Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum

Khodaei, Diako; Oltrogge, Kristina; Hamidi‐Esfahani, Zohreh

doi:10.1016/j.lwt.2019.108617

Cited by 104 publications

(56 citation statements)

References 26 publications

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“…In agreement with the results found, the addition of tragacanth gum and Persian gum to gelatin films provided more flexible films than those made of gelatin [ 23 ]. Likewise, sodium caseinate and whey protein combined with Persian gum or mesquite gum, respectively, also showed greater flexibility than pure protein films [ 22 , 25 ].…”

Section: Resultssupporting

confidence: 89%

“…As shown in Table 1 , the mechanical properties, measured by means of tensile testing, were largely affected by the PG:G ratio. Pure PG films showed very poor mechanical performance with values in the range of those previously reported in literature [ 23 , 24 ], which could compromise their application as edible coating. However, blends with gelatin significantly improved the rigidity and strength (as suggested by the elastic modulus and tensile strength values) of the films.…”

Section: Resultsmentioning

confidence: 76%

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On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

et al. 2021

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In the last decades, berries have been identified as important vehicles for the transmission of foodborne viruses and different strategies are being explored to eliminate or reduce viral contamination in these fruits. The aim of this work was to develop novel edible coatings with antiviral properties for inactivating and reducing murine norovirus (MNV). Firstly, the effect of gelatin (G) addition on Persian gum (PG) films was studied in terms of microstructural, mechanical, optical, and water barrier properties. The following PG:G ratios were considered: 100:0, 75:25, 50:50, 25:75, and 0:100. Microstructure analysis revealed the compatibility of both hydrocolloids since no phase separation was observed. The addition of G to PG films provided stiffer and more deformable films than pure PG, with lower water vapor permeability values. Specifically, films prepared with 50:50 PG:G ratio presented better mechanical and barrier performance. Interestingly, pure PG showed antiviral activity on murine norovirus, probably due to the presence of some impurities (mainly tannins). Adding allyl isothiocyanate (AITC) enhanced the PG antiviral activity at refrigerated temperatures in blueberries, not being affected by the AITC concentration. This effect was not observed at ambient temperature, probably due to the volatilization of AITC.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 76%

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

et al. 2021

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“…The thickness is a crucial factor for studying the physical properties of films, since it directly affects others physicochemical properties such WVP or mechanical properties (Khodaei, Oltrogge, & Hamidi-Esfahani, 2020). The average film thickness (x) measured for the CH, WPI, WPI-D and CH/WPI films is presented in Table 1.…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 99%

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

et al. 2021

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The aim of this work was to study the potential application of edible films obtained by complex coacervation promoted by the electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively charged whey protein isolate (WPI) 3% (w/w). Preliminary assays of turbidimetry were made in order to find the optimal CH-to-WPI mass ratio for the complex coacervation. The maximum turbidity was obtained in the CH:WPI mass ratio of 0.1:1 (w/w). The dispersions of CH/WPI (both at 3% (w/w)), WPI 5% (w/w) and CH 3% (w/w) were analyzed by Cryo-scanning electron microscopy (Cryo-SEM) and the micrograph of CH/WPI coacervate presented a more compact network structure than dispersions of individual biopolymers. The composite CH/WPI films were prepared, characterized and their performance and physicochemical properties were compared with those of CH or WPI films, in terms of water vapor permeability (WVP), mechanical properties, solubility, sorption isotherms, optical properties, scanning electron microscopy (SEM) imaging, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). Results revealed that the incorporation of small amounts of CH in the matrix of WPI led to form a composite film with higher tensile strength, lower deformation, malleability, flexibility, solubility and WVP in comparison to the mono-component WPI and CH films. The CH incorporation resulted in a decrease in equilibrium moisture content of the CH/WPI film and the Guggenheim-Anderson-de Boer (GAB) model of sorption data indicated isotherms of type II. All the films presented a homogeneous structure, color transparency, which is desired in food applications and packaging technology.

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“…Water-soluble fraction of gum can produce a transparent dispersion with desirable adhesiveness, for this reason, it is a suitable hydrocolloid for edible film and coatings application. 47,48 Khodaei et al 49 and 149.10% for EB, TS, WVP, and swelling, respectively (Table 2).…”

Section: Persian Gummentioning

confidence: 95%

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

Khezerlou

Zolfaghari

Banihashemi

et al. 2021

Polymers for Advanced Techs

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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...

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Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum

Cited by 104 publications

References 26 publications

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

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