Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material

Sun, Lijun; Sun, Jin; Chen, Lei; Niu, Pengfei; Yang, Xingbin; Guo, Yurong

doi:10.1016/j.carbpol.2017.01.016

Cited by 431 publications

(250 citation statements)

References 44 publications

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“…For example, the use of a chitosan coating enriched with moringa leaf extract on avocado [193] and alginate coating enriched with grape seed extract on grapes [247] have demonstrated improvement in their overall quality. Similar enhancements in antioxidant activity were achieved when grape pomace extract [248], maqui berry extract [249], thinned young apple [250], peanut skin (EPS), and pink pepper residue (EPP) extract [251] polyphenols were incorporated into a chitosan film while the chitosan film itself showed very low antioxidant activity [252] due to the absence of antioxidants along with the presence of catalysts of the lipid oxidation (light, technological treatment, presence of salt and unsaturated lipids) [251]. Blueberry leaf extracts (BLE) incorporated into a chitosan coating could maintain higher radical scavenging activity (RSA) of fresh blueberries during refrigerated storage in the first days of storage, but after three days the samples had lower RSA than the control and chitosan coating alone [191].…”

Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starsupporting

confidence: 54%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Section: Plant Extracts Incorporated As Antioxidants In Chitosan/starsupporting

confidence: 54%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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“…The higher solubility of the blend films can be attributed to the presence of hydrophilic groups of extract components in the chitosan matrix which can facilitate the interaction with water molecules. On the other hand, the formation of hydrogen bonding between chitosan and polyphenolic compounds may cause a decrease number of hydrophilic groups on the chitosan network thus resulting in a lower moisture content due to the competitive binding effect …”

Section: Resultsmentioning

confidence: 99%

“…The antibacterial inhibition of natural extracts rich in polyphenols has been suggested to possibly occur via different mechanisms. For instance, the polyphenol compounds can cause permeability denaturation of cell membranes, inhibition of nucleic acid synthesis and physiological changes of cell membranes, thus leading to the death of cells . Moreover, the components of natural extracts can also react with outer membranes of the cells.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of polyphenols, as extracted from young apple, was found to improve the antioxidant function, antimicrobial activity and the water vapor permeability. However, it caused an increase in solubility, swelling and a considerable decrease in thermal stability of the film . In a more recent work, the Pistacia terebinthus leaf extract was demonstrated to be able to provide the film with inhibitory effect against P.microbilis, P.vulgaric, P.earuginosa, E.coli, P.terebinthus, but a significant reduction in the tensile strength, Young's modulus and thermal stability of the film could not be avoided .…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

et al. 2019

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The present paper reports on the preparation and characterization of potential edible packaging films based on the combination of chitosan and Piper betle Linn. leaf extract (PBLLE). The incorporation of PBLLE was found to improve important characteristics of the chitosan film, making it ideally suitable for active packaging applications. In particular, the blend films exhibited very strong inhibitory activities against both gram‐negative and gram‐positive bacteria such as Bacillus subtilis and Salmonella Typhimurium. Moreover, IC50 values of the blend films were recorded at low levels (10.63‐ 22.81 μg/mL) in the PBLLE range of 1–3% v/v. Both antimicrobial and antioxidant activities of the blend films increased with increasing incorporated PBLLE content (from 1 to 3% v/v) taking into account the activities of polyphenolic compounds contained in the extract. Compared to the pure chitosan film, a significantly lower swelling degree, higher resistance to water vapor permeation and desired flexibility were recorded for the films with sufficient extract content. Interestingly, no considerable difference in the thermal stability of the pure chitosan and the blend films was detected in thermal analysis. In addition, effects of PBLLE on other mechanical and optical properties of the blend films were also examined in detail.

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“…The supernatant was collected and filtered through a 0.22°μ m Teflon membrane filter. The determination of the individual polyphenols in juice samples was performed using ultra performance liquid chromatography (UPLC) analysis according to our previous reported method (Sun, Chen, Niu, Yang, & Guo et al, 2017). Separation was performed on a Thermo ® syncronis C18 column (250 × 4.6 mm, 5 µm, I.D., USA).…”

Section: Polyphenols Determinationmentioning

confidence: 99%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material

Cited by 431 publications

References 44 publications

Vegetable Additives in Food Packaging Polymeric Materials

Vegetable Additives in Food Packaging Polymeric Materials

Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

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