essential oil of cinnamon had a significant effect as factor (p=0.013) on solubility. Generally, the reported values for all treatments are low when compared to other studies where chitosan films combined with oils are used together, as values are reported between 12.72 % (Bourbon et al, 2011) and 51.30 % (Wang et al, 2011). The moisture content is directly associated with solubility, which is an important variable because in many cases, higher solubility is desired which is associated with the film degradation of the film, mainly in almost ready to eat foods.…”

Section: Physical Properties Of the Filmsmentioning

confidence: 91%

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

et al. 2017

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The main objectives of this study were; first formulate and evaluate some properties of chitosan composite films enriched with essential oils of cinnamon, thyme, clove, and lime alone or in combination; and second select the most appropriate formulation and evaluate their effect on physiological properties and fungal incidence of papaya Maradol stored at environmental tropical conditions. Breaking strength, thickness, color, moisture, water vapor permeability, solubility and water sorption of films were measured. Furthermore, in vitro activity was evaluated against Colletotrichum gloeosporioides Penz. Using multivariate analysis and based on the most desirable characteristics (low water sorption values, water vapor permeability, solubility, and greater inhibition of C. gloeosporioides), three formulations of films were used lately for coated fruit of papaya Maradol and stored at 28 ± 2 °C and 85 % RH. Two control treatments were included: one uncoated and other treated with Mancozeb® fungicide. At six days of storage, the fruit of both control treatments showed evident signs of ripening; contrary to the treatments wherein fruit were coated, and had low respiration, other attributes as firmness, little change in the external color of the fruit were manifested. Similarly, the use of composite films reduced the fungus C. gloeosporioides by 30-50 %. The use of film enriched with essential oil of 1 % cinnamon- 1 % thyme improved the characteristics of fruit quality, increased shelf life and reduced by 50 % the incidence of fungus in papaya Maradol stored under humid tropic environmental conditions. This coating can be an alternative to potentially reduce the need for cold storage during postharvest handling.

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“…A similar morphological structure study was carried out with chitosan film by confocal laser scanning microscopy. 39 …”

Section: Film Microstructurementioning

confidence: 99%

Eucalyptus oil nanoemulsion-impregnated chitosan film: antibacterial effects against a clinical pathogen, Staphylococcus aureus, in vitro

Sugumar¹,

Mukherjee²,

Chandrasekaran³

2015

IJN

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Eucalyptus oil ( Eucalyptus globulus ) nanoemulsion was formulated using low-and high-energy emulsification methods. Development of nanoemulsion was optimized for system parameters such as emulsifier type, emulsifier concentration, and emulsification methods to obtain a lower droplet size with greater stability. The minimized droplet diameter was achieved using the high-energy method of ultrasonication. Tween 80 was more effective in reducing droplet size and emulsion appearance when compared to Tween 20. Stable nanoemulsion was formulated with Tween 80 as a surfactant, and the particle size was found to be 9.4 nm (1:2 v/v). The eucalyptus oil nanoemulsion was impregnated into chitosan (1%) as a biopolymer in varying concentrations. Further, the film was characterized by moisture content, microscopic study, X-ray diffraction, and Fourier transform infrared spectroscopy. Also, the film with and without nanoemulsion was evaluated against Staphylococcus aureus . The nanoemulsion-impregnated chitosan film showed higher antibacterial activity than chitosan film. These results support the inclusion of nanoemulsion-impregnated chitosan film in wound management studies.

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Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

Cited by 150 publications

References 59 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

Eucalyptus oil nanoemulsion-impregnated chitosan film: antibacterial effects against a clinical pathogen, Staphylococcus aureus, in vitro

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