“…(2015) [ 2 ] for edible films composed of wheat starch and whey protein isolate, where the Sc increased with the increase of WP and helped to retain more water in the films. It could be to the interaction between hydrogen bonds, hydrophobic chains with ionic bonds which were generated on composite films [ 27 ]. In this way, strong intermolecular interaction among hydroxyl and amino groups of WP and amylose and amylopectin chains, improving the permeability of films [ 22 , 27 ].…”
Section: Resultsmentioning
confidence: 99%
“…It could be to the interaction between hydrogen bonds, hydrophobic chains with ionic bonds which were generated on composite films [ 27 ]. In this way, strong intermolecular interaction among hydroxyl and amino groups of WP and amylose and amylopectin chains, improving the permeability of films [ 22 , 27 ]. Figure 1 Response surface graphs of the Sc and WVP of the films based on CS, WP, and BW: a) Swelling index films based on CS and WP; b) Swelling index films based on BW and WP; and c) Water vapor permeability of films based on CS and BW.…”
Section: Resultsmentioning
confidence: 99%
“…However, these films are relatively brittle materials that do not favour mechanical properties and have a high sensitivity to humidity, restricting their use especially in humid environments [ 17 , 22 ]. On the other hand, whey protein concentrated (WP), generally used in formulations for sports and infant foods, is also used as an edible coating since it exhibits good film-forming capacity with good mechanical properties and forms a good gas barrier to respiration at low relative humidity [ 1 , 23 , 24 , 25 ], as well as to volatile compounds (aromas, essential oils, among others) [ 26 , 27 ].…”
Section: Introductionmentioning
confidence: 99%
“…The films based on CS and WP have a low barrier to water vapor, due to their hydrophilic nature [ 1 , 26 , 27 ]. Therefore, waxes (esters of long-chain fatty acids with high molecular weight alcohols) have been incorporated in various formulations to generate a barrier to water vapor, due to their hydrophobic nature [ 28 ].…”
Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10
−11
(g mm/s cm
2
Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.
“…(2015) [ 2 ] for edible films composed of wheat starch and whey protein isolate, where the Sc increased with the increase of WP and helped to retain more water in the films. It could be to the interaction between hydrogen bonds, hydrophobic chains with ionic bonds which were generated on composite films [ 27 ]. In this way, strong intermolecular interaction among hydroxyl and amino groups of WP and amylose and amylopectin chains, improving the permeability of films [ 22 , 27 ].…”
Section: Resultsmentioning
confidence: 99%
“…It could be to the interaction between hydrogen bonds, hydrophobic chains with ionic bonds which were generated on composite films [ 27 ]. In this way, strong intermolecular interaction among hydroxyl and amino groups of WP and amylose and amylopectin chains, improving the permeability of films [ 22 , 27 ]. Figure 1 Response surface graphs of the Sc and WVP of the films based on CS, WP, and BW: a) Swelling index films based on CS and WP; b) Swelling index films based on BW and WP; and c) Water vapor permeability of films based on CS and BW.…”
Section: Resultsmentioning
confidence: 99%
“…However, these films are relatively brittle materials that do not favour mechanical properties and have a high sensitivity to humidity, restricting their use especially in humid environments [ 17 , 22 ]. On the other hand, whey protein concentrated (WP), generally used in formulations for sports and infant foods, is also used as an edible coating since it exhibits good film-forming capacity with good mechanical properties and forms a good gas barrier to respiration at low relative humidity [ 1 , 23 , 24 , 25 ], as well as to volatile compounds (aromas, essential oils, among others) [ 26 , 27 ].…”
Section: Introductionmentioning
confidence: 99%
“…The films based on CS and WP have a low barrier to water vapor, due to their hydrophilic nature [ 1 , 26 , 27 ]. Therefore, waxes (esters of long-chain fatty acids with high molecular weight alcohols) have been incorporated in various formulations to generate a barrier to water vapor, due to their hydrophobic nature [ 28 ].…”
Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10
−11
(g mm/s cm
2
Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.
