Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

Jridi, Mourad; Abdelhedi, Ola; Salem, Ali; Kechaou, Héla; Nasri, Monçef; Menchari, Yosra

doi:10.1016/j.foodhyd.2020.105688

Cited by 147 publications

(81 citation statements)

References 46 publications

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“…However, its low thermal strength, elasticity, and mechanical properties limit the possible applications in different filed [ 6 ]. To overcome these limitations combination of various additives, including synthetic and biopolymer like chitosan (CH) [ 7 ], starch [ 8 ], or pectin [ 9 ], can be used. CH is a cationic biopolymer and natural biomass origin intrinsically biocompatible, biodegradable, and antimicrobial [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

et al. 2021

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The food packaging industry explores economically viable, environmentally benign, and non-toxic packaging materials. Biopolymers, including chitosan (CH) and gelatin (GE), are considered a leading replacement for plastic packaging materials, with preferred packaging functionality and biodegradability. CH, GE, and different proportions of silver nanoparticles (AgNPs) are used to prepare novel packaging materials using a simple solution casting method. The functional and morphological characterization of the prepared films was carried out by using Fourier transform infrared spectroscopy (FTIR), UV–Visible spectroscopy, and scanning electron microscopy (SEM). The mechanical strength, solubility, water vapor transmission rate, swelling behavior, moisture retention capability, and biodegradability of composite films were evaluated. The addition of AgNPs to the polymer blend matrix improves the physicochemical and biological functioning of the matrix. Due to the cross-linking motion of AgNPs, it is found that the swelling degree, moisture retention capability, and water vapor transmission rate slightly decrease. The tensile strength of pure CH–GE films was 24.4 ± 0.03, and it increased to 25.8 ± 0.05 MPa upon the addition of 0.0075% of AgNPs. The real-time application of the films was tested by evaluating the shelf-life existence of carrot pieces covered with the composite films. The composite film containing AgNPs becomes effective in lowering bacterial contamination while comparing the plastic polyethylene films. In principle, the synthesized composite films possessed all the ideal characteristics of packaging material and were considered biodegradable and biocompatible food packaging material and an alternate option for petroleum-based plastics.

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Section: Introductionmentioning

confidence: 99%

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

et al. 2021

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“…In addition to well-known medicinal plants, researchers have investigated the antibacterial activity of extracts from certain by-products of food consumption and synthesized green nanoparticles to valorize them in the search for new antimicrobials that may overcome antibiotic resistance [16][17][18][19][20][21][22][23][24][25]. Therefore, the aim of this study was to assess the antibacterial properties of aqueous and hydroalcoholic extracts of grapefruit peels as well as their inclusion in green-synthesized silver nanoparticles (AgNPs).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of grapefruit peel extracts and green-synthesized silver nanoparticles

