Preparation and characterization of gelatin-based nanocomposite containing chitosan nanofiber and ZnO nanoparticles

Amjadi, Sajed; Emaminia, Sana; Davudian, Shabnam Heyat; Pourmohammad, Sara; Hamishehkar, Hamed; Roufegarinejad, Leila

doi:10.1016/j.carbpol.2019.03.062

Cited by 153 publications

(64 citation statements)

References 41 publications

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“…The zones of inhibition of the developed hybrid films containing 1%, 2%, and 4% ZnO NPs were 10.5, 10.5, and 10.7 mm in diameter against E. coli , respectively ( Figure 5 A). A similar result was reported for chitosan based nanocomposite against E. coli [ 43 ]. The zone of inhibitions for S. aureus was not as prominent as that for E. coli .…”

Section: Resultssupporting

confidence: 88%

Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

Kumar

Mudai

Roy

et al. 2020

Foods

118

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In the context of emerging global concerns with synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. In this study, chitosan and gelatin nanocomposite hybrid films containing green synthesized zinc oxide (ZnO) nanoparticles (NPs) were developed and microstructural properties were studied. Antimicrobial activity of the developed films was evaluated using both Gram negative (Escherichia coli) and Gram positive bacteria (Staphylococcus aureus). Green synthesis protocol was used for the precipitation of ZnO NPs using fruit extract of Cassia fistula. The as-synthesized polyhedral ZnO NPs were in the range of 20–40 nm (average size ≈29 nm). Reinforcement with ZnO NPs in the hybrid films lead to improved thermal stability, elongation-at-break (EAB), and compactness properties. The developed films with 2% and 4% ZnO NPs showed a smooth, compact, and heterogeneous surface morphology compared to the control (chitosan-gelatin hybrid) films. Disc diffusion assays showed that the nanocomposite film had significant antimicrobial activity against E. coli. The developed hybrid nanocomposite films have potential to be developed as biodegradable alternative for postharvest packaging of fresh fruits and vegetables.

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Section: Resultssupporting

confidence: 88%

Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

Kumar

Mudai

Roy

et al. 2020

Foods

118

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“…[3,4] Among these biopolymers, gelatin resulting from partial hydrolysis of collagen is hydrophilic one with good affinity and compatibility, to form coatings with good properties including excellent film-forming ability, biodegradability, abundancy, good oxygen barrier capacity, low gelling and melting points and potential ability to be used as a carrier for functional agents. [5][6][7] Whereas, gelatin has some problems such as poor water vapor barrier properties and mechanical properties. To overcome these difficulties, some chemical treatments or polymeric materials can be applied to improve mechanical and barrier properties.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…The addition of ZnONPs caused improvement in the antimicrobial effects of gelatin films against E. coli, S. aureus and P. aeruginosa. Higher values of the inhibition zone could be observed in gelatin films with ZnONPs + chitosan nanofiber, which proves the synergistic effect of ZnONPs and chitosan nanofiber on the antimicrobial properties of the gelatin matrix [62]. The type of nanofiber in the nanohybrid also affects the antimicrobial activity of the film.…”

Section: Nanofillersmentioning

confidence: 70%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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Preparation and characterization of gelatin-based nanocomposite containing chitosan nanofiber and ZnO nanoparticles

Cited by 153 publications

References 41 publications

Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

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