“…91 The molecular weights of psyllium gum were reported in the range of 3.5 × 10 4 and 3.8 × 10 6 Da. 92 Zhang et al 34 Pa −1 )], highest MC (24.81%), highest TS, and EB. This may associate with hydroxyl groups that lead to higher hydrophilicity to the film.…”
The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers.
K E Y W O R D Sedible films and coating, physico-mechanical properties, seed gum, tree exudates, tubers gums
| INTRODUCTIONOver recent decades, the increasing application of synthetic polymers for food packaging caused some health and environmental concerns. 1 Polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), polystyrene (PS), and polyvinyl chloride (PVC) are plastics used widely in food packaging due to their low cost, excellent resistance, and superior water barrier and protective features. Nevertheless, plastics are nondegradable and some of them are not recyclable and cause environmental consequences. To overcome these obstacles, the convincing solution is the application of biodegradable polymers. 2 Biodegradable polymers are substances that decompose into water, carbon dioxide, methane, mineral compounds, and biomass in nature. 3 Some of the polymers including polycaprolactone (PCL), polyglycolide (PGA), and polybutylene succinate adipate (PBSA) are biodegradable, but they are synthetic and produced from fossil sourced chemicals that are nonrenewable. 2 Biopolymers, promising alternatives for synthetic polymers, are classified into three groups according to their sources including biopolymers derived from biomass (eg, polysaccharides, proteins, and lipids), biopolymers synthesized from bio-derived monomers (eg, polylactic acid), and biopolymers provided by microorganisms (eg, gellan and pullulan). 3 The new approach in food packaging is the application of films and edible coatings based on biopolymers to extend the shelf-life and maintain food quality. 1,4 The edible coating is a thin layer of biopolymers applied directly in liquid form on the surface of foods by immersing or spraying method, whereas a film is prepared separately as a solid sheet, then applied as a wrapping on or between food products, as illustrated in Figure 1. 5,6 Films and coatings have been used to prevent dehydration and add shin to fruits and vegetables since the 20th century. In addition to their selective gas and moisture barrier properties, they can act as a carrier of coloration, flavoring, sweetener, antimicrobial, and antioxidant agen...
BACKGROUND: Lotus seed protein (LSP) was extracted from lotus seed and used to encapsulate curcumin with or without complexing with pectin. The physicochemical properties of LSP-based microcapsules, including solubility, stability, and in vitro sustained release, were determined. The mechanism of interaction between curcumin, LSP, and pectin was revealed.RESULTS: The encapsulation efficiency of curcumin was found to depend on LSP concentration and was highest (86.32%, w/w) at 50 mg mL −1 . The curcumin in curcumin-LSP and curcumin-LSP-pectin powder particles achieved a solubility of 75.15% and 81.39%, respectively, which was a remarkable enhancement. The microencapsulation with LSP and LSP-pectin matrix showed a significant improvement in the antioxidant activity, photostability, thermostability, and storage stability of free curcumin. The microencapsulated curcumin showed sustained control release at the gastric stage and burst-type release in the subsequent intestinal stage, presenting cumulative release rates of 64.3% and 72.4% from curcumin-LSP and curcumin-LSP-pectin particles after gastrointestinal digestion. The LSP-pectin complex produced microcapsules with higher solubility, smaller particle size, enhanced physicochemical stability, and increased bioaccessibility. Fourier transform infrared, circular dichroism spectra, and differential scanning calorimetry data indicated that the encapsulated curcumin interacted with LSP and pectin mainly through hydrogen bonding, hydrophobic, and electrostatic interactions.CONCLUSION: This work shows that LSP can be an alternative encapsulant for the delivery of hydrophobic nutraceuticals with enhanced solubility, stability, and sustained release. The results may contribute to the design of novel food-grade delivery systems based on LSP vehicles, thereby broadening the applications of LSP in the fields of functional food.
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