et al. 2021

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Background and Aim: The gradual loss of efficacy of conventional antibiotics is a global issue. Plant material extracts and green-synthesized nanoparticles are among the most promising options to address this problem. Therefore, the aim of this study was to assess the antibacterial properties of aqueous and hydroalcoholic extracts of grapefruit peels as well as their inclusion in green-synthesized silver nanoparticles (AgNPs). Materials and Methods: Aqueous and hydroalcoholic extracts (80% v/v) were prepared, and the volume and mass yields were determined. The synthesis of AgNPs was done in an eco-friendly manner using AgNO3 as a precursor. The nanoparticles were characterized by ultraviolet–vis spectrometry and photon cross-correlation spectroscopy. The antibacterial activity of the extracts was tested on three Gram-positive bacteria (Staphylococcus aureus ATCC 6538, clinical Enterococcus faecalis, and S. aureus) and two Gram-negative bacteria (two clinical Escherichia coli) using various concentrations of extracts (100, 50, 25, 12, and 5 mg/mL and 5% dimethyl sulfoxide as negative control). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using the microdilution method. Modulation of cefazoline and ampicillin on resistant E. coli and S. aureus strains was added to the mixture design response surface methodology with extreme vertices design, with the diameters of inhibition and the fractional inhibitory concentration index as responses and factors, respectively. The antibiotic, the ethanolic extract, and water varied from 0.1 MIC to 0.9 MIC for the first two and from 0 to 0.8 in proportion for the third. Validating the models was done by calculating the absolute average deviation, bias factor, and accuracy factor. Results: The volume yield of the EE and aqueous extract (AE) was 96.2% and 93.8% (v/v), respectively, whereas their mass yields were 7.84% and 9.41% (m/m), respectively. The synthesized AgNPs were very uniform and homogeneous, and their size was dependent on the concentration of AgNO3. The antibacterial activity of the two extracts was dose-dependent, and the largest inhibition diameter was observed for the Gram-positive bacteria (S. aureus ATCC 6538; AE, 12; EE, 16), whereas AgNPs had a greater effect on Gram-negative bacteria. The MICs (mg/mL) of the AEs varied from 3.125 (S. aureus ATCC 6538) to 12.5 (E. coli 1 and E. coli 2), whereas the MICs of the EEs varied from 1.5625 (S. aureus 1, S. aureus ATCC 6538, and E. faecalis) to 6.25 (E. coli 1). There was a significant difference between the MICs of AEs and EEs (p=0.014). The MBCs (mg/mL) of the AEs varied from 12.5 (S. aureus ATCC 6538) to 50 (S. aureus 1), whereas those of the EEs varied from 6.25 (S. aureus 1) to 25 (E. coli 1 and E. faecalis). Ethanolic grapefruit extracts demonstrated an ability to modulate cefazolin on E. coli and S. aureus but were completely indifferent to ampicillin on E. coli. Conclusion: Grapefruit peel extracts and their AgNPs exhibit antibacterial properties that can be exploited for the synthesis of new antimicrobials and their EEs may be efficiently used synergistically with other antibiotics against bacteria with intermediate susceptibility.

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“…This compound has been reported to disrupt the membrane of sensitive cells through pore formation, thereby causing the efflux of cellular components (Govaris et al, 2010). Various studies have investigated the use of gelatin coating in meat products (Sun et al, 2019) (Jridi et al, 2020) (Cardoso et al, 2019) (Andevari & Rezaei, 2011) (Antoniewski et al, 2007), while limited research has been focused on the applications of nanogel for increasing the shelf life of these products (Rajaei et al, 2017) (Hadian et al, 2017), and no studies are available in the current literature to clarify the protective effects of natural antimicrobial-based nanogel coatings against foodborne pathogens in seafoods. The present study aimed to produce an edible nanogel coating with gelatin, nisin and thymol via ultrasound, assess its antibacterial effects on inoculated L. monocytogenes, maintain the microbial quality in fish fillets and evaluate the function of the active coating solution of the prepared gelatin nanogel.…”

Section: Introductionmentioning

confidence: 99%

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

Mohajer

Khanzadi

Keykhosravy

et al. 2021

Aquaculture Research

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This study aimed to assess the effects of edible gelatin nanogel coating containing thymol and nisin on the inhibition of microbial flora and inoculated Listeria monocytogenes in fish fillets during a 12-day storage period at the temperature of 4°C. Data were collected and analysed on several factors of microbiological change, including total viable count, total psychrophilic count, lactic acid bacteria and hydrogen sulphide-producing bacteria count, and the inhibitory effects of the coating on inoculated Listeria monocytogenes were determined during 3-day intervals. The highest reduction rate of total viable bacteria (0.95 log CFU/g), total psychrophilic (0.92 log CFU/g), Hydrogen sulfide producing bacteria (0.66 log CFU/g), lactic acid bacteria (0.95 log CFU/g) and L. monocytogenes count (0.65 log CFU/g) were observed in gelatin nanogel containing thymol and nisin in comparison with control samples. Furthermore, the separate use of these compounds led to the significant growth inhibition of the bacteria compared with the control. Therefore, it was concluded that the gelatin nanogel coating without an antimicrobial agent could not be effective in bacterial growth control, and the added thymol and nisin would be beneficial in the preservation of foods such as fish and its products.

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Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

Cited by 147 publications

References 46 publications

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

Antibacterial activity of grapefruit peel extracts and green-synthesized silver nanoparticles

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

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