Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin

Razavi, Mahsa; Golmohammadi, Abdollah; Nematollahzadeh, Ali; Fiori, Filippo; Rovera, Cesare; Farris, Stefano

doi:10.1016/j.foodhyd.2020.106111

Cited by 56 publications

(36 citation statements)

References 53 publications

(36 reference statements)

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“…Another approach in the production of composites from bacterial cellulose is the isolation of BC crystalline regions, leading to bacterial cellulose nanocrystals (BCNC) [ 97 ]. BCNC with nisin [ 98 ] or cinnamon essential oil [ 99 ] was successfully used as an antimicrobial composition. What is more, antimicrobial activity and enhanced barrier and tensile properties of films with BCNC were achieved by the incorporation of BCNC into a chitosan dispersion with silver nanoparticles [ 100 ].…”

Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

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Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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“…Akoğlu et al [71] , Bandyopadhyay et al [72] , Jayani et al [73] , Razavi et al [74] Electronics, electrochemical and magnetic fields Due to its porous nanofibrous network structure, BC can be used as a flexible matrix for developing biomaterials.…”

Section: Type Description Referencesmentioning

confidence: 99%

Commercial and potential applications of bacterial cellulose in Brazil: ten years review

et al. 2020

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“…Compared to mammalian gelatins, fish gelatin does not induce bovine spongiform encephalopathy and has no religious limitations. Moreover, fish gelatin is microbiologically stable and derived from byproducts and waste from the fisheries and aquaculture industry, thus decreasing environmental pollution and production costs [ 9 ]. In addition, fish gelatin improves the cohesivity and stability of the network structure through electrostatic interactions and stable intermolecular hydrogen bonds between the cationic amine group in fish gelatin (-NH3 + ) and the carboxylate group in alginate (-COO - ) [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Hadidi

Majidiyan

Jelyani

et al. 2021

Foods

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In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the baking and 7-day storage was investigated. Moreover, the effect of alginate/fish gelatin-encapsulated L. acidophilus on the technological properties of bread (hardness, staling rate, water content, oven spring, specific volume, and internal texture structure) was evaluated. Compared with control (free bacteria), encapsulated L. acidophilus in alginate/fish gelatin showed an increase in the viability of bread until 2.49 and 3.07 log CFU/g during baking and storage, respectively. Good viability of (106 CFU/g) for probiotic in encapsulated L. acidophilus in alginate/fish gelatin (1.5 and 3%, respectively) after 4-day storage was achieved. Fish gelatin as a second-layer carrier of the bacteria had a positive effect on improving the technical quality of bread. Furthermore, the staling rate of bread containing encapsulated L. acidophilus alginate/fish gelatin 0.5, 1.5, and 3% decreased by 19.5, 25.8, and 31.7%, respectively. Overall, the findings suggested encapsulation of L. acidophilus in alginate/fish gelatin capsule had great potential to improve probiotic bacteria’s survival during baking and storage and to serve as an effective bread enhancer.

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Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin

Cited by 56 publications

References 53 publications

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

Commercial and potential applications of bacterial cellulose in Brazil: ten years review

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

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