Preparation and characterization of poly(vinyl alcohol)/gum tragacanth/cellulose nanocomposite film

Moghadam, Majid Alizadeh; Mohammadi, Reza; Sadeghi, Ehsan; Mohammadifar, Mohammad Amin; Nejatian, Mohammad; Fallah, Maryam; Rouhi, Milad

doi:10.1002/app.50672

Cited by 5 publications

(5 citation statements)

References 35 publications

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“…The increase in the concentration of gum tragacanth between the created films significantly influenced the increase in water vapor permeability (Figure 3). Moghadam et al (2021) obtained different results, as they observed that increasing the concentration of gum tragacanth significantly decreased the values of water vapor permeability. The results of the study also showed that the creation of films based on GT and aloe prevents evaporation and weight loss of coated products.…”

Section: Resultsmentioning

confidence: 99%

“…In the absence of cracks, the film is expected to exhibit higher permeability (García et al, 2009; Lan et al, 2020). The water vapor permeability value of edible films is a key factor in maintaining food quality as it prevents drying out as well as the drainage of moisture from the surrounding environment into the package (Moghadam et al, 2021). Summarizing, it can be concluded that both the type of biopolymer used and its concentration have an impact on the water vapor permeability of edible films.…”

Section: Resultsmentioning

confidence: 99%

“…The higher the GT content, the higher the swelling values that can result from the porous structure of gum tragacanth. Moghadam et al (2021) observed that as the addition of gum tragacanth to the mixture with (poly) vinyl alcohol and cellulose nanofibres increased, the number of pores increased and the surface of the films was rougher. Depending on the type of components and the interactions between them, hydrocolloids arrange themselves in film matrices in various ways.…”

Section: Analysis Of Thermographic Properties Of Edible Filmsmentioning

confidence: 99%

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Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Janowicz

Rybak

Ciurzyńska

et al. 2022

Food Processing Preservation

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The aim of the study was to demonstrate the synergistic effect of natural polysaccharide hydrocolloids of locust bean gum and tragacanth gum combined with rosehip juice. It was shown that tragacantha gum has an excellent film‐forming properties at low concentration and forms water‐soluble, thin and transparent edible films with high application potential, which was demonstrated by selected physical properties of composite films obtained from a mixture of gum tragacanth and locust bean gum. Optical (color and opacity), thermal (thermogravimetric analysis), water vapor permeability and sorption kinetics were determined. The thickness of the films depends on the composition of the films, the process conditions, as well as the application techniques. The addition of locust bean gum resulted in an increase in the water content and consequently more elastic and less brittle gum tragacanth films. Films made only of gum tragacanth were characterized by greater hygroscopicity, as opposed to composite films. As the concentration of gum tragacanth increases, the value of water vapor permeability also increases, and the share of locust bean gum in the films caused the permeability to decrease. Composite films had a lighter color compared to those of pure gum tragacanth, and the carob contributed to a more transparent film and slower thermal degradation. In the films obtained, a synergistic effect was observed between the biopolymers in all the ratios used, and the addition of locust bean gum and rosehip juice had a strong influence on the properties of the obtained edible films. Practical applications The potential of using gum tragacanth to create edible films and coatings through their appropriate modification and optimization of the composition ratio of the created composites can become a challenge for their use in the food packaging industry. This study will be constructive for further research work focused on films and coatings and their application as protective coatings or bio‐based packaging films.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Thermographic Properties Of Edible Filmsmentioning

confidence: 99%

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Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Janowicz

Rybak

Ciurzyńska

et al. 2022

Food Processing Preservation

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“…To reduce the environmental and health problems and increase the efficiency of packaging, modern-day bio-based packaging is nowadays widely developed in the world [6,7]. In this regard, many researchers have tried to find innovative food edible packaging based on various types of natural biopolymers to reduce the health risks associated with the petroleum-based polymer residues that migrate to the packaged food [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

et al. 2022

Self Cite

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Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.

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“…Nano-scale materials have been widely used to improve the properties of biodegradable films. Among these nanomaterials, cellulose nanofibers (CNF) have received a lot of attention because of their low density, low cost, lack of toxicity and biodegradable properties surface/volume, high tensile strength, stiffness and flexibility, and good thermal properties compared to other commercial fibers (Carvalho et al, 2019(Carvalho et al, , 2020Costa et al, 2021;Moghadam et al, 2021;Santana et al, 2017). In addition, CNF in chitosan films have been shown to be promising controlled release components that can be used for active food packaging design (dos Santos et al, 2021;Lavoine et al, 2016;Ma et al, 2021;Yang et al, 2020;Zhang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Release of papain incorporated in chitosan films reinforced with cellulose nanofibers

Santos

Cabral

Oliveira

et al. 2021

Food Processing Preservation

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This research presents an active biodegradable packaging, where papain was incorporated into chitosan films reinforced with cellulose nanofibers (CNF). The objective of this study was to evaluate the properties of chitosan‐film and CNF (0%, 4%, and 8%, w/w) incorporated with papain (0%, 2%, 6%, and 10%, w/w) and their release in the aqueous medium. Films were characterized by thickness, scanning electron microscopy, UV‐Vis light transmission, X‐ray diffraction, proteolytic activity, and kinetics of papain release. The papain impaired the dispersion of the CNF in the polymer matrix and increase crystallinity, however, the films show good transparency. The proteolytic activity of the films increased according to the concentration of papain. The CNF acted to control the release of papain. Films made with 2% papain and 4% CNF presented the lowest diffusion coefficient of the papain and may be used in packaging where the slow release of the active compound is required. Novelty impact statement This research presents an active biodegradable packaging, where papain was incorporated into chitosan films reinforced with cellulose nanofibers (CNF). The films developed showed good transparency and both the addition of CNF and papain resulted in increased crystallinity of chitosan films. The films with CNF presented the lowest diffusion coefficient of the papain and may be used in packaging where the slow release of the active compound is required.

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Preparation and characterization of poly(vinyl alcohol)/gum tragacanth/cellulose nanocomposite film

Cited by 5 publications

References 35 publications

Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

Release of papain incorporated in chitosan films reinforced with cellulose nanofibers

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