Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Wu, Chunhua; Sun, Jishuai; Zheng, Pingyun; Kang, Xuan; Chen, Meiyu; Li, Yuanzhao; Ge, Yujun; Hu, Yaqin; Pang, Jie

doi:10.1016/j.carbpol.2019.115006

Cited by 172 publications

(76 citation statements)

References 41 publications

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“…Finally, it is important to mention the recent work from Wu et al [211] where it was proposed a novel intelligent film based on immobilization of black rice bran anthocyanins onto chitosan matrix. This study revealed that these intelligent chitosan films grafted with anthocyanins exhibited very excellent: pH sensitivity character, antioxidant properties, and UV-barrier effect.…”

Section: Chitosanmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

208

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Section: Chitosanmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

208

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“…Nano chitin composites are also employed for managing the freshness of food products, especially sea foods. Although Wu et al effectively prepared intelligent chitosan-based films containing black rice bran anthocyanins for tracking seafood and animal-based protein contamination, they noted that the introduction of oxidized chitin nanocrystals improved the film's mechanical and barrier properties [121]. Analogous research was recorded by Ge et al in which gelatin/oxidized chitin nanocrystal composite films comprising black rice bran anthocyanins were used for related applications for freshness monitoring [97].…”

Section: Formmentioning

confidence: 94%

Extraction of Nanochitin from Marine Resources and Fabrication of Polymer Nanocomposites: Recent Advances

Joseph

Sam²,

Balakrishnan

et al. 2020

Polymers

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Industrial sea food residues, mainly crab and shrimp shells, are considered to be the most promising and abundant source of chitin. In-depth understanding of the biological properties of chitin and scientific advancements in the field of nanotechnology have enabled the development of high-performance chitin nanomaterials. Nanoscale chitin is of great economic value as an efficient functional and reinforcement material for a wide range of applications ranging from water purification to tissue engineering. The use of polymers and nanochitin to produce (bio) nanocomposites offers a good opportunity to prepare bioplastic materials with enhanced functional and structural properties. Most processes for nanochitin isolation rely on the use of chemical, physical or mechanical methods. Chitin-based nanocomposites are fabricated by various methods, involving electrospinning, freeze drying, etc. This review discusses the progress and new developments in the isolation and physico-chemical characterization of chitin; it also highlights the processing of nanochitin in various composite and functional materials.

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“…Anthocyanins (a type of flavonoid) from black rice bran have also been isolated and characterized, and recently they have been incorporated into gelatine or chitosan nanocomposite films containing oxidized chitin nanocrystals for fish and seafood spoilage monitoring. In both cases the developed films were pH-sensitive and showed remarkable colour changes in buffer solutions, therefore allowing them to be used as smart food packaging [151,152]. Last but not least, it was found that up to 88% of all extracts in maize fibres and up to 95% in rice husks are lipophilic compounds, i.e., n-fatty acids and acylglycerols (i.e., mono-, di-and triglycerides), accounting for 4.1% and 2.2% of their respective weight and making from these by-products an inexpensive source of valuable phytochemicals [17].…”

Section: Phytochemicals Extracted From Cereal Processing By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Cited by 172 publications

References 41 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Extraction of Nanochitin from Marine Resources and Fabrication of Polymer Nanocomposites: Recent Advances

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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