Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins

Alnadari, Fawze; Al-Dalali, Sam; Pan, Fei; Abdin, Mohamed; Frimpong, Evans Boateng; Dai, Zhuqing; Al-Dherasi, Aisha; Zeng, Xiaoxiong

doi:10.1007/s11947-023-03122-0

Cited by 15 publications

(8 citation statements)

References 53 publications

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“…For instance, Wang et al used a chitosan/chitin ester nanofiber film matrix and eggplant peel anthocyanins to distinguish pork freshness [47]. Their indicator films were also sensitive to NH 3 and pH and provided information about changes in the freshness of the pork after storage of 48 h. In another study, Alnadari et al reported similar results for freshness monitoring of beef using a carboxymethyl cellulose based indicator imbued with Cinnamomum camphora fruit peel waste anthocyanins [16]. guish pork freshness [47].…”

Section: Monitoring Of Fish Spoilagementioning

confidence: 97%

“…indicator films were also sensitive to NH3 a provided information about changes in the freshness of the pork after storage another study, Alnadari et al reported similar results for freshness monitor using a carboxymethyl cellulose based indicator imbued with Cinnamomum cam peel waste anthocyanins. [16]…”

Section: Monitoring Of Fish Spoilagementioning

confidence: 99%

“…Plants contain a variety of pigments with the potential of being utilized as pH-sensitive sensors, especially anthocyanins [11]. Anthocyanins are extracted from many different types of spices, fruits, and vegetables, including saffron, rich black plum peel, red cabbage, red barberry, blueberry, purple sweet potato, and cinnamomum camphora fruit [12][13][14][15][16]. Anthocyanins with antimicrobial and antioxidant effect can improve the shelf life of foods by acting as natural preservatives in packaging materials [17].…”

Section: Introductionmentioning

confidence: 99%

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Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

Khezerlou,

Tavassoli,

Alizadeh Sani

et al. 2023

J. Compos. Sci.

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An on-package colorimetric label was fabricated using Hibiscus sabdariffa L. anthocyanin as a freshness indicator because its color depends on pH. The anthocyanins were embedded within a chitosan matrix. The colorimetric labels were applied to estimate the spoilage of fish food during storage at 25 °C for 3 days. According to scanning electron microscopy results, the inclusion of the anthocyanins in chitosan matrix resulted in formation dense and uniform film. The chitosan colorimetric labels had acceptable thicknesses (78–85 µm), moisture contents (14–16%), swelling indices (84–102%), water vapor permeabilities (3.0–3.2 × 10−11 g m/m2 s Pa), tensile strengths (11.3–12.3 MPa), and elongation at breaks (14–39%). It is noteworthy that the label can distinguish fish spoilage by color turn from light brown (fresh) to grayish (spoiled) by the naked-eye, due to alterations in the pH content and formation of volatile basic nitrogen during storage. Our results indicate that all-natural color labels can be an effective method to monitor the fish spoilage during storage, which may improve food quality and sustainability.

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Section: Monitoring Of Fish Spoilagementioning

confidence: 97%

Section: Monitoring Of Fish Spoilagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

Khezerlou,

Tavassoli,

Alizadeh Sani

et al. 2023

J. Compos. Sci.

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“…The moisture content (MC) of the FDCB samples was determined by measuring the weight loss of the dried meats upon drying them in an oven at 105°C for 24 h. The MC was calculated according to Equation (1), where M 0 is the weight of the initially dried meat and M 1 is the dry weight of the meat in the oven at 105°C for 24 h.…”

Section: Released Watermentioning

confidence: 99%

“…Consumer demand for meat products has increased in recent years as a result of their contents of essential nutrients for human health and nutrition [1,2]. Microbial growth and lipid oxidation are the major threat to meat and meat products, not only reducing their shelf life but also causing significant damage to the meat industry [3,4].…”

Section: Introductionmentioning

confidence: 99%

Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

Alnadari,

Al‐Dalali,

Sallam

et al. 2024

Packag Technol Sci

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This present study reports the effect of different storage temperatures on the film‐dried chicken breast (FDCB) by film‐drying technique for 15 days, including FDCB‐(−18), FDCB‐4, FDCB‐18, FDCB‐28 and FDCB‐38 (°C). Both storage time and temperature negatively affected the water‐holding capacity and moisture ratio, except for FDCB‐(−18). To ensure the quality of film‐dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB‐28 and FDCB‐38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film‐dried chicken samples, similar to those of raw meat. Interestingly, the FDCB‐(−18), FDCB‐4 and FDCB‐18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.

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Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation

Xu,

Deng,

Ruan

et al. 2024

Packag Technol Sci

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Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.

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Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins

Cited by 15 publications

References 53 publications

Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

Smart Packaging for Food Spoilage Assessment Based on Hibiscus sabdariffa L. Anthocyanin-Loaded Chitosan Films

Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation

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