Physicochemical and bioactive properties of edible methylcellulose films containing Rheum ribes L. extract

Kalkan, Selin; Otağ, Mustafa Remzi; Engin, Mehmet Soner

doi:10.1016/j.foodchem.2019.125524

Cited by 68 publications

(31 citation statements)

References 40 publications

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“…Methyl cellulose, hydroxypropyl methyl cellulose and hydroxylpropyl cellulose films have good film-forming properties and are also biodegradable, tasteless, odourless, flexible, of moderate strength, transparent, resistant to fats and oils as well as water-soluble and moderately permeable to moisture and gases (oxygen and carbon dioxide) [62,92,96]. Cellulose-based films and coatings, which have a large surface area and biopolymer structures, are able to retain most of water in the product and therefore exhibit anti-rancidity effect [97]. The water vapour permeability of these films is highly influenced by the hydrophobic:hydrophilic ratio of the film components [96].…”

Section: Cellulose Derivativesmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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Section: Cellulose Derivativesmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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“…The development of edible films based on polysaccharides has been reported to show good mechanical properties as well as environmentally friendly disposal after use. Biofilms based on cellulose [6] Foods 2020, 9, 1572 2 of 20 and derivatives [7], starch [8], chitosan [9,10] and pectin [11,12] have been proposed for food packaging applications.…”

Section: Introductionmentioning

confidence: 99%

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Mellinas

Jiménez

Garrigós

2020

Foods

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In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.

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“…Tensile strength measurements were performed using self‐tightening roller bearings as probes. Each filmstrip was placed into pneumatic arms (25 psi) and stretched from 100 mm initial length at the rate of 1 mm/sec (Kalkan et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

Physical, mechanical, and bioactive properties of edible film based on sodium alginate enriched with Lythrum salicaria L. extract

Engin

Zamahay

Kalkan

et al. 2022

Food Processing Preservation

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An active film was developed by incorporating Lythrum salicaria L. ethanol extract (LSE) into sodium alginate at concentrations of 0.5, 1.0, 1.5, and 2.0% v/v. The effects of LSE on the microstructure and physicochemical and bioactive properties of the films were evaluated. The ABTS antioxidant capacity of film samples was found to be 7.56-160.61 μmol TE/mg film, and the DPPH radical scavenging capacity was estimated to be 2.51%-38.44%. Films containing LSE showed remarkable antibacterial activity against both gram-positive and gram-negative strains. Moreover, it was also determined during the 14-day storage of raw ground meat samples under refrigerator conditions that, in comparison to the control films, the LSE-added active film samples were more effective on the microbiological characteristics of the product. It was determined that, in samples with LSE addition rate exceeding 0.5%, extract was not homogeneously distributed within the polymer matrix and decreased the tensile strength. Practical applicationsThe presented study provides elaborate characterization analysis of the edible film to prove the effectiveness of using herbal extract incorporated active edible films for shelf life extension and packaging of raw meat. It was found that, in relation with the amount of LSE additive in films, the hydrophilic character of films increased, and it increased the biodegradability of film in the soil. In conclusion, it can be stated that sodium alginate-based edible films enriched with LSE have the potential of use in food packaging.

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Physicochemical and bioactive properties of edible methylcellulose films containing Rheum ribes L. extract

Cited by 68 publications

References 40 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties

Physical, mechanical, and bioactive properties of edible film based on sodium alginate enriched with Lythrum salicaria L. extract

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