Plantago major seed gum based biodegradable films: Effects of various plant oils on microstructure and physicochemical properties of emulsified films

Niknam, Rasoul; Ghanbarzadeh, Babak; Ayaseh, Ali; Hamishehkar, Hamed

doi:10.1016/j.polymertesting.2019.04.015

Cited by 51 publications

(48 citation statements)

References 27 publications

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“…WVP is used to indicate the ability of water vapor to pass through a material. The ability of a composite film to block water vapor determines the quality of the film in food‐based applications, so the WVP properties of a biopolymer base film is one of the most studied properties 37 . In Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

et al. 2021

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BACKGROUND Our living environment is being increasingly polluted by petroleum‐based plastics and there is an increasing demand for biodegradable food packaging. In this study, the effect of various ultrahigh‐pressure (UHP) treatments (0, 200 and 400 MPa) on the microstructure and thermal, barrier and mechanical properties of poly(lactic acid) (PLA)/ZnO nanocomposite films was studied. RESULTS The film‐forming solution was processed using UHP technology. The crystallinity, strength and stiffness of the composite film after UHP treatment increased. In addition, barrier property analysis showed that the UHP treatment significantly (P < 0.05) reduced the oxygen permeability and water vapor permeability (WVP) coefficient of the PLA/ZnO nanocomposite film. Furthermore, the WVP value of the film treated at 400 MPa (50 g kg−1 nano‐ZnO content) was the lowest and reduced by 47.3% compared with that of pure PLA film. The improvement in these properties might be due to the interaction between nano‐ZnO and PLA matrix promoted by UHP treatment. CONCLUSIONS Therefore, the application of UHP technology on the film‐forming solution could improve the crystallinity and functional properties of the nanocomposite film, and has great potential in the production of food packaging films with ideal functions. © 2021 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

et al. 2021

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“…The accumulated gum was filtered and rinsed two times with 70% of ethanol, then, two times with 96% of ethanol at 25°C for 10 min each time to eliminate likely seeds residuals. The accumulated gum was dried at 45°C for 16 hr (Niknam, Ghanbarzadeh, Ayaseh, & Hamishehkar, 2019).…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Barhang ( Plantago major L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities

Niknam

Ghanbarzadeh

Ayaseh

et al. 2020

J. Food Process. Preserv.

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Hydrocolloids are biopolymers with high molecular weight and they are mostly used as thickening, gelling agent, coating agent, texture modifiers, stabilizers, emulsifier, antistaling agent, dietary fiber, and fat replacer (Lie & Nie, 2015; Niknam, Ghanbarzadeh, Ayaseh, & Rezagholi, 2019). Because of increasing request for hydrocolloids with specific practicality in food industry, introducing new hydrocolloid source is an important field of study in agriculture and food chemistry. Within commercial hydrocolloids, those which extracted from seeds are widely applied in food formulations due to their low cost, easy to access, and appropriate performance (Naji, Razavi, & Karazhiyan, 2012). Gums are polysaccharide-based hydrocolloids and they are originated from marine sources, plants, and bacterial excretion (Niknam, Ghanbarzadeh, Ayaseh, & Adun, 2019). The extracted gums are formed mainly of polysaccharides with various compositions and have a different constituent profile (Shabani, Askari, Jahanbin, & Khodaeian, 2016). The seeds such as flaxseed, basil seed, quince seed, locust been, guar,

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“…The water resistance capacity of the FG-C films was evaluated by WVP. The adsorption and penetration of water vapor is especially important in food packaging and preservation [20]. Carvacrol could effectively block the transport of water molecules and significantly (p < 0.05) decrease the WVP owing to its hydrophobic characteristic (Table 2).…”

Section: Barrier Properties Against Water Via Water Vapor Permeabilitmentioning

confidence: 99%

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Fang

Qiu

Mei

et al. 2020

IJMS

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Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.

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Plantago major seed gum based biodegradable films: Effects of various plant oils on microstructure and physicochemical properties of emulsified films

Cited by 51 publications

References 27 publications

Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

Barhang ( Plantago major L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

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